How Much Meat From Your Deer Can You Expect?
By Derrick R. Stallings – HunterOfficer.com
The amount of venison you can expect from your deer depends on several factors, including the size and age of the deer, its sex, and how it is processed. Generally, a field-dressed deer (with the innards removed but the hide and head still attached) will yield about 48% of its weight in boneless venison. For example, a mature doe weighing 90 pounds field-dressed could yield about 43 pounds of usable meat, while a 130-pound buck could yield around 62 pounds.
However, these are just averages, and the actual yield can vary depending on the factors mentioned above. For example, a larger, older buck with more muscle mass will typically yield more venison than a smaller, younger buck. Similarly, a doe that is carrying a fawn will weigh more than a non-pregnant doe, but she will also have less muscle mass and therefore less venison.
The way the deer is processed can also affect the yield. If the deer is field-dressed and then butchered at home, you may be able to retain more of the meat than if it is taken to a commercial processor. This is because commercial processors often remove more fat and bone than is necessary.
In addition to the factors mentioned above, the time of year can also affect the yield. Deer tend to be leaner in the fall and winter, so a deer harvested during these seasons will typically yield more venison than one harvested in the spring or summer.
Overall, the amount of venison you can expect from your deer will vary depending on a number of factors. However, by understanding these factors and taking steps to maximize the yield, you can ensure that you get the most out of your harvest.
Here are some tips for maximizing the yield of your deer:
- Field-dress the deer as soon as possible after the kill. This will help to prevent spoilage and make it easier to remove the hide and head.
- Take the deer to a butcher as soon as possible. This will help to ensure that the meat is processed properly and that you get the maximum yield.
- Consider butchering the deer yourself. This can be a great way to save money and ensure that you get the most out of your deer. However, it is important to have the proper equipment and knowledge to do it safely.
- Use all of the meat. Don’t waste any of the meat, even the less desirable cuts. There are many ways to use venison, including grinding it into burger, making sausage, or using it in stews and soups.
- Store the venison properly. Venison should be stored in a freezer at or below 0 degrees Fahrenheit. If you are not going to use the venison immediately, it is important to wrap it tightly in freezer paper or plastic wrap to prevent freezer burn.
By following these tips, you can maximize the yield of your deer and enjoy delicious venison for months to come.
*AI Was Used In The Creation Of This Article
