How much meat off a boned out bull

[Gerbdog]

Took the 4 quarters of the cow elk i got this year into the processor, bone in, had a hanging weight of 162 lbs with 1 backstrap. Other backstrap got eaten over the week. I ended up with about 40 lbs of bones for my dog and 105 lbs of meat. i guess about 20 lbs got taken off for aging/drying and then trimming.

 

[wapitibob]

I filled two 120 qt coolers to the brim with nothing but meat from a nm bull and we weighed it on certified scales at 330# Never seen anything close to that before or since.

 

[WRO]

Biggest boned out meat load I've seen from an elk was 398 boned out of a walla walla bull in 2014.

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[87TT]

I process my own meat. I am never satisfied with the amount of packaged meat I get back from the processor (me).
It takes a lot of time but it's done right. Although the trash can is heavier than I like.

 

[Scooter90254]

5x5 average size Colorado Bull. Picked it very clean.

186lbs on the scale.

 

[prm]

200-225 in my experience. I got 250 on one.

 

[MULEPACKHUNTER]

Its kind of like getting your transmission worked on, it works and maybe you didn't get screwed but you will always feel like you did. Never been to a processor, im very picky about my game meat and have processed avery animal from our family and friends. Never been to an oil change place either so that tells you something.

 

[Marble]

Most of my bulls with bone in weight in close to 250, sometimes 275, with the leg bones. No back strap or tenderloin included.

Figure 40 pounds give or take for leg bones.


My cow last year boned out was 136 pounds.

We use horses most of the time so the bones stay in. So.e of the smaller bulls have been right at 200.


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[Marble]

The biggest bull i have ever seen was a huge 6 point Roosevelt I called in for a buddy in CA. 580 lbs of meat.....I felt like I was butchering a steer. It was freakish large. The backstraps were 9 to 10" across and 6 to 8" thick. The tenders were bigger then entire mule deer straps.

I was super worried about the meat since it was 85 degrees and 3 hours to the truck. My buddy showed up with a 4 wheeler. There was an abandoned skid road 200 yards from us I didn't know about. Saved us.

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[SlickStickSlinger]

I didnt read the entire thread, and what I'm about to say isnt an elk but it does relate to processors.

My buddy killed an antelope this year, said it seemed small and wouldnt get much back. He got back at least 12 big bags of jerky. In his own words. He let me try it and it leaves a person to wonder if it was really all his meat, let alone antelope.

I'll process my own just for peace of mind.

 

[Jeaous143]

We have weighed both Rocky Mountain elk and costal Roosevelts after packing them out. We take everything except rib meat and flank. Roosevelt this year was #290. Last year was #275 (leg bones included without hooves). Rocky mountain elk are closer to #200-220.

 

[Geewhiz]

I appreciate all the data points. Pretty sure I got hosed on this deal

 

[Daniel0307]

My experience with 10-12 bulls I’ve killed is I usually get 130-200lbs of meat back from the processor. Small elk vs big elk.. boned out vs quarters.. can’t ever imagine getting 300+lbs back from an elk... could be the processor scales weighs heavy to charge more??

 

[Daniel0307]

For reference, I shot a spike last year. I process my own and refuse to grind anything that isn't red. I trim 100% of fat and connective tissue out before I grind. I then add 10% beef fat (ribeye) prior to grinding. My total weight for steaks, and burger was 161 pounds. We eat a lot of burger so only saved prime cuts for steaks. The largest bull I harvested put 255 pounds of meat in the freezer using the same processing method.

I have heard of many people through the years complaining about processors. In most cases, hunters don't have realistic expectations on how much they should get back. In some cases, I do think processors are careless during trimming. They get in a hurry as time is money to them. Bottom line, if you want high quality game on your table, do it yourself.

Totally agree

 

[TradLife406]

Why you just do your own meat. Especially if ts already boned out half the work is already done.

My bull last year was mature and easily the same amount as what you took in. 225 pounds or more.


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[marktole]

Sounds like you already have it figured out and some other guys have already said it, but you definitely got screwed. Sorry about that.

I shot a cow this year and I don't have any bone in weights, but I had 165# of it boned out, before any processing. I netted 150# of meat into my freezer. I was relatively picky about taking meat, but didn't pick the carcass totally clean or anything like that. She was a pretty decently sized cow though.

 

[Sundance]

300 pounds of packaged meat off an elk?! That must have been a monster bodied bull!

Washington Roosevelt. I will look for the butcher notes tonight when I get home.

 

[CamoPirate]

I got 5 bags off my bull; I'd estimate I'm close to 200 lbs. Once the rest of the blood drops and I go to work with the knife, I'd say it'll be around 185ish trimmed

 

[Ucsdryder]

Washington Roosevelt. I will look for the butcher notes tonight when I get home.

That makes a lot more sense. Rocky Mountain and coastal elk are like comparing coues deer and RM mule deer. That’s a load of meat!

 

[lyle_destroys]

This is exactly why I don't let anyone else process my game, I don't trust them to take the same care that I do. I've been screwed before, had elk cut with beef fat which I specifically didn't want. I spend too much time, energy, and money on this stuff to let knuckle dragger bend me over when it comes to the end product.