Whitetail Deer Meat Yields

[BoilerBowHunter]

I searched for a thread like this, but I couldn't find one save one in the mule deer forum.

Curious to know what other folks are getting in terms of meat yield from whitetail. I know there are lots of factors, but I'm curious either way. I process on my own at home. I am very picky in terms of trimming off fat, silver skin, etc. Here's what I yielded this year. It feels like it's on the low end, but the button buck was really small to begin with. I don't weigh deer, so I don't have that data unfortunately.

• Small button buck
  • Front quarters were unable to be kept due to broadhead damage and significant amounts of blood soaking in
  • 12.5 lbs of ground
    • Excludes tenderloins and shanks which were kept separately
    • Excludes both front quarters
    • Included back straps

• 2-3 year old doe
  • 23 lbs of ground
    • Excludes one back strap kept as steaks
    • Excludes shanks which were kept separately
    • Included tenderloins and one back strap

 

[birdman22]

I don't think you're far off, I've always guessed 25 to 30 lbs. including backstraps.

Always crazy how little yield there is, but I trim everything out. I assume the butchers leave more of that in for their grind and that is why people get more meat back from processors? I have never used one.

 

[UpNorth89]

I'd say your pretty close. For your typical adult doe or smaller buck the 25-35 pound range is pretty typical.