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Message: <blockquote data-quote="KDM" data-source="post: 274733" data-attributes="member: 314"><p>A good rule of thumb is just under 50% of the carcass weight (gutted) will be boneless meat for a white tail.  If you use a band saw for your ribs you will obviously get more of a return weight, but bone is a bit hard to chew.  I've gotten just under 80 lbs of meat from a BIG minnetucky buck once in my life.  That is the exception.  Most 2.5 to 3.5 yo bucks will yield 50-60 lbs of meat if you take everything you can.  Mature does will be around 40 lbs, give or take a bit.  These numbers are from deer that were NOT shot through the front shoulders, but in the ribs.  If you blast through both shoulders, you're out a good 1/3 rd of your possible meat recovery.  This is just my experience processing multiple deer per year for 30 years.</p></blockquote><p></p>

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