Thanks for the detailed breakdown. We usually just assume we will get about 40% of the live weight back in meat.

Good job breaking that all down. I would have figured around 40 pounds depending on shot placement. I have gotten to where I can guess the meat return on a pig within about 2-3 pounds every time. Deer still surprise me from time to time though.

I am guessing the 130 lb starting weight was before field dressing? If so, that was a 36.7% yield of human eatable meat. Would be interested in knowing what the gutted weight was before starting the processing also of same deer ... if you by chance got that too???

thanks for the nice breakdown!!!

This is a great post. Thank you for sharing.

It was nice of you to save 3 lb 10 oz for the nice people in South America .

Oh damn! I do that all the time. I blame it on the labeling of one of my favorite Paul Produhomme products.

OK, I changed "Chile" to "Chili" in the pictures, now;

Chili vs. Chile Powder - FineCooking
www.finecooking.com/article/chili-vs-chile-powder

Chili powder is usually a blend of ground chile pods and other spices like cumin, peppercorn, and salt. Chile powder most often refers to pure ground chile pods with few or no additives; the only way to tell is to read the ingredient label.

tag for later!!!

I don’t have interest in the deer but dang that is a nice rifle!

Browning B-78 25-06.

My thoughts too

I always figured 33 to 40 per cent of field dress weight.

Nice breakdown

Awesome rifle as well.

Thanks for the information

great post

Are you sure you label eye of round is correct?

I always thought it was the inner piece attached to what you have labeled as bottom round.

So how does that translate into $$$/pound?

On second thought, I would rather not know that.

Great info and presentation. Make this a sticky.

Yes, it's attached along one edge of the top round. I generally separate it from the round, cut it into 1/4" thick rounds, pound them a little to tenderize, and Panee them. Serve with baked macaroni and your favorite veggie.

Here's a handy guide for first timers breaking down the hind legs. I have this in Word.doc format that prints on one page. If anyone wants it in that format, shoot me a PM with your email address.

I posted my favorite recipe for those roasts (and for great Deer KaBobs) here:

http://texashuntingforum.com/forum/ubbth...y_f#Post7033790

They are also available in Word.doc format if anyone wants them.