i got a question, how much meat should you get from a large doe, minus backstrap's and loins, all sausage except for the hind quarter steaks? all of the flank and neck meat was used, and it was cut 60/40 with pork trimmings. 60%pork. i'm looking at total weight including steaks.

I'll bite....50 lbs.

It all depends on the dressed weight of the deer.

If you are looking at what you get versus live weight, figure approximately one third + or - depending on the processor.

If every thing is boned out, you will get a little less than one third.

the doe field dressed about 80 lbs. and none of the scraps were tossed. the processor told me i had 19 lbs of meat, i thought it was kinda short..

That does sound short, but what is being defind as scraps?

Field dressed @ 80 pounds, you have the head/hide/legs from the first joint below the pelvis and shoulder/ribs, and all of the bones.

If all you got was boned out or ground meat, then I am gonna say at most, you would get right at, or around 25 pounds + or - of meat.

Until a person has processed a few deer, they really don't realize just exactly how littl actual useable meat there is on a deer carcass. JMO.

if it was boned out or just ground, i could see 19 pounds, but it was cut with 60 percent pork, i was thinking closer to 30 or so pounds total....scraps were everything that was muscle....

Not all muscle will make up into grind meat even.

The lower parts of the legs, have too much tendon/sinew and connective tissue in it, and does not grind up very good if at all.

Same is true for the meat covering the outside of the rib cage, and there is very little meat on the ribs themselves.

Then, depending on what the deer was shot with and where, meat is lost due to blood shot and wound damage.

Not meaning to sound like I am defending the processor, as 19 pounds does sound low.

On the flip side however, I think 30 pounds would be pushing it some what.

Is this the first time you have used this processor or is this the first time you have had a deer processed?

You are getting hosed. I agree with crazyhorse that 30 may be pushing it but 19 sounds awfully low unless you shot it with a bazooka or something.

I just got a big doe this week. I strip the ribs and all, the bones are as clean as you can get them.. I use the hams, backstrap and loins for steaks. I took the trimmings in today and it was 16lbs.

was it 16 lbs of trimmings or 16 lbs of sausage, after pork was added?

Sounds like a roast was left behind.

That was trimmings. Will make 32#'s of sausage.