Guessing between $50 and $100 per pound.

Very nice!

Great post sir. Very good information

excellent post...I do most of the same except


im not sure about 9 pounds of meat off the shoulders....more like 5 I'm thinking

Great post

tag

I thought I knew how to butcher a deer properly until I saw this post. Thank you OP. Please PM any detailed info you would be willing to share on how you got to the end result. After spending a small fortune for 8 deer at the processor this year, I'm ready to learn how to process my own.

Many Thanks.

Helpful information

BayouGuy This is one of the most detailed and informative posts I have seen on this site. Thanks for taking the time. I also have butchered my own for 50 years but I must say I learned something in the details.Appreciate your contribution

Dang it! I edited two of the pictures in Flickr to correct mislabeling on two of the roasts, and they disappeared from here.

Here's the 3rd. picture for my original post.



And the one for my Jan 26th. comment.

really great post!!!

That top round is better than backstrap!

Good posy and looks like we process deer almost the same. on the roasts and backtraps I leave the silver skin on until I remove it from the freezer. Fish skinning pliers work great for removing it easy when frozen.

Field dressed weight will differ from deer to deer depending on stomach contents for one thing. Keeping records in Mississippi for several years whitetail deer that weighed 130lbs would loose an average of 30lbs for a field dressed weight of 100lbs. Cut out rate varies a lot depending on who is doing the cutting and processing method. Saving neck, rib and flank meat and trimming/boning carefully 40% is very good yield. the gutless method many use 30% would be great yield.

Good post and looks like we process deer almost the same. on the roasts and backtraps I leave the silver skin on until I remove it from the freezer. Fish skinning pliers work great for removing it easy when frozen.

Field dressed weight will differ from deer to deer depending on stomach contents for one thing. Keeping records in Mississippi for several years whitetail deer that weighed 130lbs would loose an average of 30lbs for a field dressed weight of 100lbs. Cut out rate varies a lot depending on who is doing the cutting and processing method.

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Great post , good info there!

I like this. Good info.

good stuff, go easy first time.

Wow, if we hunted together we'd trade a LOT of top round for backstraps....

Net weight of meat off the bone is about 1/3 of the live weight on the hoof for Texas Whitetails. Have checked that several times, and it comes out pretty close to accurate assuming they are not shot in the quarters with some frangible bullet.

To me top round is more tender and just plain a more usable cut.