Breaking Down Deer - Some Basics
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processhead do you know what the approximate boneless yield as a percentage would be on a white tail doe? My neighbor brought over 8 pounds of trim that we’re going to make summer sausage out of next week. He had already taken it to a locker before I told him I could’ve butchered it for him. He seems to think he got ripped off because it was all in one box. He had to run so we couldn’t talk very long so I don’t know the dressed carcass weight or what the total weight of product he picked up. I’m estimating that best case scenario depending on muscle damage that a 120 pound doe will yield around 60 pounds. This would easily fit in one heavy duty box like their boxed beef comes in.
Looking at the trim through the vacuum bags I can see a lot of silver skin and bone guard that’s going to need further trimming. I won’t know until it thaws and I can get into it. Do you remove the silver skin when it’s going to be ground?
marzig20 I always tried to remove mine as best I could when I used to be able to & as most all here, did all my butchering, grinding, etc. myself as could not afford the shop I found after the first go round or so, & could not create the nice, perfect, bone in cuts like the butcher with my set-up I also discovered. However, in trying to remove as much silver skin as possible, I did not do it at the expense of the meat, so there was still a good bit in there for the ground product, which was everything for the most part, but the back strap.
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marzig20 I always tried to remove mine as best I could when I used to be able to & as most all here, did all my butchering, grinding, etc. myself as could not afford the shop I found after the first go round or so, & could not create the nice, perfect, bone in cuts like the butcher with my set-up I also discovered. However, in trying to remove as much silver skin as possible, I did not do it at the expense of the meat, so there was still a good bit in there for the ground product, which was everything for the most part, but the back strap.
calldoctoday I still try to get as much silverskin off but am not as picky on trim pieces either.
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marzig20 I think your yield estimate of 50% is very close for an adult doe. Could be less if there was inedible meat or smaller deer.
Most people have unrealistic expectations on the amount of boned, trimmed and packaged meat they will get from a deer.I try to trim the exposed silver skin on loins and bigger roasts. For trim that is getting ground I won’t do much trimming other than excess fat and tendons.
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processhead that’s what I’ve been trying to tell him. Seems like from the way talks he has mostly gotten bucks in the past. He got this one in archery season and I think had a choice of either. He’s out now trying for a buck in Illinois shotgun season. Told him we’ll cut his next one up.
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If you’re getting more then 30 pounds of clean boneless meat off of an average whitetail doe, your doing well. I think a 50% yeild is on the high end (almost unrealistic) of what to expect. Take into account that most fat and silverskin is removed and all shot damage and contamination is trimmed out. Most commercial processors won’t bone out the ribs at all because of possible contamination. You can never be sure how things were handled in the field. The same applies to the flank meat. These areas are easily contaminated by digesta and external debris and if dirty will be trimmed off and discarded. A professional butcher is always concerned with the quality of an end product and proper food safety. Even processing your own deer 40% of hanging weight (head, guts, hide and legs removed) is a much more realistic goal. Also bear in mind the longer it hangs, the more weight/ moisture it looses. Commercially, you can expect your deer to hang about 7 days without the hide on and thus effects the weight. Education is important so you know what to expect. If you can’t trust your butcher to do a good job, find a new one. Neither of you will be happy working together without mutual respect/ trust.
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Deepwoodsbutcher He’s a new neighbor and haven’t known him that long. Very nice person and is always willing to help everyone. He’s also a bit of a braggart and told me last year he would get a deer for sure and didn’t but that’s hunting. One of my concerns was how well did he handle it in the field. I assume if it’s a reliable locker they did everything that you mentioned.
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I did this young buck for my brother. The deer did not hang before boning. Shot placement was pretty good and only lost some meat on one shoulder. At about the size of the average doe, very well trimmed with no silverskin left on, this young buck yielded 33.5 pounds. Just as a good idea of what to look for. After it ages for a few days, it will purge some moisture and will weigh less.
PS. I have processed thousands of deer professionaly here in Michigan and this is just what I have experienced. -
I did this young buck for my brother. The deer did not hang before boning. Shot placement was pretty good and only lost some meat on one shoulder. At about the size of the average doe, very well trimmed with no silverskin left on, this young buck yielded 33.5 pounds. Just as a good idea of what to look for. After it ages for a few days, it will purge some moisture and will weigh less.
PS. I have processed thousands of deer professionaly here in Michigan and this is just what I have experienced.Deepwoodsbutcher When I was a meat cutter I worked with a few guys that would save their vacation time to take during deer season. They worked at a locker helping out processing deer. It seems to me they got paid in cash and some sort of piece work or bonus agreement. They made out really well but had to work a lot of hours.
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Deepwoodsbutcher When I was a meat cutter I worked with a few guys that would save their vacation time to take during deer season. They worked at a locker helping out processing deer. It seems to me they got paid in cash and some sort of piece work or bonus agreement. They made out really well but had to work a lot of hours.
marzig20 I’ve done this for several years. Working for 2 shops during the busy deer season 7 days a week. The money is good. Some shops will pay skinners piece rate. A few years back, pay was $10 a deer for skinning and I’ve seen some guys that can skin a deer in 2 minutes flat. That’s definitely good money.
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marzig20 I’ve done this for several years. Working for 2 shops during the busy deer season 7 days a week. The money is good. Some shops will pay skinners piece rate. A few years back, pay was $10 a deer for skinning and I’ve seen some guys that can skin a deer in 2 minutes flat. That’s definitely good money.
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Deepwoodsbutcher looks like you’ve had a very interesting career. Someone would tell me oh your a butcher. I would say no I’m a meat cutter. A butcher in my opinion is someone that can do everything from start to finish.
marzig20 Yes its been a trip. I started out working for a deer processor friend wrapping and grinding. Got a full-time job as a cleanup person at a large supermarket and worked up to meat cutter. I found I really had a passion for the work and wanted to know more. Took an apprenticeship at a USDA butcher facility and took off from there as a production butcher. I absolutely love what I’ve been able to learn throughout my career from slaughter to further processing and everything in between. Processing deer is definitely my favorite thing to do though, probably because that’s where it all started for me.
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Deepwoodsbutcher Years ago I was talking with my father who was a farmer in Nebraska when he was younger about buying some land down in Missouri and setting up a small custom processing plant. To do deer processing and processing of hogs and cattle for their owners. He just nodded and said well I’m sure your capable of some of that. Then I said well I would be able to raise a couple of hogs and a steer for our own meat. He said are you kidding if you had any livestock you’d name them and turn them into pets and wouldn’t be able to put any of them them down. He was right and a very wise man.
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Deepwoodsbutcher Years ago I was talking with my father who was a farmer in Nebraska when he was younger about buying some land down in Missouri and setting up a small custom processing plant. To do deer processing and processing of hogs and cattle for their owners. He just nodded and said well I’m sure your capable of some of that. Then I said well I would be able to raise a couple of hogs and a steer for our own meat. He said are you kidding if you had any livestock you’d name them and turn them into pets and wouldn’t be able to put any of them them down. He was right and a very wise man.
marzig20
Much easier when you don’t know them. I’ve known a few farmer/butchers, but not many. Definitely isn’t for everyone. I do get some funny reactions when I tell people what I do for work. My mom definitely didn’t picture her daughter being a butcher and working on a kill floor lol. -
marzig20
Much easier when you don’t know them. I’ve known a few farmer/butchers, but not many. Definitely isn’t for everyone. I do get some funny reactions when I tell people what I do for work. My mom definitely didn’t picture her daughter being a butcher and working on a kill floor lol. -
marzig20
Much easier when you don’t know them. I’ve known a few farmer/butchers, but not many. Definitely isn’t for everyone. I do get some funny reactions when I tell people what I do for work. My mom definitely didn’t picture her daughter being a butcher and working on a kill floor lol.Deepwoodsbutcher Very interesting career, sounds like you have worked many different aspects of the job.
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Deepwoodsbutcher Very interesting career, sounds like you have worked many different aspects of the job.
Deepwoodsbutcher well when I knew the chain I was working for was close to going out of business I knew I had to find something else. As a hobby I had tinkered around with working on my own 1911 pistols. So I finally got the nerve up to go into Rock River Arms and ask for job. The owner looked over a couple of my pistols while my knees were shaking. He said I guess I can try you on a trial basis.
He ended up hiring me on full time. Later on he was telling me to grind a relief angle on a sear and not to remove anymore then .030 of an inch. He looked at me and said you have no idea what I’m talking about do you. I said no but if you want me to I’m pretty sure I can cut you a 12 ounce rib eye. It was an experience to go from pounds and ounces to thousands of an inch tolerances.
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Deepwoodsbutcher well when I knew the chain I was working for was close to going out of business I knew I had to find something else. As a hobby I had tinkered around with working on my own 1911 pistols. So I finally got the nerve up to go into Rock River Arms and ask for job. The owner looked over a couple of my pistols while my knees were shaking. He said I guess I can try you on a trial basis.
He ended up hiring me on full time. Later on he was telling me to grind a relief angle on a sear and not to remove anymore then .030 of an inch. He looked at me and said you have no idea what I’m talking about do you. I said no but if you want me to I’m pretty sure I can cut you a 12 ounce rib eye. It was an experience to go from pounds and ounces to thousands of an inch tolerances.
marzig20 Quite a change. Sounds like you’ve done your share of interesting work.
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marzig20 Quite a change. Sounds like you’ve done your share of interesting work.
Deepwoodsbutcher that was some great information. Thanks for sharing
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Big Ohio doe = 35-40lbs meat. med-Lg buck = 55-60lbs. give or take
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