You can tell the amount of meat to expect as an experienced hunter by looking at a deer. For example, southern fawns give lesser meat content than the adult does. Also, adult does weigh less than adult bucks. Not to mention, adult bucks vary in body size and weight too.
Moreover, the more experienced you are, the more venison for burger with fat you can take from a carcass. Processing is a huge determining factor of the hanging weight of a deer no matter its age. Emphasis is once more on shooting skills in terms of bullet penetration. By aiming with skill, you can avoid fleshy areas that are easily damaged by bullets. It means approaching the animal with precision and skill and not to alert it of your presence.
Once in range, prepare the shot and take time to pick the right positioning. The best spots to shoot a deer are the head, heart, or neck to avoid any meat wastage. Aiming for other areas will take out up to 10 pounds of flesh from the amount of venison you carry from the kill. After taking the shot comes processing, which determines how much meat from a deer you get. It takes more than just killing a deer to get meat. While hunting requires a lot of skill, so does processing.
Failure to do so can result in more meat being wasted. They can either use simple tools or machines to get you more venison. Before you can start butchering the animal, start by cutting off all the inedible parts. Such parts include the head, hoof areas, and innards. Once that part is complete, you can commence skinning and remember this is a crucial part of the process and requires utmost precision.
Starting from the rear end, use a sharp knife to core out the anus area, and then pull out the carcass rectum. Also, remember to take as much care when handling the gall bladder and bile to avoid spillage. Meat contaminated with bile is awful. Remember, the correct way to determine the weight of venison you get is by accurately measuring it in the field. Deer weight differs from one kill to the next, and age is another crucial determining factor. They learn how much meat from a deer they get depends on several factors, including how they shoot the animal.
Moreover, little difference exists between deer that are age mates and of a similar sex. In , a couple of studies were done at the University of Wyoming to answer this very question. Researchers were determined to measure how much boneless meat a typical animal should give you. In the study conducted on Rocky Mountain Elk, bulls had an average field-dressed weight of lbs and cows had an average of lbs. A field-dressed carcass is an animal that has been gutted with the lower legs and windpipe removed but still has the head and hide on it.
Skinning and removing the head drops about 73 lbs off the average field-dressed weight of a bull elk and about 45 lbs off a cow elk. Researchers reported that bull elk yielded an average of lbs of boneless lean meat and cows yielded an average of lbs of boneless lean meat. Lean meat is defined as meat with less than 1.
Researchers were purposely trimming off the game fat, and the meat was also aged for 14 days before all the final weighing was done. When the University of Wyoming looked at mule deer, they found that the average field-dressed weight of a buck was lbs and a doe was 93 lbs. Bucks yielded, on average, 55 lbs of boneless meat and does yielded 44 lbs.
Removing the head and hide drops around 18 lbs from the field-dressed weight of a buck and around 14 lbs off a doe. White-tailed deer will yield less than a mule deer, and moose will yield more than an elk. Of course, these boneless lean meat yield values can vary a lot because of several factors. The size of the animal is dependent on its age. Older animals are larger so they will provide you more meat.
Losses of otherwise good meat can add up when the meat is not kept clean in the field or if there is a lot of damage from the bullet s. You likely won't see big differences in meat yields until you can compare a mature buck with the rest of the meat-pole crowd. The typical Northern fawn, which includes "button bucks," weighs about 55 to 75 pounds field dressed, while a healthy doe fawn weighs 45 to 65 pounds field dressed.
Southern fawns weigh less - sometimes less than 30 pounds field dressed. Yearling bucks, which range from small spikes to basket-racked pointers, typically weigh to pounds.
For decades, some hunters have relied on chest-girth charts to estimate live weights of deer. Unfortunately, such charts are often inaccurate because - among other things - they don't account for fluctuations in the body sizes of bucks before and after the rut.
Most biologists put no stock in any weight estimates based on chest-girth measurements. A hunter can obtain a ball-park estimate of his deer's live weight by multiplying its field-dressed weight by 1.
This number came about after comparing it with several chest-girth charts. Granted, this estimate won't pass muster with biologists, but it should be good enough for deer-camp comparisons.
For example, a yearling buck with a field-dressed weight of pounds will have an estimated live weight of pounds. By misjudging field-dressed weights of whitetails, hunters often have unrealistic expectations of how much venison they should receive from their butcher.
Many aspects combine to determine venison yields. Although a neck-shot mature buck can yield a big amount of steaks, chops, hamburger and stew meat, the amount of meat seems minuscule when compared to the meat yield of domestic animals. All animals are built a little different. For hogs, almost everything is used - bacon, hocks, etc. A deer has long legs with little meat on them, whereas steers have the same bone structure but with more meat.
It's the muscle and fat that make them different.
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