How much meat do you typicaly have after triming

[boXCar JiggY]

For those that put into sausage how much meat do you typicaly have when done triming. For many years Id take as much off as possible an not care about sinew, silver skin ect. The sausage tasted great but my dad would always complain that it tastes bad. So a few year back I asked him what he dose an he take nothing but pure meat, no sinew silver skin or anything, Just pure red meat. I tried the sausage he had made an its phenominal! Ive never been to picky cause get all the sh it off the meat is extreamly time consuming and to me it was all about the 15 lb min. weight per order. If I had 40 lb. of meat off an adult deer, that was great an had two orders to fill.

So my brother shot a realy nice 10 point this year, he an my da butcherd an trimed an when done an brought in for sausage the had right around 15 lbs of desired pure red meat.

Really 180 lb animal an after all the work you have 15 lbs. Yep he said. but the taste of the sausage is the best ive ever had. recipies make a difference but pure red meat an lean pork shoulder.

I hunt for the memories an the desire to be out ther in pursut, but 15 lbs? kinda funny if ya think about it.

where do you draw the line, is it a waste to do so?

[walleye18]

depends on how good you are at getting/trimming scraps...and butchering in general.

I would like to see what other folks post in terms of the yield they get off of a deer.

Example. Say you shoot a 165 lb buck...dressed out. After you take the hide, head, bones and non edible tissue out, what does one get in terms of meat?

I was told one time that an example like I gave above would yield about 100 lbs of meat from a 165 lb deer...Boy that person is so wrong! WAY WRONG.

[Walleyehooker]

About 1/3 of dressed weight so you are looking at 50-55 pounds of pure deboned meat well timed without the fatty ribs.

[walleye18]

agree...about 1/3 is a good rule of thumb to go by.

[Alagnak]

1/3rd is about right but yes, depends on the person cutting. The fact is most people WAY over estimate the size of their deer to begin with so they think they should be getting #50 plus pounds when in reality the little yearling they shot is giving up #30-35 if you are lucky.

[eyeguy 54]

yepper 1/3 is good. I am usually a bit less that that cuz i trim most of the white and sliver. Not all but a lot. Providing it was a vitals shot and not shoulders. 15 pounds off an 180 animal? That to me would be a waste of a lot of good meat.

[Alagnak]

15pounds off an 180 animal? That to me would be a waste of a lot of good meat.

I REALLY hope he was talking about just 'trim' of carcass AFTER deboning. Otherwise i'm calling TIP line that would be such a shame. lol

[eyeguy 54]

lol

[walleye18]

was hunting in WY a few years back.

There was a group out there from GA that shot a nice muley.

Almost called WY Fish and Game. They put the deer (ungutted in the back of the truck) and took the cape off of it at the ranch we were on.

The only meat they kept off the deer was the back straps. What a shame. Told them they were giving a bad name to hunters with respect to what they did...among some other chice comments.

Told the rancher too....he chewed their A#$%# and were told to leave his property in the morning.

[PropsterII]

To the OP: why would you want all 40-50# +\- from one deer to go into sausage when there is so much good steak meat to be had from the loins and rump? Now if you don't care what your sausage tastes like and don't care to put in the effort to remove the fat and silver skin then keep doing it your way, but I'm guessing it doesn't all get eaten after a year and I'll bet your non-hunting friends don't care for it all that much. The fact is deer fat does not last well even vacuum sealed and frozen. It's just like anything else, the more time and effort put into something the better the results. And if you don't take it to a place that that will keep your batch separate you're going to get a mix of everyone else's effort. Thankfully nowadays I see many or most shops are doing this. In the old days that wasn't the case.

[Lunker]

Really 180 lb animal an after all the work you have 15 lbs.

Does sound like he was saying total 15 lbs... i am pretty picky with what I put into the trim bucket, and from a deer that size would probably have that much in trim, and that's after I've gotten all my steaks, chops, loins, and a roast or two out of it.

[boXCar JiggY]

I actually called my dad back on this one. he did take only 15 lbs of meat to the sausage shop after he took roast , chops an some for burger. Sorry if I was really vauge. It makes sense now. Im still pretty picky what gose into sausage. Nothing better than veny roast slow cooking all day with taters carrots an onions. I take a few roasts, an the back straps an get picky of the sausage meat.

[harvey lee]

If you only got 15#'s of meat off a buck that large, you forgot to take some meat.

I am as fussy as one can be about leaving any fat, sinew on my meat.

Was that 15#'s after u took the straps, roasts and steaks, I would hope so or you missed alot of meat.

I can cut up a 140 pound deer and take the roasts, strap, steaks and tenderlions out and still have 15 plus pounds of trimmimng for hamb or whatever but I do spend alot of time trimmimg. The only thing I do not take off the deer is the meat between the rib bones, way too much fat for me.

[eyeguy 54]

thx for clarifying box car all is forgiven.