Percent edible meat from dressed weight do you actually get?

[buck_eye_man]

I agree with those that said it all depends on what you keep. I'm pretty picky, so everything we keep is pretty much red. Cut up a 170-180# buck (didn't weigh it) and ended up with about 42# of good quality red meat with very little fat or silverskin. Probably could've gotten another 5-10 pounds, but it would've taken us as long to get that much as it did to get the first 42#, so we said to heck with it. Don't keep much from the neck, pretty particular about the front shoulders, and don't keep anything from the ribs.

[eyeguy 54]

nothing from the ribs for me also. ick! lol neck meat from a nice buck in rut is gooooooood stuff

[laker1]

I take pride in getting as much of the deer I can and will take time trimming the hard to get spots of red meat,yes I do get the fat off,like I said before about 34-40% is norm if deboned.

I think cutting up your own deer is a ritual and part of the hunt for me,I enjoy it.