Have had 2 bulls that weighed 340# + of deboned meat. Both were Montana bulls in the 350" class. Need to get a scale, so I can start weighing quarters. Have never brought out the bones, not sure why you would want the extra weight. Only takes 10 minutes to bone out a quarter 
Had a rosy this year that was over the 300# mark of boneless meat..woulda been nice to know what the full quarters were...
Also it might be faster in the field to debone but if it takes me an extea couple hours to get the meat cleaned up for prossessing then its really not saving time in the long run..so short packs have the bone in most of the time just to save time back in the meat room