Post by: Dustin07 on October 19, 2012, 07:12:33 AM
Post by: h20hunter on October 19, 2012, 07:14:43 AM
Post by: rtspring on October 19, 2012, 07:20:08 AM
Post by: Jonathan_S on October 19, 2012, 08:15:26 AM
Post by: lokidog on October 19, 2012, 09:04:46 AM
57 pounds whitetail 4X4 WT Saskatchewan buck.
Post by: coachcw on October 19, 2012, 09:40:49 AM
Post by: jaymark6655 on October 19, 2012, 09:48:55 AM
Probably would of had more if rib meat wasn't completly ruined and I thought an arrow would be better than a rifle in this area, guess I was wrong.
Post by: scoyoc5 on October 19, 2012, 09:51:51 AM
60 on average:yeah:
Post by: Jonathan_S on October 19, 2012, 09:56:50 AM
54 pounds largest blacktail taken here.
57 pounds whitetail 4X4 WT Saskatchewan buck.
57 lbs of meat on a Saskatchewan WT? Is this like only the straps and quarters?
I take everything, I even scrape off with a sharp spoon and I almost always get 90 lbs of meat of a WT buck. I've noticed that my carcasses have less meat than most hunters' though. I also get a bunch more sausage out of mine :IBCOOL:
Even on does, I've taken 50 lbs of meat.
Post by: Dustin07 on October 19, 2012, 10:00:06 AM
Post by: elkaholic123 on October 19, 2012, 10:04:12 AM
120 lbs all meat, muleyMust have been huge....I killed a huge muley and it weighed 164 lbs. of meat AND bones hanging at butcher.
Post by: Hi-Liter on October 19, 2012, 10:13:52 AM
Post by: lokidog on October 19, 2012, 10:15:36 AM
54 pounds largest blacktail taken here.
57 pounds whitetail 4X4 WT Saskatchewan buck.
57 lbs of meat on a Saskatchewan WT? Is this like only the straps and quarters?
I take everything, I even scrape off with a sharp spoon and I almost always get 90 lbs of meat of a WT buck. I've noticed that my carcasses have less meat than most hunters' though. I also get a bunch more sausage out of mine :IBCOOL:
Even on does, I've taken 50 lbs of meat.
I know, I was surprised as well. Nice looking deer, the outfitter said he was only a 2 year old. I take everything I can off of them.
what organs do you keep? (if any)
I only eat the heart but will sometimes save the liver for crab bait or give it to someone that will eat it.
Post by: Jonathan_S on October 19, 2012, 10:25:43 AM
I only eat the heart but will sometimes save the liver for crab bait or give it to someone that will eat it.
I misread this at first and though you said you use the heart for crab bait, I thought "WHAT?!"
The heart is tasty stuff, best sandwich meat. I need to switch to bowhunting so I can stop destroying it though. :'(
Post by: NRA4LIFE on October 19, 2012, 10:39:11 AM
Post by: Dustin07 on October 19, 2012, 10:48:40 AM
I only eat the heart but will sometimes save the liver for crab bait or give it to someone that will eat it.
I misread this at first and though you said you use the heart for crab bait, I thought "WHAT?!"
The heart is tasty stuff, best sandwich meat. I need to switch to bowhunting so I can stop destroying it though. :'(
yeah my buddies last one was completely destroyed as well, but kudos to him for an amazing shot :tup:
Post by: PolarBear on October 19, 2012, 10:57:38 AM
Post by: Kowsrule30 on October 19, 2012, 11:09:05 AM
Now cutting my own that I remember.... A spike elk produced 123# of boneless meat....(lost @ 20+- # from a shoulder shot) A cow elk 198# boneless... A MD 110# boneless... BT 86# boneless.... Benchleg 98# boneless... Farm fed WT 111# boneless... These are just some of the heavier ones I remember... A yearling BT doe left me with 32# boneless... She sure looked a lot bigger through the sights of the muzzy...
Post by: Dustin07 on October 19, 2012, 11:23:33 AM
One of my MD weighed 212# at the butcher... Before I started cutting my own... Just meat and bone... No fore legs... He was a brute.... A bull elk 462# just meat and bones at a butcher... No fore legs... A BT I took into a butcher yeilded 44# of finished product and thought I was shorted some... Last one I ever took in...
Now cutting my own that I remember.... A spike elk produced 123# of boneless meat....(lost @ 20+- # from a shoulder shot) A cow elk 198# boneless... A MD 110# boneless... BT 86# boneless.... Benchleg 98# boneless... Farm fed WT 111# boneless... These are just some of the heavier ones I remember... A yearling BT doe left me with 32# boneless... She sure looked a lot bigger through the sights of the muzzy...
excellent summary, thanks :tup:
that 462 is about enough to motivate you to invest in your own gear and processing at home huh? lol.
Post by: baldopepper on October 19, 2012, 11:24:59 AM
Post by: Kowsrule30 on October 19, 2012, 11:29:47 AM
One of my MD weighed 212# at the butcher... Before I started cutting my own... Just meat and bone... No fore legs... He was a brute.... A bull elk 462# just meat and bones at a butcher... No fore legs... A BT I took into a butcher yeilded 44# of finished product and thought I was shorted some... Last one I ever took in...
Now cutting my own that I remember.... A spike elk produced 123# of boneless meat....(lost @ 20+- # from a shoulder shot) A cow elk 198# boneless... A MD 110# boneless... BT 86# boneless.... Benchleg 98# boneless... Farm fed WT 111# boneless... These are just some of the heavier ones I remember... A yearling BT doe left me with 32# boneless... She sure looked a lot bigger through the sights of the muzzy...
excellent summary, thanks :tup:
that 462 is about enough to motivate you to invest in your own gear and processing at home huh? lol.
I have a decent set up... Nothing all that exspensive... The main thing is to get a decent grinder.... It will save your ass... For the first 3 or 4 years I used a hand grinder.... Don't know wth I was thinking... :chuckle: The cutting part is easy imo... Just get a few good fillet knives and a sharpener... I bought the Rapala kit for less then $50 I think.... Been using it for years... And big cutting boards....
Post by: Bantams on October 19, 2012, 12:09:31 PM
Blacktail doe - 40# boneless.
Post by: Blacktail Sniper on October 19, 2012, 12:18:25 PM
If it is a buck from Vail, usually 10-15 pounds of meat after all the blood shot and bullet holes are cut out.
:chuckle:
Post by: Chesapeake on October 19, 2012, 12:19:15 PM
We cut and wrap all our own and weigh all of them. Even break it down into quarters sometimes. We staple our tags on the wall and we write the cut and wrap weight on the tag. We have around 10 years worth of tags on the wall from 5 or so guys (primarily my Dad and I). More than 20 elk and more than 20 deer.
Per my memory:
Elk go from 130 to 160#, though we've had a calf go 60# and a previously wounded one with hoof rot go 95#.
Blacktail run 25-35#
Mule deer 30 to 45#
A good elk will get you 15 to 20# of backstrap steaks.
We've weighed some critters in the round. The elk we've killed in SW Washington tend toward 280- 320# range for an average 3-5 year old. Seems like half is what you get back in cut and wrap from an elk in the round.
If you take it to a butcher shop who just cuts it off the bone and then steaks it out like it was beef leaving all the silver flesh and sinew, or even just saws it up like a beef bone in, then you would get quite a bit more in weight back. But what you actualy ate wouldnt weigh any more.
44# of finished from a BT sounds just right for a large mature buck. I'd bet that included the fat they added to the burger, so was actualy a few pounds over the actual deer meat cut and wrap weight. They likely didnt trim too much either, and ground all the tendon and sinew in the burger. Standard butcher shop stuff.
Post by: blacktailcody on October 19, 2012, 12:22:30 PM
Post by: bobcat on October 19, 2012, 12:33:22 PM
Post by: Mr.T on October 19, 2012, 02:26:39 PM
2010 - 145
2011 - 198
2012 - 158
Post by: chad s. on October 19, 2012, 02:50:03 PM
Smallest-85lbs
Most 105-120
Big Boys are always around 145
Post by: sirmissalot on October 19, 2012, 04:28:31 PM
Post by: Chesapeake on October 19, 2012, 05:19:34 PM
I've butchered tons on animals, literaly!!! Either my scales have all been broken, or the internet adds 50 to 100 pounds pluss.
These folks did a study, I suspect their scales were good...... Wyoming has small elk I guess. Deer percentages of yield should be similar. Thier figures match very well with mine.
http://www.wyomingextension.org/agpubs/pubs/B594R.pdf (http://www.wyomingextension.org/agpubs/pubs/B594R.pdf)
Post by: geobru on October 19, 2012, 07:04:03 PM