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  #1  
Old 01-01-2005, 12:56 PM
astro astro is online now
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How much useful table meat will an averge deer yield?

I know deer vary substantially in size, I'm just wondering if there was an average range of meat yield for adult deer.
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  #2  
Old 01-01-2005, 01:11 PM
Q.E.D. Q.E.D. is offline
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How much venison is on an average deer? An average field-dressed deer carcass is about 60 percent usable cuts of meat and about 40 percent head, hooves and hide. The smaller the deer, the smaller the percentage of meat. The average deer taken by a Missouri hunter weighs about 110 pounds field dressed (live weight about 145 pounds). Deer this size yield 60 to 70 pounds of meat. A really big deer -- one that weighs 200 pounds alive and field dresses at 160 pounds -- may yield nearly 75 percent of its weight to the table -- about 120 pounds of venison.
From here.
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  #3  
Old 01-01-2005, 01:13 PM
Shagnasty Shagnasty is offline
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A general rule of thumb is that it will be 50% of the live weight of the animal although many insist that it is usually a little less than that.

http://www.biggamehunt.net/sections/..._11220412.html
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  #4  
Old 01-01-2005, 01:16 PM
Mirror Image egamI rorriM Mirror Image egamI rorriM is offline
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A human, dressed like a deer, will provide about 60 pounds of meat.

I read that in a book I got for Christmas.
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  #5  
Old 01-01-2005, 01:17 PM
Shagnasty Shagnasty is offline
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Please note that my post and Q.E.D.'s cite actually agree even if they do not appear to at first glance. The prominent percentages listed in his are comparing field dressed weight with final meat yield. My percentage was for live weight versus meat yield which you can also see from his that it is 50% or less.
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  #6  
Old 01-01-2005, 01:28 PM
Q.E.D. Q.E.D. is offline
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Now I'm curious about something. Obviously, venison is referring to muscle meat. But what about deer organ meats? People eat liver, stomachs, brains and other strange animal bits from cows, pigs, sheep, etc. Is there much call for similar deer organs? I ask because I've never heard anyone (and I know or knew quite a few hunters) say "Y'know, I've got a real hankering for some deer liver tonight!"
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  #7  
Old 01-01-2005, 01:57 PM
KP KP is offline
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Quote:
Originally Posted by Mirror Image egamI rorriM
A human, dressed like a deer, will provide about 60 pounds of meat.
Man, somebody should hold courses in safe camouflage out in KC.

I don't think I'll go hunting there. Not worth the paperwork.
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  #8  
Old 01-01-2005, 02:59 PM
butler1850 butler1850 is offline
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Quote:
Originally Posted by Q.E.D.
Now I'm curious about something. Obviously, venison is referring to muscle meat. But what about deer organ meats? People eat liver, stomachs, brains and other strange animal bits from cows, pigs, sheep, etc. Is there much call for similar deer organs? I ask because I've never heard anyone (and I know or knew quite a few hunters) say "Y'know, I've got a real hankering for some deer liver tonight!"
Actually, due to the issues involved in heavy metals, and the normal undercooking of organ meats, it's generally not recommended that you eat them. You can of course, as they are edible, but it's not recommended (usually). I think it goes along the same lines of "traditional" animal organ meats... how much liver is actually eaten compared to the total quantities of meat eaten. Very little, I'd guess.

While this is about moose, the concepts are similar.

I will second the ratios, the "dressed weight" will be about yield about 1/2 of it as "meat weight". My 120# dressed buck yielded 60# of meat. My buddy has gotten 2 does about the same size, and gotten a similar total of meat after butchering.
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  #9  
Old 01-01-2005, 03:09 PM
mangeorge mangeorge is offline
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So you get more meat from older deer, but aren't younger deer yummier?
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  #10  
Old 01-01-2005, 06:37 PM
gbrohman gbrohman is offline
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Deer liver

Quote:
Originally Posted by Q.E.D.
I've got a real hankering for some deer liver tonight!"
We like the liver from the yearling's. If one looks closely at the liver of an older animal there usually will be some noticable lumps. use your imagination on what the bump may be.
We may be a little guilty in the under-cooking department here with the young liver, but a little flour and hot cast iron skillet, well you would have to try it.

Read about life in the days of old. The tounge was a covetted cut. and still avalible today. But we are learning to stay away from nervous tissue these days.
"Head Cheese" and such are a little extreem today.
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  #11  
Old 01-01-2005, 08:08 PM
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SonPullin went on his first deer hunt this year. Got two; opening day. Being under 16, he was allowed to shoot anything (doe, or spike). Hence we ended up with 2 very small deer (I would've had to pass on the spike, and wait for >= 3pts/side).

Anyway, the doe was 112 lbs, the spike was 106. We got about 90 lbs total out of the pair, and that includes some suet added to the ground portion. All in all, I'd put the percentage at around 40% edible meat. (We didn't bother with any of the rib meat).
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  #12  
Old 01-01-2005, 08:13 PM
Eleusis Eleusis is offline
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Quote:
Originally Posted by Q.E.D.
Now I'm curious about something. Obviously, venison is referring to muscle meat. But what about deer organ meats? People eat liver, stomachs, brains and other strange animal bits from cows, pigs, sheep, etc. Is there much call for similar deer organs? I ask because I've never heard anyone (and I know or knew quite a few hunters) say "Y'know, I've got a real hankering for some deer liver tonight!"
Dear heart makes great stew meat.
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  #13  
Old 01-01-2005, 08:48 PM
Bosda Di'Chi of Tricor Bosda Di'Chi of Tricor is offline
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Eat...BAMBI?!?!



BOO-HOO-HOO-HOO!








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  #14  
Old 01-02-2005, 11:14 AM
Cowgirl Jules Cowgirl Jules is offline
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Quote:
Originally Posted by Eleusis
Deer heart makes great stew meat.
It's also fantastic sliced and fried - milder than liver and without that waste-filter ickiness. I do like the liver from the younger ones though, even though I won't touch it from a beef.
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  #15  
Old 01-02-2005, 01:15 PM
mangeorge mangeorge is offline
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Quote:
Originally Posted by Bosda Di'Chi of Tricor
Eat...BAMBI?!?!



BOO-HOO-HOO-HOO!








Where on earth did that come from?
Just about the only people I ever hear mention Bambi are, in fact, some hunters and gun advocates.
Deep-seated guilt feelings?
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  #16  
Old 01-02-2005, 01:22 PM
WhyNot WhyNot is offline
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Quote:
Originally Posted by mangeorge
Where on earth did that come from?
Just about the only people I ever hear mention Bambi are, in fact, some hunters and gun advocates.
Deep-seated guilt feelings?
Hey, Bambi was annoying. Sanctimonious, sniveling brat who couldn't listen to his mother and got her killed. I'd like to eat Bambi, with a nice Thumper stew on the side.

However, we did have a very upset WhyKid the first time I made ham after Babe came out.
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  #17  
Old 01-02-2005, 01:56 PM
mangeorge mangeorge is offline
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See what I mean?
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  #18  
Old 01-02-2005, 02:40 PM
Gorsnak Gorsnak is offline
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Quote:
Originally Posted by gbrohman
Read about life in the days of old. The tounge was a covetted cut. and still avalible today. But we are learning to stay away from nervous tissue these days.
"Head Cheese" and such are a little extreem today.
There generally isn't any nervous system tissue in head cheese - at least, not the head cheese I'm familiar with. We slaughtered a hog on Wednesday, and while we don't do it quite the same way as it used to be done - for example, we buy sausage casings instead of cleaning the intestines for that purpose - Dad still makes head cheese. You take the head and carefully clean it, scraping off all hair, etc, and washing it thoroughly. The brain and eyes are removed, and the tongue is set aside. Tongue has never been my favourite, but it's not bad. Now you boil the crap out of the head, and then clean all the meat off the bones and mince it. Combined with what's left of the fatty bits after boiling, this is chilled and sets into a sort of jellyish substance. Slice it and serve it cold with vinegar.

Headcheese isn't my favourite either, which means I don't get to eat it much, it being reserved for those who think it's a special treat.
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  #19  
Old 01-02-2005, 02:46 PM
mangeorge mangeorge is offline
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Is nervous tissue avoidance because of "mad cow" issues?
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  #20  
Old 01-02-2005, 08:49 PM
justwannano justwannano is offline
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diseases of the deer herd

Chronic wasting disease is being watched carefully here in Iowa. The last I heard there has been no cases here but some have shown up in Wisconsin.
I'm not a deer hunter ,too lazy I guess, but I've heard that it is best to avoid the internal organs of deer.
There are 3 diseases currently being watched in the deer herd.
Bovine TB
Chronic wasting disease
Cranial Abcession Syndrome.
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  #21  
Old 01-02-2005, 09:00 PM
justwannano justwannano is offline
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Chronic wasting is a form of Spongiform encephal(hell I can't spell it)
info can be found at Wisconsin DNR web site.
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  #22  
Old 01-02-2005, 09:16 PM
threemae threemae is offline
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Quote:
Originally Posted by justwannano
Chronic wasting disease is being watched carefully here in Iowa. The last I heard there has been no cases here but some have shown up in Wisconsin.
I'm not a deer hunter ,too lazy I guess, but I've heard that it is best to avoid the internal organs of deer.
There are 3 diseases currently being watched in the deer herd.
Bovine TB
Chronic wasting disease
Cranial Abcession Syndrome.
Right, but we don't know is if CWD produces nvCJD in humans yet, do we? Anyway, if you really feel compelled to eat dear-brains that badly, you likely have bigger issues to deal with.
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  #23  
Old 01-02-2005, 10:56 PM
Gulo gulo Gulo gulo is offline
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Quote:
Originally Posted by Q.E.D.
Now I'm curious about something. Obviously, venison is referring to muscle meat. But what about deer organ meats? People eat liver, stomachs, brains and other strange animal bits from cows, pigs, sheep, etc. Is there much call for similar deer organs? I ask because I've never heard anyone (and I know or knew quite a few hunters) say "Y'know, I've got a real hankering for some deer liver tonight!"
In my experience, the liver and heart is treasured and eaten right away, usually at elk/deer camp as soon as the beastie is brought in and being butchered.

I haven't heard any demand for the other bits you mentioned, other than the rangers requesting elk kidneys for research purposes.
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  #24  
Old 01-12-2005, 07:28 PM
gbrohman gbrohman is offline
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Other Organs;............

You just have to stop by the Finland (hyway 169 north-east of Ely MN) during Moose season, There is a Conservation officer reported to collect the "STONES" from the bulls, He allegedly cooked them there for all to sample.
Got to check it out!
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  #25  
Old 01-12-2005, 07:32 PM
gbrohman gbrohman is offline
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Quote:
Originally Posted by Gorsnak
There generally isn't any nervous system tissue in head cheese - at least, not the head cheese I'm familiar .

Now how do you plan on boiling the head of the beast w/out the spinal cord and assosiated tissues from yada yada yada..........

Head cheese should go into the Norton Protect along with Lutefisk!!!
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  #26  
Old 01-12-2005, 07:39 PM
mangeorge mangeorge is offline
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Do you midwesterners really eat all that stuff, or are you just big kidders.
gbrohman's Lutefisk for example. :wally
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  #27  
Old 01-13-2005, 06:24 AM
Meeko Meeko is offline
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Every traditional college student knows the answer

Probably if you shoot an Average Deer, you will get about 125 or so pounds of meat. However, you will only be able to cary 100 pounds of it back to your wagon.

And now that I've shown my age, Virtually every other doper is scratching their head. It references the Classic edutainment game for the Apple lle "Oregon Trail".

Sheesh

Nothing to make you feel ""old"" than to mention a 15 year computer program.
Nothing to make you feel "young" than to mention a 15 year old computer program.

Last edited by C K Dexter Haven; 01-13-2005 at 08:29 AM.. Reason: Fixed post title as per Meeko's request -- CKDH
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  #28  
Old 01-13-2005, 04:11 PM
Chronos Chronos is offline
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No, no, no... Bison and bear were the only animals which gave you more than 100 pounds per beast. Deer always gave you between 60 and 70, consistent with what earlier posters have said. Of course, on a typical hunting outing (if you were any good with a gun) you'd bag two, so "125 but you can only carry 100" is reasonable for two dear.
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  #29  
Old 01-13-2005, 06:14 PM
BiblioCat BiblioCat is offline
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Quote:
Originally Posted by Q.E.D.
Now I'm curious about something. Obviously, venison is referring to muscle meat. But what about deer organ meats? People eat liver, stomachs, brains and other strange animal bits from cows, pigs, sheep, etc. Is there much call for similar deer organs? I ask because I've never heard anyone (and I know or knew quite a few hunters) say "Y'know, I've got a real hankering for some deer liver tonight!"
The butcher that my husband takes his deer to only gives us back the muscle meat, no organ meats. Since the deer has to be field-dressed before it's taken in, the liver and stomach are already gone. I never even thought to ask about getting the brain or tongue back - but I don't think I'd eat those anyway.
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  #30  
Old 01-13-2005, 11:46 PM
justwannano justwannano is offline
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Quote:
Originally Posted by Chronos
No, no, no... Bison and bear were the only animals which gave you more than 100 pounds per beast. Deer always gave you between 60 and 70, consistent with what earlier posters have said. Of course, on a typical hunting outing (if you were any good with a gun) you'd bag two, so "125 but you can only carry 100" is reasonable for two dear.
Shouldn't that be "is reasonable for two deer."

Or maybe "is reasonable for two deer, dear."
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  #31  
Old 01-13-2005, 11:58 PM
Gorsnak Gorsnak is offline
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Quote:
Originally Posted by gbrohman
Now how do you plan on boiling the head of the beast w/out the spinal cord and assosiated tissues from yada yada yada..........
It's dead. It doesn't resist having parts removed, you know. What, you think the braincase is impenetrable?
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  #32  
Old 01-14-2005, 10:59 AM
mangeorge mangeorge is offline
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Quote:
Originally Posted by gbrohman
Now how do you plan on boiling the head of the beast w/out the spinal cord and assosiated tissues from yada yada yada..........
Quote:
Originally Posted by Gorsnak
It's dead. It doesn't resist having parts removed, you know. What, you think the braincase is impenetrable?
Now there's an exchange I don't understand at all.
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  #33  
Old 01-14-2005, 11:18 AM
Chronos Chronos is offline
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Sheesh. I found and corrected that same typo in another sentence in that post, and thought I was done with it.
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  #34  
Old 01-14-2005, 01:42 PM
mangeorge mangeorge is offline
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Quote:
Originally Posted by Chronos
Sheesh. I found and corrected that same typo in another sentence in that post, and thought I was done with it.
Bah, that's alright. justwannano emphasized (using italics) the wrong word anyway. Sometimes the nit jumps from the head of the pickee straight to the head of the picker.
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