I never did have any kind of mentor growing up and wanting to hunt. Most of what I learned over the years was from personal experience. I remember my first few seasons deer hunting and the local who did some decent processing work. Overall I was always happy enough but it wasn't til years later that I fully realized the benefits of processing at home.
Which brings me to the present. This year I bagged a 175lb whitetail. Easily the biggest I've shot over the years hunting south and central Texas whitetail. My girlfriend who enjoys cooking in general took the reigns on this one. Now while I typically give up on the ribs and carcass, she does not. Overall she wound up pulling 73.5 lbs of meat off that deer!
When I read about typical yield, 40% was on the high side. So when she managed 42% without the ribs yet, I was impressed. Once this is all mixed with pork for sausage, it will end up at over 100lbs of meat from 1 deer. Needless to say, the pressure is off for the rest of the season thanks to her handy work.
Not sure I could get that much meat myself but I get laser focused on backstrap filets and jerky cuts. Never have roasted bones for carne guisada meat or made chorizo seasoned deer sausage. In addition to the money saved, I'm enjoying the variety. This year she made about 7 variations of sausage in addition to the steaks.
Anyhow, what do y'all like to do with yours and how much meat do you wind up with?
Which brings me to the present. This year I bagged a 175lb whitetail. Easily the biggest I've shot over the years hunting south and central Texas whitetail. My girlfriend who enjoys cooking in general took the reigns on this one. Now while I typically give up on the ribs and carcass, she does not. Overall she wound up pulling 73.5 lbs of meat off that deer!
When I read about typical yield, 40% was on the high side. So when she managed 42% without the ribs yet, I was impressed. Once this is all mixed with pork for sausage, it will end up at over 100lbs of meat from 1 deer. Needless to say, the pressure is off for the rest of the season thanks to her handy work.
Not sure I could get that much meat myself but I get laser focused on backstrap filets and jerky cuts. Never have roasted bones for carne guisada meat or made chorizo seasoned deer sausage. In addition to the money saved, I'm enjoying the variety. This year she made about 7 variations of sausage in addition to the steaks.
Anyhow, what do y'all like to do with yours and how much meat do you wind up with?