Michigan State University Extension
Preserving Food Safely - 01600637
10/13/97

### YIELD, EDIBLE PORTION OF DEER AND ANTELOPE

                 weights of  cuts to expect*

    Field
    dressed carcass    Bone in leg, loin     All cuts

     weight, lb.            rib, shoulder cuts    boneless

        50                       26.8               24.8

        60                       32.9               28.8

        70                       39.0               33.6

        80                       45.1               38.4

        90                       51.2               43.2

       100                       57.3               48.0

       110                       63.4               52.8

       120                       69.5               57.6

       130                       75.6               62.4

       140                       81.7               67.2

       150                       87.8               72.0

       160                       93.9               76.8

       170                      100.0               81.6

       180                      106.1               86.4

       190                      112.2               91.2

       200                      118.3               96.0

       *"Weights of cuts to expect" is  an  average  figure for

    the   corresponding  field  dressed   weights.   Individual

    carcasses
    could  easily  vary 5%  and in  extreme  cases may

    vary
     up  to  15 %  from  the  weights  listed.   Extent  of

    gunshot
     area,  aging time,  closeness  of trim,  and amount

    of
    fat on the carcass are  some  of the factors which affect

    the
     weight  of  meat obtained.

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