Michigan State University Extension
Preserving Food Safely - 01600636
10/13/97

### YIELD, EDIBLE PORTION OF ELK AND MOOSE

                 weights of cuts to expect*

    Field
    dressed           Bone-leg, loin          All cuts

    carcass
                    rib and shoulder        boneless

    weight,
    lb.

     200                       111.2                 86.0

     250                       139.7                107.5

     300                       168.2                129.0

     350                       196.7                150.5

     400                       225.2                172.0

     450                       253.7                193.5

     500                       282.2                215.0

     550                       310.7                236.5

     600                       339.2                258.0

     650                       367.7                279.5

     700                       296.2                301.0

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

    corresponding
    field dressed weights.   Individual  carcasses

    could
     easily vary 7% and in extreme cases may vary as  much

    as
     21% from the weights of cuts listed.   Extent of gunshot

    area,
     aging time,  closeness of trim,  amount of fat on the

    carcass,
     cuts  which  must  be trimmed  because  of  wounds

    resulting
     from fighting and cuts which must be  trimmed  or

    discarded
     because of contamination or spoilage are some  of

    the
    factors which affect the weight of meat obtained.

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