Sounds about right. I got 66 kilos of my cow this year, bone and fat free. No white either. Had to toss quite a bit off the ribs as well since it has gotten too warm on the day I was butchering. So there would be another 5 kg, perhaps.
Quote:
Originally Posted by wildwoods
One thing is apparent to me: the people who do not know how to handle the lesser cuts. The sinewy, ligament filled shanks, flanks and shoulders make THE BEST slow cooked meals out there. You can't use lean meat for that. Our yields went waaaaay up when we figured out how to turn less desirable meat into slow cooked goodness.
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I do that with my deer. Elk I like nice and clean
