Carcass weight vs deboned packaged meat weight

[JohninAB]

If for example your cow moose carcass (no head, guts, hide or hooves) weighs in at 470 lbs at the butchers.

How much would you expect the deboned meat (roasts, steaks and hamburger) to weigh total when you pick it up?

[58thecat]

I always said, 1/3 is guts, hooves, head and hide,
1/3 is bones
1/3 is meat...so 155 ish lbs...

[omega50]

174.5 lbs depending on shot placement and assuming only one hole.
Less if hung on the rail for more than a day or two

[JohninAB]

So in this scenario there would be almost 300 lbs of bone and trim lost off the carcass. I never would of assumed so much.

She was double lunged with no discernible damage to either front quarter.

We got between 180 and 200 lbs of deboned packaged meat back, 18 days after dropping her off.

[omega50]

Originally Posted by JohninAB

So in this scenario there would be almost 300 lbs of bone and trim lost off the carcass. I never would of assumed so much.

She was double lunged with no discernible damage to either front quarter.

We got between 180 and 200 lbs of deboned packaged meat back, 18 days after dropping her off.

I am shocked you did not lose more in 18 days-must have good humidity control in the walk-in

18 days in the walk-in I would expect to see a 5% loss

That butcher could be a keeper.

It can be hard to reconcile the carcass weight to the final yield , but the cutting instructions are the final determinant to what you get back.

It is what it is.

Lots of value going into the bin if a hunter does not instruct the butcher to save all the bones and trim for him.

[58thecat]

Originally Posted by 58thecat

I always said, 1/3 is guts, hooves, head and hide,
1/3 is bones
1/3 is meat...so 155 ish lbs...

This is meat to the butcher not after they add lean additives to the sausage etc which would bring it up possibly to the 180-200lbs mark.

I took a bull moose a few years back with the bow, 4 hrs in the field and I stripped all the meat off, just over 200lbs. Meat just meat
Gutless method too...man they are hard to move around on your own.

[omega50]

Originally Posted by 58thecat

This is meat to the butcher not after they add lean additives to the sausage etc which would bring it up possibly to the 180-200lbs mark.

I took a bull moose a few years back with the bow, 4 hrs in the field and I stripped all the meat off, just over 200lbs. Meat just meat
Gutless method too...man they are hard to move around on your own.

Op stated carcass was dressed at 370lbs-no head, guts, hide or hooves-so I/3 of your equation already accounted for

[Redfrog]

Originally Posted by omega50

Op stated carcass was dressed at 370lbs-no head, guts, hide or hooves-so I/3 of your equation already accounted for

470 not 370/

[YYC338]

My rule of thumb is 30-40% loss at the butcher if you've cleaned it up and trimmed it well. That would put you between 289-329lbs, not counting sausage prep. If it's been aged a long time more would be trimmed.

[omega50]

Originally Posted by Redfrog

470 not 370/

Absolutely right Red-Giddy from the Riders kicking the carp out of the Stamps last night and heavy into the homemade Black currant Port since breakfast this morning

My apologies to all involved

Been gone 10 days for asbestos remediation-huge screw-up as unsupervised new crew apparently used a pressure washer inside my house to loosen floor adhesive. Huge torrent of wet asbestos debris washed over all of our treasured memories stored under the stairwell-just spent 5 hours supervising the clean up by senior management

Geniuses apparently could not find water shut off after the toilet was removed and basement ceiling was pulled down to catch run-off

No appliances available in house to cook meals until flooring is installed sometime after the 26th

I am teetering on the brink
4 of last 8 meals have been expired rounds of Washed Rind Oka Cheese

2 meals of Feta Cheese and Pickles
2 meals of Frozen waffles heated to room temp over the floor registers

[Redfrog]

Can't believe the contractor never put you and family up in a motel and gave you coupons for "Whataburger" and "Chicken with the runs".

Hope life returns to normal soon for you in sleepy hollow. I know how difficult a change in routine is for old folks.

[Kim473]

Have to wonder sometimes, how many pounds some of the butchers swipe of the top for themselves ? 5 , 10 , 15 or even 20 lbs ?

Some good people out there but there is always a couple sleezy ones.

[The Flint&Fly Guy]

As I said previously in the last thread on this in my shop I would expect to get 55% meat off a decently clean moose. (Or most any wild game)
That could go up but if the animal is exceptionally clean and/or minimal shot damage

[amosfella]

Sometimes, you can't see all the damage that was done until you start cutting.

[Redfrog]

Originally Posted by Kim473

Have to wonder sometimes, how many pounds some of the butchers swipe of the top for themselves ? 5 , 10 , 15 or even 20 lbs ?

Some good people out there but there is always a couple sleezy ones.

I'm gonna guess none. I heard this every year for 50 years. But when I ask what the person telling the tale did about it....

Guess what?

It didn't happen to him. It happened to a guy who knew someone's cousin who was dating this chick who used to go out with a butcher who had a freezer full of dead bodies and stolen frozen venison.

I've seen some of the carcasses that blind hunters bring in to the butcher shop. They must be blind to shoot the beast 14 times. "It was still making noise so I kept shooting"

So I have to call B/S on this urban hunting legend. And you can include the one about the Hutterites who pay 100 bux for frozen whole coyotes. and the 400yd running shot with my 22 hornet all day long if I do my part.

With a carcass processed boneless, I'd be happy with 40 percent. But unless it's a perfect shot without a lot of tissue damage, I think that is optimistic.

[Lefty-Canuck]

I have seen arrows create dastardly damage that results in blood shot meat. So depending on who is doing the trimming and what it looks like, the yield could be very different one animal to the next. There really is no true formula.

LC

[Bushrat]

Originally Posted by Kim473

Have to wonder sometimes, how many pounds some of the butchers swipe of the top for themselves ? 5 , 10 , 15 or even 20 lbs ?

Some good people out there but there is always a couple sleezy ones.

If a butcher is going to steal something it will be beef, pork, chicken, lamb, veal etc. Don't know too many butchers who are going to steal someones stinky old wild game meat.

[58thecat]

Originally Posted by Bushrat

If a butcher is going to steal something it will be beef, pork, chicken, lamb, veal etc. Don't know too many butchers who are going to steal someones stinky old wild game meat.

Stinky old wild game meat

That's just crazy talk.

[omega50]

Originally Posted by Kim473

Have to wonder sometimes, how many pounds some of the butchers swipe of the top for themselves ? 5 , 10 , 15 or even 20 lbs ?

Some good people out there but there is always a couple sleezy ones.

I have witnessed lots of theft at Butcher shoppes, but all of that has been from the customers while the butcher is distracted.

Many time I would roll a rack of 300 lbs of sausages and jerky out of the smoker to cool. Space was tight and unfortunately the holding area was by the back door where animal drop off and pick up area was.

I would head back to the area at the end of the night and lots of product was missing. Got so I had to tarp off 3 sides and push the open side to a wall. And chain the sides with padlocks to the walls so it couldn't be pulled out

Hunters have very fast fingers around cooked smoke meat. IMHO

[half_bee]

I wonder how many times each year the butcher completes an order and the client never returns to pick it up.

I once took a late-season doe into a guy I had been dealing with for a few years, and when i picked up my meat, it was ~2.5X the weight I was expecting.
When I questioned the weight, the guys told me that it was all my mine.
Some of it was great, but the other half was very tough and grisly. I assumed I got someone else's old buck along with my doe.

[The Flint&Fly Guy]

Originally Posted by amosfella

Sometimes, you can't see all the damage that was done until you start cutting.

This is very true!

[The Flint&Fly Guy]

Originally Posted by Redfrog

I'm gonna guess none. I heard this every year for 50 years. But when I ask what the person telling the tale did about it....

Guess what?

It didn't happen to him. It happened to a guy who knew someone's cousin who was dating this chick who used to go out with a butcher who had a freezer full of dead bodies and stolen frozen venison.

I've seen some of the carcasses that blind hunters bring in to the butcher shop. They must be blind to shoot the beast 14 times. "It was still making noise so I kept shooting"

So I have to call B/S on this urban hunting legend. And you can include the one about the Hutterites who pay 100 bux for frozen whole coyotes. and the 400yd running shot with my 22 hornet all day long if I do my part.

With a carcass processed boneless, I'd be happy with 40 percent. But unless it's a perfect shot without a lot of tissue damage, I think that is optimistic.

Thank you, I know in my shop no theft occurs on my part. Also, I know of extremely few competitors in the business that would even think of doing such a thing

[58thecat]

Originally Posted by Redfrog

470 not 370/

And there went the 100lbs missing....blame the butcher

Was that 470 you dropped off or 370 ? All kidding aside only ran into one outfit that was crooked, and made crappy sausage but when I stood in the store and explained the situation after getting the cold shoulder I walked out with the equivelent in steaks and pork chops never to return again...