As an example if you look at the chart below you will see that the weight of the Tenderloin is 1.08# out of a 100# carcass. This means that out of a 100# carcass only 1.08% is Tenderloin! (Along with palatability that is the reason that tenderloin is so highly valued.) The following chart is a cutting
test of a skinned deer carcass processed into boneless cuts the
way we do it at D & R Processing.
This not only shows the cuts that we make but also how many pounds
you can expect of each cut if you start with a 100# carcass. You
will notice that the yield of edible meat was 75.43% and the fat
and bone 24.57% per hundred pounds. This is a high yield of edible
meat due to the fact that this animal was harvested under a crop
damage permit in late summer and had not started to add any winter
fat cover on it's back and hindquarter. The same animal could reflect
up to a 6% - 8% lower edible meat yield if harvested in late fall
due to the added fat cover. In order to assign a value to each cut, we averaged the retail price of venison from five different companies that sell domestic venison of the Internet. This gives us the way to assign a total value to a venison carcass. While this may be open to discussion it is my opinion that if anything, wild venison would be worth even more than domestic. As an example of this you can compare farm raised Salmon to wild Salmon or pond raised Shrimp to wild. In both cases the wild are higher priced. If you want to use this chart to determine what you can expect from your deer just multiply the dressed weight of your deer by 82% to get carcass weight. Then to determine how much of each cut you may expect, just multiply the carcass weight by the yield percent (CWT) listed below in the chart. Example:
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