YIELD, EDIBLE PORTION OF DEER AND ANTELOPE Michigan State University Extension Preserving Food Safely - 01600637 08/03/99 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. This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 05/29/03. Data base 01 was last revised on 08/03/99. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.