What cuts when butchering a deer?

Butchering Deer – Order of cuts

• Shoulders. The first part of the deer we butcher is the front shoulders.
• Back Straps.
• Neck meat.
• Clean up the front half.
• Saw the backbone at the hips.
• Cut out the sirloin.
• Remove the rest of the hind quarter.
• Finish boning out the hind quarters.

How much meat does a 100 lb deer yield?

40 pounds
Deer typically yield about a maximum of about 40% meat once skin, bones, and guts are removed. So – 100 pound doe should yield 40 pounds of meat. This will vary depending on amount of fat, stomach content, etc.

Do you need to let a deer hang before butchering?

You should let your deer hang for 2 to 4 days at minimum before processing to avoid this. For the best tasting deer meat Mississippi State University recommends 14 to 18 days of hanging time. A general rule of thumb is, the older the deer, the longer the hang time.

How many deer will fit in a freezer?

Shift the food that is already in the freezer to one side; try to leave about 1 cubic foot of freezer space for every 2 to 3 lbs. of deer. *[For the best and fastest freezing, it is best to use a large, empty chest freezer to allow for maximum air circulation.]

How big of a freezer do I need for 4 deer?

How much meat do you get from a deer?

The average deer weighed 107.56 pounds field dressed and yielded 52.19 pounds of venison, or a 48.52% meat yield. Below are the average yields for one deer according to Antlered (bucks), Antlerless (does and button bucks), and Combined (bucks, does, and button bucks). Several factors determine venison yield.

What is the best part of a deer to eat?

The inner loin is the most tender part of the deer, giving you a succulent and delicious piece of meat that can be grilled with as little doctoring as possible, often just some salt and pepper. The backstraps are also a popular source for steaks, and like the loins, they are often cut out and grilled right at the camp.