Home Forums Hunting & Shooting Deer Hunting Did we get shorted on venison

I ground 2 bucks last week dam near filled a Coleman cooler I’m estimating at 75 pounds done

Well since I got 50lbs from a #125 dressed buck I think you got all your meat.

I ground up 2 bucks last week nothing huge I’d estimate 80-90 pounds between the 2

Does "a yearling doe (no spots)" mean a fawn, or was it over a year old? You got over 50 pounds of back straps from two does?

$250 for 28lbs of meat? Had a local guy process for a couple years, but went back to doing it myself this year.
I take too much care handling the meat to worry about what B.S. a processor is pulling.

I read it as 28.5 pounds of ground and 80 pounds total. But asked for clarification on the 50+ pounds of back straps.

I would like to see the 4 packages of tenderloin that equalled 52 lb.

Another factor is are you getting your deer??

Process your own meat. That way you know that you get every scrap and you know how it was handled. Cutting a deer isn't hard and doesn't take long. I can cut, grind and vacuum pack 3 deer in about 6 hrs and that is doing it all myself with nothing but a knife and a grinder.

That’s what I always thought about!

Do you trim any of it or does it go right from the bone to the grinder or vacuum bag?

This^^

You’re rolling!

I have been doing my own forever. The meat I keep and package is all red meat with no deer fat with as much tendon and cartilige removed as I can. 30% would be a good expectation. With a yearling don't pay someone to do them.cut the front legs and hams off at the joints and roast them whole. cut the backstraps off like filleting a fish and saw the ribs off next to the backbone yourself.

Are you referring to a fawn? A yearling is an animal between 1 year and 2 years old.

If you got 80lbs you did good, certainly wouldn't be complaining. I am assuming you shot them with a rifle? More than likely lost some meat that way.

On a nice clean rifle shot without a lot of meat damage, in our neck of the woods, a big doe may net 40-45lbs and yearling 25-30 if lucky.

I've got a buddy always complains after he picks his up, dude, you blew up the front half of the deer with a 7mag.


I am scratching my head about 4 backstraps weighing 50lbs.

I trim. It really isnt very difficult. People are afraid to try and do it themselves.

Wish I could see a video of your process so I could speed up mine.

I simply follow the natural seams in the hind qtrs and trim off fat and gristle as I go. Front qtrs are cut into blade, chuck and shank. Pull the backstraps and tenderloin. Take off the flank, bone out between the ribs and neck. Flank, ribs, flank, shanks and trim go into the grind. I leave the large pieces of hind qtr and front qrt in chunks as roasts. You can make a roast into steaks easily when you want to cook steaks.

Simple process when you get the hang of it

I know how to do it, I just apparently don't know how to do it quickly while also trimming off everything I don't want to ingest.