Sort it out by cuts and that is a deer's worth, with the possible exception of the ground - fat added perhaps. Bigger than 150, or camera distortion? I'm used to whacking bigger things than runty little deer so I could be mistaken.
From the left- burger from fronts, ribs, misc., and stew ( I'd have more stew - crock pot makes tougher pieces tender, and I love stew)
Steaks and roasts from the rump
bones and neck/shoulder meat
backstrap
tenderloins
misc. steak- probably from front shoulders
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Shooting male animals deep in rut and/or through the shoulders...... well you get what you ask for.
An observation from experience , not a criticism. I don't do that anymore - at least the rut part. And not the front shoulders unless need be or an oopsie. I prefer at the back edge of the shoulder or a head/neck shot if I can get it.
But then I'm not hunting next to property lines and seldom right at dusk. Milages vary.
I never add fat to wild meat I process. If needed, olive oil or, preferably, butter when cooking (fug chloresteral- I have way more good than bad anyway.
. ).
If taking it in for sausage, etc. I specify the least amount of fat added they will let me get away with - usually 10-15 % -apparently it aids in the grinding, or stuffing, or something, and they insist. Or maybe it's just for their bottom line.
Where else can one sell a waste product for profit?
