40-45% typical yield.
Of course can vary from shot placement or what shot with.
Add 20% to the ground like a lot will do and that adds bulk.
Don't forget that 10# pile of bones on that table.
Looks like neck roasts tethered up in there.
Inner loins add a bit to that pic. I can see backstraps cut up and the steaks cut from roasts. Probably sliced that handful of meat from ribs.
I don't get nearly this much but I am extra picky.
Rare I save a neck but did this year, probably 8# of stew meat from that, shoulders to jaw.
