Did you bring in the entire carcass for processing or just quarters? How much meat was lost due to where it was hit?
Like I posted earlier, I've processed all of my own meat except for my Buffalo. Around here all processors are different. One might not take an animal that has been skinned in the field, one might not take meat that was bonned in the field, etc, etc.
Processors do not spend the time to trim "everything white" off of the meat, especially the meat that will be ground into burger.
The amount of meat lost due to where it was shot has a lot of variables: how many bullets hit it?; did the bullet hit a bone?; how fast was the bullet going when it hit the animal?
For many years I shot my elk with 180 gr Nosler Partition bullets shot from my .30 Gibbs, hitting them behind their shoulders. Many hits resulted in about a 1 foot diameter area of bloodshot meat around the bullet hole.
The first elk that I shot with my .300 Weatherby was a 5x5 bull that I killed with one shot behind his shoulder at about 100 yards with a 168 gr Barnes TSX bullet. I was amazed at the very small amount of bloodshot meat, probably less than 1/2 pound.
The next elk that I shot with that rifle was also a 5x5 bull that I also killed with one shot, but he was standing quartering to me when I shot, and the 168 gr TTSX bullet hit his upper front leg bone, just below the knuckle with his shoulder blade, and made mush of about half of that shoulder.
One year, one of the guys in our group of pronghorn antelope hunters said that he didn't like antelope meat, and he proceeded to drop his buck with a shot with his .300 Win through the hams that dropped the antelope, then he killed it with a shot through his front shoulders. About the only meat that wasn't ruined was the backstraps and the small tenderloins.