Thread: Meat yeilr from Fallow Doe

Someone asked me this question and couldn’t give an accurate answer as I don’t have enough experience.
What’s the average meat yield in kgs/percent of a Fallow Doe? I know shot placement is a factor, but let’s just go with an average.
Thanks in advance.

Excuse the typo in title

I stole this from a pommy site (the lightest one would be what you are asking about):

42kg Larder Weight
2.0Kg Diced
7.5Kg Mince
2.0Kg Steak
1.8kg Loin
2.0Kg Shanks
3.5Kg Joints
8.3Kg Sausages
Total - 27.1kg

34kg Larder Weight
2.0Kg Diced
5.5Kg Mince
1.5Kg Racks x2
2.0Kg Steak
1.0kg - Loin
1.8Kg Shanks x 4
2.4Kg Joints x 3
6.5Kg Sausage Apple
Total = 22.7Kg

28Kg Larder Weight
1.3kg - Loin
1.6kg - Roasts
2.5kg - Steak
4.5kg - Sausage Apple
4.5kg - Sausage Wine
4.5kg - Mince
Total = 19Kg

24Kg Larder Weight
1kg - Loin
1.2kg - 2 Roast
2kg - Steaks
4.5kg - Sausage Apple
3Kg- Diced
4.5kg - Mince
Total = 15Kg

About 15kg-18kg

Beaten to it by Tahr.

man you fellas must shoot big fallow
I shot red hind the other week and fitter her meat EASILY in 2x15ltr buckets....couldve fitted in 1

Originally Posted by Tahr

I stole this from a pommy site (the lightest one would be what you are asking about):

42kg Larder Weight
2.0Kg Diced
7.5Kg Mince
2.0Kg Steak
1.8kg Loin
2.0Kg Shanks
3.5Kg Joints
8.3Kg Sausages
Total - 27.1kg

34kg Larder Weight
2.0Kg Diced
5.5Kg Mince
1.5Kg Racks x2
2.0Kg Steak
1.0kg - Loin
1.8Kg Shanks x 4
2.4Kg Joints x 3
6.5Kg Sausage Apple
Total = 22.7Kg

28Kg Larder Weight
1.3kg - Loin
1.6kg - Roasts
2.5kg - Steak
4.5kg - Sausage Apple
4.5kg - Sausage Wine
4.5kg - Mince
Total = 19Kg

24Kg Larder Weight
1kg - Loin
1.2kg - 2 Roast
2kg - Steaks
4.5kg - Sausage Apple
3Kg- Diced
4.5kg - Mince
Total = 15Kg

Is larder weight, the weight without head guts and hide?

I reckon 16-20 kg skin on, gutted, hocks and head off before boning out.
They are not big.

Originally Posted by thatguy

Is larder weight, the weight without head guts and hide?

I think so. Its a pommy term.

General rule of thumb seems to be about 60% of field dressed, skinned and headed weight. University of Wyoming did some studies on this with elk and mule deer, & I think on white tail & moose. All yields were within a couple of percentage points north or south of 60%. They also aged the meat yield for 14 days.

Then you’ve got bullet damaged meat, anything that gets dirty, & inefficiencies depending on butchering skill level to take into account.

We bone a lot out for mince average Doe 17kg mince + back straps + eye fillets

Originally Posted by Padox

We bone a lot out for mince average Doe 17kg mince + back straps + eye fillets

Obviously those little buggers around your area aint put on a lot of weight over the last several decades eh

Just so happens that I've just now finished processing and packing a fallow doe. Not a huge animal but a nice little layer of fat. This is what I weighed out
4.5kg mince
1kg thick flank Stk
1.5kg bone in shoulder roast
1.6kg shanks
700gr rump
1.2kg snitzel
1.2kg backstrap
700gr silverside
12.4kg total vac packed in the chiller neck shot so no wastage

boneless meat 25% of liveweight as a rule of thumb

Originally Posted by Micky Duck

man you fellas must shoot big fallow
I shot red hind the other week and fitter her meat EASILY in 2x15ltr buckets....couldve fitted in 1

Meat dont float so thats 30 kilos + in two full 15l buckets.

I have a bag waiting for more meat to get sausages made, its everything other than prime steak cuts from the last doe and it was rib shot, be 8 + kilos there plus the steak plus all the stuff I left on the bones for the dog.
Not a very big doe either.

Well all I'll say is the numbers are still higher than a whitetail.....