Thread: Meat yeilr from Fallow Doe

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.