I shot an average seized roe doe yesterday afternoon, it has been hanging in the garage overnight, and I just skinned and butchered it, broke it up and bagged it up for the fridge and freezer. These figures may interest some:
TOTAL CLEAN meat, boneless, skinless, all the sinews and some blood damaged tissue removed and seem-butchered, these are the results:
- Leg muscles for steaks: 3Kg.
- Strip-loin and Tenderloin/fillet: 1.2Kg
- Diced casserole meat: 2Kg
- Minced meat: 1.9Kg
So a total weight of of just over 8Kg of clean useable meat.
So this does not include the bones, currently in the stock pot, and the liver and kidneys, which went for breakfast this morning.
Note some confusion may arise as some people refer to the strip-loin as 'fillet'.
In my own opinion the steaks cut from the leg-muscles are actually finer (tastier) than the steaks cut from the strip-loin and fillet.
It would be interesting to work out the retail meat value of a whole roe doe and than compare that to what your butcher or Game dealer gives you. But I leave that to someone else.
What I do know is that the average protein portion in a fine restaurant is set at 110-120Gr per person. Even being generous, and allowing 150Gr per person, this carcass would give a decent Chef 50+ portions to play with.