Roe Carcase yield

[gelert]

This roe would have cost me £30,and for the average stalker to stock up their freezer with some home butchery you can maximise the carcase with very little effort.
School boy error, I forgot to weigh the before and after for reference. But, it took me a couple of hours Saturday morning butchering, then an hour or so Sunday shaping the burgers.
WE tend to eat alot of steak in our house,and burgers which we use for anything mice related.But I managed10lb batch (40) roe and red onion burgers,6 packs of haunch steaks,3 pack of loin,2 pack of diced, a small rolled haunch joint,3 packs of mince and another 3 bags or so of mince for the dogs, not to shabby.P.S shout out to Willie Gun for helping with the label set up.

 

[maximus otter]

Well done!

(A damn sight better than my "drunken monkey with a chainsaw" efforts...)

maximus otter

 

[User00056]

Top job!

Not sure I fancy the mice burgers though

 

[lochty]

This is what I get from a clean shot fallow. It won't quite scale down to a roe, but it's close.

 

[muddy42]

Well done. I recon that's about right. I get 4.5/5kgs of meat if a roe deer is fully boned and it all fits in a supermarket shopping bag.

Mincing everything except the loins and fillets means the shortest processing time and takes the least skill, but it still takes me about an hour from skin on to packed and freezer ready.

 

[Will the chippy]

Sheep and cattle often kill out at about 55 to 60 percent.

 

[VSS]

Sheep and cattle often kill out at about 55 to 60 percent.

Lambs rarely kill out anywhere near 60%, except perhaps the very early spring lamb. 50% would be nearer the mark for most lambs. The continental breeds will be up around the 55% mark.
Deer generally kill out better than sheep, by quite a considerable margin, except you do get shot damage losses that can add up to quite a bit.

 

[wytonpjs]

My last roe, 6.7kg product from a 14.8kg animal = 45%

(Updated to save you struggling with the last column )

 

[VSS]

Sorry, I should add to my post #7 above to explain that the killing out percentage of sheep is the live weight versus the carcass weight. The carcass weight does not include the skin, head, lower legs or guts.
With deer we generally do not know the live weight, and the carcass weight is expressed as "larder weight" which does include skin. So it's difficult to make a direct comparison.
The best comparison would be to compare carcass weight (ie, weigh deer after skinning) to lean meat yield (ie, after butchering, with all bone and fat removed) for the two species.
It is in respect of lean meat yield that I have found deer to be superior.

 

[DevonRifle]

Wow! I must have big roe round here. My very conservative average is 10kg of meat off the roe I butcher. I don’t get much less from a doe than a buck either. That’s meat with no bones and excluding offal.

 

[wytonpjs]

Wow! I must have big roe round here. My very conservative average is 10kg of meat off the roe I butcher. I don’t get much less from a doe than a buck either. That’s meat with no bones.

Yup - most of of our cull is young animals with a proportionate slice of matures and a few old. As a consequence most of my roe carcass weights are typically around 14-16 kg max.

 

[VSS]

Wow! I must have big roe round here. My very conservative average is 10kg of meat off the roe I butcher. I don’t get much less from a doe than a buck either. That’s meat with no bones and excluding offal.

Either that or you’re using the right ammunition and shot placement to minimise carcass damage, and you're a very efficient butcher

 

[DevonRifle]

Either that or you’re using the right ammunition and shot placement to minimise carcass damage, and you're a very efficient butcher

The shot placement I use for most minimal meat loss is a chest shot. When the little .243 passes through both ribs there is little damage or loss except for a bit of rib meat (and the heart which I do love). I do use neck shots and very rarely if appropriate a head shot (the least meat loss but rare for me).

I like to think I am an efficient butcher, certainly no expert but efficient with very little wastage.

 

[Sanjay]

I did a case study for a hind that I butchered for the estate I do the venison processing on:
50kg hind, neck shot.

12kg dice
8.5kg mince
2.5kg loin
.5kg fillet
=23.5kg all told

This wasn't me being anal about stripping all the meat off - just going as I normally would, working away but without spending over long to recover more trim for mince. I also trim all of my dicing cuts to remove as much silverskin as possible.

We did the maths and a carcass that would have sold for £100 to the game dealer we would have been able to sell in the shop for £400 or near enough. Which makes the £90/red that I charge quite reasonable.
Let alone the money we could make from selling ready meals made with the dice or mince - the margins on those were amazing. I estimated from a good hind, processing the mince/dice further for sale (curries, stews etc) would net £800 total in retail value, though of course added ingredient, labour and packaging costs must be taken into account.

 

[75]

I did a case study for a hind that I butchered for the estate I do the venison processing on:
50kg hind, neck shot.

12kg dice
8.5kg mince
2.5kg loin
.5kg fillet
=23.5kg all told

This wasn't me being anal about stripping all the meat off - just going as I normally would, working away but without spending over long to recover more trim for mince. I also trim all of my dicing cuts to remove as much silverskin as possible.

That is about what I'd expect to get off a red of that size too. Less if chest shot - 20kg off a 50kg hind wouldn't trouble me too much if there'd been a bit of shoulder etc to trim away. Maybe fallow yield proportionately more for their size? I don't shoot enough to of them to confirm but the numbers above would seem to suggest that's the case.

 

[timbrayford]

View attachment 435389This is what I get from a clean shot fallow. It won't quite scale down to a roe, but it's close.

Yes, that's about what I get. Bone out everything and discard anything bruised or bloodied!

 

[Sanjay]

That is about what I'd expect to get off a red of that size too. Less if chest shot - 20kg off a 50kg hind wouldn't trouble me too much if there'd been a bit of shoulder etc to trim away. Maybe fallow yield proportionately more for their size? I don't shoot enough to of them to confirm but the numbers above would seem to suggest that's the case.

Yeah, 40% for chest shot would be fine. Likewise, have only done a few fallow but they seemed to butcher out heavier than reds.

 

[slider]

Wow! I must have big roe round here. My very conservative average is 10kg of meat off the roe I butcher. I don’t get much less from a doe than a buck either. That’s meat with no bones and excluding offal.

16kg laddered would be a really big roe from forestry in the Scottish Borders. Most are 12-14 kg.
Killin out percentage about 50& but the lighter they are the lower the percentage

 

[wytonpjs]

To compliment by roe example at post 8, this is the equivalent for my last fallow pricket. Carcass larder weight 33.6 kg, yield 15.146kg, ie 45% with a potential sale revenue of £220.44

Spookily, the yield percentage is exactly the same as for my last roe Both were chest shots - must be the way I butcher them

 

[Norfolk Horn]

Lambs rarely kill out anywhere near 60%, except perhaps the very early spring lamb. 50% would be nearer the mark for most lambs. The continental breeds will be up around the 55% mark.
Deer generally kill out better than sheep, by quite a considerable margin, except you do get shot damage losses that can add up to quite a bit.

Lighter boned than continental lambs and no fat hardly with roe