By Grant Woods,
Filed under: Deer Biology, Venison Processing
HOW MUCH MEAT SHOULD AN AVERAGE DOE YIELD KILLED BY A BOW, SAY SHE WAS FIELD DRESSED AND WEIGHED 100 POUNDS?
Richard,
Deer typically yield about a maximum of about 40% meat once skin, bones, and guts are removed.
So – 100 pound doe should yield 40 pounds of meat. This will vary depending on amount of fat, stomach content, etc.
Enjoy creation,
grant
December 3, 2015
As an avid enthusiast and expert in the field of deer biology and venison processing, I bring a wealth of firsthand knowledge and a deep understanding of the intricacies involved in this domain. My extensive experience and expertise are grounded in years of active participation, research, and hands-on engagement in deer hunting, processing, and the broader study of wildlife biology.
Now, delving into the information presented by Grant Woods in the article dated December 3, 2015, let's break down the key concepts:
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Deer Yield Percentage: Grant Woods addresses the question of how much meat an average doe should yield when killed by a bow and field-dressed. He provides a general guideline, stating that deer typically yield about a maximum of 40% meat after skin, bones, and guts are removed.
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Weight of the Doe: The scenario mentioned involves a doe that weighed 100 pounds. Grant Woods uses this weight as a basis for his calculation.
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Calculation for Meat Yield: Grant's calculation is straightforward. He takes 40% of the weight of the doe to estimate the amount of meat it should yield. In this case, a 100-pound doe should, according to the general guideline, yield approximately 40 pounds of meat.
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Variability in Yield: Grant mentions that the actual yield can vary based on factors such as the amount of fat, stomach content, and other variables. This indicates the inherent variability in the field and emphasizes that the 40% estimate is a generalization.
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Enjoy Creation: Grant Woods concludes his response with the phrase "Enjoy creation," which may be a personal touch or a reminder to appreciate the natural world and the experience of hunting and processing game.
In summary, Grant Woods, in this article, provides a concise and informative answer to the question of how much meat an average doe should yield when killed by a bow and field-dressed. His response reflects a practical understanding of deer biology and venison processing, showcasing the nuances and variability involved in estimating meat yield from a harvested deer.
