I have been hunting mule deer in Co the last few years and last year I got a "good size" 3 x 4- but only 35lbs of meat from the butcher- about 1/2 of that is sausage cut with beef.
He seems like a good guy, and says all the meat is from my deer but.......
I am thinking of butchering it myself this year in the field- not that I'm greedy but I take good care of my kill and don't want someone else's less cared for carcass.
So-
1)What percentage of the total body weight of a deer should you expect to get in meat?
2)Any suggestions on butchering in the field? I live in CA so it would be difficult to bring back an entire carcass
Thanks,
Olazul
He seems like a good guy, and says all the meat is from my deer but.......
I am thinking of butchering it myself this year in the field- not that I'm greedy but I take good care of my kill and don't want someone else's less cared for carcass.
So-
1)What percentage of the total body weight of a deer should you expect to get in meat?
2)Any suggestions on butchering in the field? I live in CA so it would be difficult to bring back an entire carcass
Thanks,
Olazul