Forgive me if this has been discussed before, but I didn't have much luck searching the archives.
For those of you that bone out elk to pack it out, what kind of weight do you end up with back at the truck, vs weight after processing. I am asking about boned out meat vs bone in quarters. I realize you lose meat due to drying and trimming more with boned out meat.
I shot a bull last week and boned it out up in the hills. There were two of us involved in the butchering so we were able to keep the meat pretty clean and I felt that we were able to pick that carcass pretty clean. He wasn't a huge bodied bull, but what I would call average. As soon as we got back to town I took the meat to the processer. He weighed it in at 220 lbs of meat, not including the bags. Just today I went to pick it up and he gave me 132lbs. This is after adding 10% fat, which means he trimmed the 220lbs down to 120 before adding fat. I did not keep any choice cuts back for myself but had him process 100% of the meat we got off that elk. He told me himself when I picked it up that it was clean when I brought it in.
132 lbs of meat does not sound like much off a whole entire bull,....does it??
Last year I shot a bull and boned it out the same way. I gave the processor 201 lbs and got back 157. For reference. I kept the backstraps out of this one.
What have your numbers been?
For those of you that bone out elk to pack it out, what kind of weight do you end up with back at the truck, vs weight after processing. I am asking about boned out meat vs bone in quarters. I realize you lose meat due to drying and trimming more with boned out meat.
I shot a bull last week and boned it out up in the hills. There were two of us involved in the butchering so we were able to keep the meat pretty clean and I felt that we were able to pick that carcass pretty clean. He wasn't a huge bodied bull, but what I would call average. As soon as we got back to town I took the meat to the processer. He weighed it in at 220 lbs of meat, not including the bags. Just today I went to pick it up and he gave me 132lbs. This is after adding 10% fat, which means he trimmed the 220lbs down to 120 before adding fat. I did not keep any choice cuts back for myself but had him process 100% of the meat we got off that elk. He told me himself when I picked it up that it was clean when I brought it in.
132 lbs of meat does not sound like much off a whole entire bull,....does it??
Last year I shot a bull and boned it out the same way. I gave the processor 201 lbs and got back 157. For reference. I kept the backstraps out of this one.
What have your numbers been?