How much meat will I get
The average hanging carcass
weight for the 1998-1999 season was 90#. (Your
deer will most likely weigh more or less than
this). There will be approximately a 35% loss
due to deboning, fat, shot-up areas, and
commonly, old wounds and injuries.
Example: 90# hanging carcass weight will
become approximately 59# of usable meat.
Of this 59# approximately 4-6# for
shoulder roasts, 5-7# for butterfly chops,
13-15# for round steaks or roasts, leaving
29-37# boneless trim for burger or specialty
products, depending on how you want your meat
How Much Will it Cost?
We base our prices on the weight of the deer after
the head, hide, and feet are removed, (Hanging
carcass weight). The base price includes skinning,
cutting any steaks, chops, roasts, etc., deboning,
grinding burger, (with beef suet added),
packaging, and freezing.
Base prices are:
Under 50# =$75.00
151# & up =$125.00
All specialty meat items are in addition to the
click here for all of specialty meat prices.