Processing Facts

General rule for processing are as follows. Approximately 3/4 of the animal’s weight is made up of bone, hide, fat, and organs. For example, a 150lb deer will produce approximately 50lbs of meat products.

Eatable Meat Volume Chart for Whitetail Deer

These are approximations. Actual produced editable meat will vary based on the care and proficiency of the butcher and butchering process.
Live Weight/Organs in
(in lbs.)
Field Dressed
(in lbs.)
Eatable Meat
(in lbs.)
65 48 29
80 62 35
90 70 39
100 76 44
110 87 50
120 93 56
130 99 58
140 110 61
150 119 64
160 122 66
180 142 78
190 152 86
210 170 89

Whitetail Deer Butchering Meat Cuts Diagram

The diagram below shows whitetail deer meat cuts for butchering.

Whitetail Deer Butchering Meat Cuts

Eatable Meat Volume Chart for Hog

These are approximations. Actual produced editable meat will vary based on the care and proficiency of the butcher and butchering process.

Eatable Meat Volume Chart for Hog

HOG CARCASS BREAKDOWN

With a market weight of 250 pounds and yield of 73.6 percent, the typical hog will a produce a 184-pound carcass. The carcass will yield approximately 140 pounds of pork and 44 pounds of skin, fat, and bone.

Ham - 45 pounds, 24 percent of the carcass 25.5 pounds of cured ham, 2.3 pounds of fresh ham, 5.8 pounds of trimmings and 11.4 pounds of skin, fat, and bone.

Side (Belly) - 34.9 pounds, 19 percent of the carcass 19 pounds of cured bacon, 5.8 pounds of spareribs, 9.1 pounds of trimmings and 1 pound of fat.

Loins - 33.8 pounds, 18 percent of the carcass 3.2 pounds of backribs, 10.7 pounds of boneless loin, 7.6 pounds of country-style ribs, 5.7 pounds of sirloin roast, 1.6 pounds of tenderloin, 1.6 pounds of trimmings and 3.4 pounds of fat and bone.

Picnic - 16.6 pounds, 9 percent of the carcass 12.6 pounds of boneless picnic meat and 4 pounds of skin, fat, and bone.

Boston Butt - 14.7 pounds, 8 percent of the carcass 4.4 pounds of blade steaks, 7.8 pounds of blade roast, 1.7 pounds of trimmings and 0.8 pounds of fat.

Miscellaneous - 39.2 pounds, 22 percent of the carcass 15.4 pounds of jowls, feet, tail, neck bones, etc., 22 pounds of skin, fat, and bone and 1.8 pounds of shrink and miscellaneous loss.

Source: National Pork Producers Council

Deer Processors -

It is unlawful to keep any deer in cold storage or refrigerating plants unless the carcass is clearly marked with the hunter’s name, address and hunting license number (50-11-1700). This does not apply to storage at a private residence or to deer that have an Individual Antlerless Deer Tag Program tag attached to the hamstring since the hunter’s name, address and tag number appear on the face of the tag. Deer processors should recognize that it is unlawful to sell deer meat to regain the processing fee for deer that have not been picked-up by the owner (50-11-1910). The best practice is to take a deposit for the processing service when deer are left at the facility. If meat is not picked-up by the owner, it can be given to another individual at no charge.

Source: South Carolina Department of Natural Resources