Venison

This is all off the deer I killed Saturday. I didn't weigh the deer or the meat, but I estimate the deer was about 80#, and I have about 35# of meat there. I just deboned the meat real fast and thru it in vacuum bags and into the freezer. I will make sausage or burger later.
I usually get between 40-50% of the live weight in de-boned meat. I was in hurry with this one and could have probably gotten a bit more.
Also I lost a half a shoulder and most of the ribs on both sides from the bullet damage. I usually debone the ribs too for sausage meat

looks tastey!

Nice job.