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Field
Dressed is body cavity cleaned out (no heart, lungs, intestines, etc..)
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Hanging Weight is the field dressed
deer minus the head, feet and hide.
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Factors Affecting Carcass Weight
&
How Much Meat You Get |
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How
fat was the deer?
Fatter deer yield heavier carcasses but most of the fat is trimmed off
during processing. |
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How
many times was the deer shot?
More holes, more damage, more loss of meat due to trimming. |
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Where
was the deer shot?
Rump or loin shots destroy a lot of edible meat and ruin entire
muscles. |
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Where
is the bullet exit hole?
Where the bullet exits the deer always destroys muscle tissue. |
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Broken
and Shattered Bones
You lose large amounts of meat due to bone splinters in hind leg and
shoulders. |
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Was
the carcass hot or cold?
As deer chill, they lose moisture & their weight decreases. |
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How
far is neck skinned down on cape mount?
Large bucks have large amounts of lean meat in neck, you must cape down to
top of head to obtain most meat possible. |
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Here's a tip you can use to estimate edible meat also.
If the deer was a "clean"
kill, and you are planning to debone the whole deer;
you can expect to receive approximately 50% to 60% of the Hanging Weight
in Edible Meat.
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Stop guessing your deer's weight.
This useful formula will help you determine your deer's estimated
live weight, field dressed weight, hanging weight and edible meat weight.