OT elk & deer processing info

[pharmseller]

Well, my Oregon Ducks put a spanking on the Beavers yesterday, denying their bid for the Rose Bowl. Since I have nothing to do today besides basking in the warm afterglow, I thought I'd post some info regarding the deer/elk/antelope processing pamphlet I use.
For some reason in 2004 I kept count of all the Food Saver bags I filled, by cut type, of a 2 1/2 year old 5x4 bull I shot. I also kept count of the 1 1/2 year old forkie mulie, but only the total. The Food Saver bags I used were 8"x11", and contained enough meat for a meal for 2 healthy eaters. The burger bags held 3 good sized burgers' worth of ground meat with no additives.
The following is the breakdown of the elk, by number of bags:
Backstrap: 11
Tenderloin: 4
Shoulder steak (from the blade and shoulder, great with eggs): 14
Round steak: 36
Sirloin: 12
Sirloin Tip: 6
Rump steak: 8
Burger: 76
Total: 167

I'm not much of a roast guy, so if I can't steak it, it goes to grind.
The total number of bags for the deer was 64. I don't remember why I didn't keep track by cut.

Anyone have a similar experience?


P