As a general rule, you will receive approximately one third of the body weight of your deer in meat products.  Most of the weight of the live deer is made up of bones, fat, skin, fur and organs.

Meat cuts from various parts of the white-tailed deer


Take-home meat to expect from a 75 lb. half-pork

(Trimmed cuts as usually found at retail; we do not currently offer these exact cuts)

Cuts Weight Percent
Ham, fresh or cured 12 lbs 16%
Loin roast, chops 9 lbs 12%
Bacon 10 lbs 13%
Spareribs 2 lbs 3%
Shoulder butt roasts, chops 6 lbs 8%
Shoulder picnic, fresh, cured 7 lbs 9%
Sausage 6 lbs 8%
Meat total 52 lbs 69%
Lard 15 lbs 20%
Bone, fat & trimmings 8 lbs 11%

Count on above cuts, 52 lbs from an average side of a 215 lb live hog. It is possible to buy whole pork loins at some markets. A clearly trimmed loin will have no waste. From a 150 pound carcass, a loin might weigh 9 lbs.

Copied from the South Carolina Department of Natural Resources Rules and Regulations

Deer Processors
It is unlawful to keep any deer in cold storage or refrigerating plants unless the carcass is clearly marked with the hunterís 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 hunterís 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.

South Carolina Department of Natural Resources

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