Moose ... Deer ... Bear ...What ever

[Norm]

A rule of thumb Jon is that they'll dress out at about 60% of their weight after being field dressed. Boned out weight would be less.

Tell your son congratulations Lee.

[WDH]

Engineer,

I bone-out and cut-up-process about 4 deer each year.  A normal doe deer (field dressed weight of say 100 #'s), will yield after boning and cleaning of all fat, connective tissue, and silver skin, about 35 - 40 #'s of meat.  If there is a lot of shoulder damage from the shot, it will be less.  That is my experience.

Like LeeB says, it is a lot of work.  Takes me 6 hours to cut up, de-bone, and de-fat a deer.  However, the results are superior to any commercial processor that I have ever used.  I also grind the meat with no added beef fat, so it is much healthier than packaged ground beef.