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How much Meat can you get from a Deer? (About 58 Pounds)

The approximate meat-yield from a fully grown white-tailed deer is about 58.15 pounds (26.3kg), or about enough to make around 200 venison burgers.

venison meat

One fully-grown deer can therefore make about 200 venison burgers. Of course, you would want to use different cuts for different purposes. Some cuts are better for steak, while others are best for minced meat.

How to Increase the Amount of Meat you Get from a Deer

Hunters approach experienced butchers to increase the yield that can be provided. About 40 to 50 percent of the weight can be freely yielded from the deer with an experienced butcher.

Furthermore, other factors such as the technique used by the butcher and the area of bullet impact contribute to the difference in the amount of meat produced. The area of impact is usually not salvageable for human consumption.

Hunters are advised to aim at low meat areas on the deer like the head to avoid poisoning high yield areas with lead and gunpowder. If possible, use of other techniques such as trapping to capture the animal can help you to maintain a high yield.

What is Deer Meat Called?

Deer meat is referred to as venison. The name originally was used to refer any meat gained from game animals but has evolved to only refer to deer meat and that gained from other horned ungulates like antelopes.

Both venison and beef have the same chemical composition though venison is preferred because of its low-fat content. Deer meat, that is venison has several additives that add up to its weight.

Deer meat contains about 70 percent water, about 19 percent protein, and 2 percent fat.  

venison steak
Meat from a deer is called venison and can be used for steaks and other meat dishes

Nutritional Benefits of Venison

Deer meat has several nutritional benefits that are suitable for the health effects of the body. Some of the benefits are;

1. Venison is Rich in Protein 

Venison is portrayed as the best alternative for individuals who like more protein intake. When venison is well cooked, it provides about 26.5 grams of proteins per 100 grams of one serving.

Though deer meat is qualified as leaner meat, it is regarded as the best option to provide more proteins.

2. Presence of Saturated Fats

The intake of low calories has advantages when individuals aim to decrease their body weight. Ani al meats like beef tend to have a high percentage of saturated fats that are unhealthy for humans when taken in large quantities. 

Compared to beef which has 4 grams of saturated fats in a 4 oz serving deer meat contains inly 1 gram of the same in the same serving. 

3. Excellent Ratio of Omega-6 to Omega-3

The content of omega-3 depends on the feeds that the animal feed. For instance, animals that feed on grains feeds have low concentrations of fatty acids compared to those that feed on pasture. 

Deer mostly feed on the pasture on the fields; hence, its meat has increased omega-3 compared to other red meat. Thus, having a better ratio of omega-6 to omega-3. 

Researchers argue that the percentage of omega-6 to omega-3 consumed has some health effects on the body.

Though it is not scientifically proven, scientists conjecture that an excessive amount of omega-6 to omega-3 may cause inflammatory effects on the body. Moreover, they can lead to the inhibiting effect of the anti-inflammatory benefits of omega-3.

4. Lower Calories and Cholesterol than Other Meat

High cholesterol levels in the blood lead to blockage of major blood vessels and increased heart attacks. That is why high cholesterol intake is unhealthy.

Beef contains up to three times more cholesterol than venison. This is why venison is considered a healthier alternative.

In terms of calories venison has less than half the calories of beef. Venison is lean and contains very little fat.

What Does Deer Meat Taste Like?

Deer meat is tasty and has an earthy texture.

Venison is delicious meat compared to other red meats. The tastiness of the meat comes from the infused hints of herbs, sage, and acorns that the deer enjoyed in its lifetime.

In contrast to beef, deer meat is regarded to be more succulent and less juicy. Venison is smoother and more firm than beef

The taste and texture of venison varies according to the age, species, and sex of the animal, as well as the type of food the animal was fed on and how it was slaughtered.

Venison loses some of its gamy taste once it’s been well-cooked.

Medium-rare venison
Venison is often eaten medium-rare to maximize the gamy flavor and to keep the meat tender

Selling self-caught deer meat is illegal in the USA. All meat must be tested and certified by the USDA before it can be sold commercially. This helps prevent the spread of parasites and disease.

Deer meat that has just been hunted might be having infections from the trichina worm. The USDA applies government policies in checking the meat if they have any infections.

The USDA does not check wild meat if infected, thus posing a danger to the buyer.

In addition to the meat being illegal to sell, it may be illegal to hunt deer depending on where you live and what time of year it is. Hunting season for deer usually runs from September to December, but it varies by country and state.

Where can you Find Deer Meat?

Venison is sold in most butchers and many local supermarkets and stores across Europe and North America.

Venison if obtained mainly from hunting deer. In some states hunting may be illegal and the selling of the meat might land somebody in jail. Be sure to check state rules before hunting. 

Venison can also be obtained from deer ranches. Some people rear deer especially for its meat. Most states require you to have a license to legally rear deer.

Deer meat that is sold in stores also has to pass quality checks because of the notorious habit of deer harboring parasites in their bodies.

Venison can also be bought online through licensed producers. Various stores offer venison delivery right to your doorstep removing the hassle of you having to go looking for the meat yourself.  

Conclusion

A single deer can provide you with about 58 pounds of meat. However, this varies significantly.

Key factors include the size of the deer, how much meat is salvageable after the deer has been shot, and the skills of the butcher.

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