Red Barn Deer Processing

A Georgia white-tail deer that field-dresses 125 pounds is a large deer.
The head, hide, feet, and scraps weigh 23-25 pounds.
The deer carcass will lose 7-9 pounds while hanging to cure.
If you request a boneless cut, we usually discard around 24 pounds of bones and scraps.
The average deer yields about 30-35 pounds of meat.
We want you to receive as much edible meat as possible.
If there is a question about the quality of any part of the meat, you will not receive it.
Should you shatter a bone into small pieces, the meat around it will be discarded.
The greater the extent of the meat processing the more weigh is lost.
Some deer have injuries that are only detectable after the deer is skinned.
The more times a deer is shot, the more meat is lost.
The caliber of the gun affects the amount of tissue damage.
The distance a deer runs after being shot has an impact on the meat.
The amount of time between the deer being shot and being field-dressed has an impact on the meat.
The distance and method the deer is dragged has an impact on the meat.
The amount of time it takes to get the deer to the cooler has an impact on the meat.
A ROAD KILL has an increase amount of damaged meat.