I always struggle with this. Been cutting my own deer up for some time. Usually just quarter up, separate muscle groups, trim a few roasts, trim back strap and inner loin, and the usual grind pile. I butcher up a decent two and a half year old buck, actually not my kill, nothing huge but just your average Northwest Indiana buck. Buddy shot up both shoulders a some neck trauma. I never weigh before I start. I ended up with 33# total. I don't think that's terrible, just curious what ya all think. Little back round, I never cut any fat in, family and I love our venison lean. Thanks Jerry