Hoeveel slag n karkas uit?

[Ds J]

Ek gee n blesbok in van 38kg en kry 18kg se wors en maalvleis uit, nadat vet bygesit is?

Klink dit korrek?

[Tripodmvr]

Volgens die tabel behoort jy sekerlik so 20kg kan verwag. Vet is nie swaar nie en dit hang af hoe deeglik die karkas ontbeen is. Was daar dalk baie bloedvleis?

[Ds J]

Baie dankie, nee, dit was n kopskoot. Ek sal by die slagter hoor.

[Treeman]

I would have expected 22 - 24 kg of meat if it was deboned properly and no dirty meat. A clean carcass should lose 30 something % to bone rest meat.
I have had a good 8 % more loss to fat Impala - Blesbuck may be even more fat kind of animal.

[Ds J]

This one wasn't fat, but not thin either. Just a regular carcass of a younger animal. I'll have a chat with the butcher.



Horror stories: at one particular butchery in a town nearby, a friend handed in a 150kg carcass and got back 43kg. At the same butchery, an acquaintance handed in a headshot kudu and got back a bag of bloodshot wildebees pieces. They closed down shortly after.

[oafpatroll]

They closed down shortly after.

Well at least there was that. I try to think myself into the heads of shortsighted skelms sometimes and consistently fail.

[Tripodmvr]

You deliver honest and good service you get returns.

[223]

Ek dink 'n goeie gemiddeld vir kleinwild is as jy 55% vleis uit die karkas kry.
'n Jong dier kan nader aan 50% gaan en 'n oorgewig TV-kyker 60%.

[Againstthegrains]

Agree with Treeman that about 30% of a carcass is bones. Some animals like black wildebeest seem to have a lot of heavy bones and strong sinew/tendons that you have to cut out, so you may lose more. If you have a very good butcher that is skilled with a knife and patiently removes the sinews from between the muscles, fascia, lymph modes and any dried up, contaminated, or blood shot meat you can loose another 10% easily on that (if he's honest he will give you that back as pets mince). If you ask for the bones back you can see how good a job they did in deboning the carcass.

BUT gentlemen THIS is the reality:
If you want your meat to be done perfectly, with care, it is impossible to process a carcass for less than R40/kg and still make a living.

If you take a blessbok, and you make biltong, droewors, patties, chilli bites, sosaties, all high end labour intense stuff, its 2 full days work. A wildebeest 3 and a bigger animal 4 days. That's a lot of labour.

We are often guilty of falling into the trap of going for the lowest price. We undermine the value of professionals/artisans. If a butcher charges R10/kg you get a crap job and he takes half your meat to make up for the low quote.

[Againstthegrains]

To add to the above, if you ever go into the back of a butcher during hunting season, there are dead animals and buckets of meat lying everywhere. I doubt if he or the staff can keep track on what is what, and whose animal is which. Many of them operate as follows: debone a bunch of animals until they have 25kg of meat, then throw in 5kg of fat, a 1kg bag of spice and some water and sometimes vinegar, and put the whole lot through the mincer, and stuffer. They then work out how many animals you dropped off, and dish out the  wors in proportion to the KG of animals you dropped off. The same goes for biltong, and droe wors. I have worked with more than one persons animals at the same time, and it is almost impossible to keep the various persons meat apart. How do you label it in the biltong drier so you know whose is whose? Do you wash the mincer out so you don't contaminate someone's head shot springbok with someone's shot to shit gut shot wildebeest? Not likely.

I guess this is the reason why I built a cold room to DIY.

[Treeman]

Not a fkn chance in hell that you get All Your meat All every time. You may get your should be Kg's back, but I recon its often a mix up by honest mistakes.

[Bushbuck]

I have not checked this in a while, but I have worked on getting slightly more than 50% recovery of meat on venison carcasses.  I add 25% fat to sausage and patties and minimum 10% to mince.  If 0% fat was added, I do not think you were done in too badly.