Michigan State University Extension
Preserving Food Safely - 01600636
10/13/97

YIELD, EDIBLE PORTION OF ELK AND MOOSE

             weights of cuts to expect*                    

Field
dressed           Bone-leg, loin          All cuts    

carcass
                rib and shoulder        boneless    

weight,
lb.                                                 

 200                       111.2                 86.0      


 250                       139.7                107.5      


 300                       168.2                129.0      


 350                       196.7                150.5      


 400                       225.2                172.0      


 450                       253.7                193.5      


 500                       282.2                215.0      


 550                       310.7                236.5      


 600                       339.2                258.0      


 650                       367.7                279.5      


 700                       296.2                301.0      

   *"Weights  of  cuts to expect"  is an  average  for  the

corresponding
field dressed weights.   Individual  carcasses

could
 easily vary 7% and in extreme cases may vary as  much

as
 21% from the weights of cuts listed.   Extent of gunshot

area,
 aging time,  closeness of trim,  amount of fat on the

carcass,
 cuts  which  must  be trimmed  because  of  wounds

resulting
 from fighting and cuts which must be  trimmed  or

discarded
 because of contamination or spoilage are some  of

the
factors which affect the weight of meat obtained.       

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