How much meat on a blackie?

[canadaman30]

How much meat would be expected to get off a Black bear. Obviously size matters. Just looking for some input on say a 300lb animal, how many pounds of meat would one get?

 

[Jnyiri]

I think you can expect about 40%. I only shot two so take it with a grain of salt. Also depends on you ( I don't care about ribs ).

Jozsef

 

[deadeyes40]

carcass weight in the cooler will be between 40-55% of live weight.

 

[MaxKW]

I find I get about 20-25% of live weight in deboned meat completely prepared to be made in sausage etc.

 

[trykillthis]

^^^^That sounds about right. Maybe even lower. Depends how fussy you are. I trim all the fat off as I just want lean meat and I am not too worried about getting every little nugget.

 

[bearkilr]

General rule of thumb with animals is that carcass is 50% of live weight, with 50% of carcass weight being meat, give or take a few % depending on species. Bears have most meat on the four quarters and neck, not much for backstraps. Given that, a 300 lb. bear would yield about 75 lbs. of meat (and fat this time of year ).

 

[Longwalker]

I can let you know after tomorrow. I am butchering a bear that weighed 230 lbs whole before gutting. The only one I ever weighed that way. It was a young male in good shape but not real fat.

 

[archie_james_c]

Bears dont have much meat...shoot as many as you legally can

 

[Longwalker]

My bear yielded as follows:
230 lbs dead whole weight
minus guts, skin & head,
- 55 lbs trim and bone
- 62 lbs deboned fairly lean meat
- 8 lbs backfat
= 70 lbs meat & fat
This was from a moderate condition fall bear, shot a few days ago. Shot was through the ribs.

 

[medvedqc]

Longwalker i think 1/3 is a good way to count before gutting. and you made the demonstration.

we got 55 pounds of meat from a spring blackie here without the front shoulders (both destroyed) and loins (destroyed too) so only hind quarters and backstrap.

 

[Ardent]

My bear yielded as follows:
230 lbs dead whole weight
minus guts, skin & head,
- 55 lbs trim and bone
- 62 lbs deboned fairly lean meat
- 8 lbs backfat
= 70 lbs meat & fat
This was from a moderate condition fall bear, shot a few days ago. Shot was through the ribs.

Pretty interesting to have scaled numbers, appreciate that.

bearkilr, nice handy "formula" as well.

 

[ron hilchey]

General rule of thumb with animals is that carcass is 50% of live weight, with 50% of carcass weight being meat, give or take a few % depending on species. Bears have most meat on the four quarters and neck, not much for backstraps. Given that, a 300 lb. bear would yield about 75 lbs. of meat (and fat this time of year ).

my experience has been 50% on the hooks , and 50% in the freezer as well, for deer and moose. ( small pigs and sheep as well)
Black bears are normally about 40%, and 40%. (thicker hides, bigger bones, and more fat. (I meticulously remove all bear fat.)
Domestic steers, at about 13 months, will yield higher. 55%+ and 55%+.