I don't know about your charts and percentages was never good at math. Do know that years ago when I skinned deer for my brother inlaw. He was meat cutter set his garage up and processed few deer each fall for several years.
To fix the issue with people who thought their box was light. Walk them to the bone barrel show them the bloody shot up mess. Ask them if they wanted that in their box. Most those people that question him he wouldn't cut for them next year.
People bring in a yearling shot threw both front back quarts. Figure they going leave with 50lb box meat.

Mac

And the average Pa mountain deer deboned are 35 pounds and fit inti a 24 can beer case. I have helped a local butcher for many years here.......jk

I processed deer commercially for a few years and I heard it all.Had one guy bring a medium sized Doe in.Comes to get his meat.I thought I should get back a lot more meat than this.Why so much burger and not all steaks blah blah blah.I said,,I guess you were expecting to get a 12 point rack back with your little Doe also?At least with me,,everyone got THEIR OWN deer meat back.A lot of butchers weigh the deers and estimate how much the customers should get back.Then the meat from a bunch of deer get throwed in meat piles and packaged after.Customers think they are getting their own meat back,,,but good luck with that.I also know of a couple butchers that will keep one or two steaks off them deer for himself.(no one will miss one or two steaks off a whole deer right?) At the end of a 500 deer season,,1,000 steaks is a pretty good freezer full of venny steaks.I say they are dirt bags.Give a guy back his WHOLE deer,,no more,,no less.

Uppy, You mean they don't make
600 different batches of jerky and mine
is in with cripple stick?

Maybe next post can be how much per lb
we got into it.

I wouldnt want my properly handled deer,,mixed in with meat off a deer that rode around in the back off someones pickup truck for two days in 75 degree weather.NO THANKS.

I've always figured on 30 lbs. of boned meat per 100 lbs. live weight, maybe a tad less for gun shot loss.

I worked on a kill truck and in a meat shop for a while. We refused deer and elk if they were dirty or covered in hair. Had a lot of POed people for not taking their garbage. We weighed every animal coming though the door. You were charged cut and wrap fees on the whole carcass. We cut and wrapped every animal individually, and the trim or meat for smoking was put in a bag ,weighed , tagged and put in the freezer with your name on it. Usually every other week we took a day and made summer sausage salami, jerky and meat sticks. If you didn't have enough meat for a batch we added the fat percentage and beef hearts. All Your meat went in a crate in the freezer with your name on it. Your smoked product went with it and you were called to come pick it up. You got back all your own meat. Now when I was going to Montana and doing buffalo the meat shop I dropped them off at wasn't that way. I watched the help load quarters of deer in paper bags and haul them out to their cars and one guy unloading the smoker fill himself a bag of jerky that went out the back door also. I asked the guy I was dealing with up front about it and he said he didn't know what was going on but was sure it was ok. I brought all my buffalo home after that.

Without knowing what it weighed field dressed hard to decide if that's good or bad.....