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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