The meat alone will weigh anywhere from 120 to 200 pounds or more, depending on the size of the cow, calf or bull. As I pack out on my back, I leave the bones in the field. Edible Meat Weight will vary depending upon: How the deer is processed and How many times the deer was shot and what part(s) of the deer was shot. A 3 -4 yur old bull in Alberta around Baniff will easily out weigh a 7 yr old bull in WY, ID or CO. Learn how much the various parts of a deer weigh so you can show up prepared for your next hunt. Lastly, remove rib and neck meat. I generally expect to get about a third of the dressed weight of an animal in processed meat. These were all Montana elk. If you camped uphill from the elk, they weigh in about 150# those last 5 steps before you drop the pack. A mature cow will yield 160-180 pounds of boned out meat. RE: Cow Elk... how much meat after processing? But that all depends on how much you can carry back to camp. Elk are among the noisiest ungulates, communicating danger quickly and identifying each other by sound. FYI, my 49.4 pound turkey dressed out at 38.6 pounds, which comes out to 79.7% of live weight. However, some larger species can easily exceed 1000 pounds, such as the Polar Bear. It is naturally difficult to weigh a live, wild deer; especially one as big and uncooperative as a moose or elk. Not a ton of people know that modern elk in North America are carrying around a remnant of the past from their prehistoric ancestors.. Fortunately, you sweat out a few pounds to offset the mysterious gain in pack weight. Northern does also weigh around 105-120pounds field dressed. A carcas will yield roughly 30% boned out meat, so a 450 pound (on the hoof) cow elk would yield about 150 pounds of boneless meat. -- Wikipedia, Sheep Most bulls/cows are in the 350-450 range, plus add another 100-150 for head/hide before skinning. Field dressing is quite straightforward and does not take much time if you have a sharp enough knife. We used .45 because the figure is usually estimated to be between forty and fifty percent of the field dressed weight of the deer. In my experience I get about 200lb of finished meat of an average bull elk to pack out. If I was to have used a hitch mount to skin, I would estimate weight with guts out to be 800+ on a big bull while skinning. I have probably packed as many boned out elk as anyone in the last 40 plus years. Bottom line: On average, slightly less than half of a deer’s field-dressed weight will be lean, boneless meat. The live weights of most deer are estimations. Northern does weigh 105 to 120 pounds field dressed. Cows generally run in the 90-100 lbs per side on a horse for a total boned out weight in the 190 lb-200 lb area. Chirps, mews and miscellaneous squeals: General conversation among the group. The final answer depends on whether you butcher it or have someone else do it, how well you field-dressed it, and how picky you are with your butchering. Tule and Roosevelt elk bulls and cows weigh an average of 400 lbs. The net dressed weight can vary dramatically from animals of the same type depending on how much fat is trimmed in the dressing process, how lean the animal is at butcher time, and if the animal has eaten shortly before slaughter. I just went out and weighted a "superstrap" ( backstrap cut all the way up the neck almost to atlas) of a bull my wife killed last Sunday and it was 12.2 lbs untrimmed. Elk do vary in size between locations . Instead of taking it out whole, quarter it and leave the heavy bones behind! When you're dressing out an elk, you've got to decide whether or not you want to take the bones with you. The cows up there will out weigh the young bulls down here. These "ivories" are teeth, and they're easy to miss if you don't know where to look. 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