bone ,fat and tendon waste?

very bad

That sounds about right. I process my own deer, and all meat is de-boned for steaks or grinding. I will average about 30 lbs of ground meat per deer, and about 12 lbs of boneless steaks.

That's an average of 42 lbs of boneless meat per deer. Since I am sure the bones were part of the weight you got back from the butcher shop, 63 would be about right.

But if the deer weighed 160 lbs minus head, hide, guts, and feet, that would make the deer weigh over 200lbs on the hoof. That's a fairly large deer.

Sounds about right. Keep in mind that the better the meat is trimmed of fat, "silver skin", and other non muscle tissue, the less pure lean muscle tissue (meat) you will have.

I think if you got 63 lbs of high quality, well trimmed meat, out of a 160 lb Deer your butcher did well.

I've noticed that with most of the animals I've taken to the butcher. The deer I killed this year only pulled about 40 pounds of meat.

Typically you get 40% in meat of total carcass weight. Carcass weight is with head, hide and intestines removed.

See this link;

http://www.butcher-packer.com/index.php?main_page=...

Now that's not always the case some bucks have more weight than others depending on genes, food available, what time of year and what weather conditions were prior to its death.

Here is another chart showing how to figure it;

http://www.alfredny.biz/sportsmen/Whitetail-yield-...