The only thing I don't bone out is the neck roasts, but I've weighed out the remaining meat from 120 lb bucks and usually get around 50% from the carcass?? 60-65 lbs would be the norm. I don't do sausage, it doesn't do well with me. I'm going to re-check this if things work out this year
and give an up-dated report. My buddy de-bones the neck roast and rolls it up and ties it with string after seasons are added and then bacon wrapped for the oven. I prefer the pressure cooker for the neck roast comes out better than any beef would.