Good job on that.
The first deer I shot I butchered myself, (1984) I got 15 lbs of meat off of it and thought I had done an excellent job. Then my elders told me I had only gotten half the meat, I made sure that didn't happen again.
The next year I took my deer to a processor. He charged me $69 which was a lot of money to me at the time and I got 1 grocery bag of meat back. That was the last time I did that.
I've butchered every deer, elk or hog that my son, daughter & I have shot ever since. (with their help)
You did a great job breaking down the muscle groups and taking the best cuts. I also like to take the front shoulder and the shanks. I get about the same amount of meat off of each deer as you did depending on the size and how much time I have to do it.
There is something very fulfilling about nurturing the habitat to the benefit of the deer, harvesting the deer, butchering it, cooking it, and eating it.
Thanks for sharing that with us.