Yes excellent presentation. We weighed boned meat from five normal size does does shot here in Northern New York. They were all average does with no exceptionally small or exceptionally large ones(normal for here which is from 100 lbs on up to 120 lbs dressed). We did not bone out the ribs but did all other normal stuff. Also not counting the heart, liver or inner loins the average amount of meat per doe was 33.4 lbs. We were not overly fussy trying to get every last ounce of meat but did it about like a butcher would do actually using the same write up as posted.
I agree! You did a great job on butchering this meat. Do you freeze most of it? If so what way would you recommend is the best way to preserve your meat and help prevent freezer burn?