Just an update. We cut up the hind quarter in school. We got a roast, a bunch of grinder meat and a pretty good pile of jerky.
When the jerky was done it weighed less than half of what it weighed when it was fresh meat.
I think the whole leg including the bones was about 18 lbs.
We got roughly:
a 3lb. roast
almost 6 lbs of jerky meat
We ended up with 2lbs. 12oz. of dried jerky
and almost 6lbs of grinder meat
The rest was bone and trimmings.
The students who were there when we did the cutting were really into it. They were interested in the tendons and the sheath and how the tendons move the joints and slide through the sheath, how the muscles fit together, and how the different joints fit together. For one kid it was kind of a revelation that meat is actually the muscles.
The jerky disappeared pretty quick.