Quote:
How much jerky do you think he would provide ? ?
Depends on how sharp that boning knife is; but enough to make a guy not want to eat anything salty for a few years
Cool buck Pat
Im going to guess 6.5; not knowing much about your area as far as crops and all, but I know you got a ton of food for them on your property. I wouldn’t rule out 7.5 or something else. But late December 09, thick coat and plenty of time to recoup with your food sources even after second rut puts on a big body mass. Early Nov 10,’ starting to run alot means thinner profile in stomach, has sagging back, big brisket, lots of muscle in front and hind ends, has that ‘race horse’ look, plus gain in antler mass. Early 11′ Oct still has weight from late summer but also building coat, big front end (if that right leg were straight I would bet that back is sagging with a more straight to sagging stomach line from brisket through to hind quarters), real heavy in the front quarters and forward….. He’s a mature buck
a trophy in its own…. I could be off, just basing thoughts off of the very well fed deer in my area, with comments being additions to the commonly identified attributes of general body structure in deer 4.5, 5.5, and 6.5 around here.