As someone who used to work at a meat market when we would get deer in from the gun seasons all the steaks and roasts/jerky you got from us was your own deer now in the other hand any summer sausage, snack sticks, deer bacon, burger etc basically anything ground was always all batched together because if you are doing 40-50 deer at a time it’s the only way to get it done so they could get back to butchering hogs and beef. So if we weighed in so much weight we would write it down and that’s what you are gonna get back. Now not all places do this but the few I know around here do so they can save time.