Nailed it, or pretty close. Hanging scale said 60 pounds although it's hardly calibrated or NIST traceable.
Got about 6 pounds of meat off each ham (not quite 7 pounds with the bone in).
Shoulders perhaps 2 pounds of meat on them, each.
Backstraps and tenderloins, 4 pounds.
Rib/belly meat, plus neck - about 4 pounds.
Shanks (lower legs) maybe 1 pound between the three of them. Pitched one due to collateral damage. A normal human can't chew through them, but cook them for 24 hours in the crock pot, then make chili out of the meat, and get 12 or so quarts of broth.
Asian friend wanted heart/liver/kidney, for something.... although I've eaten both deer heart and liver. 1 pound total there.
So roughly 25 -26 pounds. Which is a lot more than I'd get if I had taken it to the butcher, but I'm pretty slow and meticulous cutting it up.
Plus a batch or two of homemade broth. And oh man, were the tenderloins delicious.....
And, astonishingly, the chickens started pecking at the scraps of meat on the backbone. They even chased the cat off! Deer flavored eggs, hmmmmmm........