My buddy Dave drove 3 hours to a concert in Ohio that got canceled, then spent the night teaching his Airbnb host's kid to fish.

Laughed at the part where you double checked the scale like the scale was the one lying to you. Welcome to the club, my friend, because 58% on a whole carcass to retail cuts is honestly pretty normal once you actually weigh everything instead of guessing. The 65% number floating around is usually hanging weight to take home weight on a half or quarter, and even that assumes you keep every scrap of grind and don't trim hard. Bones alone run 15 to 20% of the carcass, fat another chunk, and shrink during chill adds up too, so the textbook number everyone quotes is doing a lot of wishful thinking. Your mentor probably never weighed the bones either, he just trusted the old rule of thumb. Track a few more and you'll probably land between 55 and 60% every time, and the grind money is what saves the day.