Can I add some extra realism to meat fabrication here for a moment to offset the 'Realism' argument, because there's more to that concept of realism than you think. That is the realism of pitfalls.
It's far more complex than making the statement of 'Realistically, a 100 lb fawn can easily yield 45 pounds of meat, or ninety 8oz servings... So two servings of grilled meat for one deer seems a little weak.'
I say this as a professional in the food service industry: It's not as easy as you think it is and requires some education about spoilage, food preservation techniques, sanitation, proper tools, and proper working conditions.
I for one, am grateful that in 7 days to die, a zero experience survival character in the end is able to identify how many portions of meat are actually healthy from the moment you slash at it with a knife. In the real world there are bones, internal organs, chances to taint your meat, identification of parasites or contagions in game meats, and the ability to just ruin your fabrication and not get the cuts you are hoping for. Sometimes, a person cannot tell with the naked eye which bits are actually healthy. Anyone that has ever gone from farm to field to water body to garden all the way to table can tell you the path to the end product is a detailed path. There are a lot of steps in this process, and a lot of moments when things can go wrong.
The perks can soften the blow in the argument between realism and a survival video game simulator.