Gutless butcher technique

That is Awesome =D> ! I was wondering what I was going to do if I got a WY Antelope tag. Anybody know if there is much waist of meat doing it this way? I'd hate to get to lose some good meat and get fined too.

Anybody have any similar info if you want to cape it to get a head mount?

this is how I would cape it also as you can see in the first picture he has the cape up to the neck you just cut around the back and pull for the neck roast I also take that with me. I don't think there is alot of wasted meat in this way of butchering. most of what I would leave on the ground is what i don't use. Exept like the web shows the Filet under the ribs.

I use this procedure on elk and deer when I have to pack out. Works great :thumb

i have yet to try this, to be honest i havent had the chance!!!

this will be the year though, this will be the year

9er

I did this twice last year, once on my archery buck and once on a buddies rifle buck. It works very well and there is virtually no wasted meat. It is much cleaner and is supposed to be very helpful on larger game, like elk. Hopefully I will get a chance to try it out on a big bull this year, or a small bull, or a cow.

I have used this technique but I split the hide right down the back. The only thing you waste is the tenderloin that you have to access from the inside. I like this style for goats because the tenderloin is so small you are not giving up much (Other than a very fine cut). It is very very fast and allows to get that lope meat cooled fast which on goats I believe is key to optimize the table-fare.

I have not had any problem getting the tenderloin out of deer. You just need to reach in an grab them.

"COLO3D" wrote:I have not had any problem getting the tenderloin out of deer. You just need to reach in an grab them.

It is relatively easy to remove the tenderloins, just slip in behind the back rib. No point/need to leave behind the best meat of the critter. I have used this technique for several years, I see no reason to EVER gut another animal. This method allows the meat to cool quicker, is less bloody, quicker, what's not to like/love about it? I would guess I have used the gutless method on over 20 elk, I am a huge fan of it!

Have to disagree with this. Anyone that cant roll the guts out is lazy. Ive worked in a slaughter house 21 years and you waste lots of meat. Bring in your beef to butcher and let us do this method you would be out of buisness. Getting the hide off and let the meat set up if you want good meat. Its when people shoot something, then bone it out and pack it out while its still warm or hot that ruins it. Skin it quarter it and hang in shade with a bag and get it the next day ... you have to let the meat "set up." I seen where someone done this to a bighorn and a friend said him and his dad packed out a 5 point in one trip all boned out ..... Yea Right. I even go between each rib and the bones are shiney white not any for the dog even but that is how I was raised.... dont waste game. Please dont reply as we slaughter 120 head of beef a week and are expected to process about 2 ton a day for each person so I have cut a little meat throughout the years. Any ways anyone that says there is little waste bring in a beef and I will use this method for you.

GB,
As much as you wish no reply I have to respectfully disagree. In terms of beef the only thing you would leave would be the rib meat. In terms of pronghorn that I spoke to, I want to see the meat from the ribs you save. I mentioned the tenderloin and proutdoors addressed that. And just because you use this method does not mean you immediately debone the animal...I don't do that until at least the next day. I hang wrap and cool the quarters, backstaps and neck meat.

The only meat that I know of on the inside is the tenderloin and I think poking a hole past the last rib should gain you access to that (as per pro). You can still cut the flank off without gutting so what meat would you lose?

There are those that do enjoy the liver and heart and you would lose those but otherwise I don't see all the meat you are talking about losing.

Fat beef are not Deer! They have great meet between the bones on the ribs. Deer and goat do not you can not even make jerky out of that meet I tried. Elk however do have a little more but it is still not like farm raise,grazed cows. Beef so not have stress and do not run every day of their lives to survive, making fatty meats (the best cuts and most tender) hard and tough lean muscle. Let’s compare apples to apples not apples to cheese cake.

GB,

We can all post our opinion on a public forum even though it may be different than yours. I don't think you should post an opinion and expect people not to reply just because they disagree with you. People on here tend to respectfully disagree with each other and not attack people personally. I don't see any problem with that. We all have an opinion.

In my humble opinion butchering animals proffesionaly in a controlled enviroment and butchering wild animals in an uncontrolled enviroment are very different. I have been using the gutless method for years, since I tend to hunt a long ways away from roads. I have used this technique on buffalo, elk, and deer. On the buffalo hunt we tried to get one close to a road, because of the size of the animal. It didn't work that way and the only the only trees around to hang the meat in were cedars. Do you think hanging the meat in the cedars would keep it out of reach of the critters all night? We didn't and so we boned it out and got it off the moutain that night. I shot a buck in the high country of Wyoming 5 years ago and we hung the meat up over night. When I got back into the area the next morning I found that a bear had gotten to it first.

I will do whatever I can to get the meat off the moutain and/or out of reach of other critters. In my opinion you stand to lose a lot more meat by leaving an animal over night than you do by using the gutless method. I will continue to use this method and I believe other hunters who backpack hunt will benefit if they know how to do it. We hang the meat every night and then put it in coolers during the day if we have them. If not we put it in a sleeping bag to keep it cool. The meat ends up tasting good to us which is all that matters, since we are the ones eating it.

I have been guiding for 14 years now and have used this technique the whole time, it works great and save from a big mess!! 10sign:

I've used this method for years........hard to bring a deer to a butcher when you're 8-10 miles in the wilderness with nothing but a frame pack. :thumb

"BOHNTR" wrote:I've used this method for years........hard to bring a deer to a butcher when you're 8-10 miles in the wilderness with nothing but a frame pack. :thumb

+1

Yeah, I'm with graybeard. We have always gutted them out and taken the liver and heart and of course the filets. Then we bone them out. It may not be quicker, but I can gut a buck in under ten minutes. Depending on the size of the animal, I'll take a half or quarter with me and hang the rest in a tree and come back later (with help) for the rest. Just the way I was brought up I guess.

Now days I worry about the antlers still being there when I get back. Moose ($$)