Hey guys, What are your opinions about field dressing vs the gutless method? Usually I field dress and then take deer to a butcher but I want to start butchering my own meat and think the gutless method might save me time in the field and more. How much usable meat is left on the body after the gutless method and how hard is it to do?
I have never seen the gutless method used. Correct me if I am wrong, but it looks like you would have to give up the tenderloins, and it looks like it would increase the chances of getting hair on the meat. A guy that knows how to skin a deer can pretty much get the job done without getting hair on the meat, if he hangs the deer while skinning it. I guess the gutless method has its place but I would hate to give up the tenderloins. As far as saving time I can’t see how it could be faster than skinning the deer and gutting it. The guts come out pretty quick, and the skinning goes pretty fast as well. I guess it just depends on how long it takes to get to a place where you can hang the deer as to whether the gutless method would be better, but then again I have never seen it done, so I am looking for some education here.
Depends where I am. Gutting takes literally 5 minutes tops and is the simplest step of cleaning a deer. IF I am butchering myself, and have access to running water (or even better a place to hang the deer), it's a no brainer to gut it, hang it, and keep the meat high and dry and hair free. Now let's say I am out 6.5 miles from camp in Alaska without a tree within 50 miles. I most certainly use the gutless method. VERY simple process to cut out the 4 quarters, backstraps, and neck roasts. The 4 quarters are set aside to be deboned (one huge chunk of meat per quarter, just carving the bone out of the hams essentially. From this point the remaining carcass of the deer is a mere blob of what it is, and the guts actually fall down and out on their own beneath the carcass. You can go back and trim rib meat and tenderloins out of the deer now without ever once touching the guts (tenderloins are tricky, but they can be removed from the top side with a little finagling. Main reason I go this route is to avoid as much contact with intestines and hair as possible since i will be directly handling/deboning the meat to pack out.
I honestly have used the gutless method for about 5 years, even if I hang them up. I hunted with a guy that showed me a trick to get all the desired meat out without gutting them.....it can be tricky at first, but I honestly hate messing with the guts. Now this is all in situations where I can get the meat off quickly.
Trev .... I feel stupid asking this question as I think I know the answer ... but I believe some are misunderstanding .... you cape out the carcass and then quarter the animal up ... right? It seems some think you leave the hide on by their responses ...
I go with the gutless on early archery elk when its hot and when I can't get a buggy close to it. I am usually pressed for time with high temps. Other than that I gut em, hang em for days in the cool weather. I butcher all my own critters. Both systems have their place.
I only use the Gutless metod and after you take the backstraps out you can get to the tendloins by going in from the back below the ribcage and i use my fingers to work the muscle loose and pull out from the side, it does take a little practice and patience
I'm very novice at all of this. Anyone have videos of the "gutless" method? Also, and I know from common sense that the answer will vary by temperature, but how long do you hang a deer before you butcher? And what is the point of hanging the deer to "age" before you go to work? I assume part of it is rigor mortis?
Gutless is just what it says. You leave the insides in. Skin the hide off the deer, leaving guts in and taking meet out. Basically the only thing you can't get are the ribs and the inner loins, they can be if you know what you are doing.
I use the gutless method all the time, just showed a buddy how to do it today ( with his deer). You lose the ribs but as far as the tenderloins go if you have the deer hanging from the back legs you can cut the stomach part away from the back legs working it down slowly towards the front part of the deer until all the tenderloins are visible then cut them out. I sometimes just cut the back bone right under the tenderloins and get the guts and ribs out of the way then I cut them out and then cut the rest of the backbone out of the way. Works great if you can get the animal to where you are going to skin him in a reasonable amount of time in warmer temps, if not it would be better to gut him in the field.
I field dress and leave the guts for the yotes. My cousin has a processing area/butcher shop basically, with grinder and other equipment.. and a walk-in freezer. So we just hang the gutted deer in the walk-in for a few days and then cut it up, eat and package it for the freezer
Here's my method... a little late I know. It takes 15 minutes tops unless you are trying to save the cape. 1. Completely skin the deer with the head removed at the jaw. 2. With the deer hanging by the back legs... remove the shoulders. 3. Start with the Loins and remove all the way to the base of the neck 4. Remove/bone the neck meat and brisket. Keep the flank meat if you want it for burger. 5. Make a small incision at the inside of the hind legs and carefully remove the bladder and disconnect the anus. 6. Use a saw to cut through the spine and catch the carcass in a tub. Gutless 7. Bone out the hinds and rump separately... you're done 8. You can still remove the heart liver with a small incision if you want but obviously that would no longer be a gutless process. 9 The inner loins will be lost unless you open the body cavity. Hope this helps
