Going Gutless

Going Gutless:

Pros and Cons, what do you know?
Any responses are welcomed, thanks.

 

When I get home from work I'll shoot you a bigger response. Gutless is the only way to go for me.

 

I agree.... no brainier in my book .......Saves time, you dont loose much meat...less mess, keeps pieces larger and cleaner...bone out all the legs and you save even more weight. I bone out the chucks also.....I guess my answer is yes lol

 

Alright, ... thanks Backcountry

 

Gutless method has a time and a place. Typically if it is an easy drag (close, down hill, snow, etc. ) I will gut the animal. Where I hunt, I am primarily in anywhere from 1-5 miles. At that point going gutless is a must.

Pro's: With the gutless I am obviously not opening the animal up so no possibility of tainting. Meat is much cleaner with zero to very little amount of extra hair or dirt floating around. Also, this will give my meat the Chance to cool down much faster if I decide to completely bone.

Con's: I have to hang four pieces vs. one whole animal. Other than that, literally zero cons. I'm not sure why more people do not use this method.

 

I use gutless frequently. I adopted it when i started hunting out west but now use it in the woods at home


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Edited....

Looking into this as alternate approach, possibly a be all end all method. Thanks men.

Is there no one else?

 

We do the gutless method about 80% of the time on elk. Like Backcountry said it depends on where the elk is at.

 

I just watched some videos of the method. Might try it if I can tag one this year.

 

When the elk is in a mile or five its great.

 

Two methods of gutless.
1. Remove meat from the bone and throw entire skeleton away except for shoulder bones. Slower but very clean. This is a great way to clean a deer in the field and return only the meat... if legal... and IF it won't mess up your hunting property.
2. Remove the shoulders, neck and loin, saw the carcass off at the hips and discard everything from the hips forward. Before doing this, cut the connective muscle at the hips/stomach/pelvis, then sever the inside tenders where they connect with hindquarters. Then with your fingers slide them down the tenders, separating the meet from the spine and pull gently. The entire tender will come out easily without wasting them. This is very simple.

Before discarding, don't forget to retrieve the heart. Do this with the deer carcass laying flat, cut a hole below the brisket and reach in with both hands... a pocket knife in one, severe the arteries and the heart will come out easily. Save it for last though because you will get pretty bloody.

 

Thank you fellas!