I guess that’s what I’m wondering- can you do the gutless method and then cut the ribs out? Most things I’ve seen are people just taking the meat from the ribs. I’m new to all this
Does anyone have experience removing ribs whole when using the gutless method. I’m interesred in cooking the ribs on the bone if I’m able to harvest an elk this year.
Got a new tikka 6.5 cm on the way. My first rifle. Does anyone have a cheap ammo they like to mess around with at the range? Looking at the sellier & bellot 140gr as a possibility.
Thinking maybe hornady for a hunting bullet