Elk processing on a hillside

[butcherboy]

I can’t get with the belly method. I see no advantage of it. You say it’s easier but then you say you gut the animal? I don’t like the fact you’re more likely to poke the guts going up the belly.


When you go up the back the weight of the guts creates a gap which makes it easier to remove the inside tenderloins. Additionally the weight of the hindquarters and front quarters are higher which is at an easier to remove, especially solo. And as one gets older

I used to rib roll but anymore I take the ribs out on the bone. No saw needed and easily done with just a havalon. It’s a way better product and it’s worth the weight. Makes me sad knowing how many people miss out on moose and elk ribs. After the ribs are out the heart easily comes out and you have a nice clean process when you walk away.

I don’t poke the gut. I gut hundreds of animals all year long so I’m pretty dang proficient at opening a belly and pulling the bung hole back through the pelvis. Doesn’t take me any longer to open the belly and roll it out of the way than trying to cut a hole behind the last rib, and reach in trying to get both tenderloins while fighting everything on the inside. If going from the back down works well for you then great. You also said you remove the ribs with a knife so in a way you are still opening the animal up and exposing the inside so why not just open the belly and roll the stomach out of the way. Makes it easier to roll the carcass over to do the other side without the added weight.

I’m not knocking the method of going from the back down and doing a “gutless” method. It works very well too. Just trying to give pointers on other methods since I’ve seen thousands of animals done the gutless way and a lot of hunters can still botch that up pretty easily. Especially when trying to remove the tenderloins.

 

[ADub]

I use some others as well, like juice jugs that are thicker plastic. But I go through about three gallons of milk a week, so those are most plenteous.

My man keeps his bones strong for the backpack hunts. I pray it's whole milk and not 2%.

 

[5MilesBack]

I don’t poke the gut.

I’ve seen thousands of animals done the gutless way and a lot of hunters can still botch that up pretty easily. Especially when trying to remove the tenderloins.

Tenderloins are easy. I always skin down the back as well, just much easier and cleaner from my experience. I generally wait until I finish both sides and then "puncture the gut" on the belly. Then it's easy to just reach in behind the last rib, push the guts out of the way, and pull the tenders away from the bone. Cut the front end free and pull them out.

 

[butcherboy]

When I say most hunters mess up taking the tenderloins it’s true. I’ve cut up thousands of elk over the years and very few take the full tenderloin. It seems like a lot of guys cut it short. It runs all the way to the hip socket. Not everyone but a lot bring their elk in from a mature bull and the tenderloins are only about 8”-10” long but they are much longer than that and they are always covered in gut matter. I think most of that is probably just inexperience or they get in too much of a hurry. Skinning down from the back is a good way to do it but for me I’m way faster doing a belly cut and down the legs vs. a dorsal cut.
Everyone has their method and as long as the end result is the same then that’s all that matters.

 

[Mikido]

An emergency blanket works well. I actually use the hide. I never ever skin anything from the back down but always skin from the belly towards the back bone. Stretch that hide out and stake it down. Now you have a clean surface to lay meat on until you bag it and hang it. I always hang everything from a game pole I make or tree branches. Take a quarter off, lay it on the hide and then place in a contractor bag to carry over to my hanging area. Remove bag and repeat. Once it’s hanging and cooled out then I decide if I want to debone it or leave the bone in. If I debone then never ever separate the different muscles. Keep the deboned meat as a whole leg just minus the bone.

How’d that Blackfoot hold up?

 

[butcherboy]

How’d that Blackfoot hold up?

It did really well. I never had to touch it up once. Worth the price? Probably not as I think there are other knives out there that are in the same category and cheaper.

 

[WoodDuck]

Many others have already mentioned that getting the meat hanging in shade quickly is key. Even in warm weather, air flow around the meat will help cool quickly and dry the outer surface. Making a cut through the thick part of the hinds to the bone helps dump heat as well and makes a big difference.

We carry a pair of lightweight straps and a saw to make a hanging pole. Obviously not for everyone as it adds weight, but this system works well for us. Takes ~5 minutes to make the pole.

 

[butcherboy]

View attachment 860273Many others have already mentioned that getting the meat hanging in shade quickly is key. Even in warm weather, air flow around the meat will help cool quickly and dry the outer surface. Making a cut through the thick part of the hinds to the bone helps dump heat as well and makes a big difference.

We carry a pair of lightweight straps and a saw to make a hanging pole. Obviously not for everyone as it adds weight, but this system works well for us. Takes ~5 minutes to make the pole.

I make a pole as well. I carry paracord and use that to tie up my game pole. I used the same pole for my elk in 2024 as I did in 2017. It was still there not far from the spring I was hunting.