Fielddressing tips to make it easier

[Hoghead]

I normally put the deer on its belly and cut from the base of the skull to the tail. Set a tarp in the shade. Make a ring cut around the neck then put the back of the deer up hill laying on a side. I skin frome the backbone down.I normally remove the front shoulder first and lay it on the tarp or hang it in a game bag in the shade depending on temp and bugs. After the front shoulder is off the back straps and lower neck meat are clear. I will pull the neck meat off then backstrap. I will cut the rear leg off next. Normally follow the spine to between the legs around the but. Then I hold the leg away frome the body and cut the inside of the leg carefully do not cut the guts or bladder. Find the hip joint cut tendons and remove. Repeat on the other side.

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[Jpsmith1]

One reason to leave meat on the bone past rigormortis is to prevent over contraction of the muscle resulting in more tough meat.

I understand a lot of people are going to argue anecdotal points that their xxx done as gutless method is soooo tender.
With my background in food science and technolgy, it is inarguable that meat left on the bone through rigormortis is better. I also understand dragging a whole carcass at times is just not possible.

Whitetail aren't that heavy anyway. Quarter and pack bone in is my plan when I get one that isn't 100 yards from the truck

 

[Rich M]

Its funny when you open an animal and it is soup in there. No better time to flip it over and let it drain before doing anything else.

It is a perishable skill - do it a couple times and takes 20 minutes to totally break down a deer. The first one takes a lil bit.

 

[RME]

An interesting field dressing video

 

[cnelk]

Do as many as you can.

Tell your hunting buddy’s or friends you’ll gut their deer.
Gut them at night - by yourself

I started gutting deer 52 years ago.
It takes me about 4 mins - even in the dark

Gutless takes a few mins longer

 

[Bullseye289]

Make all of your cuts in the direction the hair lays. I start at the pelvis and work to the neck when field dressing, but my cuts are in direction the hair flows (i.e. cut from the sternum to the pelvis). Keeps the blade sharp longer, less fatigue, and keeps hair pieces off of the meat.

 

[BooneHunter]

It may go without saying, but once you get the deer back to wherever you’re going, hose it out good. It’s gonna be a mess not matter what. I think that’s the key.

When you’re gutting it don’t overthink it and take your time. Be careful not to cut stomach, pull b-hole and bladder out the back, and keep it as clean as you can in the field.

Gutless is definitely the easy button when solo and saves time later when processing.

 

[kota]

I go case by case depending on distance, temperature and what sort of place I have to process it.

If it’s hot, it’s handy for the deer to come out in pieces so it can go straight in to the cooler. Gutless and packing is faster too, so this is my first priority.

Packing a deer out on your back is so much easier it’s not even funny. This is a close second priority.

At the same time, the more cuts I make in the field, the more dirt, hair and trim meat I end up with. IME, back straps and tenderloins are a little tougher with the gutless method too. If everything aligns where I can get it out whole without issue and have a good spot to hang/clean/process I will because I believe the end product is a little better. That doesn’t happen very often!

 

[RS3579]

I’ve been doing the gutless/packout method for about 5 years now. I carry a Tala meat saw (just under 6 ounces) when I don’t cut around the hip joint. As stated above, I still do it when close to the truck also.

 

[peterk123]

I have a tip for when doing gutless. Have a small drop cloth about 3 feet by 4 feet and lay it beside the quarter you are working on. It will keep all the dirt and grass off of the quarter as you detach it. I sewed up an ultralight breathable nylon for it. Same cloth I use for my bags.