It looks like he is super interested in the insides of the animal (heart and liver for eating and bullet performance) so gutting absolutely makes sense in that scenario.
Correct. We do a lot of youth hunts in the last several years as well so it’s a teaching opportunity. We show them the gutless method as well, then can make their own decisions once they kill other own.
You don’t carry cordage in your pack for downed animals on steep terrain?
Yes sir. Guts out, heart and liver out, tenderloins out. Skin and cape or remove for skull only. I debone on site most the time on strict backpack hunts if the state allows. I’m not carrying extra bones for long hauls.
I do. There was nothing substantial enough to rope off to that would help in any way.
That’s the worst.
That day almost killed me.
(I generally take my time cause I'm not a pro like him).Good stuff! I appreciate the longer write ups.Apology for the long write up, but I wanted to add context
No joke; the first time I did it I hadn't even heard of the "gutless method". After processing lots of game it just made sense to me so I made it up while processing my first archery elk LOL. Later explaining it to a friend he was like "o the gutless method, I have heard of that".
I personally define the gutless method as any game breakdown process in which you leave the subcutaneous abdominal parts from the diaphragm back to the anus intact and attached to the carcass, while removing all edible meat portions from the main carcass.
We have done this on Elk, deer, bears, and pronghorn. At the end of the process we open up a rib or 2 and recover the heart.
I prefer it for how clean I can keep everything. I wear nitrile gloves and rarely get my clothes or skin dirty. There is little to no transfer of contaminants to the meat if done properly. With a little practice we have gotten very good at getting the whole tenderloins out clean. Gutless method also gets the major meat parts broken away from the body and able to cool quicker, even if your leaving on the bone. If you plan to debone in the field there is generally no reason to gut the animal.
As far as speed goes, a mobile slaughter butcher friend of mine did the cutting while us 3 others helped skin then just held onto things....15 minutes from start to all meat on packs and it was one of the cleanest wasteless jobs I have ever seen. So it is possible
To be fair to traditional gutting method, I do feel it has the advantage in the following situations:
1.Your situation dictates that you need to, or wish to take the animal out as whole as possible. such as: you harvested an animal in a farmers field and he doesn't want the carcass left behind (or helps you out with a tractor) , or another location you can't leave bones (like the situation Salty Sailor has).
2. The animal is smaller than an elk, and you wish to age it hanging whole, including the BS and TL. (When we do the gutless method we are able to age the quarters, but process the loose meat, Backstraps, and Tenderloins immediately to avoid waste).
3. You wish to perform a necropsy for research purposes.
Don't forget when doing the gutless method you most likely need to leave some proof of sex attached to a quarter (depending on state). We generally keep a patch of scrotum or mammary attached but tightly bagged to keep hair off the meat.
Apology for the long write up, but I wanted to add context
No joke; the first time I did it I hadn't even heard of the "gutless method". After processing lots of game it just made sense to me so I made it up while processing my first archery elk LOL. Later explaining it to a friend he was like "o the gutless method, I have heard of that".
I personally define the gutless method as any game breakdown process in which you leave the subcutaneous abdominal parts from the diaphragm back to the anus intact and attached to the carcass, while removing all edible meat portions from the main carcass.
We have done this on Elk, deer, bears, and pronghorn. At the end of the process we open up a rib or 2 and recover the heart.
I prefer it for how clean I can keep everything. I wear nitrile gloves and rarely get my clothes or skin dirty. There is little to no transfer of contaminants to the meat if done properly. With a little practice we have gotten very good at getting the whole tenderloins out clean. Gutless method also gets the major meat parts broken away from the body and able to cool quicker, even if your leaving on the bone. If you plan to debone in the field there is generally no reason to gut the animal.
As far as speed goes, a mobile slaughter butcher friend of mine did the cutting while us 3 others helped skin then just held onto things....15 minutes from start to all meat on packs and it was one of the cleanest wasteless jobs I have ever seen. So it is possible
To be fair to traditional gutting method, I do feel it has the advantage in the following situations:
1.Your situation dictates that you need to, or wish to take the animal out as whole as possible. such as: you harvested an animal in a farmers field and he doesn't want the carcass left behind (or helps you out with a tractor) , or another location you can't leave bones (like the situation Salty Sailor has).
2. The animal is smaller than an elk, and you wish to age it hanging whole, including the BS and TL. (When we do the gutless method we are able to age the quarters, but process the loose meat, Backstraps, and Tenderloins immediately to avoid waste).
3. You wish to perform a necropsy for research purposes.
Don't forget when doing the gutless method you most likely need to leave some proof of sex attached to a quarter (depending on state). We generally keep a patch of scrotum or mammary attached but tightly bagged to keep hair off the meat.
Or just leave a section of the penis attached to the hind.
Amen brother!!
