Gut and quarter in less than an hour

[db@100]

Gut, Skin, Quarter, and bone in less than an hour if I have my knives sharp and a pair of loppers with me. If it is dark and I am on the side of the road it takes about 5 minutes to gut a deer. LOL

Yep, ya got to be fast when you use a Q beam near the county road. lol

[PondPopper]

Folks, I’m late I’m in the fourth quarter of my life now and things don’t work as well as they used to. My question for yall is can you gut, skin, and quarter a deer by yourself in less than an hour?
I’ve always gutted my deer on the ground. Is that a mistake? Should I use my game hoist and leave the guts in the rib cage or stay on the ground with it. Even with our special needs son I have to tell him what and when to do it. There’s no anticipation of what dad needs and when.
My knees are shot, my back is shot, and I’m still having some breathing issues I’m in for yalls tricks and tips. I’m planning on going hunting by myself this Tuesday-Thursday if possible.
I also saw a guy bring in a quartered deer with the sling on it. It was dry like it hadn’t been on ice but was cold. And it looked very neatly done. I’ve only seen this once in my life that I can remember. Thanks in advance

Yes in an hour but only if I'm in a hurry and that's including full caping and I'm 59 in 10 days.
Hung by the back legs only or in a cradle. Hung by the head? NO never!!!!

[buck_wild]

I'm 56 yrs old and use the gutless method also. I can regularly skin and quarter a doe in less than 15 mins and bucks if I'm saving the cape for a mount in 30 min or less. I have won a lot of $$ with guys standing around the skinning shed saying that it's impossible, to include tenderloins. My record on a doe is 4 min 25 seconds. No fancy tricks, pulling skin with a truck etc, just plain knife work and a little tugging. The best tip I can offer is to skin the area around the hock down 1-2" before attaching the gambrel. That way it is free from the get-go and you're not trying to skin around the metal hooks, dulling your blade to get going, When there is a guy on the next rack starting at the same time as me, I'll be down the front shoulders while he is still monkeying around getting it started.

PS I've also skinned well over 1,000 animals in my "career"

[Gerald G]

To get the 4 quarters and back straps, about 15 minutes from the time I back up to the skinning rack. 10 minutes if I’m in a hurry. All work done with a knife, no saws.

[PondPopper]

I'm 56 yrs old and use the gutless method also. I can regularly skin and quarter a doe in less than 15 mins and bucks if I'm saving the cape for a mount in 30 min or less. I have won a lot of $$ with guys standing around the skinning shed saying that it's impossible, to include tenderloins. My record on a doe is 4 min 25 seconds. No fancy tricks, pulling skin with a truck etc, just plain knife work and a little tugging. The best tip I can offer is to skin the area around the hock down 1-2" before attaching the gambrel. That way it is free from the get-go and you're not trying to skin around the metal hooks, dulling your blade to get going, When there is a guy on the next rack starting at the same time as me, I'll be down the front shoulders while he is still monkeying around getting it started.

PS I've also skinned well over 1,000 animals in my "career"

Thats fast.

[BRUTE 23]

The easiest physical solution is just take to processor.

Yep. If need be remove the guts, shove some bags of ice in it, maybe throw a tarp over it and head for the processor. Don't make some thing enjoyable miserable.

[Aggiehunter08]

I’ve seen loppers mentioned here. Learn where the joints are and it’s easy. No more sharp bones in cooler.

[Hogmauler]

I'm 56 yrs old and use the gutless method also. I can regularly skin and quarter a doe in less than 15 mins and bucks if I'm saving the cape for a mount in 30 min or less. I have won a lot of $$ with guys standing around the skinning shed saying that it's impossible, to include tenderloins. My record on a doe is 4 min 25 seconds. No fancy tricks, pulling skin with a truck etc, just plain knife work and a little tugging. The best tip I can offer is to skin the area around the hock down 1-2" before attaching the gambrel. That way it is free from the get-go and you're not trying to skin around the metal hooks, dulling your blade to get going, When there is a guy on the next rack starting at the same time as me, I'll be down the front shoulders while he is still monkeying around getting it started.

PS I've also skinned well over 1,000 animals in my "career"

Wow! Incredible! 1,000 animals. You can do it blindfolded!

[BayouCat]

Takes me almost an hour, but I don't waste any meat and actually enjoy the process. I remove the guts as soon as possible and then skin, etc. If I were in your shoes, I would gut and take it to the processor.

[Death from Above]

Here in east texas we just cut the heads of with a sawsall and chunk the rest…

[Hogmauler]

Here in east texas we just cut the heads of with a sawsall and chunk the rest…

🤣🤣🤣🤣🤣🤣💩💩💩💩💩💩👊🫵

[Tx.Fisher]

All together in 30-45 minutes depending on how distracted I am or if I need another beer. I still gut them on the ground, hang them by the head, and go to town. My pops taught me to do it that way, so I’ve always done it that way. Hanging them by the legs takes me longer and feels backwards.

[BarBBar]

Yep. If need be remove the guts, shove some bags of ice in it, maybe throw a tarp over it and head for the processor. Don't make some thing enjoyable miserable.

I use a steel mesh glove on my off-knife hand so I don't cut myself when gutting. I am on blood thinner. If it is dark and you are alone, a headlamp is essential to keep both hands free. Leaving guts in won't work for me because I can't lift an ungutted big buck into my vehicle alone, and I want the deer to cool down ASAP to minmize spoilage. My processor will not accept skinned or quartered deer. I like to support him and his family so he can stay in business.

[Artos]

I'm spoiled since we have a cleaning station & a cooler.

Gut & let hang for a couple weeks...takes longer to skin when cold & the deboning process isn't fast, but sure makes for better venison.

Mostly it's just nice not to be forced into a rush getting meat into ice chests w/ our hotter temps.

[Pineywoods]

It takes me 30-40 mins if I'm not rushing and I use a gutless method most of the time these days. I've always hung them by the neck unless I'm going to cape one out for a mount. I'm WAY faster head up than head down.