Gut and quarter in less than an hour

[Bassdeer]

LMAO!!🤣
I cannot honestly say that this thought has never crossed my mind.

Came up with it Wednesday night in Kansas when I shot over a nice 8. Didn't last long, killed a 12 the next morning out of the same stand.

[1riot1ranger]

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"

Skinning out around the hocks before putting on the gambrel is brilliant. That takes most of my time getting started. Definitely doing this next time!

[PondPopper]

Skinning out around the hocks before putting on the gambrel is brilliant. That takes most of my time getting started. Definitely doing this next time!

It’s the ONLY way!!!

[Hogmauler]

Great advice gentlemen!

[Duane]

I’m slow and meticulous compared to most of you. Now that we can legally debone in camp, I’m thinking I would spend the extra time to debone on the skinning rack as much as possible rather than quartering first. Haven’t had an opportunity yet to try.

[RiverRat1]

The game hoist helps me a lot. If I can drive up to it I can hoist it right up. Gonna try it with guts in this time unless I can’t get to it with the truck

Hang by rear legs. Lop legs, skin, take backstraps and all neck meat. You want everything done except tenderloins and hind quarters. Then carefully cut out anus so guts drop into rib cage. You should be able to easily get tenderloins at that point. Then cut spine and you'll have two hind quarters still connecting hanging there. If it's not a big deer I just leave them as one.

Do it one time and you'll see it's easy.

[Chance Love]

Why do so many use loppers and saws? For what? The only
thing you need a saw for is to cut the antlers off.

OP…if you need to put the deer in an ice chest right away, then don’t gut the thing. WAY cleaner to use the gutless method. If you will be hanging it in a cooler, you will need to gut it. And you can probably do 2 or 3 start to finish (gut, skin, quarter) in under an hour.

[Muddy Bud]

The gutless method here. I hang it by one back leg, Skin it in a few minutes. We usually keep a few sharp knives on hand. as soon as one gets dull swap it out. I use the victonornox 8'' flex knifes. I cut a slit across the abdominal in the tender loin area just big enough to access the tenderloins, push the intestines aside and cut them out. Then quarters and straps out in about 10 minutes. Hanging it by one leg keeps it from see sawing when you get to the hind quarters. Just make sure the last hind quarter is the one you got tied. No need to skin around the hocks, the joint is above that or below if its hanging I guess. No saws all needed.

[Hogmauler]

I’m slow and meticulous compared to most of you. Now that we can legally debone in camp, I’m thinking I would spend the extra time to debone on the skinning rack as much as possible rather than quartering first. Haven’t had an opportunity yet to try.

I think midway charges over $60.00 to debone so that may well be worth it. I need a good cold day to take my time. Not too cold. I’ve had carpal tunnel surgery in both hands and my hands get labor bound easily. I get aggravated by not being able to do the things that I used to do easily. Beats the alternative though

[powderburner]

everything gets gutted in the field. No reason to try and lift all that extra weight and it only takes a few minutes to do. I am not old but yes I can box a deer pretty fast. Hot deer are faster to box than cold deer. When I as younger I made a lot of money off people skinning deer at camp. I only use a saw for the spine, pelvis and hind legs. Sharp knife for everything else.
Wyoming saw with the hack saw blade and have the blade set with the teeth facing your hand. Keeps the meat from getting in and binding up the saw. Push it through then rip it back. Two good cuts on the back leg then wack it with and upward swing and the bone breaks.

[Bayouboy]

I have not gutted a deer or hog in years. Skin, backstrap, neck meat, quarter, and done.

[Aggiehunter08]

Why do so many use loppers and saws? For what? The only
thing you need a saw for is to cut the antlers off.

OP…if you need to put the deer in an ice chest right away, then don’t gut the thing. WAY cleaner to use the gutless method. If you will be hanging it in a cooler, you will need to gut it. And you can probably do 2 or 3 start to finish (gut, skin, quarter) in under an hour.

I addressed the lopper issue as well. Crazy to think that some have been cleaning deer all their lives and don’t know the better methods. Always something to learn regardless of your age and experience.

[PoppinPiggies]

I have to get a gutted weight for our MLD records so I typically, get the deer back to camp, hoist it by its rear legs. Cut the butt out, Gut it and record weight, lactation, ect.... Then cut around the ankles and skin the deer. I normally keep a sawzall in my toolbox and a set of cheap new blades. Now I pull the cooler over and cut the front quarters off with a knife and then saw the hooves off with the sawzall. Then cut the head off with the sawzall, then cut the spine off where the ribs meats the hindquarters and then cut the hind quarters in half and the hooves off. This gets them quartered up in the cooler pretty quick and ready to be taken home for processing.

[1riot1ranger]

I’m slow and meticulous compared to most of you. Now that we can legally debone in camp, I’m thinking I would spend the extra time to debone on the skinning rack as much as possible rather than quartering first. Haven’t had an opportunity yet to try.

Deboning may be worthwhile if the processor charges by the gross weight for quartered deer. And if processing at home, deboning just adds to the time.

[Traildust]

I have not gutted a deer or hog in years. Skin, backstrap, neck meat, quarter, and done.

Yup, you can grab the tenders without gutting them easily. Zero reason to gut an animal imo