Gut and quarter in less than an hour

[HoustonHunter94]

I CAN do it fast but usually don't want to have to because that means it's hot out and I can't just hang it up and go drink a beer and celebrate. I gut on the ground and usually have some buddies around and if they can hold the legs, I can have that done in 2 min or so and then we hang it up with gambrel weather permitting. It does take longer to skin once they are cold but whatever..

[slayr]

Start to finish is 15 minutes give or take 2-3 minutes depending on how bad the hide wants to hang on. Hang from back legs, gutless method, but still get the flank and all of the ‘outer’ rib meat. Only thing I ‘lop’ are the cankles of the back legs, simply bc is it faster / easier than me cutting through that joint. Hip joints and head/neck are a breeze.

[Bayouboy]

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

Exactly.

[Tex_Cattleman]

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.

Same. From hanging by legs to quarters/straps in the cooler. Best time was seven minutes.

[Lincoln Hawk]

In cooler temps, I'm in no ****ed hurry. But yes, within an hour is easily doable.

[bpa556]

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

I generally don’t gut animals anymore, but can get one off the bone and on ice within 20 minutes of hanging it up. The rare occasion when I do gut one is in the field and takes 5 minutes.

I shoot a lot of deer year round (exotics included) and don’t save ribs. I keep quarters, back-straps, tenderloins, hearts and livers from all deer shot. Hogs are the same, except under 60 pounds I gut and cook whole.

[Duane]

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.

I do my own processing at home. I’d just rather debone at camp and not have to haul a cooler of bones home.

[Howard]

I once bet Ryan in here I could skin and quarter and have his deer in ice in under 10 min. I did ! Think I was a sucker and cleaned his doe for him but it would take him hour 😂. Did my wife’s buck last night in about 30 min but I was showing a newbie

[dbaio1]

I have been using our local processor as we can have one to them whole within about 20 minutes. They charge $80 to gut, skin and butcher and freeze in vacum pack bags as directed. I make all my own or bring to processor for sausage in Houston area.

Last year we had two doe the last day for freezer meat and I did them on the skinning rack for the first time in a few years. Took me about 45 minutes with a holder for both start to finish (everything cleaned up and iced down).