Gutless field dressing

[denowt]

Its a waste of a lot of useful meat to do this.

If done right, the only thing wasted is the rib meat, which isn't worth the time/effort for such a little amount of meat.

[Done'it]

Remember - if stopped by GW on way home and asked "where are the ribs" tell him you ate um

[Thundervee]

its a waste of a lot of useful meat to do this.

10-4

[PEC]

First thing... Change your title...field dressing is removal of the guts... A lot of elk hunter clean elk in the field laying down because they are to hard to handle any other way. The method is simple once practiced a time or too. You can get the loins out without getting into the guts you just make a small slit behind the short ribs, reach in and cut them out no big deal. I personally prefer to hang deer because the ribs DO have 2 crockpots full of great BBQ sandwich meat on them. As for the game warden and rib comment.. TPWD says you only have to take the quarters and blackstrap to not be considered waste of game.

[BIG D]

Yall would laugh at me. There isnt enough meat left on the rib cage when I get done to fill up a fire ant. The only time I dont take the guts out is in a gut shot deer. Then I will do as others mentioned above, making sure to get the tenderloins out though. There is a lot more meat than you realize on the rib cage, especially on a big deer. It isnt good for much of anything other than grinding for hamburger or sausage but it is still meat.

[GTRH8R]

Search Youtube, Fred Eichler has a pretty good video on the the gutless method. He does a Cow Elk (including the tenderlion) in about a 7 minute video. Pretty cool.

I have a hoist, stainless table, and walk-in cooler at my disposal, so I don't really see me trying it anytime soon. But I think it would be a cool trick to know.

The Eichler video is pretty good. The best I have seen on how to do it.

[zramsey]

Remember - if stopped by GW on way home and asked "where are the ribs" tell him you ate um

Legally all you have to take is the 4 quarters, backstraps, and head for proof of sex. You'd be wasting meat but within the law if you left the ribs.

[Bonesplitter]

When I get done with a deer it look's like buzzards and coyotes picked it clean. You are losing around 10lbs of good hamburger and sausage meat. I used to take the easy way out until an older hunting partner showed me the rope's and got me right! It only takes another 10 or so minutes. I hang em, cut the leg's off at the joint's, skin em, gut em and split them right down the backbone. Then I take off the front shoulders and cut them right in half behind the last rib, That seperates the ribeyes from the t bones. Done deal!

[monster7]

Thats right Jack ,Once the deer is hung by the back legs, gravity will push the guts into the rib cage.
After taking out the backstraps, there should be plenty of room between the last rib and the pelvic bone to fit in your knife and cutoff the tenderloins

[bps3040]

Remember - if stopped by GW on way home and asked "where are the ribs" tell him you ate um

Why? Ours watched us do it and always look at the dead carcass pile and they have never even mentioned it. We always clean our deer this way

[txrdkng]

Search Youtube, Fred Eichler has a pretty good video on the the gutless method. He does a Cow Elk (including the tenderlion) in about a 7 minute video. Pretty cool.

I have a hoist, stainless table, and walk-in cooler at my disposal, so I don't really see me trying it anytime soon. But I think it would be a cool trick to know.

Start at 7:10 for the loin demonstration:

[ame="http://www.youtube.com/watch?v=IGCAY5Amvn4"]Fred EIchler Field Dressing an Elk - YouTube[/ame]

[Captrix]

I have never gutted a deer and if you handed me a knife and told me to do it I would probably look at you like you were crazy. Gutting deer is yucky i always pull the hide off and quarter it and take the tenderloins. Its less messy and a lot easier for me to do it that way on my own.

[Phi Phi Hunter]

And leave the loins...what!!!????

NO KIDDING!!!

When you get the backstraps out, you can make a small cut into the cavity and reach in and get the tenderloins before you take the hind quarters. There is also a video I saw where you can take them from the back. I need to watch it again and make sure I know how to do it. I think it was filmed by Fred Eichler??

[Viking]

I have never gutted a deer and if you handed me a knife and told me to do it I would probably look at you like you were crazy.

Same here. We always just cut right behind the ribs and actually get the "fall" open a bit and you can get to the loins. Only thing ever left is rib meat when were done.

[wlfhound27]

I never gut hogs...didnt look at it as a bad thing. Just get the backstrap and quarters. Deer, I gut and get what I can.