Video of "Gutless method"

[snag]

...all right...no one wants to waste any meat. Just like Steve O says it's a guide line.

[bowhuter82]

very good video thanks

[K.S.TRAPPER]

Steve is right, The guy in the video is a stand up guy and the video is edited.

I swear you guys are so hard to please some times and are quick to pass judgement before ever asking any questions.    so we can all cut your video's to pieces.

Tracy

[AkDan]

I wouldnt make the cut he did.

We use this method, you can take all the meat.   The cut I'd make is along the back, from the tail/rump to the back of the neck (last vertibrea).  Works like a champ, and you wont have to change cuts for a shoulder mt if you want one.  

You can get all the meat using this method  including flank and rib.  We typically gut after removing the 4 quarters and backstrap which makes this method much much more convienient on big critters.

[joe ashton]

wow --- thanks

[sagebrush]

I use that method also. Except I take it further. Why carry all the bones? I spend more time cutting it up and have a lighter load. I cut off individual muscles so that I don't have to do it when I get home. I process my own meat so I know how to cut it up. I think the knife in the video got dull. I usually carry two knives while elk hunting. A normal knife either has to be sharpened or traded for another before an elk is done. I now use Helle knives. I can easily do the whole elk and it is still sharp.Someone said something about wasps. I have found that the wasps that we have just want something to eat and if you leave them alone they will eat and leave you alone. It was weird the first time I did that. I was caping a large buck and I had about 30 wasps on the head of the deer and about 50 flying around me. I didn't bug them and they didn't bug me. I also carry two headlamps and lots of batteries for after dark processing. Elk are a lot of work to process. Any help in how to do it easier is always appreciated. Gary

[Muskoxman]

Watching that guy hack away with that dull knife was painful.

I still like to gut them, thats the quickest way to cool that carcass down.

[BowHuntingFool]

Originally posted by Corn Stalker:
Tried the gutless method this year. Of course it was also the skinless, dragless, meatless method. I like to call it a miss.    

Sorry, I couldn't resist. Forgive a newbie.

 

                   

[twitchstick]

I agree with you sage brush two + knives or high quality blades,bone out and lots of light. Now the wasp things ok long as they have something to eat. I use to cut meat 6 days a week in college those SOB's will hunt you do no matter how many showers you have. Or as my friends boy said the other day "I though saabs were good cars?"

[AkDan]

Sage,

That question is a valid one for sure.

First in some places atleast in AK, bone in is required.

Second the more cuts you make the more places bacteria can end up, considering it's not in an easy to keep dry place to begin with.  I have dont it and am still up in the air if I'd do it again.  Depends on the hunt really.   Float moose hunt, no way!  Dont have a lot of time and a long pack to meet a pickup...definatly!   So I guess for me it has more to do with time (how long till the end of hunt), how far, and moisture and heat.  warmer weather can create bone sour....where the center of the meat never cools before it spoils.

[unregistered]

Liked the video as a guide. Pretty good how to video that gives a person an idea what the basics should be. I don't fault them for not showing the process in its complete form as this video was obviously meant to be a guide. I highly doubt that they left anything legally defined as edible. I think some folks need to cut these boys a break.

[Steve O]

All that's missing from the thread now is a picture of a fine wild hog breakfast--biscuits and gravy with some nice thick boar patties on the side.  MMMMMMMMMmmmmmmmmm...mmm

[Steve O]

Sorry guys, that was supposed to go in Guru's Floriday hog hunting thread, I don't know what happened!

[mmgrode]

Great video!  Thanks for posting it.  I haven't had a chance to try it yet on an elk (skinless, boneless, gutless method also!    ), but am more confident in doing so after seeing this video.  Looks to be an efficient and clean method.  

I'm with you, Justin. Looks to me like the way that fella was feeling for meat along the neck makes me think he would do the same on the rest of the carcass. They did not show the carcass at the end, but he did talk about making sure to get the rib meat.  Let's not be too critical here, fellas. I for one appreciate these men putting themselves out there to show the rest of us who have never done it before how to properly perform this procedure.

Matt

[Steve Kendrot]

I watched some Samburu warrior friends in Kenya butcher a goat using a very similar method. Of course, the elk guys left out the part where you pierce the heart with a long machete and drink the blood as it gushes out, and then eat the kidney raw. It is a delicacy you know...

[Terry Green]

Steve. I had that breakfast this morning. Seriously. Jalapinio n cheese AND Italian garlic. Both from Marty's and th St Judes hunt last year.

Couldn't make up my mind what flavor, so I had both. ....yum!!!

[jhg]

Anyone else bone out the quarters before the trip out?

Joshua

[Brian Krebs]

Its a good video; just remember in some states; like Idaho; if the rib meat is left; you can lose your license to hunt.
 ( in Idaho and all states in the 'interstate compact')

 I would not want to be the taxidermist with this method- if you want to mount it; then go from the cut up the back of the front leg; all the way over the top of the elk; the more skin the better for the mount...
 Really - the gutless method is not necessary if you don't gut them like a whitetail.
 If you start at the neck end of the chest cavity; and cut around the sternum; when you get to the stomach- you have a good chance of any errors with it. As apposed to starting where the rib cage ends and the belly begins.

 I have been real glad to get the guts out of the way first; when bears move in and are pulling the guts off; I for one am glad they are settling for it.

 This 'gutless method' is a good method; but do continue to take off all meat; and the rib meat.

 If you take a 100 feet of parachute cord with you - you can tie back the legs while working on the elk alone. And too; you can use the cord to lift the quarters.  You want the meat off the ground over your head; where the bears have less a chance at it.

 When your hunting alone; you will want the meat off the ground; so it will cool. Lifting it can be a chore...  if you tie a branch onto the cord you can easier pull with it.

 Those rear quarters each will weigh a good 70 pounds- if your not used to that- walking down or up a mountain will be a challenge; and taking two quarters- well that is for the around 30 year old group.

 Getting that meat all out is normally more of a challenge than getting the elk itself.....

 The meat is worth it though.

and yes jhg the bones weigh a lot; but sometimes they give you an advantage in carrying. If you don't have a pack frame; you can toss a quarter over your shoulder; and hold onto the leg bone to balance it while on the trip out to your pack frame.