Do you field dress or go gutless on Elk?

[fnshtr]

Don't mean to hijack the thread but what do you do for "proof of sex" (where required) with the gutless method?

Thanks!

[Zradix]

good question

[karrow]

Originally posted by fnshtr: Don't mean to hijack the thread but what do you do for "proof of sex" (where required) with the gutless method? Thanks!

yeah evidence of sex naturally attached???
good question

[Bjorn]

Where required leave them attached to one hindquarter just like the regs ask you to. Check your local requirements, they will vary from state to state as to sex requirements and how much meat is allowed on the carcass.

[wooddamon1]

I gotta kill one first, but I'm definitely going gut-less for elk.

[Firstarrow]

Gutless is the best and only way to do it for me and mine now.

 I grew up cutting elk in half just behind the ribs then split the back bone to accomodate the saddle horn through the hide. It was usually 1/2 elk per horse with leds cut off at the knees ass tie downs. With deer we made a notch between ribs and slid it over the saddle horn and tied the head back to prevent horning, cutting and using the legs in the same fashion.

Now it is so much easier to leave the non edibles on the mountain.

We've found that by cutting the last 3 ribs at the spine with the same snips we use for trimming shooting lanes we can have FULL ACCESS to the inside tenders.

I use 3 knives to do it all. An old schrade to skin, and two fillet knives.

It is all good stuff right there!!!

[rdoggsilva]

Always gutted but after reading the post will try gutless. Sounds like it will save alot of time and wear and tear on my 63 year old back. Also my sons back  

[GrayRhino]

No experience with elk, but with moose we skin one side, take the quarters off, then backstraps, ribs, tenderloins and neck meat.  Then turn it over and repeat laying all the meat on a clean tarp.  

Never boned out a moose in the field since we were never too terribly far from transport (boat, atv, or truck).

We leave evidence of sex attached to one of the hindquarters.

[Dan Adair]

Originally posted by Ringneck:
If I am packing it out it gets boned on the spot. Agreed on the sharp knife and I would add edge retention and stability to that requirement as well.

I like the way you think...  Especially after a trip to your website.

Which model is it in the pic that shows "desert ironwood".  Didn't see it in you line up.  I like that one a lot.

I'm pretty well sold on D2 after using a Benchmade Snody Activator the last 3 years.  I've got the scratch for an Ingram right now, but I'd feel better giving it to a guy who live Traditional.

[calgarychef]

If you want to do the gutless method bring along your favourite skinner but also bring along a butchers "boning" knife.  It works so much better for getting the meat off the bones.  After all if a butcher uses a boning knife all day long instead of a skinning knife there must be a reason for it.

[twitchstick]

Depends on how far back in I am. Most elk I get are not close to roads and I do the "gutless" method. If I can take one out whole I will to get a better yield on the meat. You can loose alot more meat than you think by quatering one up. My favorite method is to use a tractor's bucket to load them.

[Pete McMiller]

We always go gutless now.  The first three elk our group got back in the 90's were gutted and taken out whole - what a PITA.  We wouldn't think of doing that now.  We strip the bones pretty well and don't leave much for the critters.  Quarters, back straps, tenderloins and neck meat all make it out.

[elksticker]

If you have to carry him then it is the gutless method.  The easiest way for us is to cable them out.  For that you need to leave the hide on or there won't be much meat left after dragging.  The best part is there is always a good story after you drag an Elk for a mile through some rough country.

[Scott Teaschner]

When I am buy myself it would be a lot harder to gut. I usally can have an elk ready to go on a horse or in a pack in an hour or less by myself. Working on the half of the animal that is exposed and then flipping it over is much easier.

[awbowman]

I've only hunted elk once and wasn't successful, but I do the gutless method on all deer I shoot.  To me, there is not much meat lost.

[PowDuck]

In my very limited experience, gutless is the only way to go.

Google "gutless elk" and several videos and webpages will pop up. here's a pretty good one:

 http://elk101.com/webisodes/gutless-video/

[lt-m-grow]

Gutless...is the ticket.

The one thing is bring knives, not knife.  Elk hair will chew through blade edges like crazy.  I have always taken care of downed elk as a team and by the time we are done, most of the knives are close to useless.  Of course you could re-edge them in the field, but I prefer to just grab the next knife as the packing out job is in the queue.

[rlc1959]

The 3 Elk that I have harvested in New Mexico we were able to get a Pickup close and get my Elk back to a cool building to cut up. Those we gutted. In Utah I was away from all roads so we cut up on site and packed out the meat. On a Yukon Moose Hunt I also cut up on site and packed out the meat.

[LongbowArchitect]

Zradix asked how to remove the tenderloins when using the gutless boning method.  Personally I skin out one side of the elk, leave the front and rear quarters attached and just start boning meat away from the carcus.  I put each piece of boned out meat into a game bag to the side so it stays clean.  I can bone out all the meat from the quarters without removing the quarters from the main body (saves time and energy not having to cut thru the joint).  After removing the backstrap (42" long backstaps on my bull last fall) I locate the tenderloin and insert one hand under the rear rib and backbone and slide my hand forward about 4" until I can feel where the tenderloin is connected to the underside of the rib cage/backbone.  I then carefully insert my other hand with my knife and cut where it connects.  Be very careful at this stage to not pierce any of the innards.  The connection at the rear of the tenderloin is fully exposed and easy to cut and remove.  I then flip the elk over on it's other side and repeat.

It takes me about an hour to gutless bone out an elk by myself and less if I have help from my hunting partner.  I usually end up with about 250# of boned-out meat from an average size elk.  My buddy got over 400# from his monster bull last fall.  I'm glad I didn't have to pack his elk out.

I definately have to sharpen my knife or preferably go to a 2nd back-up knife after the first half of boning out.  I agree with lt-m-grow that elk hair is extremely tough and will dull the best steel quickly.

[monterey]

I carry a skinner, a large bone knife and a fish filleting knife.  You can really get close to the bone with the fillet knife.