Gutless method versus the traditional method

[Lark Bunting]

Which do you prefer and why?

I have only ever killed one big game animal (doe) and I did the gutless method. I think that if my son gets a deer this year we might attempt the traditional method, just to compare. I wonder if we would have gotten a little more meat. I tried to get everything I could using the gutless method but feel there might have been more for jerky or ground had I done the traditional method.

I could see using the gutless method for elk since they are a LOT bigger. Just an observation...

Thoughts?

 

[americanbwana]

It depends.

When doing the outreach hunts we\'ll go with the traditional method if we can get a truck to the kill site or if its a deer or antelope, otherwise it is gutless.

Why? Our goal is to provide a positive hunting experience blended with learning. Learning how to do it the \'old\' way will give them a greater appreciation for what shooting something with gun does to the insides. We usually send someone for the truck while we are field dressing the critter. The truck usually arrives about the same time we finish.

Then we hang the elk at base camp (We have a backhoe at the elk camp & a hanging shed at the deer/antelope camp), where they can skin, quarter, and magpie the carcass. This provides the greatest opportunity to teach and learn.

Now having said that, I did gutless on my elk a couple of years ago. Why? I needed to get the meat to the processor as quickly as possible. Plus I had some cold beer waiting for me back at camp.


AB

 

[Baby Huey]

We have been using the gutless method for a few years. There are a couple of advantages processing the animal with the gutless method, especially if you are far from a vehicle or have a substantial trek ahead of you:

1. You are not carrying any bones back to the truck that you would just discard anyway. If you get a chance, weigh the bones from the 4 quarters and see how much weight you will be lugging back that just gets discarded anyway.

2. There is much less mess and odor. During archery season, when we used to open up the cavity and have blood and intestines everywhere, the flies were on it like crazy. The gutless method keeps the odor down and the blood and guts in the cavity. This cuts down the attractant odors and the amount of flies are dramatically reduced - as well as keeping a clean area when breaking down the animal.

We usually will find large rocks to place the quarters on, or we get a large branch and hang it between two trees to hang the quarters. We try to work one side first, getting the front and rear quarters off and hung or place on a rock in the shade, then we get the backstrap off. Then, turn the animal over and repeat. Once that is done, we place the carcass upright, so that the sternum is on the ground and the backbone is up. That way we can reach in by hand to pull out the tenderloins.

Once the quarters are hung and starting to cool, we will each work on one starting at the top and cutting the meat from the bone. When we get close to the final sections, one guy comes over with a game bag under the meat and we cut the final piece from the bone. If there are no trees around, then we use big rocks or place a game bag on the ground to debone the quarters.

 

[elky McElkerson]

it\'s 100% dependent on how far the meal haul-out is.

if i can use a truck or ATV..i am doing it as traditional as possible. i want some of the bones. true, osso bucco w elk shanks is awe inspiring. it is super good. my buddy \"deep-pitted\" a huge section of elk neck. bones and all. we ate it by picking tender chunks of meat off the neck and making tacos. i think 15 guys stuffed themselves.

bone in meat is the cat\'s meow..

unless you are hauling it out on your back. then i am not carrying bone. i\'m a food freak. i love the meals afterwards. haha.

 

[Swede]

I prefer the traditional method, unless the pack is too much to do in a half day or less.

 

[cnelk]

Good Topic

Traditional
Is messy, blood gets everywhere. You will be bloody up to your elbows.
By the time you are done the bees and flies have found you.
If you like to eat the heart/liver, this is the way to go.
It is kinda cool to go in and see what damage was done, how the animal died, and how your weapon\'s projectile performed.
I have used it both close and far from from the truck.
Easy for one person to do, and its quick

Gutless
Very clean. I did my moose this way and I had my shooting gloves on the whole time.
There have been times I used this and went back the next day and the flies hadnt even found the carcass yet.
One person can do this, but better with 2 as rolling the animal from side to side can be a real chore by yourself.
Getting the \'gut steaks\' [loins] can be a pain since you have to go into the cavity to get them.
It takes a bit longer to do the gutless

Some top factors I think about to determine which one I will use:
Time of day
How far from truck/camp
Weather/forecast
Am I solo
Do I or someone have a bear tag?

 

[elky McElkerson]

Okay. Admittedly. Mine is a \"hybrid\" method. I don\'t gut. I do pull the shoulder and hind off. And I do dive in for the heart and liver. I\'m a maverick. Haha. Prob more of a product of me not knowing what I\'m doing.


Sent via Jedi mind trick.

 

[elkmtngear]

Solo on elk...depending on where the animal dies...you can take the quarters/loin/neck and rib meat off one side...but you still have to be able to flip that animal to get the other side. It\'s not like you are going to drag the elk to the ideal spot to perform the task...it has to be done right there.

I\'ve have been in that situation and been forced to gut the animal, just to get the weight down so I could maneuver it.

With a couple guys, gutless is always the way to go.

 

[bowhunter]

I\'ve have been in that situation and been forced to gut the animal, just to get the weight down so I could maneuver it.

I had to just that last year and it was still tough to move the elk by myself. It was on its back on a 45 degree slope wedged against a blowdown. :downthumb: