Gutless method video

[KopperBuck]

There was an article in my last bugle about this with a link so I had to check it out. I've seen pictures but video always seems easier to learn from. Still haven't gone this way, but I think I'm going to try this year.

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

[kglacken]

It works great! this is how we do the majority of our animals. its much cleaner and saves some work
 

[mazama]

Will it work with one person on a elk.

[WSU]

By far the best way to go.  And yes, it will work fine for 1 person.

[Atroxus]

Awesome video, thanks for posting it. 

[pianoman9701]

I wrote to Elk 101 for a copy of that video for Hunter Education class. They sent me one with permission to copy it for as many instructors as I need to. Good group of guys over there.

[Crunchy]

I am used to gutting so it will be tuff not to.  Doesnt seem to take that much time. 

[fly4fish]

gutting is quick but a waste of time.  Even if I can drive up to the animal, I still quarter him up without getting bloody; you have to quarter them up sooner or later.  That way one man can hang it as well.

[meathacker]

what about if you want the heart and liver

[pianoman9701]

what about if you want the heart and liver

You get everything packed and away from the carcass and then punch a hole in the guts.

[Johnb317]

Great video!  Read about the gutless method 3 years ago, fast and cleaner.
Also thought the tenderloins were easier to get out than reaching inside the carcass.

[jrebel]

You are also leaving a the rib meat....which on an elk can make good jerky or add to the hamburger.  I have gutted all my animals and find it to be fast and really not that bloody if you know what your doing.  Then I use a saw to hack it into quarters and pack it your.  If it is a long pack I will bone everthing and only carry meat. 

[WSU]

No need to leave the rib meat.  You can cut it off just as easily as when you gut it.

[pianoman9701]

You are also leaving a the rib meat....which on an elk can make good jerky or add to the hamburger.  I have gutted all my animals and find it to be fast and really not that bloody if you know what your doing.  Then I use a saw to hack it into quarters and pack it your.  If it is a long pack I will bone everthing and only carry meat.

Nope, the rib meat comes off. There's nothing on the underside of the ribs and you can strip between them when you go in for the liver and heart.  There's incredibly little waste with this method and because of the decreased amount of time it takes, you save way more meat from spoiling during hot weather by getting it all done two or three times as fast.

[briancorneal]

What I don't see working is if you want to cape out the animal for a shoulder mount.  Has anyone been able to do that with the gutless method? 

[BOWHUNTER45]

Very good info ... thats how I do it too .......

[TheHunt]

Works fine with one person.  The only difference that I use is I bone the quarters out as I do not want to pack out any bone other than the antlers.

[windygorge]

did it in 2008 on an elk.  don't like it.  unless it is a rare case, the meat was way to bloody from the pack to cooking it.  seems like the elk never bled out.  never had that problem with gutting.   

[firedog]

Used this on my first archery killed elk two years ago, worked great and I was by myself. Won't ever do it any other way. On the note of being by yourself one of the best tips I have heard in recent years is to carry a disposable table cloth, the plastic ones for picnics or kids birthday partys. Lay it out and whenever you remove a piece lay it on the table cloth, much easier to then get a bag open and the quarter or whatever into it. I did this and the meat stayed very clean and just kept things easier then trying to get a quarter off by myself and then fumble getting a bag ready.

[sebek556]

tagging for future use..

[SemperFidelis97]

What I don't see working is if you want to cape out the animal for a shoulder mount.  Has anyone been able to do that with the gutless method?

I have done it several times you skin one side at a time, but caping it is really no different.  I went to this method about four years ago after reading about it, after you have done a couple it is a preffered method to gutting.  Where my family hunts we cannot drive to the animal so we are quartering the animal anyways we get out every bit of meat that is available, and don't have to pack out any extra weight.

[KopperBuck]

What I don't see working is if you want to cape out the animal for a shoulder mount.  Has anyone been able to do that with the gutless method?

Don't see any reason why you couldn't. Do it backwards, throw a space blanket down and you're good.

[iRem]

I've seen this video before and still love this method, and you can still get all the meat off that you want!! If I can just get my cow this year I'll be doing this!

[Mr Mykiss]

What I don't see working is if you want to cape out the animal for a shoulder mount.  Has anyone been able to do that with the gutless method?

Don't see any reason why you couldn't. Do it backwards, throw a space blanket down and you're good.

Do it backwards? I imagine that if you just took care to preserve (fold the cape forward) you could basically do it just like in the video? I'm planning on using this method by myself this year, also planning on taking a bull to the taxi this year...

[KopperBuck]

I meant left handed

I meant rather than coming from the gut up, start the cut up the spine.

[buglelk]

Thanks for posting the link guys!

KopperBuck is right, if you want to save the cape, make the incision up the back along the spine and peel the hide from the top down, rather than the bottom up. Make the incision all the way up the spine to the base of the ears, then skin the hide down. You will want to make the vertical incision near the last rib all the way around the carcass. for the cape.

There is not a single ounce of meat loss with the Gutless method and it is definitely faster and less messy. We've done it this way for 15 years and never had an issue with it. I did gut my Wyoming bull last year...I almost wished I had a video to guide me through it as I hadn't gutted anything for so long I almost forgot how! :-)

Many thanks,
Corey Jacobsen
Elk101.com - Extreme Elk Magazine

[workstohunt]

Here are a couple of pics that show you what he is saying 

It can be done by your self as shown. I was.

[Atroxus]

I see...so the space blanket is used so you can roll it over without getting dirt and such in the back incision? Or do you roll it the other direction?

[KopperBuck]

Pretty much. And it'll be a lot harder to roll it the other way. But if you figure out how to stand a dead elk with half of it gone, you've got some serious talent. 

[workstohunt]

I roll it right back onto the hide as both legs are gone and all the meat boned out of that side. If it gets dirt on it, it is no big deal.

[PlateauNDN]

I take at least 2 tarps when I go that way I don't get dirt on anything.

[pianoman9701]

did it in 2008 on an elk.  don't like it.  unless it is a rare case, the meat was way to bloody from the pack to cooking it.  seems like the elk never bled out.  never had that problem with gutting.   

This problem is caused by not enough time hanging in the fridge. Your elk should hang for at least a week and even more some hang theirs up to two weeks. Aging me also breaks down and signs which makes to meet more tender.

Another thing that causes meat to be bloody when you're cooking is that it has been frozen. Fresh meat won't bleed out like that.

[BOWHUNTER45]

Here are a couple of pics that show you what he is saying 

It can be done by your self as shown. I was.

  Dang nice bull to do it on 

[billythekidrock]

You are also leaving a the rib meat....which on an elk can make good jerky or add to the hamburger.  I have gutted all my animals and find it to be fast and really not that bloody if you know what your doing.  Then I use a saw to hack it into quarters and pack it your.  If it is a long pack I will bone everthing and only carry meat. 

Lots of rib meat left on that elk in the video.

[Bshiftbc]

Great video...thanks for sharing!

[washelkhunter]

I know that the best thing about gutless is that you dont have to cut into the spinal cord. A significant consideration in these days of chronic wasting and mad cow disease. As far as rib meat in the video or real life goes, how do you know the critter wernt gutshot. That would make the rib meat inedible. If not it would be cool to saw out several nice racks of ribs to take back to camp for the BBQUE. Then you can also easily take the heart, liver and tenders. Yum!