Quartering elk

[Optimusprime]

Hi gang. I have been searching around and can't really find anything difinitive about quartering an elk. I have seen the gutless method where a lot of the meat is left, but I am interested in taking as much as possible. When people say quartering, do they mean taking the front and hind quarters and quality cuts only or is it more of a reference to chopping the game into 4 managable pieces? How have you all packed out an elk? I have heard of sawing the ribs apart and taking large chunks. If I am blessed enough to take an elk this year, I plan on gutting it and taking as much meat as possible. Suggestions? Thanks all!

[MIKEXRAY]

I just posted this on the favorite elk videos but I have a Quarter & de-bone video by outdoor edge that is awesome.  Starts at the beginning and goes through the whole job of cutting up to get out of the field.  I watch it once in a while just to brush up, but gives good instructions on getting all the meat out of the animal.

That being said I don't de-bone the legs, I just quarter and haul.  I do take all the rest of the meat also.  I only hunt  1-2 miles from the road, further in I definitely would de-bone.  If you have time check out the video.

[Optimusprime]

Thanks MIKEXRAY. Where can I see the video? Just a sidebar, you don't happen to live in Arlington do you?

[Hunterman]

Good luck to you this season 

To get your elk out (if your going to quarter it is simple. Just 4 steps.

!. Kill it 
2. Gut it.
3. Field skin it.
4. quarter it. To quarter it just take your saw and cut it down the back bone. then count up 3 ribs and cut each half in half. That's your quarters.

Hunterman(Tony)

[Optimusprime]

Hunterman, when you say cut it down the backbone, do you mean down the center of the spine? Also, how do you fit such large quarters on your back?

[hogslayer]

Sorry but if I am having to pack an elk up the steap nasty, I am not going to be carrying rib cages that might have 5 lbs of meat on them. 

[dreamingbig]

Anyone who has spent time with a saw splitting the spine will appreciate the gutless method.  It is so simple too!

[Bigshooter]

Good luck to you this season 

To get your elk out (if your going to quarter it is simple. Just 4 steps.

!. Kill it 
2. Gut it.
3. Field skin it.
4. quarter it. To quarter it just take your saw and cut it down the back bone. then count up 3 ribs and cut each half in half. That's your quarters.

Hunterman(Tony)

This is the same way I do it.  Except I don't skin in the field.  I don't mind packing ribs and hide a mile or two.  Stays cleaner this way from experience.  If it's more than a couple miles or nasty country I bone it out.

[huntingfool7]

Anyone who has spent time with a saw splitting the spine will appreciate the gutless method.  It is so simple too!

The only reason to carry a saw or an axe is if your cutting wood.

[Bigshooter]

Anyone who has spent time with a saw splitting the spine will appreciate the gutless method.  It is so simple too!

The only reason to carry a saw or an axe is if your cutting wood.

I'm not a fan of the gutless method.  Removing rib meat is a pain and takes me forever.

[dreamunelk]

I will readily admit that I am a wimp!  There for I refuse to pack something I have no use for.  Can't tan, mount, or eat bone!  While I am a student of bush crafting and like to find uses for stuff I admit avoiding anything about working with elk bones just so I don't get any bright ideas.

[BOWHUNTER45]

I am the same way ..I do not back out bones ...I bone out all my elk & bear ...unless it is close to the truck  but that hardly happens for me ...Cheese cloth game bags and a pack frame is the way to go ...Meat is kept clean and can breathe while packing it out 

[Crunchy]

I prefer to skin and gut.  Then cut out the hind and front shoulders leaving the bone in.  Cut out the tenderloins.  Then I role over and cut out the back straps and neck meat.  When I get back to camp I will then bone out when I have a cleaner area to work in.  Hard enough to keep meat clean out in the field.

[ICEMAN]

Dumb question number #112; Does your gutless method abandon the heart and liver?

[Optimusprime]

Great help guys/gals! Thanks a ton. Do many of you take the neck meat with the head or just saw it off at the first vertebrae? Also, if you harvest an elk in early season and temps are high (90+), is it even possible to cool down the meat? A friend of mine says he hung his meat in the shade for several days and it was fine. Any input on this? I would just hate for meat to go bad if'n I get something. Second, when you de-bone your meat, do you sack it all right away and hang it, or do you all bag it one trip at a time, leaving the rest of it on the animal?