The gutless method of cleaning an elk in 10 minutes.

[WSU]

That's how I do it, although I take the hide off and put the meat and quarters directly into bags.  Also get the heart/liver out and trim the excess burger meat.  Just because that part wasn't in the video doesn't mean he didn't do it or the method is bad.

[WSU]

I've never got an elk, i saw this video a couple months ago and thought I would try it that way if i filled my tag, because it looks easier. I was going to skin it first then fillet off all the meat i could get at, then dump the guts out and get the tenderloins. I don't know, I was just looking to find an easier way for an inexperienced guy to process a big animal by himself.

It works as good as any.  When you are learning, just remember that you don't have to do everything perfect.  All you are trying to do is get the thing into your truck and keep it as clean as possible.  However you accomplish that is fine.

[yakimarcher]

Thanks WSU, the description of how you do it is pretty much what I was planning on trying!

[spotter26]

agree from what the video shows lots of waste, id imagine great for poachers.....

[spotter26]

not implying they are poaching just saying, why would you need to be that wasteful, to cut your elk up in 10min

[Bullkllr]

not implying they are poaching just saying, why would you need to be that wasteful, to cut your elk up in 10min

While that is the standard method I have gone to when needed, I tend to agree. If you can get your elk home in bigger pieces, do it. Even with "a little off the neck and brisket" I'd say there's plenty still there.

And why would they not show the meat going into bags?

[spotter26]

not implying they are poaching just saying, why would you need to be that wasteful, to cut your elk up in 10min

While that is the standard method I have gone to when needed, I tend to agree. If you can get your elk home in bigger pieces, do it. Even with "a little off the neck and brisket" I'd say there's plenty still there.

And why would they not show the meat going into bags?

agree with you, we do elk in 7 pieces, 2 hind qtrs, 2 front qtrs, 2 rib cage pieces w/back strap, and a chunk of neck.

[spotter26]

the only thing left in the woods is knee down pieces of leg, hide and guts, minus heart and liver.

[JLS]

Left fifty pounds of meat?  Give me a break.

I have used this exact method and there is no more of an issue with hair than any other way.  It works fine if you don't have to worry about cooling quick.  I normally skin as I go in order to cool quarters quicker.

I take neck meat also, and maybe some flank meat and brisket.  I've not yet seen a Rocky Mountain elk where this came out to any more than about 20-30 pounds tops.

Stop being so judgemental and critical.

[Come Get Some]

Left fifty pounds of meat?  Give me a break.

I have used this exact method and there is no more of an issue with hair than any other way.  It works fine if you don't have to worry about cooling quick.  I normally skin as I go in order to cool quarters quicker.

I take neck meat also, and maybe some flank meat and brisket.  I've not yet seen a Rocky Mountain elk where this came out to any more than about 20-30 pounds tops.

Stop being so judgemental and critical.

  I have shot over 50 elk. There is alot more meat left there than should be. Saying he did it legally in colorado?? Does he really mean he knows some wont think much of him leaving all of the rib meat. When I am done there is no hair on anything. There is no way he could do this ,cutting from the hair side and not splay hair all over the meat. There is another piece farther up under the ribs that is almost as large as the tenderloin. There is alot of burger in the neck and ribs. I agree it is fast. I do not see the beneift. Taking a little more time,keeping it hair free and getting all of the meat is the right thing to do. I skin my animals and remove all of the meat and put it directly into meat sacks. Cleaner

[coachcw]

it works killer !

[JLS]

I have shot over 50 elk.

There is another piece farther up under the ribs that is almost as large as the tenderloin.

The tenderloin is the only muscle inside of the ribcage.

[Bullkllr]

I have shot over 50 elk.

There is another piece farther up under the ribs that is almost as large as the tenderloin.

The tenderloin is the only muscle inside of the ribcage.

Then it's in 2 pieces by your definition, but you must mean the same thing; larger ones in back, smaller ones forward in the rib cage.

[JLS]

In many states, you are only required to take the four quarters, backstraps, and tenderloins.  Obviously you should take whatever the state you are hunting in requires.  I always take neck meat, and usually the rib meat. 

If you skin the quarters out before you bone them off, you are going to lose meat to dessication.  So, it's a trade off one way of the other.  Either you spend a little time wiping hair off later, or you trim off the dried fascia and meat.  Who hasn't dropped a quarter trying to get it into the bag and gotten it covered in pine needles?  Seems like a lot of to do about nothing here.

[JLS]

I have shot over 50 elk.

There is another piece farther up under the ribs that is almost as large as the tenderloin.

The tenderloin is the only muscle inside of the ribcage.

Then it's in 2 pieces by your definition, but you must mean the same thing; larger ones in back, smaller ones forward in the rib cage.

I'm confused here.  There is a tenderloin cut on each side of the backbone inside of the rib cage.  That's it.  Are you referring to the loin/backstrap?