Bone Out Your Elk/Gutless Method

[WapitiTalk1]

I try to post this excellent video a few times a year (when my crotchety old brain remembers to do it).  It's an Outdoor Life VID by Mr. Aron Snyder on how to debone an elk using the gutless method.  It's very similar to the way I do it when I'm fortunate enough to harvest a wapit.  Figured it was timely with all you elk slayers heading out soon    Hope you like it.  RJ

http://on.aol.com/video/gutless-method-to-debone-an-elk-517380518

[ridgefire]

Only way to do it imo. Easier than people think and no less meat lost.

[Crunchy]

Im a guts out guy.  Prefer it that way.  Only takes 10 minutes.

[jburkett]

I've done both, and let me assure you. When its 90+ degrees out and you've got a long hike out, gut less is the only way

[NOCK NOCK]

Only way to do it imo. Easier than people think and no less meat lost.

No Tenderloins, No Heart, No Liver...Not Happening with me, IMHO leaving edible meat is a waste and a disgrace to the animal.

[steeliedrew]

Only way to do it imo. Easier than people think and no less meat lost.

No Tenderloins, No Heart, No Liver...Not Happening with me, IMHO leaving edible meat is a waste and a disgrace to the animal.

You can cut the tenderloins right out. Watch the Elk101 gutless method video. can't help you with the heart and liver though. 

[Dhoey07]

Gutless method is for sissies that do t want to get blood on them 

[grundy53]

The heart is the best part!

sent from my typewriter

[WapitiTalk1]

Only way to do it imo. Easier than people think and no less meat lost.

No Tenderloins, No Heart, No Liver...Not Happening with me, IMHO leaving edible meat is a waste and a disgrace to the animal.

Of course the loins come out.  Did you watch the VID?  Now as far as saving and eating the innards, you're on our own on that one    To each his own. 

[RadSav]

Both the heart and the tenderloins are easily taken out using the gutless method.  And in general they come out cleaner than if you removed them in the usual manner.  As for the liver, you'll have to get a little dirty doing that.  But it is still much easier to remove after all else is complete than trying to remove it by traditional means.

[4fletch]

I prefer guts out first to start the cooling process. Then heart liver onions with a healthy dash of vinegar half way threw the cooking

[northcoast]

Watch the Elk101 gutless method video. can't help you with the heart and liver though. 

  Way better than the Outdoor Life version

[NOCK NOCK]

Happiness is a large gut pile.

I have run across several gutless method Elk carcasses, they all had quite a bit of edible meat left.
My dad taught me from a very young age the process of butchering an animal from start to finish. Been doing it this way for 40 years and never had a problem yet. To each their own.

[Axle]

No Tenderloins, No Heart, No Liver...Not Happening with me, IMHO leaving edible meat is a waste and a disgrace to the animal.

Not true at all. When you take all the meat off one side, you can easily reach the tenderloin on that side. Then roll it over and the other side is the same. Tenderloins are very easy to get to. The heart and liver are easy to get to also. I just use my foot to kick/loosen a rib to make it wider to reach in (once the rib meat is taken off). Having butchered thousands of critters, I know exactly where it is. I reach in, grab the heart, cut an opening in the surrounding sack, slide it out, then cut it loose. If you've taken the meat off properly, the liver is practically fully exposed. There is 'zero' waste on the gutless method if you do it correct. It isn't that difficult and it's quick too. The meat will cool much faster this way too.

[TC_outdoorsman]

I have never harvested an elk, although I hope to put my cow tag to use this year. Do people typically keep the ribs? I have not had any experience with elk yet so I am just wondering if they have much meat on them.

[CP]

I have never harvested an elk, although I hope to put my cow tag to use this year. Do people typically keep the ribs? I have not had any experience with elk yet so I am just wondering if they have much meat on them.

There is quite a bit of meat on the ribs and it’s very tasty.  Most people just cut the meat off, and from between, the ribs and leave the rib bones behind.

[Holg3107]

Not true at all. When you take all the meat off one side, you can easily reach the tenderloin on that side. Then roll it over and the other side is the same. Tenderloins are very easy to get to. The heart and liver are easy to get to also. I just use my foot to kick/loosen a rib to make it wider to reach in (once the rib meat is taken off). Having butchered thousands of critters, I know exactly where it is. I reach in, grab the heart, cut an opening in the surrounding sack, slide it out, then cut it loose. If you've taken the meat off properly, the liver is practically fully exposed. There is 'zero' waste on the gutless method if you do it correct. It isn't that difficult and it's quick too. The meat will cool much faster this way too.

  there is absolutely no reason to gut an animal. Its a complete waste of time and mess as far as I'm concerned. the heart is no big deal to get to, just break one rib and reach in and grab it. Tenderloins are really no big deal after you do it once or twice.

[Fullabull]

So what are you doing with the neck meat? Just cut off chunks?

[Karl Blanchard]

So what are you doing with the neck meat? Just cut off chunks?

  You cut it all off just like you would when you butcher at home.  I try and fillet it off each side as best I can so it comes off in one or two larger pieces.   As far as tenderlions go,  They come out blood free and completely clean, ready to cook if you use the gutless method.  Like has been said before, pretty much a wasted step to pull guts out, but most people kill themselves dragging critters out whole too, so to each their own I guess.

[wa_archer]

Did this method for first time on elk last year.  Got tenderloins, heart and liver no problem.  Way easier and quicker in my opinion.  was done with meat in bags in 45 mins. by myself.  longest amount of time was boneing out ribs.  I take as much as I possibly can so no leaving behind any meat.  no dealing with piss bag, *censored*, and stomach.

[RadSav]

I take as much as I possibly can so no leaving behind any meat.  no dealing with piss bag, *censored*, and stomach.

I'm not normally happy unless I think the ravens might starve to death   No difference in accomplishing that gutless as it is by traditional gutting methods.  Other than I'm not a bloody mess afterward using the gutless method.

One word of caution for those using the gutless method...If it has taken you more than a couple hours to get things done.  DO NOT sit on the stomach!!  The wife's last bull must have puked a green stream ten yards long   CL, his wife and Lorraine we none to happy with me laughing about it either!  Not sure their boots will ever smell normal