Free: Contests & Raffles.
Only way to do it imo. Easier than people think and no less meat lost.
Quote from: ridgefire on August 28, 2014, 08:04:57 PMOnly 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.
Watch the Elk101 gutless method video. can't help you with the heart and liver though.
No Tenderloins, No Heart, No Liver...Not Happening with me, IMHO leaving edible meat is a waste and a disgrace to the animal.
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.
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.
So what are you doing with the neck meat? Just cut off chunks?
I take as much as I possibly can so no leaving behind any meat. no dealing with piss bag, *censored*, and stomach.