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.