In the Field Quartering and Boning Pics. Share your pics!!!

[RightPlace-RightTime]

Just fun to see how people debone and quarter up your animals in the field,  Got this on this year.  Thought I would share and see all the other pics out there.

[RightPlace-RightTime]

I actually watched a video this year and did the gutless method of quartering,  It worked pretty good.  This is how it turned out. 

[Alchase]

Cool pictures!

I see lots of pics of the bone out process, but not many of what their packs look like trying to fit all the meat in one pack out. And if it takes two or more trips, how they stored the meat/rack waiting for the next trip?
We use to quarter elk, and take many painful trips carrying all that bone, LOL

[CP]

Here's the "do your best on the steep slope" method:

[Duckhunter14]

Some heave packs on my buddies archery bull last fall in Montana. Got all but one hind quarter in the first pack out to the truck. With 3 of us going to work on the bull we had him butchered in probably 60 minutes. Bagged up the quarters, heart, straps, loins, neck meat, and all that was left for the critters was hide, bone, and guts. Went the gutless method until it was time to roll them aside to grab the heart and tenders. We flop the hide down (hair side down) and use it as a cutting board to keep the meat clean until it goes into game bags. We also cut the legs off before we pack the quarters out. Why do I see so many people packing the bottom part of the leg? Cant eat it and its just extra weight? 

-Clint

[2labs]

I actually watched a video this year and did the gutless method of quartering,  It worked pretty good.  This is how it turned out.

So with the gutless method are you leaving the tenderloins for the Yotes?

[go4steelhd]

2labs,
You make a small cut behind the last rib and the spine. This will put you in the center of the tenderloin. Then cut enough to get your hand in and take the loins out.

[Boss .300 winmag]

2labs,
You make a small cut behind the last rib and the spine. This will put you in the center of the tenderloin. Then cut enough to get your hand in and take the loins out.

You cut or pull it out?

[go4steelhd]

Cut it out. If you pull it. They will come out kinda stringy.

[billythekidrock]

Several miles behind a gate.

[2labs]

2labs,
You make a small cut behind the last rib and the spine. This will put you in the center of the tenderloin. Then cut enough to get your hand in and take the loins out.

Ok, thanks. I've seen it done once and wondered about the loins? So this take the bladder and bowels ( meat contamination ) out of the equation?

[RightPlace-RightTime]

I broke the spine and flipped it up about 10 inch from end od spine. Tenderloins were right there.  Very easy to cut out.

[NOCK NOCK]

Personally, I enjoy gutting an animal....Happiness is a large gutpile.  I've also been known to search through fresh gutpiles I've found in search of left behind hearts

Below is how I got my moose home, in a small swimming pool, then covered it in ice.

[elkoholic]

2013 deer

[Duckhunter14]

I actually watched a video this year and did the gutless method of quartering,  It worked pretty good.  This is how it turned out.

So with the gutless method are you leaving the tenderloins for the Yotes?

"Went the gutless method until it was time to roll them aside to grab the heart and tenders"

After the quarters and straps are off its simple to make a slit and roll the guts aside so you can get to whatever internal organs you may want to grab and also get to the loins. You can also make a slit behind the last rib or break the spine as fore mentioned.