Author Topic: Gutless method video (excellent) (Read 20261 times)

blackhorn · « **on:** July 23, 2010, 11:04:42 AM »

Surfing the web and came across this video, thought I would share. Enjoy! http://elk101.com/webisodes/gutless-video/

GEARHEAD · « **Reply #1 on:** July 23, 2010, 11:52:50 AM »

Thank you, been looking for something like that.

Austrian Hunter · « **Reply #2 on:** July 23, 2010, 12:59:37 PM »

Awesome! I bought the No Gut Method from Hunting Enterprises Inc. I paid $20 for it and it's not even half as good as this one, they just showed a little deer and it was not great. This one is perfect!! Thanks for sharing!

lilswab · « **Reply #3 on:** July 23, 2010, 01:19:53 PM »

I have actually done this with my brother's mule deer buck in Utah a few years back. Awesome way to get your meat out when you are on a back country hunt.

Thank you for posting the video!

1morebuck · « **Reply #4 on:** July 23, 2010, 01:46:53 PM »

That is a great video! I am saving that one for sure. Thanks for posting!

Recurve-Elk · « **Reply #5 on:** July 23, 2010, 01:50:18 PM »

is this method okay when its hot out?? Like 80 degrees + Or would it be better to do the gut method in that case?

JPhelps · « **Reply #6 on:** July 23, 2010, 01:58:31 PM »

Corey and his bunch do an excellent job!
They also kill some monster bulls.

canyelk48 · « **Reply #7 on:** July 23, 2010, 02:15:51 PM »

Great video; thanks for posting! Definitely looks alot cleaner than the gutting method. Gonna have to try it this September on my elk (thinking positive, lol!).

Cylvertip · « **Reply #8 on:** July 23, 2010, 04:10:49 PM »

The question I have is are you pulling enough meat using this method or would fish and game have issue with it? - leaving the belly and rib meat on, leaving heart, kidneys, liver, etc? (I'm assuming they took the back straps)

Is this waste of wild life?

JPhelps · « **Reply #9 on:** July 23, 2010, 04:28:49 PM »

With the gutless method you can take everything except the meat between the ribs. You make an incision under the spine at the third rib from the back an you can get the tenderloins out.

You leave a very small amount of meat behind using this method. The time that you save may make it so you you dont waste the whole animal when you are dealing with 90-100 degree temps in September.

Machias · « **Reply #10 on:** July 23, 2010, 05:17:15 PM »

Actually you can take the meat between the ribs as well, you don't have to leave any of the meat.

cohoho · « **Reply #11 on:** July 23, 2010, 05:32:12 PM »

Take it all without the mess..... First pic, is stripped down to everything edible... Insides are not required for taking, except for the tasty Tenderlions of course...... Stripped clean and nothing wasted, second one is same just moved it off gut pile without taking the entire rib cage. These are Bison stripped clean within 1 hour after taken it.... The trick to taken one solid piece of rib meat is to fillet it from the back to the front off each bone, that way it is one piece versus twelve little 1/2" wide chucks of burger, stays clean that way too.... Got some more cool ones of Moose and Caribou.. Gutless is the only way I go, quicker, meaning everything cools quicker and way less mess....

Machias · « **Reply #12 on:** July 23, 2010, 06:46:18 PM »

Perfect Pictures Cohoho!

DeerThug · « **Reply #13 on:** July 23, 2010, 09:59:51 PM »

I have not gutted an animal for years now. I cut from the tail to jsut behind the horns, Skin one side off take the neck meat brisket and survace rib meat off with the front quarters - take the back quarters tenerloin and then cut out between the ribs. there is not a package of meat left.

The good thing about this method is that if there is any gut shot or massive internal blood issues, you can keep that off of the meat. If you gut it in the traditional method, you have all of that contamination to deal with.

carpsniperg2 · « **Reply #14 on:** July 23, 2010, 10:33:20 PM »

very good posts and pics

bigbull94 · « **Reply #15 on:** July 24, 2010, 10:12:43 AM »

THANKS FOR POST,NICE TO SEE OTHERS USING IT TOO!I have been using it for awhile now and love it!!!I leave nothing eadible behind.It works well in the heat.The time it takes to gut one,we can usually have one quartered in bags,the rest deboned,in bags in an hour or so after kill.ANOTHER TRICK WE HAVE USED IS PAM COOKING SPRAY TO KEEP ALL THE BLOW FLIES/YELLOWJACKETS OFF OF OUR MEAT DURING THE SKINNING/QUARTERING PROCESS.IT DOESN'T AFFECT THE MEAT IN ANY WAY,WE JUST SPRAY AS WE SKIN AND MAN DOES IT WORK.ONE FULL CAN PER ELK.

mazama · « **Reply #16 on:** July 24, 2010, 10:27:02 AM »

I hunt alone and am getting older and can't carry as much weight as i used to,it is a 2 day job to get animal out,how would this method work if you are leaving half behind for second or third day.

willapawapiti · « **Reply #17 on:** July 24, 2010, 06:42:05 PM »

Picked up some great improvements to how I have been doing it, thanks for the post!

Raul Duke · « **Reply #18 on:** July 25, 2010, 11:34:39 AM »

I can't wait to try this method out. Thanx for sharing.

brew · « **Reply #19 on:** July 26, 2010, 12:17:08 AM »

great info on getting the meat off....i know you can fillet the rib meat for more recovery...my only question is how much of the front cape needs to be intact for a taxi to do a shoulder mount?? Would you still skin the front shoulder the same (it seemed they cut up the under part of the neck) or how much of the neck skin needs intact to do a decent mount? Can you just skin it all from the front shoulder up and not cut the neck skin to make a mount? inquiring minds want to know

rasbo · « **Reply #20 on:** July 26, 2010, 02:23:18 AM »

good clip there ..

engelwood · « **Reply #21 on:** July 26, 2010, 01:26:12 PM »

That was going to be my question as well, how do you want to cut the neck area if you are planning on having a mount done?

Axle · « **Reply #22 on:** July 26, 2010, 02:10:12 PM »

They don't show much and they give little detail. It's piss-poor at best.

I'll admit, my pictures aren't the best in this tutorial

http://hunting-washington.com/smf/index.php/topic,37569.0.html

but there is much more to learn if you know anything about butchering an animal. Besides, why mess with any bone at all when you go that far? Those guys were leaving the bone on the leg. It takes about 2 minutes to bone-out a hind leg! Why pack out the weight? When you look at the final pictures of my deer, you will see that all the meat has been taken off and it is quite easy to do.

I can bone-out a large elk in 1.5 hours by myself. A small deer in a half hour when conditions are right. I don't pack out bone and you shouldn't have to either. The meat will taste better most of the time when you do this method. At least practice this next time and you will see.

Maybe I should do a video.........maybe I should buy a video camera......

DeerThug · « **Reply #23 on:** July 27, 2010, 11:52:25 AM »

I can bone an elk by myself in 1-2 hrs depending on how big and how it is laying. As for leaving the meat i bone it and hang it right there. It cools right away and then take the 2 days to pack it out. Never had any thing eaten by coyotes.

As for caping - make a cut down the spine from the tail to the horns. Then make a cut in the hide from the spine to the belly right in the middle of the animal around the rib cage. you now have a "corner". Skin away from there. Also to make it easy cut from the knee bone on the front leg on the back of the leg and connect that cut to where it comes around the ribs on the belly.

THunt · « **Reply #24 on:** July 27, 2010, 01:26:00 PM »

That is a pretty good way to do it. It's nice and clean as long as you do it correctly.

smartazz171 · « **Reply #25 on:** July 27, 2010, 03:50:14 PM »

Awesome video! Thanks for contributing!

Huntboy · « **Reply #26 on:** July 27, 2010, 04:09:03 PM »

That video is awesome.

h2ofowlr · « **Reply #27 on:** July 28, 2010, 07:44:39 AM »

Good post. If the gut sack is ruptured from someone shooting to far behind like I seen in the field, you may not want to go after the meet from between the ribs unless you are able to get it cleaned fairly quickly as the bacteria spreads fast and will spread to any other meet it comes in contact with.

buglelk · « **Reply #28 on:** August 02, 2010, 08:48:08 AM »

Hey guys!

Thanks for the compliments on the video! Our hope was to provide a FREE resource for hunters to learn to use the Gutless method as it saves time and effort and nothing is sacrificed. I usually try to avoid antagonistic responses, but Axle made a comment I'd like to comment on.

There are a few reasons we leave the bone in...when you're carrying 100+ lbs of meat on your back, the bone adds a nice, rigid frame to secure the load and keep it from flopping around. I have not found a way to load 1/2 of a boned out elk onto an external pack frame and keep it from shifting. Additionally, Axle will be able to accurately tell us what a font leg bone and hind quarter bone weigh, but my guess is it's around 4-6 lbs? The benefit structurally for packing is worth a few extra pounds to me. That being said, we have boned out plenty of elk for long hikes (3+ miles) and when the conditions allow us to cool the boned meat properly for the hike out.

I have NEVER been able to tell a difference in the taste between boned out meat or meat left on the bone. The most important thing I've found is to get the hide off the elk immediately...that seems to be the best way to ensure the meat doesn't have any of the "gamey" taste.

Reagrding Axle's stand-alone opinion of "They don't show much and they give little detail. It's piss-poor at best"...I'll take any and all constructive feedback. I would have thought he would have commented on how dull our knife was as that was the biggest issue I had with the whole process. We certainly weren't prepared for the good fortune of processing 4 elk in a row, 3 of them in the past 16 hours! Our knife was dull and the little hand sharpener we had wouldn't put an edge on the knife at that point. That extra 4 ounces we shaved off our packs by taking out the stone will be addd back in for sure this season!

Thanks again for the comments guys!

Corey Jacobsen

JPhelps · « **Reply #29 on:** August 02, 2010, 09:32:57 AM »

Corey,
Glad you made your way over here. You have a ton of knowledge about elk hunting that I hope you share.

For those of you who don't know Corey runs elk101.com. Stop in and check it out.

Jason Phelps

Hunterman · « **Reply #30 on:** August 02, 2010, 09:41:35 AM »

Hey Cory,, I have done a few elk in my day,,and have done the time trial method of gut, field skin, quarter, and pack..For a good pack out this is a great looking way of taking care of an elk, or even a deer.. Shame on you for having a dull knife,, that never happens to people here, but you did apologize

Good video,,I will look into doing an elk like that this year..Thanks for taking the time doing it..

Hunterman(Tony)

blackhorn · « **Reply #31 on:** August 02, 2010, 01:49:51 PM »

Hey Corey just wanted to say I really enjoyed all the videos on your site, they are a good crutch till Sept. gets here. Hope to see more, and welcome to Hunt-WA.

whacker1 · « **Reply #32 on:** August 02, 2010, 02:27:27 PM »

great tutorial, and the price was right (free). Thank You very much

jay33ice · « **Reply #33 on:** August 02, 2010, 08:44:25 PM »

I will definately try the gutless method this year. Great video. thanks very much Corey

Mike_D · « **Reply #34 on:** August 09, 2010, 08:53:41 PM »

Hi Corey,

I've been looking at a many videos and docs, and books about field preparation. It looked like when you finished the first side, there was an aweful lot of meat still there... did I miss something?

Clumber · « **Reply #35 on:** August 10, 2010, 03:50:07 PM »

So for someone who has never disassembled any wild game bigger than a pheasant (actually I should say Blue Grouse, since we got one a couple years ago that was easily as large as any pheasant we have had!); would y'all recommend the traditional method or the gutless? Of all the things to stress out about being a new hunter without local mentors... field-dressing a deer has me the most worried by far. I have nearly worn out several "field to table" DVDs, couple books, several websites, and annoyed the hell out of a coworker.... who swears over and over that if I just imagine it as a huge grouse with strange feathers, it's not much different. (He also swears that when i get one down I can just call him and he'll come help... but he has 2 little kids and a gorgeous wife and I suspect he may not *actually* be in charge of being able to just drop everything and go deer-gutting...

)

What would be the simplest method to learn as a newbie, ya' think?

BushMonster · « **Reply #36 on:** August 10, 2010, 04:58:50 PM »

Great video and will have to try it this year. I've always gutted deer and this is sooo much cleaner.
Since I'm new to WA and will be going solo, an elk will be a lot of work just moving that bugger around.

DeerThug · « **Reply #37 on:** August 11, 2010, 09:10:31 PM »

One trick is to just pull on the front leg and back leg and get the animal on at least its side, the best if it is on its belly. Fold the fron legs back and it willl not roll around too much.

Axle · « **Reply #38 on:** August 28, 2010, 06:37:50 PM »

I did not see the second video of this originally. I thought they only showed taking off two legs. It was pointed out to me in another thread that there was another video.

I watched the other video and humbly retract my 'piss-poor' comment.

What I will say though is - if I was a game warden, there would be a ticket written for waste of rib meat and stomach meat. There is even more to get beyond that but the point being - there was several lbs of meat wasted. If somebody is going to do a video like this, please be responsible and take all the meat as the law requires. Or maybe I'm mistaken. Maybe in the state this was done the law does not require all the meat to be utilized.

There are many new and young hunters that need to learn 'total' responsibility. Leaving meat to waste is not responsible. Other than that, it was good.

ratherhunt · « **Reply #39 on:** August 28, 2010, 08:40:35 PM »

Great video thanks for posting

PA BEN · « **Reply #40 on:** August 29, 2010, 07:04:31 AM »

It's EZ to cut the rib meat off w/out poking the gut. Just run your know along each rib, when you work to the meat to inside of the rib pull and the meat between the rib w/come off to the next rib, cut up and over that rib to the next rib and so on. The whole side w/come off in one peace. Also, you can break the joint w/a cut of your knife at the hock, and not pack out the lower leg and hoof. If you have a long pack out, take all meat off the leg bones.

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Author Topic: Gutless method video (excellent) (Read 20261 times)

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