Post by: h2ofowlr on December 19, 2013, 08:02:36 AM
https://www.youtube.com/watch?v=X4kJIrW1IDM (https://www.youtube.com/watch?v=X4kJIrW1IDM)
Post by: D-Rock425 on December 19, 2013, 08:09:44 AM
Post by: TMortensen on December 19, 2013, 09:30:11 AM
Post by: kentrek on December 19, 2013, 09:41:49 AM
Whats BS about this video and this process is that he left a good 50lb of meat to go to waste. If your going to shoot it take every bit of it that you can. Flank meat, rib meat etc.
:yeah: its no wonder people think there's only 100 pounds of meat on elk
Post by: scottcrb on December 19, 2013, 09:47:32 AM
Post by: 7mmfan on December 19, 2013, 09:56:39 AM
I think the point of the video is to show that you can break down an elk in a short period of time without having to gut it, and he showed that very well.
Post by: bullcanyon on December 19, 2013, 10:00:43 AM
Post by: 7mmfan on December 19, 2013, 10:04:07 AM
The next morning at first light I was hiking uphill past my kill location and I spotted a guy standing over the carcass. I walked over and said good morning. He said "boy the crows sure did a number on this thing, there isn't a scrap of meat left on it!" I said, "I killed this animal yesterday, thats exactly how we left it"
STOP JUDGING WITHOUT EVIDENCE
Post by: kentrek on December 19, 2013, 10:06:52 AM
Its a sweet deal if ya do indeed take the extra time to clean up the rest of the meat
Post by: gotcha on December 19, 2013, 11:39:37 AM
Post by: scoyoc5 on December 19, 2013, 11:56:57 AM
Post by: TMortensen on December 19, 2013, 12:27:38 PM
Post by: gotcha on December 19, 2013, 12:37:17 PM
Post by: Sitka_Blacktail on December 19, 2013, 12:53:37 PM
And cleaner? I can't imagine the hair and dirt and grass they're gonna have to pick off this meat. I wouldn't let this guy touch an animal I'd shot.
Post by: yakimarcher on December 19, 2013, 01:03:22 PM
Post by: WSU on December 19, 2013, 01:09:07 PM
Post by: WSU on December 19, 2013, 01:10:24 PM
I've never got an elk, i saw this video a couple months ago and thought I would try it that way if i filled my tag, because it looks easier. I was going to skin it first then fillet off all the meat i could get at, then dump the guts out and get the tenderloins. I don't know, I was just looking to find an easier way for an inexperienced guy to process a big animal by himself.
It works as good as any. When you are learning, just remember that you don't have to do everything perfect. All you are trying to do is get the thing into your truck and keep it as clean as possible. However you accomplish that is fine.
Post by: yakimarcher on December 19, 2013, 02:35:31 PM
Post by: spotter26 on December 19, 2013, 03:36:01 PM
Post by: spotter26 on December 19, 2013, 03:40:20 PM
Post by: Bullkllr on December 19, 2013, 05:05:03 PM
not implying they are poaching just saying, why would you need to be that wasteful, to cut your elk up in 10minWhile that is the standard method I have gone to when needed, I tend to agree. If you can get your elk home in bigger pieces, do it. Even with "a little off the neck and brisket" I'd say there's plenty still there.
And why would they not show the meat going into bags?
Post by: spotter26 on December 19, 2013, 05:13:17 PM
not implying they are poaching just saying, why would you need to be that wasteful, to cut your elk up in 10minWhile that is the standard method I have gone to when needed, I tend to agree. If you can get your elk home in bigger pieces, do it. Even with "a little off the neck and brisket" I'd say there's plenty still there.
And why would they not show the meat going into bags?
agree with you, we do elk in 7 pieces, 2 hind qtrs, 2 front qtrs, 2 rib cage pieces w/back strap, and a chunk of neck.
Post by: spotter26 on December 19, 2013, 05:15:09 PM
Post by: JLS on December 19, 2013, 05:26:13 PM
I have used this exact method and there is no more of an issue with hair than any other way. It works fine if you don't have to worry about cooling quick. I normally skin as I go in order to cool quarters quicker.
I take neck meat also, and maybe some flank meat and brisket. I've not yet seen a Rocky Mountain elk where this came out to any more than about 20-30 pounds tops.
Stop being so judgemental and critical.
Post by: Come Get Some on December 19, 2013, 07:57:47 PM
Left fifty pounds of meat? Give me a break.
I have used this exact method and there is no more of an issue with hair than any other way. It works fine if you don't have to worry about cooling quick. I normally skin as I go in order to cool quarters quicker.
I take neck meat also, and maybe some flank meat and brisket. I've not yet seen a Rocky Mountain elk where this came out to any more than about 20-30 pounds tops.
Stop being so judgemental and critical.
I have shot over 50 elk. There is alot more meat left there than should be. Saying he did it legally in colorado?? Does he really mean he knows some wont think much of him leaving all of the rib meat. When I am done there is no hair on anything. There is no way he could do this ,cutting from the hair side and not splay hair all over the meat. There is another piece farther up under the ribs that is almost as large as the tenderloin. There is alot of burger in the neck and ribs. I agree it is fast. I do not see the beneift. Taking a little more time,keeping it hair free and getting all of the meat is the right thing to do. I skin my animals and remove all of the meat and put it directly into meat sacks. Cleaner :twocents:
Post by: coachcw on December 19, 2013, 08:10:56 PM
Post by: JLS on December 19, 2013, 08:27:17 PM
I have shot over 50 elk.
There is another piece farther up under the ribs that is almost as large as the tenderloin.
The tenderloin is the only muscle inside of the ribcage.
Post by: Bullkllr on December 19, 2013, 08:35:12 PM
I have shot over 50 elk.
There is another piece farther up under the ribs that is almost as large as the tenderloin.
The tenderloin is the only muscle inside of the ribcage.
Then it's in 2 pieces by your definition, but you must mean the same thing; larger ones in back, smaller ones forward in the rib cage.
Post by: JLS on December 19, 2013, 08:38:34 PM
If you skin the quarters out before you bone them off, you are going to lose meat to dessication. So, it's a trade off one way of the other. Either you spend a little time wiping hair off later, or you trim off the dried fascia and meat. Who hasn't dropped a quarter trying to get it into the bag and gotten it covered in pine needles? Seems like a lot of to do about nothing here.
Post by: JLS on December 19, 2013, 08:40:07 PM
I have shot over 50 elk.
There is another piece farther up under the ribs that is almost as large as the tenderloin.
The tenderloin is the only muscle inside of the ribcage.
Then it's in 2 pieces by your definition, but you must mean the same thing; larger ones in back, smaller ones forward in the rib cage.
I'm confused here. There is a tenderloin cut on each side of the backbone inside of the rib cage. That's it. Are you referring to the loin/backstrap?
Post by: kentrek on December 19, 2013, 08:41:19 PM
I have shot over 50 elk.
There is another piece farther up under the ribs that is almost as large as the tenderloin.
The tenderloin is the only muscle inside of the ribcage.
Look further up the back bone next time :tup:
Post by: JLS on December 19, 2013, 08:44:04 PM
I have shot over 50 elk.
There is another piece farther up under the ribs that is almost as large as the tenderloin.
The tenderloin is the only muscle inside of the ribcage.
Look further up the back bone next time :tup:
It's certainly of no significance. How many people take the cheeks? :rolleyes:
Post by: kentrek on December 19, 2013, 08:47:55 PM
Post by: grundy53 on December 19, 2013, 09:34:58 PM
there is also another smaller set further towards the front.I have shot over 50 elk.
There is another piece farther up under the ribs that is almost as large as the tenderloin.
The tenderloin is the only muscle inside of the ribcage.
Then it's in 2 pieces by your definition, but you must mean the same thing; larger ones in back, smaller ones forward in the rib cage.
I'm confused here. There is a tenderloin cut on each side of the backbone inside of the rib cage. That's it. Are you referring to the loin/backstrap?
Post by: grundy53 on December 19, 2013, 09:35:46 PM
Lol il see if I can't find a pic for ya...its a pretty great peice of meat, just like the tender loins except alil smaller
:yeah: about half the size.
Post by: Come Get Some on December 20, 2013, 07:06:26 AM
In many states, you are only required to take the four quarters, backstraps, and tenderloins. Obviously you should take whatever the state you are hunting in requires. I always take neck meat, and usually the rib meat.
If you skin the quarters out before you bone them off, you are going to lose meat to dessication. So, it's a trade off one way of the other. Either you spend a little time wiping hair off later, or you trim off the dried fascia and meat. Who hasn't dropped a quarter trying to get it into the bag and gotten it covered in pine needles? Seems like a lot of to do about nothing here.
Maybe they should put a vidoe on here about the proper way to skin an elk. I do not loose any meat skinning one, and have never dropped one in dirt or pine neddles. even doing an elk all alone I do not have this problem.
Yes thereare 2 more VERY GOOD pieces of meat farther up the rib cage. If you are going to take the tenderloins and think they are wonderful. You will also enjoy the others.
Why just because some states say it is OK, should you leave ANY MEAT. Isnt that one of the most significant reasons we are hunting. Even if you are only trophy hunting ALL of the meat should be given to someone who will gladly take it.
Seems like human nature is shifting. Let's see ,Oh Ya the quickest way is always the best approach? What is a few more seconds or minutes when you get to enjoy the entire expierence. It is not suppposed to be about who is done first, The experience is the root.
Did you see the :twocents: Worth after my post??? I am particular about clean meat and being through. It looks like coyotes have been there when I am done.
Post by: deerslyr on December 20, 2013, 10:40:02 AM
Post by: D-Rock425 on December 20, 2013, 10:48:23 AM
Post by: kentrek on December 20, 2013, 11:04:16 AM
Post by: 7mmfan on December 20, 2013, 11:18:55 AM
Post by: GregE on December 20, 2013, 12:31:09 PM
The advantage is getting the main muscles off cleanly and hung up to cool. Then you can go back and get all the internal organs, rib meat etc. The inner loins are easily removed without cutting into the abdomen.
Here's a video with a more relaxed approach
http://elk101.com/webisodes/gutless-video/ (http://elk101.com/webisodes/gutless-video/)
Here's the second half being processed using the hide to keep it clean. Note the hams up and hanging from the L side. Surgical nurse option is worth persuing. 8)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv367%2FKodak45%2FElkSkinned-1.jpg&hash=bc191b7dd840ab17e9ffcc5b06e88e782d5dd123)
The rest of the story...
http://www.sagecreekforums.com/phpforum/viewtopic.php?t=3863&postdays=0&postorder=asc&highlight=rumor+continues&start=0 (http://www.sagecreekforums.com/phpforum/viewtopic.php?t=3863&postdays=0&postorder=asc&highlight=rumor+continues&start=0)
Post by: D-Rock425 on December 20, 2013, 12:35:43 PM
Post by: Karl Blanchard on December 20, 2013, 01:02:21 PM
Anyone who says they have never had a piece of meat slip from their hands and get dirty is either supermans brother, doesn't ever kill anything or full of BS! It happens. Fred Eichler is one of the few TV personalities that is actually fun to watch. He is a meat hunter first and foremost. He flat gets excited about hunting just like all of us. :twocents:
Post by: Karl Blanchard on December 20, 2013, 01:06:47 PM
Post by: Karl Blanchard on December 20, 2013, 01:11:54 PM
Post by: washelkhunter on December 20, 2013, 01:20:43 PM
Post by: nw_bowhunter on December 20, 2013, 04:50:21 PM
Post by: Come Get Some on December 20, 2013, 05:45:08 PM
I'm at a loss as to what everyone is all worked up about? At the end of the video he flat out says that in Colorado they have met their legal obligation BUT,they love elk meat so they will finish picking apart the carcass! Do you really think that a guy who eats freaking bobcats is gonna leave elk meat behind! I have only done the hair on once and it was because I was a long ways from the truck and was trying to keep my quarters from freezing. There is some hair that gets on the exposed meat but hair is easy to clean off.
Anyone who says they have never had a piece of meat slip from their hands and get dirty is either supermans brother, doesn't ever kill anything or full of BS! It happens. Fred Eichler is one of the few TV personalities that is actually fun to watch. He is a meat hunter first and foremost. He flat gets excited about hunting just like all of us. :twocents:
He stated he was going to get SOME OF THE NECK AND BRISKET. AND no I have never dropped a piece of meat. I shot my 55th elk this year and do not know how many deer . Lost count. I do the entire animal whether elk or deer with a pirahana knife, no saw or hatchet. We take the entire animal even between the ribs, Deer and elk.
And my buddies do call me and my wife Superman and Loise Lane. : :chuckle:
Post by: Bullkllr on December 20, 2013, 06:19:24 PM
I'm at a loss as to what everyone is all worked up about? At the end of the video he flat out says that in Colorado they have met their legal obligation BUT,they love elk meat so they will finish picking apart the carcass! Do you really think that a guy who eats freaking bobcats is gonna leave elk meat behind! I have only done the hair on once and it was because I was a long ways from the truck and was trying to keep my quarters from freezing. There is some hair that gets on the exposed meat but hair is easy to clean off.
Anyone who says they have never had a piece of meat slip from their hands and get dirty is either supermans brother, doesn't ever kill anything or full of BS! It happens. Fred Eichler is one of the few TV personalities that is actually fun to watch. He is a meat hunter first and foremost. He flat gets excited about hunting just like all of us. :twocents:
I don't know that I would call any of the above reactions/comments "all worked up"- more like "cool, but could be done better". I have never heard of the guy in the vid, but I'm sure what you're saying is true.
Personally, I like the method; have used it several times when the situation dictated. I have always skinned first, but if it were cold enough I might not.
But why make a big deal out of "10 min" as has been stated? I have never been in a situation where I would find that to be an advantage. Killing an elk is a big enough event that I feel the need to do the best job possible recovering clean meat. Even if he got most of the neck and brisket (which I doubt- if he did it as fast as the breakdown), I can't see leaving the rib/flank. It's good meat- I normally grind it fat and all. On an adult elk there's got to be at least 5-10 pounds a side. And If he was planning on taking it, why did they flip the carcass over?
And I think I find the whole "we did what the law requires, but..." thing a little offensive. When taking the meat off any animal I'm not worried about what the state requires because there is maybe a handful of scrap on the bone when I'm done. But I guess that's just me.
Post by: RadSav on December 20, 2013, 06:41:56 PM
And If he was planning on taking it, why did they flip the carcass over?
Fred is in the business of making videos and supporting his sponsors. And after the deer skinning in X seconds video went viral I assume he had a goal in mind.
Looked to me like they rolled the carcass over on the flesh side of the hide. That along with snow I expect should keep it plenty clean.
I like Fred and feel he is good for the industry. And when I meet him at the shows he is always super nice and friendly. Wish I could say that about all the TV personalities. But, I do wish he had made that video a 12 minute instead of 10 minute. That is all it would have taken to keep all that hair off the meat. I know a lot of butchers that would have turned that job away. And when you see elk routinely get up out of their bed, pee in it and then lay back down you realize how disturbing elk hair on your meat really is.
However, sometimes business and marketing while the camera is running makes you do things just a little different. I'm not going to disregard a good instructional video on nitpicking the little things. Pretty good video in my opinion. I will have to flip him a little crud for getting that nice hat all bloody though. There's just no excuse for that! :chuckle:
Post by: Humptulips on December 20, 2013, 07:31:58 PM
Stay away from my elk!
Post by: GregE on December 20, 2013, 09:59:37 PM
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv367%2FKodak45%2FEStrapLoin.jpg&hash=f4819ad7f7e7fe91b9c76182e72aaa8282a0ee24)
My hunting partner - now my wife- showed me how to properly cut and wrap an elk. No more butchers for us.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv367%2FKodak45%2FELeg.jpg&hash=b16301e3320758b661d67f7a796dccb12153b9f8)
Post by: SuperX on December 31, 2013, 09:28:52 AM
I'm curious how many guys actually take the rib and brisket meat, and every other little morsel when boning a deer/elk out in the back country and packing him out? Come Get Some obviously does, but I don't personally know any one that does.
I take it all. CGS has it right, there are 2 loins inside the cavity - the front loins are bigger than the tenderloins on most deer, not to be left for the 'yotes. I also take the heart - it's the first meal!
Post by: xXLojackXx on December 31, 2013, 01:16:48 PM
Post by: Broken Arrow on December 31, 2013, 01:48:16 PM
Post by: gasman on December 31, 2013, 03:39:17 PM
Love the method. Use it always and never waste meat. Its not a race thought, that is the part of the video that is bogus. Take your time, do it right.
:yeah:
Learned this method pretty well in WY while lope hunting. 10 lopes in 2 days...... that's a lot of cutting and the gutless method is easy :tup:
Post by: dscubame on December 31, 2013, 04:05:00 PM
Love the method. Use it always and never waste meat. Its not a race thought, that is the part of the video that is bogus. Take your time, do it right.
:yeah:
Learned this method pretty well in WY while lope hunting. 10 lopes in 2 days...... that's a lot of cutting and the gutless method is easy :tup:
:tup: Done right nothing left behind and do not need the useless step of the gutting. 7 years on elk and deer here.
Post by: PA BEN on January 08, 2014, 12:31:43 PM
Post by: dscubame on January 08, 2014, 03:39:14 PM
Have to say I am pretty apalled at the number of people on here that thinks what this guy did is OK.
Stay away from my elk!
This method was discussed in detail with photographs in a 1996 book called All About Elk with notable authors that many will recognize to include Mike Lapinski, Dwight Schuh, Dwayne Wiltse, and Wayne Van Swoll. These guys have forgot more about hunting than most will ever learn. And at lease two of the authors are considered top 1%.
Point is this method is very accepted and no meat is left behind. The authors go into detail on this method to such detail describing down to how the rib meat is taken as well.
I get it that some people don't like change but a little open mind is healthy. Reminds me of a story about a daughter asking her mom why she cuts the ends of a Christmas ham off and when questioned she replied, "because that his how my mom always did it". When the daughter asked grandma why she cut off the ends of the Christmas ham grandma responded, "because it had to fit in the pan".
Post by: Ripper on January 09, 2014, 09:49:02 PM