Post by: WapitiTalk1 on August 28, 2014, 06:55:13 PM
http://on.aol.com/video/gutless-method-to-debone-an-elk-517380518 (http://on.aol.com/video/gutless-method-to-debone-an-elk-517380518)
Post by: ridgefire on August 28, 2014, 08:04:57 PM
Post by: Crunchy on August 28, 2014, 08:13:33 PM
Post by: jburkett on August 28, 2014, 09:14:18 PM
Post by: NOCK NOCK on August 28, 2014, 09:17:42 PM
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. :twocents: :twocents:
Post by: steeliedrew on August 28, 2014, 09:42:02 PM
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. :twocents: :twocents:
You can cut the tenderloins right out. Watch the Elk101 gutless method video. can't help you with the heart and liver though. :)
Post by: Dhoey07 on August 28, 2014, 09:49:06 PM
Post by: grundy53 on August 28, 2014, 09:54:08 PM
sent from my typewriter
Post by: WapitiTalk1 on August 28, 2014, 10:11:25 PM
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. :twocents: :twocents:
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 :rolleyes: To each his own.
Post by: RadSav on August 28, 2014, 10:17:06 PM
Post by: 4fletch on August 28, 2014, 10:17:06 PM
Post by: northcoast on August 29, 2014, 06:46:31 AM
Watch the Elk101 gutless method video. can't help you with the heart and liver though. :)
:yeah: Way better than the Outdoor Life version
Post by: NOCK NOCK on August 29, 2014, 07:01:36 AM
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.
Post by: Axle on August 29, 2014, 07:50:17 AM
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No Tenderloins, No Heart, No Liver...Not Happening with me, IMHO leaving edible meat is a waste and a disgrace to the animal. :twocents: :twocents:
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.
Post by: TC_outdoorsman on August 29, 2014, 09:27:41 AM
Post by: CP on August 29, 2014, 09:35:31 AM
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.
There is quite a bit of meat on the ribs and it’s very tasty. Most people just cut the meat off, and from between, the ribs and leave the rib bones behind.
Post by: Holg3107 on August 29, 2014, 10:00:51 AM
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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.
:yeah: there is absolutely no reason to gut an animal. Its a complete waste of time and mess as far as I'm concerned. the heart is no big deal to get to, just break one rib and reach in and grab it. Tenderloins are really no big deal after you do it once or twice.
Post by: Fullabull on August 29, 2014, 03:35:25 PM
Post by: Karl Blanchard on August 29, 2014, 04:44:00 PM
So what are you doing with the neck meat? Just cut off chunks?You cut it all off just like you would when you butcher at home. I try and fillet it off each side as best I can so it comes off in one or two larger pieces. As far as tenderlions go, They come out blood free and completely clean, ready to cook if you use the gutless method. Like has been said before, pretty much a wasted step to pull guts out, but most people kill themselves dragging critters out whole too, so to each their own I guess. :hello:
Post by: wa_archer on August 29, 2014, 06:47:36 PM
Post by: RadSav on August 29, 2014, 07:07:09 PM
I take as much as I possibly can so no leaving behind any meat. no dealing with piss bag, *censored*, and stomach.
I'm not normally happy unless I think the ravens might starve to death :chuckle: No difference in accomplishing that gutless as it is by traditional gutting methods. Other than I'm not a bloody mess afterward using the gutless method.
One word of caution for those using the gutless method...If it has taken you more than a couple hours to get things done. DO NOT sit on the stomach!! The wife's last bull must have puked a green stream ten yards long :yike: CL, his wife and Lorraine we none to happy with me laughing about it either! Not sure their boots will ever smell normal :chuckle: :chuckle: