Post by: WapitiTalk1 on January 04, 2019, 12:11:14 PM
How do you break down your elk (method, bagging system, cooling method, etc.) and how do you pack it back out to the truck, quad (or camp) say 1 1/2 miles away (what goes out first, how heavy are the loads, how many trips). Let's go; we're burning daylight!
Post by: ipkus on January 04, 2019, 12:33:49 PM
Raghorn = Each hind quarter is a load, each front/half the misc. meat is a load (often will bone out the front as the bone/meat ratio is so bad). Cut the skull plate and tie horns upside down on one of the packs. 4 loads total.
Bigger bull = 5 or even possibly 6 loads with cape/full skull (since one guy is going back again maybe both may) etc. Depends on time constraints, if you are trying to get your partner back hunting, etc.
I've never weighed a pack. Usually raghorn loads are all pretty reasonable, bigger bulls I'm sure the packs are over 100 lbs sometimes (taking 2 fronts and some misc. as a load, or a hind and some misc., or a load of misc. and the cape and the head/horns etc.)
If it's late and you are leaving it overnight; Gut, prop open with a stick, and at a minimum skin the neck and ground side legs open to cool. I really hate doing this unless it is getting cold overnight. Pee nearby and leave a sweaty base layer on it. We've never had a predator mess with one yet, although a couple bears have been nearby when we returned.
Post by: Sliverslinger on January 04, 2019, 12:36:30 PM
2. Tag it
3. Entire process done with a Havalon. Gutless method- skin one side. Front and rear quarters go in bags first (usually bone in) then place bags in clean spot. Then backstraps, neck, flank. Bags are usually Cabelas anti-microbial and Alaskan game bags.
4. Repeat on other side.
5.Remove tenderloins
6.Heart removal.
7.Head removal.
8. Depending on distance and terrain. 3-4 trips for one guy or 2 trips for two guys. This year it was one trip for two guys.
a. By myself it’s front and rear quarter, front and rear quarter, then head/BS/TL/neck/flank.
b. With a partner it’s rear quarter each for trip one and everything else on trip two.
c. This year I had front/rear/backstraps/tenderloins and partner had front/rear/neck meat/flank/heart/tongue. ‘‘Twas a cow way back in so no head to deal with.
9. Back at camp hang meat on meat strap. Instead of a pole we use a commercial heavy duty ratchet strap taut between two trees.
10. Remove game bags after dark. Then put on new clean game bags.
11. Eat heart or tenderloin that night.
12. Take ibuprofen
13. Drink an adult beverage.
Post by: The Marquis on January 04, 2019, 01:38:19 PM
1. Take pictures
2. Tag it
3. Entire process done with a Havalon. Gutless method- skin one side. Front and rear quarters go in bags first (usually bone in) then place bags in clean spot. Then backstraps, neck, flank. Bags are usually Cabelas anti-microbial and Alaskan game bags.
4. Repeat on other side.
5.Remove tenderloins
6.Heart removal.
7.Head removal.
8. Depending on distance and terrain. 3-4 trips for one guy or 2 trips for two guys. This year it was one trip for two guys.
a. By myself it’s front and rear quarter, front and rear quarter, then head/BS/TL/neck/flank.
b. With a partner it’s rear quarter each for trip one and everything else on trip two.
c. This year I had front/rear/backstraps/tenderloins and partner had front/rear/neck meat/flank/heart/tongue. ‘‘Twas a cow way back in so no head to deal with.
9. Back at camp hang meat on meat strap. Instead of a pole we use a commercial heavy duty ratchet strap taut between two trees.
10. Remove game bags after dark. Then put on new clean game bags.
11. Eat heart or tenderloin that night.
12. Take ibuprofen
13. Drink an adult beverage.
This sounds about right... particularly #12.
Post by: chiwawadan on January 04, 2019, 01:48:48 PM
Post by: Matth on January 04, 2019, 02:33:53 PM
2. set out all game bags(Caribou).
3. Place fresh blade on the trusty Havalon Piranta.
4. Go to work, always gutless method, always boned out completely.
5. Bag #1, 1 boned out hind quarter, 1 back strap, 1 tenderloin.
6. Half of bag #2, all shoulder, rib, and neck meat from same side.
7. Remove head, flop elk over.
8.10 minute recovery time.
9. Bag #3, repeat step #5.
10. Second half of bag #2, repeat step #6.
11. load bag #2 on pack, secure head to pack, pick up weapon.
12. suffer to vehicle.
13. Remove pack, place meat in cooler, grab freight pack, leave weapon in vehicle, return to animal.
14. Load and secure bag #1, or #3, which ever is the closest to where i land when i get back.
15. Continue suffering.
16. Unload second load of meet into cooler, and return to animal.
17. Repeat step #14
18. Repeat step # 15, and #16 minus the return trip.
19. Drink a hand full of beers, rinse and repeat in new state, (was only able to do this in one state last year.
Post by: vandeman17 on January 04, 2019, 02:38:57 PM
Post by: 7mmfan on January 04, 2019, 03:43:12 PM
My process:
1. Make sure he's dead. Yes that's happened to a friend.
2. Pictures and a few moments of reverence/appreciation for the animal.
3. Gutless method.
- Each quarter gets it's own clean bag.
- Tenderloins and backstraps in a bag
- neck and all scrap in a bag.
- Any organs going with in a bag.
4. I prefer to do more trips than overload myself for one. A semi-mature 5x5 might be a 2 tripper, might be a 3 tripper, depends on the terrain. I have an Exo 5500, it will carry more weight than I can. Dad still uses his Eberlestock Team elk pack. Can barely squeeze a quarter into it with all the other stuff he carries. We'll get him converted one of these days.
- Hindquarter = 1 load/guy
- Front quarter and misc. meat = load 2/guy
- Anything left, if at all, = load 3/guy
5. If warm weather, meat goes into big coolers with Polarbear tubes to cool initially. All meat gets hung out in open air at night.
6. If power is available, I will cut and wrap the animal within a couple days and place in coolers with ice the remainder of the trip. I've had great success with wet aging my meat for 10 days or more this way, and it's easier to keep it all cool without worrying about ice water/outside temp, etc...
Post by: Oh Mah on January 04, 2019, 04:22:04 PM
1 question,I've never done gutless before.How do you get the heart, liver, and tenderloin out with this method?
Post by: Griiz on January 04, 2019, 04:26:03 PM
Post by: Griiz on January 04, 2019, 04:27:15 PM
All sound great and common to me. :tup:
1 question,I've never done gutless before.How do you get the heart, liver, and tenderloin out with this method?
You can get tenderloins, but not the other parts your after. You can go in by the hips and cut loins out. It’s kind off a pain.
Post by: smdave on January 04, 2019, 04:33:46 PM
Dave
Post by: DOUBLELUNG on January 04, 2019, 04:34:13 PM
I don't usually take them, but once the meat is all off, a slice behind the last rib exposes the liver, remove, slice through diaphragm on that side to access thoracic cavity, cut wind pipe at top of rib cage, grab lungs, find heart, grab top of heart and pull back through cut in diaphragm, cut off. It's not technically gutless but you still don't deal with opening up the abdomen and thorax completely, and don't have to mess with the GI tract at all.All sound great and common to me. :tup:
1 question,I've never done gutless before.How do you get the heart, liver, and tenderloin out with this method?
You can get tenderloins, but not the other parts your after. You can go in by the hips and cut loins out. It’s kind off a pain.
Post by: Griiz on January 04, 2019, 04:38:33 PM
How do you comply with the Washington state regulation for proof of sex? Just a question I have always thought of when boning out an animal.
Dave
I just hope I don’t run into that problem as I leave the sex organs at the kill, but if I worried about it, I would leave them attached to a small chunk of meat and pack them out. Hopefully they will accept and enjoy the pictures with us and not cause a hassle.
Post by: DOUBLELUNG on January 04, 2019, 05:01:06 PM
Did spikes and cows differently if I was solo, as I could get them in 2 trips if completely boned out and trimmed of fat. Same breakdown except only backstraps and tenderloins in daypack, much more pleasant and manageable first trip out. Distribute boned flank/neck/scrap into the three bags of quarters meat. Return with the frame pack for the 2nd trip, if its all downhill/level, all three bags go in one load. If there's much uphill at all, remove the heaviest bag at the bottom of the steep, pack the lightest two bags to the top, return for the heavy bag, re-add to the pack, repeat as needed.
Post by: Jonathan_S on January 04, 2019, 05:21:03 PM
How do you comply with the Washington state regulation for proof of sex? Just a question I have always thought of when boning out an animal.
Dave
I just hope I don’t run into that problem as I leave the sex organs at the kill, but if I worried about it, I would leave them attached to a small chunk of meat and pack them out. Hopefully they will accept and enjoy the pictures with us and not cause a hassle.
Just leave a nut attached to a small piece of the inner thigh :dunno:
Post by: shallowforks on January 04, 2019, 06:57:15 PM
Post by: 7mmfan on January 04, 2019, 09:12:12 PM
As far as the tenderloins and organs, I get them after I have the animal completely quartered and boned out. Once all that's done, spill the guts and reach in and get everything out the same way you would if you field dressed him
I have never understood the guys that try and wiggle the tenderloins out through a little slit in the ribs or trying to hold the stomach out of the way. Just dump those guts and go get em!
Post by: Jonathan_S on January 04, 2019, 09:24:03 PM
I have never understood the guys that try and wiggle the tenderloins out through a little slit in the ribs or trying to hold the stomach out of the way. Just dump those guts and go get em!
[/quote]
I've never understood the guys who think it's hard to make the slit and grab the tenderloins :chuckle:
Sorry Rory lol
Post by: 7mmfan on January 04, 2019, 09:42:39 PM
[quote author=7mmfan
I have never understood the guys that try and wiggle the tenderloins out through a little slit in the ribs or trying to hold the stomach out of the way. Just dump those guts and go get em!
I've never understood the guys who think it's hard to make the slit and grab the tenderloins :chuckle:
Sorry Rory lol
[/quote]
>:( I don't have the dexterity of skilled seamster! More like a semi skilled bludgeoner
Post by: Humptulips on January 04, 2019, 11:41:46 PM
Call me old school then, I'll turn 64 in March so it's the school I graduated from.
We're talking elk now.
1st get the guts out, a piece of rope is good to tie the leg back. I used to whack the head off and pack it out but not so much anymore.
2nd I pack in packboards, a cum-a-long, some rope and a small block and tackle along with meat bags and a saw.
cut a pole and tie to tree you are hanging the elk in about shoulder high. You can walk up pole to hang cum-a-long. Start going up and skinning. The block and tackle go on the other hind leg to pull to the side and spread. Once skinned I cut the forelegs and neck off and bag.
3rd part has changed a bit. Back in the 70s and 80s a smaller elk like a spike or a raghorn or even a bigger bull if it was close to the road, I would cut in half. Three loads, front half, hind half and head, forelegs, neck and gear on a third pack.
A really big one would make four trips, saw the hind half in two and the front half makes three with the other stuff rounding out with four trips.
I had a three year run back in the 80s of what now everybody calls 7 points, used to call them fivers. All of them were four trips and none were close to the road. Oh, to be young again!
This last years ended up being 6 trips. Hey you slow down when you get older. Quarters, still take the neck and forelegs off. It makes a nicer pack out of the front quarters. Then the head and gear and this year I had to pack my powersaw in because there was a lot of blowdown to go through so that made for the sixth trip.
Only once has it taken more then one day to get an elk out once I started packing. I would say 50% of my elk have been solo and the other half I have had help.
Never did one laying on the ground. If out in a clearcut always yarded it out but that has been very few.
My initiation into packing elk was when I was I think 13 but maybe 14. Two spikes down on the Kalalock easily better then a mile off the road. Dad and his partner and his just out of college son and me. Skinned them and cut them half. One trip out. I got a front half. Almost out to the car there was a log jamb you had to cross. Dad came back and took my pack from there because he had caulk shoes and those logs were slippery so I got out of the last 500 feet of that pack.
Deer, never had to cut one in half except a three point I killed one time that had to go across a really treacherous slide. Mostly just make a pack out of them or drag out. Game cart comes in handy when you get to the road and you still have a way to go to the gate.
Post by: shallowforks on January 05, 2019, 07:09:50 AM
I have never and never will do the gutless method. I've seen it done and watched videos of it done and frankly I am appalled by the wastage.
Call me old school then, I'll turn 64 in March so it's the school I graduated from.
We're talking elk now.
Im sure many do leave a lot of good meat and offal behind whether they do gutless or not but I assure you it is very much possible to pick an elk clean using the gutless method. I think the amount of waste comes more from the knowledge of the hunter and not from the method
Post by: 7mmfan on January 05, 2019, 09:18:47 AM
Post by: WapitiTalk1 on January 05, 2019, 10:44:05 AM
Post by: KFhunter on January 05, 2019, 11:19:17 AM
Post by: 7mmfan on January 05, 2019, 11:36:13 AM
Post by: Tbar on January 05, 2019, 11:40:44 AM
:yeah:I have never and never will do the gutless method. I've seen it done and watched videos of it done and frankly I am appalled by the wastage.
Call me old school then, I'll turn 64 in March so it's the school I graduated from.
We're talking elk now.
Im sure many do leave a lot of good meat and offal behind whether they do gutless or not but I assure you it is very much possible to pick an elk clean using the gutless method. I think the amount of waste comes more from the knowledge of the hunter and not from the method
I agree 100% on this. I've witnessed both sides of this. The further back, the tends to be more waste (in my limited experience). I'm not one to waste anything of it can be avoided and I use the gutless method.
Post by: boneaddict on January 05, 2019, 12:12:42 PM
iwsh everyone would clean up their elk like that, good on ya :tup::yeah: Nicely done
Post by: boneaddict on January 05, 2019, 12:16:37 PM
I’ve done both gut and gutless
Leave on the bone if backpacking and one meat bag for loose meat. I know, makes little sense for weight, but I feel it’s easier to manage, hang, clean and cool.
Post by: Humptulips on January 05, 2019, 12:30:59 PM
This is what was left of my elk two years ago. The only way I could have gotten more meat off would have been to cut the neck off completely, which I've considered.I have to say that is the exception rather than the rule. Lot of work to do it right and I'm not sure I see the point over getting it home where you can work on it in comfort rather than a rain storm which seems to be the rule more often then not.
What I have seen is typically the rib meat gets left, the flanks, forelegs and sometimes the neck. Also I am friends with a butcher and I see these pieced out elk come in to his shop and they are usually filthy. I find it so much easier to keep things clean the less cutting that happens in the field.
I will say you are one up on me in that there is no way I am taking the liver.
Post by: 7mmfan on January 05, 2019, 12:48:11 PM
This is what was left of my elk two years ago. The only way I could have gotten more meat off would have been to cut the neck off completely, which I've considered.I have to say that is the exception rather than the rule. Lot of work to do it right and I'm not sure I see the point over getting it home where you can work on it in comfort rather than a rain storm which seems to be the rule more often then not.
What I have seen is typically the rib meat gets left, the flanks, forelegs and sometimes the neck. Also I am friends with a butcher and I see these pieced out elk come in to his shop and they are usually filthy. I find it so much easier to keep things clean the less cutting that happens in the field.
I will say you are one up on me in that there is no way I am taking the liver.
I don't disagree that doing at home in a controlled environment is easier than in the field, that is why I don't bone my quarters out. Cutting the neck off, and boning the ribs/flank, etc... can all be done pretty easily in a clean manner with a small amount of forethought. I have seen the same filthy quarters and boned out portions you have, I think that's unfortunately all to common. I put a lot of effort into clean meat.
On the liver... for me, it's just a couple more pounds in the grind pile. I know that's offensive to some, but I just cant stomach liver on it's own. Ground into everything else though its great! Also took the diaphragm this year, just another pound of grind.
Post by: Tbar on January 05, 2019, 01:00:13 PM
I quit eating liver with the prevalence of herbicides. I used really enjoy it though. I also take the diaphragm but am terrible with pics at any stage of the process. This is just before midpoint of the process.This is what was left of my elk two years ago. The only way I could have gotten more meat off would have been to cut the neck off completely, which I've considered.I have to say that is the exception rather than the rule. Lot of work to do it right and I'm not sure I see the point over getting it home where you can work on it in comfort rather than a rain storm which seems to be the rule more often then not.
What I have seen is typically the rib meat gets left, the flanks, forelegs and sometimes the neck. Also I am friends with a butcher and I see these pieced out elk come in to his shop and they are usually filthy. I find it so much easier to keep things clean the less cutting that happens in the field.
I will say you are one up on me in that there is no way I am taking the liver.
I don't disagree that doing at home in a controlled environment is easier than in the field, that is why I don't bone my quarters out. Cutting the neck off, and boning the ribs/flank, etc... can all be done pretty easily in a clean manner with a small amount of forethought. I have seen the same filthy quarters and boned out portions you have, I think that's unfortunately all to common. I put a lot of effort into clean meat.
On the liver... for me, it's just a couple more pounds in the grind pile. I know that's offensive to some, but I just cant stomach liver on it's own. Ground into everything else though its great! Also took the diaphragm this year, just another pound of grind.
Post by: 7mmfan on January 05, 2019, 01:20:48 PM
Post by: NorseNW on January 05, 2019, 01:34:39 PM
My question is do any of you mark the meat bags with what is in them? I am not the greatest at identifying what piece of meat is what. I feel comfortable after parting out my dear this year that following the natural lines of the muscles I can figure out roasts, steaks, burger type meat. Does it matter to know this bag is the rear hind quarter as oppose to this is the front quarter and a bunch of neck meat?
Thanks again for all the info!
Post by: Boss .300 winmag on January 05, 2019, 01:46:31 PM
Really enjoying this thread with everyones experience and input. I have yet to get one on the ground so all the reading I can do up front will hopefully come to mind as it's getting dark and starting rain as I begin my first in field processing. I'm sure that's how it will be - no way it could be 10 a.m. on a 50 degree partly cloudy day!
My question is do any of you mark the meat bags with what is in them? I am not the greatest at identifying what piece of meat is what. I feel comfortable after parting out my dear this year that following the natural lines of the muscles I can figure out roasts, steaks, burger type meat. Does it matter to know this bag is the rear hind quarter as oppose to this is the front quarter and a bunch of neck meat?
Thanks again for all the info!
Why mark them, its going to get repacked again right, if you want camp meat throw those cuts on top of on bag.👍
Post by: BULLBLASTER on January 05, 2019, 03:43:37 PM
[quote author=7mmfan
I have never understood the guys that try and wiggle the tenderloins out through a little slit in the ribs or trying to hold the stomach out of the way. Just dump those guts and go get em!
I've never understood the guys who think it's hard to make the slit and grab the tenderloins :chuckle:
Sorry Rory lol
>:( I don't have the dexterity of skilled seamster! More like a semi skilled bludgeoner
[/quote]
I’ve seen the @Jonathan_S part out a critter. If he can keep track of his knife and not lose a finger during the entire time we celebrate!
And btw one of you two screwed up the quote. :chuckle:
Post by: 7mmfan on January 05, 2019, 03:45:29 PM
I’ve seen the @Jonathan_S part out a critter. If he can keep track of his knife and not lose a finger during the entire time we celebrate![quote author=7mmfan
I have never understood the guys that try and wiggle the tenderloins out through a little slit in the ribs or trying to hold the stomach out of the way. Just dump those guts and go get em!
I've never understood the guys who think it's hard to make the slit and grab the tenderloins :chuckle:
Sorry Rory lol
>:( I don't have the dexterity of skilled seamster! More like a semi skilled bludgeoner
And btw one of you two screwed up the quote. :chuckle:
[/quote]
Maybe we're more alike than I previously thought! And he screwed it up. Always screwing stuff up.
Post by: WapitiTalk1 on January 05, 2019, 03:47:56 PM
Post by: BULLBLASTER on January 05, 2019, 03:58:07 PM
Note to self, if I ever hunt with JonathanS, keep the sharp knives in my hands :chuckle:
Even without a knife he can come dang close to losing a finger... :dunno:
Post by: Karl Blanchard on January 05, 2019, 04:20:15 PM
That's picking him clean! Someday I'll kill an elk in a spot I can him out whole. I'm not holding my breath though.I could kill one in the bar ditch and I'd still bone him out. No way I'm bringing home anything that I'm not eating :chuckle:
Post by: Humptulips on January 05, 2019, 05:22:13 PM
This is what was left of my elk two years ago. The only way I could have gotten more meat off would have been to cut the neck off completely, which I've considered.I have to say that is the exception rather than the rule. Lot of work to do it right and I'm not sure I see the point over getting it home where you can work on it in comfort rather than a rain storm which seems to be the rule more often then not.
What I have seen is typically the rib meat gets left, the flanks, forelegs and sometimes the neck. Also I am friends with a butcher and I see these pieced out elk come in to his shop and they are usually filthy. I find it so much easier to keep things clean the less cutting that happens in the field.
I will say you are one up on me in that there is no way I am taking the liver.
I don't disagree that doing at home in a controlled environment is easier than in the field, that is why I don't bone my quarters out. Cutting the neck off, and boning the ribs/flank, etc... can all be done pretty easily in a clean manner with a small amount of forethought. I have seen the same filthy quarters and boned out portions you have, I think that's unfortunately all to common. I put a lot of effort into clean meat.
On the liver... for me, it's just a couple more pounds in the grind pile. I know that's offensive to some, but I just cant stomach liver on it's own. Ground into everything else though its great! Also took the diaphragm this year, just another pound of grind.
You are missing out on a very nice cut though. The ribs always make it into the freezer. Barbecued elk ribs are one of my favorite meals. Cut the brisket off and then the ribs get sawed in half. We call them Fred Flintstone ribs.
Post by: Jonathan_S on January 05, 2019, 05:59:05 PM
Note to self, if I ever hunt with JonathanS, keep the sharp knives in my hands :chuckle:
Even without a knife he can come dang close to losing a finger... :dunno:
Hmm weird
Post by: 7mmfan on January 05, 2019, 06:43:55 PM
This is what was left of my elk two years ago. The only way I could have gotten more meat off would have been to cut the neck off completely, which I've considered.I have to say that is the exception rather than the rule. Lot of work to do it right and I'm not sure I see the point over getting it home where you can work on it in comfort rather than a rain storm which seems to be the rule more often then not.
What I have seen is typically the rib meat gets left, the flanks, forelegs and sometimes the neck. Also I am friends with a butcher and I see these pieced out elk come in to his shop and they are usually filthy. I find it so much easier to keep things clean the less cutting that happens in the field.
I will say you are one up on me in that there is no way I am taking the liver.
I don't disagree that doing at home in a controlled environment is easier than in the field, that is why I don't bone my quarters out. Cutting the neck off, and boning the ribs/flank, etc... can all be done pretty easily in a clean manner with a small amount of forethought. I have seen the same filthy quarters and boned out portions you have, I think that's unfortunately all to common. I put a lot of effort into clean meat.
On the liver... for me, it's just a couple more pounds in the grind pile. I know that's offensive to some, but I just cant stomach liver on it's own. Ground into everything else though its great! Also took the diaphragm this year, just another pound of grind.
You are missing out on a very nice cut though. The ribs always make it into the freezer. Barbecued elk ribs are one of my favorite meals. Cut the brisket off and then the ribs get sawed in half. We call them Fred Flintstone ribs.
I've heard they are good. Someday I'll try them. My elk this year was 5 miles from the truck and and had to belly crawl a couple hundred vertical feet from his resting place to the trail. No way I'm packing ribs out.
Post by: Oh Mah on January 05, 2019, 09:01:17 PM
This is what was left of my elk two years ago. The only way I could have gotten more meat off would have been to cut the neck off completely, which I've considered.very nice nothing left but guts lol.was that like a half gut job lol
Post by: 7mmfan on January 06, 2019, 07:47:34 PM
This is what was left of my elk two years ago. The only way I could have gotten more meat off would have been to cut the neck off completely, which I've considered.very nice nothing left but guts lol.was that like a half gut job lol
That's how I get everything out of the inside, so easy!
Post by: Oh Mah on January 06, 2019, 09:56:24 PM
Post by: MerriamMagician on January 09, 2019, 09:09:55 AM