The gutless method of cleaning an elk in 10 minutes.

[kentrek]

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 

[JLS]

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 

It's certainly of no significance.  How many people take the cheeks?

[kentrek]

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

[grundy53]

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?

there is also another smaller set further towards the front.

[grundy53]

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

  about half the size.

[Come Get Some]

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 Worth after my post??? I am particular about clean meat and being through. It looks like coyotes have been there when I am done.

[deerslyr]

Im 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 dont personally know any one that does.

[D-Rock425]

I take it all

[kentrek]

Its all going..even between the ribs 

[7mmfan]

I take every ounce that I can get. It all gets used for something. There is no excuse for leaving perfectly good meat on a carcass.

[GregE]

A lot of folks get confused thinking gutless = taking just the easy parts.

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/


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.   




The rest of the story...

http://www.sagecreekforums.com/phpforum/viewtopic.php?t=3863&postdays=0&postorder=asc&highlight=rumor+continues&start=0

[D-Rock425]

Cool pics anyway

[Karl Blanchard]

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.

[Karl Blanchard]

FYI...I always go gutless and I always skin!  Unless I'm in Montana and its -14!

[Karl Blanchard]

I will also admit that on deer, I do not take the meat between the ribs.  Deer fat is nasty and there is no way of effectivly trimming the fat off of those thin little strips.  I will not taint my burger meat for the sake of salvaging a pound+ of meat.