gutless method?

[Mnbowhunter]

Anyone got a link to a good video of how to quarter up an elk gutless? Hoping to get my first elk this year

[GobbleFarmer]

Here is a good one, you can also begin caping it so that you have a clean place to set the meat down if need be.

[Wyo67]

http://www.elk101.com/

I'll never gut an elk again...

[WapitiTalk1]

Here ya go This is very similar to the method I use.. it works very well. You gotta like Aron Snyder.

http://www.outdoorlife.com/blogs/live-h ... debone-elk

[GobbleFarmer]

Wyo67's is a better video and explains it much better, his video also shows the partial caping instead of cutting quarters with skin/hair on.

(I was talking about my vid, I wasn't bashing phantom)

[Mnbowhunter]

Thanks guys. I agree I do like wyo67 video

[Charina]

I like some of the small, but important details explained in these videos: http://jayscottoutdoors.blogspot.com/2011/11/gutless-field-dressing-by-janis-putelis.html

[Charina]

And don't forget the easy way to remove the lower legs without a saw.
https://youtu.be/MBMceS8fWxw?t=2m17s

[Wyo67]

Thanks guys. I agree I do like wyo67 video

I can take no credit... That's all Corey Jacobsen's crew!

One thing that the video doesn't show real well is the tenderloin removal. After removing the rear quarter and backstrap, I locate the short ribs on the spine and go in from there.

Mike

[ElkNut1]

Been doing gutless on Deer & Elk both for over 20 years, it's the only way to go! (grin) I do have photos of removing Tenderloins if anyone needs to see them?

ElkNut1

[Mnbowhunter]

Paul I'd like to see those pics if you don't mind

[WYO_ELK]

I would love to see some better pictures or video on removing the tenders. I managed to get mine out of my elk last year, but it wasn't very easy.

[husky390]

I would love to see some better pictures or video on removing the tenders. I managed to get mine out of my elk last year, but it wasn't very easy.

Fast forward to 13:08 for a pretty good video on getting the tenderloins out. Elk are easy compared to deer.

https://www.youtube.com/watch?v=MwB5lwMWW3Y

[foxvalley]

This might be a good place to mention that the right knives will make this go a lot faster.I'm a huge fan of knives,and have drawers full of them,but the ones I take out west are made by chicago cutlery and available everywhere. The two that do most of the work are the 7" and the 5" blades,and kind of look like fillet knives.The other is a 2.5" parring knife also chicago cutlery. The steel is soft, and easily sharpened(something every hunter should know how to do)and the long blades work great for taking off the qtrs,backstraps,neck meat etc,and the parring knife I use to take the cape off the head.The havalon would work for caping as well,but I would not rely on just the havalon for the whole job. Taking the cape off the head is not hard, and plenty of vids on how to do this,and will shave at least 20lbs. off your load by leaving the head behind, after you take out the ivory. I use the wyoming saw to cut the antlers off the skull,something everyone should have in there pack.

[Wyo67]

I would love to see some better pictures or video on removing the tenders. I managed to get mine out of my elk last year, but it wasn't very easy.

Fast forward to 13:08 for a pretty good video on getting the tenderloins out. Elk are easy compared to deer.

https://www.youtube.com/watch?v=MwB5lwMWW3Y

Hadn't seen that one before... Thanks!

[Elkduds]

I have never been sorry I carried my WY saw, always in my kill kit. Weighs about 0, ties flat on a pack, goes through leg bones like buttah

[Huntrgathr]

The tenderloins are definitely the crux of the gutless method. One thing that really helps is doing them last. Dont forget them though. On more than one occasion we've gotten partway down the trail and suddenly realized we left the tenders in.

To clarify: we are talking about the true tenderloin in the inside of the spine and ham - not the back straps. I've run into a lot of guys that think you're talking about the backstraps ,which are also referred to as "loins", when you say tenderloins to them.

Locating them can be difficult for the first timer. Making a continuous, shallow incision along the tips of the last 3-4 short ribs will give you access and a visual. This muscle lays right along the underside of the spine. It's a huge help to orient the animal with the spine uphill, perpendicular to the slope, so that the paunch can pull away from the spine. It makes it way harder when you've got the whole 100# of guts laying on your hand as you try to extract the tenders. Work your hand around the muscle, separating it from the thin membranes that hold it in place. Follow the muscle to both ends with your hand, loosening it as much as possible before putting a knife in there. Use one hand ( or a buddy) to spread the incision and cut the muscle as close to both ends as you can. This is a very likely time to nick yourself ( or your buddy) with your knife. Take it slow and try to get every ounce. Keep them separate from your other meat in a plastic bag. Tenders and backstraps both, i prefer to clean up and age in the fridge rather than hanging them with the quarters. You don't want them to get that dry rind like the other meat. Farmed elk tenderloin sells for up to $34/lb...and wild is a lot better. We wrap them whole in seasoned bacon, roast and top off with a pile of butter-soaked wild mushrooms for Christmas Dinner.

Only 26 days here til opener. Good luck to everyone in getting your hands on some tenderloins !

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[Passin Thru]

My reply disappeared. That makes my mouth water and want to get on the road now and start scouting. Bit early but gettin wound up.

[foxvalley]

Man that looks good!
My wife makes a great elk wellington with part of the backstrap,this is something to be tasted to believed,better than using beef.

[ElkNut1]

Here are three photos of the tenderloins being removed. Tenderloins are in the same place on the animal as a deer, no difference in location, just bigger. (grin)

ElkNut1

[Vanish]

I've done the gutless method and it is pretty easy, but 9 minutes, whew, nowhere close!

[Donfish84]

Tagged

[Pop-r]

I used to carry a WY saw but nowadays I don't carry a saw at all (in my pack).No need for it unless you're gonna cut horns off & you can bring it back in next trip. I always take one in on an extended stay but never an everyday pack item anymore.

[CurlyTail]

I also do gutless but realistically it still takes most of 2 hours. And that is with 2 guys! I hope to improve my effiency with more practice. By the time I am done dressing out the meat, I have a sore back and am pretty tired.

I learned a couple of things watching the links - first never saw that move where you seperate the testicles, one for each rear quarter - good for Colorado regulations

I had never seen anyone start with an incision along the spine and then peel the skin down - could be efficient if you are not saving the hide.

Lastly, I had never seen anyone take the backstraps before the quarters - interesting.

I seem to spend a ridiculous amount of time getting every last drop of rib meat

I don't mess with the ivories - they just do not appeal to me.

[GobbleFarmer]

I think this is an adequate place to ask: can you take the rib meat? What I mean is, can you keep the elk on its side, and cut out the meat between the ribs, than roll it over and repeat, the guts will be down enough to cut the meat out? I'm talking if you get to the animal quickly so it doesn't sit there in the heat, before the guts swell do to gasses.

[husky390]

I think this is an adequate place to ask: can you take the rib meat? What I mean is, can you keep the elk on its side, and cut out the meat between the ribs, than roll it over and repeat, the guts will be down enough to cut the meat out? I'm talking if you get to the animal quickly so it doesn't sit there in the heat, before the guts swell do to gasses.

IIRC, he does just that in one of the raptor razor videos due to the states hunting regulations. I personally do not.

Regarding splitting the hide down the spine, I did that with my whitetail doe last January and worked great. Granted, I was using a raptor razor and processing it like he was doing in the video. My buddies Wyoming game skinner worked pretty well too on deer. I tried one on my cow elk and wasn't impressed.

[ST52V]

ImageUploadedByTapatalk1439354043.836488.jpg (99.11 KiB) Viewed 15475 times

This was my brother and I's first attempt on a elk. Just two havalons and about an hour and a half. We did do the rib roll and it worked like a champ to get the rib meat. You should be able to find instructions on the net.

[GobbleFarmer]

Nice pic ST52V, congrats! I was asking because I'm pretty sure there was a Meat Eater episode where he got the rib meat from a mulie without gutting it. Cant find it though, maybe I was just dreaming?

[CurlyTail]

Definitely going to do the "Rib - Roll" this year. I don't like leaving any meat.

[Charina]

I think this is an adequate place to ask: can you take the rib meat? What I mean is, can you keep the elk on its side, and cut out the meat between the ribs, than roll it over and repeat, the guts will be down enough to cut the meat out?

I haven't done so, but I don't see a problem if a person is careful when cutting it from those first couple floating ribs, until the diaphragm is reached. Not too much different than sticking a knife in to cut the two ends of the tenderloin. Like when I unzip a belly to gut, I'll put a finger or two in behind the blade to keep it from poking the intestines. I suppose one could start from the front of an animal, and work your way back until you hit the diaphragm if concerned about it.

Here is a good rib-roll video (although it is on a gutted animal).

[Mike_Parson]

the one thing im wondering is how do you do the gutless method if your going to cape out an elk? None of the videos really cover this issue. I hope to kill a nice bull and have it mounted. do you cape it first and then do the gutless method after the head is removed? Just not sure what the right process is for this issue.

[Huntrgathr]

I think this is an adequate place to ask: can you take the rib meat? What I mean is, can you keep the elk on its side, and cut out the meat between the ribs, than roll it over and repeat, the guts will be down enough to cut the meat out?

I haven't done so, but I don't see a problem if a person is careful when cutting it from those first couple floating ribs, until the diaphragm is reached. Not too much different than sticking a knife in to cut the two ends of the tenderloin. Like when I unzip a belly to gut, I'll put a finger or two in behind the blade to keep it from poking the intestines. I suppose one could start from the front of an animal, and work your way back until you hit the diaphragm if concerned about it.

Here is a good rib-roll video (although it is on a gutted animal).

I've quit keeping the rib meat. I haven't done the "rib roll" before and haven't really been too concerned about the rib meat ( it's not required to keep it in ID). The flank steak and brisket are great but the actual in-between the rib meat is much harder to remove with the guts still in the animal. Notice that they gutted the animal in the video even though they called it gutless. The rib meat also has the highest bacterial count of any meat on the animal - this is why they only allow a certain percentage of rib meat in commercially slaughtered beef products. If you puncture the stomach or intestines with either your shot or your knife work, it can really get contaminated. And it's not as much meat as "the roll" makes it look like. Take the flank steak and brisket and you're left with a laminated slab of silver skin and crap with just a bit of meat. It can also be difficult to keep clean. Trimming it out for burger or stew is not worth the effort and throwing it untrimmed into the grind is a bad idea MO...

[BRazz]

Definitely the trickiest part is the tenderloin. One tip that I'll offer that I haven't heard anywhere else - I think you'll like it.

What makes the tenderloin tricky is the guts getting in your way. So when we get to the tenderloin (the last muscle on a side to be removed) I make a careful (don't cut into the stomach) incision along the stomach of the elk to let the guts fall out some. I'm not suggesting to take all the guts out - just literally make a cut on the belly (maybe 18"-24" or so) and free up space along the spine. Be careful not to cut too long of an incision or flipping the carcass can get ugly.

Saves nicked fingers and (maybe more importantly) tenderloin meat!

[Indian Summer]

If you have a partner have him lift up on the tail bone so the guts hang down out of the way. Makes things much easier when removing tenderloins.

[foxvalley]

Beside "tenterloin on a stick" at camp,there is some real good eating a "rack of ribs"from an elk,if you can get it out.I like to sear the ribs burning off as much tallow as possible over an open fire,cook and enjoy! Very tasty stuff, but it will coat you mouth with tallow,which disolves better in your mouth with alcohol.