The gutless method is Randy Newberg’s go-to for getting an elk out of the field and into the freezer. Learn it step-by-step here.
The gutless method for elk is a technique used by Randy Newberg and other hunters to field dress and transport elk without having to open the body cavity. It is a practical and efficient approach that minimizes the amount of meat that comes into contact with dirt, hair, or other contaminants.
The process begins by quartering the animal, removing the front and rear quarters, backstraps, tenderloins, and neck. This is followed by carefully removing the hide, exposing the meat. The meat is then carefully deboned, ensuring to remove all the edible portions, including the ribs and shanks. The deboned meat can be packed out in game bags or on pack frames, making it easier to transport from the field.
The gutless method is particularly useful in remote areas where the transportation of large game carcasses is challenging. It allows hunters to efficiently harvest and preserve the meat while leaving the internal organs behind in the field.
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Quartering an Elk: Cutting and Prepping In The Field with Randy Newberg
