Using the gutless method makes getting a deer out of the field super clean, easy, and quick. Learn it step-by-step here.
The gutless method isn’t limited to elk; it’s also a valuable technique for handling deer in the field. By utilizing the gutless method, hunters can minimize the risk of dirt, hair, or other contaminants coming into contact with the meat.
The process begins by quartering the deer, removing the front and rear quarters, backstraps, tenderloins, and neck. This careful dissection allows for easy access to the meat while leaving the internal organs undisturbed. With precision, the hide is peeled back, revealing meat ready for harvest.
Next comes the meticulous task of deboning the meat. Here, you ensure that every edible portion, including the ribs and shanks, is extracted. This thoroughness guarantees that no part of the animal is wasted. The deboned meat can then be conveniently packed into game bags or on pack frames, facilitating its transportation from the field.
The gutless method proves especially advantageous in remote areas, where hauling large game carcasses becomes challenging. It enables hunters to efficiently gather and preserve the venison while leaving the internal organs behind in the wilderness, returning nutrients to the ecosystem. By employing this technique, hunters can make the most of their harvest while easily getting it out of the field.
Run time: 17 minutes
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Quartering an Elk: Cutting and Prepping In The Field with Randy Newberg
