Do You Butcher Your Game Externally?

[steve white]

My brother will hardly gut an animal anymore, deer or pigs. He claims he can get all the meat he wants off an animal by skinning, then boning from the outside of the chest cavity. He even does it with doves, just thumb nailing the breast meat away from the breast bone--quick and clean. For larger birds, he uses a knife--still, from the outside.

I asked him about the inside filets, next to the backbone. He claims he can reach inside from the top, though I haven't seen him do it, and cannot envision doing it without becoming bloody, which would defeat half the purpose.

But other than the tenderloins inside, he can trim a carcass to mere bones.
What say ye?

 

[Altitude sickness]

Yes. Many do the gutless method now. Me included.

Unless the animal has to lay over night. And there is no time to process the whole animal then I will gut it.

 

[Tdsmith517]

Certain animals and certain places it is the only way to go about it. Takes a bit of practice and depending on the terrain it can be a little harder sometimes(read steep mountain side). But it sure beats trying to roll over a bull elk.

 

[Firebird]

Depends where I am and how much I can pack. I also want to see the bullet or broadhead performance. I often save the heart and liver.
No matter the method you still have to skin the animals and that is where most the time is consumed.

 

[Nevada Wapati]

I normally use the gutless method, taking the four quarters and back straps first. To get the tenderloins, place the animal on its stomach to relieve any pressure. Cut behind the last rib and you can reach in to take them out.
I then take the liver and heart if needed.

 

[Mtn_Infantry]

My brother will hardly gut an animal anymore, deer or pigs. He claims he can get all the meat he wants off an animal by skinning, then boning from the outside of the chest cavity. He even does it with doves, just thumb nailing the breast meat away from the breast bone--quick and clean. For larger birds, he uses a knife--still, from the outside.

I asked him about the inside filets, next to the backbone. He claims he can reach inside from the top, though I haven't seen him do it, and cannot envision doing it without becoming bloody, which would defeat half the purpose.

But other than the tenderloins inside, he can trim a carcass to mere bones.
What say ye?

What he’s describing is often referred to the gutless method. Takes a few times to really perfect it but it’s possible.

I use it when backpack hunting and I’m not required to leave the meat on the bone. If required to leave the meat on the bone I just break it down in quarters without gutting, take the neck/rib meat and inner tenderloins. In Texas, Alabama, New England or other areas I hunt; I’ll use a side by side, tractor, or vehicle to retrieve the animal and gut it hanging off the bucket or a gambrel. If i plan to hang the animal because of the temps, I just gut it.

 

[steve white]

Heck, I changed the name and ended up with two posts, and don't know how to correct it.....