The Gutless Method with Randy Newberg video

[naturegirl]

This is the best video I've seen. Tenderloins and backstraps are not missed.

 

 

 

https://www.youtube.com/watch?v=_7AHA2TyqHo&feature=youtu.be

 

 

 

 

[Mocha1545]

Very informative video. Most of them mention but do not show the tenderloin removal.

[rclouse79]

Thanks for the post. I have always skinned one half of the animal first and taken everything off and then rolled it over. Every once in a while the animal will roll on me and part of the meat will get dirty. This way looks cleaner. Think I will give it a try next time I have the opportunity.

[CouesWhitetail]

Excellent video! I love the gutless method. I take the liver, heart and kidneys too! that means essentially I cut into the gut after removing all the meat using the gutless method. Everything stays cleaner that way.

[bgshooter]

Wow. Awesome video. That's one helluva sharp knife. I need to put one of those in my wish list. I think me knives are currently not up to par compared to his knife.

[capoeirajosh]

Great video

[oz31p]

Wow. Awesome video. That's one helluva sharp knife. I need to put one of those in my wish list. I think me knives are currently not up to par compared to his knife.

you can't compare a traditional knife with a havalon.

[muledeerarea33?]

Good video but I would like to see him do it with out "Terry "

And on a 50 degree slope!! I've done a few gutless and its great! But some don't die in a convient location.

[Pine Donkey]

Nice video. I think it is a bit easier if the legs are all cut off at the knee joints first. I guess it's just what you are comfortable with.

[Matt Meyer]

Great Video. Thanks for posting

[azslim]

I use pillow cases for game bags, wife gets them at yard sales and a couple of pieces of p-cord work great for tying the head to something on a steep slope to stop or reduce the sliding. And when I am working on a steep slope I put the knife as far away as possible when I am moving to a new position, don't need to slip and cut yourself because you had your knife in your hand or slipped and put your hand on it. Once you have done it a couple times you get pretty good at it, I usually have an animal in pillow cases in about 30 minutes if I am not caping for mounting, that takes a bit longer because I am being real careful not to put holes in the hide.

[stanley]

+1 to the positive comments.

 

I had heard of the gutless method (apparently there is not just 'one' gutless method.....) many times. I finally tried it for the first time last fall when my son killed a big cow elk 3 miles into the Pine Grove Quiet area in 6A. I had watched a youtube video a few years ago, but mainly did it kind of by intuition. Frankly, it was VERY easy and I immediatly became a huge believer/fan of gutless butchering! Similar to Slim's experience, we had the back straps and neck meat in game bags and the four quarters hanging in trees within 45 minutes or so of starting, and this was the first time we had ever done it.

 

Try it, you'll like it!

 

S.

 

[Swivelhead]

When using the gutless method, I prefer to hang the quarters and bone them out in a standing position. My back appreciates the break! If the pack out is short, I'll wait till I'm back at camp to bone out the quarters Also, IMO, there is no reason to remove the tenderloins through such a small hole. You are done with the carcass, make a big cut and expose the tenderloin so you can see what you're doing.

 

Thx for posting this link, it's always good to get another take on the gutless method.

[MattMan]

That's one way of doing it, and a good video for someone who's never taken one apart. I've never started the skin cut at the head, and may try it in the future. I've never done the inside out thing on fronts.

 

I saw no mention of contact contamination in his video. Nor did I ever see him change gloves or mention it after touching hair or glands and then touching meat. If'n I was hunting a state that required a pair of nuts to be attached, I'd take a sandwich bag and rubber band to keep the hair and those jewels off the meat in the game bag. If a cape isn't headed out of the field, no need to skin it on the ground. Gutless then skin hanging legs.

 

Also looked like a fair amount of prime taco/machaca meat left on the neck bone toward the head when he was done.

 

If possible, I usually start with the rear end to get it cooling faster, since it's the most massive...

[Coach]

Great vid. I use this method on all the animals we harvest. I've always started at the back quarter though and worked forward, taking the back strap. then the tenderloin last on each side. The order doesn't matter much IMO, but they did keep it really clean. The goal is to use the hide, peeled back, to act as a tarp would to protect the meat from contaminants.