No Gut Method - The Firearms Forum

questor · 09-23-2009, 02:35 PM

Anyone purchase this video? I am interested in the No Gut Method and have read many articles describing the procedure, but 1st video I came across.

Any words of widsom?

http://www.youtube.com/watch?v=ZhAqa...eature=related

Terry_P · 09-23-2009, 05:47 PM

I've always gutted them. How do you get the tenders out using that method? Not a lot of meat but they are the best.

questor · 09-23-2009, 07:02 PM

Quote:

Originally Posted by Terry_P

I've always gutted them. How do you get the tenders out using that method? Not a lot of meat but they are the best.

You don't have to gut to get the tenderloins, check out 9A Detailed photo for cutting away the tenderloin. As you get older you will appreciate the merits of boning/gutless. Of course you can't do this on the east coast (unless hunting Moose in Maine), but very acceptable out west.

http://home.att.net/~sajackson/guttless1.html

kutaho · 09-23-2009, 08:44 PM

You don't eat the Pluck

Na, not for us.
We gut.

FTK87 · 09-23-2009, 09:15 PM

I was actually taught how to do a "quick clean" without gutting, only meat you got were both hind quarters and backstraps, method is use for getting it and getting gone in a hurry.

questor · 09-24-2009, 06:54 AM

Quote:

Originally Posted by FTK87

I was actually taught how to do a "quick clean" without gutting, only meat you got were both hind quarters and backstraps, method is use for getting it and getting gone in a hurry.

You mean poaching!

The poachers in Northern Maine, use olive oil in their chain saws; butcher a moose in minutes and are "gone in a hurry". I don't condone it, but understand it is part of their culture and a way of life for those very hardy souls.

Terry_P · 09-24-2009, 07:32 AM

Thats the backstrap and the tenderloins are in the inside of the rib cage at the backbone. I'm 62 and understand the chore of field dressing but want to get all the meat. The largest animal I have killed is a Caribou so haven't gotten an Elk sized animal a couple miles back in. If I did I would likely use your method and get most of the edible meat out.

carver · 09-24-2009, 07:33 AM

Can;t do youtube on this PC, but are you talking about cutting away choice cuts of meat, and leaving the rest? If so, what a waste! I gut, because it makes it easier to get the deer out of the woods, and back to the house, so I can skin, and butcher it. I use the whole deer, and have tanned a few hides as well.

questor · 09-24-2009, 01:40 PM

Quote:

Originally Posted by carver

Can;t do youtube on this PC, but are you talking about cutting away choice cuts of meat, and leaving the rest? If so, what a waste! I gut, because it makes it easier to get the deer out of the woods, and back to the house, so I can skin, and butcher it. I use the whole deer, and have tanned a few hides as well.

Nope, check out these slides and you will see, there isn't meat remaining: http://home.att.net/~sajackson/guttless1.html

OBrien · 09-24-2009, 02:16 PM

Quote:

Originally Posted by questor

You mean poaching!

The poachers in Northern Maine, use olive oil in their chain saws; butcher a moose in minutes and are "gone in a hurry". I don't condone it, but understand it is part of their culture and a way of life for those very hardy souls.

Don't be giving out our secrets but there is plenty of ways to make a moose vanish quickly. And them county boys (northern Mainers from Aroostook county) got nothing on us down here in Washington county.

Once you know how to gut correctly if you got a sharp knife and either another strong back or some you can do an animal as large as a moose rather quickly. But it takes practice and skill.

questor · 09-24-2009, 04:58 PM

Quote:

Originally Posted by OBrien

Don't be giving out our secrets but there is plenty of ways to make a moose vanish quickly. And them county boys (northern Mainers from Aroostook county) But it takes practice and skill.

For sure those boys in Eagle Lake are pros at quickly making a moose vanish. LOL on "But it takes practice and skill."

In 1997 I harvest (legally of course) the largest moose in Maine, field dressed at 1057lbs. Following gutting out the moose we heard a skidder. Fortunately one of those "country boys" was skidding out trees and for $50 I tied my moose to his boom. He removed it from the woods and deposited into the bed of our pickup. 30 minutes later, we checked it at Fort Kent and for an additional $2 had it weighted.

The moral of this story, if that "country boy" didn't come by we would still be dragging. That is why the original question on the No Guy Method.

OBrien · 09-24-2009, 05:04 PM

Up there everyone and their brother has a skidder. Down here we may not have as many but we all got access to one

FTK87 · 09-24-2009, 05:42 PM

Quote:

Originally Posted by questor

You mean poaching!

The poachers in Northern Maine, use olive oil in their chain saws; butcher a moose in minutes and are "gone in a hurry". I don't condone it, but understand it is part of their culture and a way of life for those very hardy souls.

Now, now. I wasn't meaning I use it for poaching, but I did get a poacher to show me how. the only time I have used it was when a land owner let me hunt at his place, he had 10 depredation tags, I only took two, and my freezer was still pretty stocked, get the good stuff and go.

Dexter · 09-24-2009, 06:54 PM

Quote:

Originally Posted by questor

You don't have to gut to get the tenderloins, check out 9A Detailed photo for cutting away the tenderloin.
http://home.att.net/~sajackson/guttless1.html

Those are the backstraps, not the tenderloins. They are the the equivilent of boneless ribeye steaks the tenderloins are on the inside of the ribcage along both sides of the spinal cord, they are the same as filet mignon. the tenderloins are the most tender meat on an animal

woolleyworm · 09-24-2009, 08:26 PM

always been my thinking that backstrap = tenderloin = filets. Ribeye is a whole different cut entirely. A T-bone steak has a section of the Strip and Filet.

Personally, I've always hung and gutted, but i do find some good tips on the no-gut methods. I think if done properly, there isn't any difference in the waste. I may give the no gut a try just to see if i can do it. If not, i can always revert back.

questor · 09-24-2009, 10:16 PM

Quote:

Originally Posted by Dexter

Those are the backstraps, not the tenderloins.

dang, I always called them 'lion', so I did a google search on "backstraps" and located the following two links.

***

http://www.askthemeatman.com/answers...rap_answer.htm

The deer backstrap is the same as the deer loin. Compare it to a pork loin – which is where pork chops are cut from. When we cut up deer backstrap, we cut them into deer chops, usually boneless.

****

http://www.biggamehunt.net/sections/..._11220412.html

In my next step I remove the loin (or sometimes called the back-strap in some areas), which runs down both sides of the deer’s spine.

noslolo · 09-24-2009, 11:37 PM

Thanks for the links questor! I haven't butchered a deer before and I found that very interesting. the meat man has some great videos on his site.

Dexter · 09-25-2009, 07:31 AM

Quote:

Originally Posted by woolleyworm

always been my thinking that backstrap = tenderloin = filets. Ribeye is a whole different cut entirely. A T-bone steak has a section of the Strip and Filet.

Personally, I've always hung and gutted, but i do find some good tips on the no-gut methods. I think if done properly, there isn't any difference in the waste. I may give the no gut a try just to see if i can do it. If not, i can always revert back.

I think some of the termonology is regional and it means the same thing just not called the same. In the no gut method you are taking bonesless meat from along the spine. Ribeyes are the beef equivelant and pork loin is the pork equivelent. If you remove the entire backstrap in 1 piece the name of the cut depends on where along the backstrap it comes from, it is still all backstrap but location dictates what it is called. Backstrap is mistakenly called tenderloin by many people but there is a distinct difference between a backstrap/loin and a tenderloin. I usually remove the backstaps than cut it into 2" pieces and than butterfly it to get a nice size chop. Tederloins I usally grill whole. With whitetail I prefer to gut-hang-age than work the meat up. With Elk and such hanging is pretty much out of the question but I still gut because I want those 2 pieces of meat along the underside of the ribcage directly below the backstraps because they are worth the effort, than we quarter it up and pack it out.

Sandman · 09-25-2009, 08:49 AM

You can quarter and remove the backstraps very easily without gutting. I have done that, but only on west Texas deer that were so small that the backstrap was not worth gutting the deer for. However there is a method of making a cut behind the ribs and retrieving the tenderloins without gutting the animal. I haven't done this, so I can't show you. Really, the only reason to gut a deer is if you want to let it hang.

questor · 09-26-2009, 05:45 AM

Ended up purchasing the following video:

http://www.wc.adfg.state.ak.us/index...articles_id=23

Will give review upon viewing.

OUT

flannelman · 09-27-2009, 11:43 PM

There have been a lot of times I didn't gut a deer before skinning and quartering. If I am able to load the deer on an atv and get home quick I just hang the deer by the hind legs and skin as normal. Next I remove the shoulders, and then the backstraps. After that I cut the meat along the spine that makes up the belly of the deer. The weight of the deer causes the spine to estend a bit once you cut this meat away from the spine and the hindquarters. The guts sink into the chest cavity due to gravity and are clear of the tenderloin area. At this point I remove the tenderloins. I then cut the spine where it joins the hindquarters and then separate the hindquarters. The guts and carcas go to the buzzards and the good meat goes to the freezer. If I'm way back in the woods or I can't skin the animal immediately then I will gut it on the spot and pack the cavity with ice for the trip back home.

dianalv · 09-29-2009, 09:27 AM

One very important thing to remember before using that method. It must be damn cold. People can talk all they want about andrenalin and so on ruining the taste of the meat, but what ruins it is not getting it chilled out as fast as possible. Unless it is at or below freezing, I don't recommend the no gut method. Gutting cools down a large animal fast. You want your meat to get to 40 degrees or less as fast as possible.

I might point out also that leaving edible meat behind in many states is now illegal under waste laws. The head and hide are supposed to be packed last, after all the meat is removed.

I've used the no gut method a few times when the animal is too large for me to position for gutting. I peel the hide back on one side, bone that side out completely, then flip the animal and bone out the other side. Makes packing it out easier when you are just down to the meat.

Sandman · 09-29-2009, 09:39 AM

Shoot, most of the time the temperature never reaches 40 degrees when I am hunting. As long as you don't waste time you will be okay. When you find the deer, quarter it and haul it to the ice chest (or haul the deer near the ice chest, then quarter it) without letting it sit around and you will be fine. The main reason I gut a deer is to make it lighter when I need to drag it out of the woods. If I can get to it with a four wheeler or truck, I will haul the whole deer out and quarter it without gutting.

flannelman · 09-29-2009, 05:06 PM

Quote:

Originally Posted by dianalv

People can talk all they want about andrenalin and so on ruining the taste of the meat, but what ruins it is not getting it chilled out as fast as possible.
I might point out also that leaving edible meat behind in many states is now illegal under waste laws.

Exactly!! I always laugh when I hear someone talking about how bad their trophy buck tasted. They always say how "gamey" that old buck was. Whenever you get down to it though you find out they rode around all day with that big old buck in the back of the truck showing off. Nothing wrong with showing off but do it after you take care of the meat!

dianalv · 09-30-2009, 07:37 PM

One of the best tasting deer I ever shot was a big ol' 4x5 that I chased all freakin' morning across the face of the mountain beforing getting my shot. We were both pumped full of andrenalin when he finally died in the middle of a frozen thigh deep beaver pond. Best tasting deer I ever killed and it's because that deer (and me!) were frozen stiff by the time I got him out of that water. Huge bodied deer. I moved that thing six inches at a time, then had to pant for five minutes before giving him another heave.

Anyway, that deer really brought home to me that it's not what they eat or if they are full of andrenalin that matters. It's cooling them out fast and thoroughly and keeping the meat clean that determines flavor.

09-23-2009, 02:35 PM	#1
questor V.I.P. Member Join Date: Feb 2009 Location: Slickville, Pa Posts: 388	No Gut Method Anyone purchase this video? I am interested in the No Gut Method and have read many articles describing the procedure, but 1st video I came across. Any words of widsom? http://www.youtube.com/watch?v=ZhAqa...eature=related -->

09-23-2009, 05:47 PM	#2
Terry_P Advanced Senior Member Join Date: Mar 2008 Location: NH Posts: 2,513	Re: No Gut Method I've always gutted them. How do you get the tenders out using that method? Not a lot of meat but they are the best. __________________ NRA and NAHC Life "Both oligarch and tyrant mistrust the people, and therefore deprive them of their arms." -Aristotle

09-23-2009, 08:44 PM	#4
kutaho Advanced Senior Member Join Date: Apr 2009 Location: Peoples Republic of the Pacific Northwest Posts: 1,852	Re: No Gut Method You don't eat the Pluck Na, not for us. We gut. __________________ No man stands in the same river twice If all else fails grab a rock Mi Taku oyasin Last edited by kutaho; 10-06-2009 at 09:36 PM..

09-23-2009, 09:15 PM	#5
FTK87 V.I.P. Member Join Date: Mar 2009 Location: Chouteau, Oklahoma Posts: 481	Re: No Gut Method I was actually taught how to do a "quick clean" without gutting, only meat you got were both hind quarters and backstraps, method is use for getting it and getting gone in a hurry.

09-24-2009, 07:32 AM	#7
Terry_P Advanced Senior Member Join Date: Mar 2008 Location: NH Posts: 2,513	Re: No Gut Method Thats the backstrap and the tenderloins are in the inside of the rib cage at the backbone. I'm 62 and understand the chore of field dressing but want to get all the meat. The largest animal I have killed is a Caribou so haven't gotten an Elk sized animal a couple miles back in. If I did I would likely use your method and get most of the edible meat out. __________________ NRA and NAHC Life "Both oligarch and tyrant mistrust the people, and therefore deprive them of their arms." -Aristotle

09-24-2009, 07:33 AM	#8
carver TFF Moderator/Host Join Date: Jul 2008 Location: DAV, Deep in the Pineywoods of East Texas, just west of Shreveport, LA Contributor Posts: 11,245	Re: No Gut Method Can;t do youtube on this PC, but are you talking about cutting away choice cuts of meat, and leaving the rest? If so, what a waste! I gut, because it makes it easier to get the deer out of the woods, and back to the house, so I can skin, and butcher it. I use the whole deer, and have tanned a few hides as well. __________________ Y'all be safe now, ya hear! Lamentations Chapter 5: 1. Remember, O LORD, what is come upon us: consider, and behold our reproach. 2. Our inheritance is turned to strangers, our houses to aliens. 3. We are orphans and fatherless, our mothers [are] as widows. 5. Our necks [are] under persecution: we labour, [and] have no rest. 16. The crown is fallen [from] our head: woe unto us, that we have sinned! 21. Turn thou us unto thee, O LORD, and we shall be turned; renew our days as of old.

09-24-2009, 05:04 PM	#12
OBrien Senior Member Join Date: May 2009 Location: Bangor Maine Posts: 554	Re: No Gut Method Up there everyone and their brother has a skidder. Down here we may not have as many but we all got access to one

09-24-2009, 08:26 PM	#15
woolleyworm TFF Moderator/Host Join Date: Feb 2009 Location: SW Fort Worth Contributor Posts: 4,883	Re: No Gut Method always been my thinking that backstrap = tenderloin = filets. Ribeye is a whole different cut entirely. A T-bone steak has a section of the Strip and Filet. Personally, I've always hung and gutted, but i do find some good tips on the no-gut methods. I think if done properly, there isn't any difference in the waste. I may give the no gut a try just to see if i can do it. If not, i can always revert back. __________________ . What are you gonna do, talk the alien to death? -- (on Sigourney Weaver's worry about Guns in Aliens) "Safety is something that happens between your ears, not something you hold in your hands." "I carry a small gun to compensate for my huge Blue press." .

09-24-2009, 11:37 PM	#17
noslolo Advanced Senior Member Join Date: Oct 2004 Location: Johnstown PA Posts: 1,558	Re: No Gut Method Thanks for the links questor! I haven't butchered a deer before and I found that very interesting. the meat man has some great videos on his site. __________________ I'm a heck of a "obesito illegitimo"

09-25-2009, 08:49 AM	#19
Sandman Senior Member Join Date: Jun 2009 Location: Louisiana Posts: 552	Re: No Gut Method You can quarter and remove the backstraps very easily without gutting. I have done that, but only on west Texas deer that were so small that the backstrap was not worth gutting the deer for. However there is a method of making a cut behind the ribs and retrieving the tenderloins without gutting the animal. I haven't done this, so I can't show you. Really, the only reason to gut a deer is if you want to let it hang.

09-26-2009, 05:45 AM	#20
questor V.I.P. Member Join Date: Feb 2009 Location: Slickville, Pa Posts: 388	Re: No Gut Method Ended up purchasing the following video: http://www.wc.adfg.state.ak.us/index...articles_id=23 Will give review upon viewing. OUT Attached Images

09-27-2009, 11:43 PM	#21
flannelman Advanced Senior Member Join Date: Aug 2006 Location: Rural Arkansas. But isn't all of Arkansas rural? Posts: 1,176	Re: No Gut Method There have been a lot of times I didn't gut a deer before skinning and quartering. If I am able to load the deer on an atv and get home quick I just hang the deer by the hind legs and skin as normal. Next I remove the shoulders, and then the backstraps. After that I cut the meat along the spine that makes up the belly of the deer. The weight of the deer causes the spine to estend a bit once you cut this meat away from the spine and the hindquarters. The guts sink into the chest cavity due to gravity and are clear of the tenderloin area. At this point I remove the tenderloins. I then cut the spine where it joins the hindquarters and then separate the hindquarters. The guts and carcas go to the buzzards and the good meat goes to the freezer. If I'm way back in the woods or I can't skin the animal immediately then I will gut it on the spot and pack the cavity with ice for the trip back home. __________________ What we do in life echoes in eternity! **** Liberals, they make about as much sense as a screen door on a submarine. If you want to be a looser the best way to get there is to hang around with other loosers.

09-29-2009, 09:27 AM	#22
dianalv Advanced Senior Member Join Date: Aug 2009 Location: Las Vegas, Nevada Posts: 1,160	Re: No Gut Method One very important thing to remember before using that method. It must be damn cold. People can talk all they want about andrenalin and so on ruining the taste of the meat, but what ruins it is not getting it chilled out as fast as possible. Unless it is at or below freezing, I don't recommend the no gut method. Gutting cools down a large animal fast. You want your meat to get to 40 degrees or less as fast as possible. I might point out also that leaving edible meat behind in many states is now illegal under waste laws. The head and hide are supposed to be packed last, after all the meat is removed. I've used the no gut method a few times when the animal is too large for me to position for gutting. I peel the hide back on one side, bone that side out completely, then flip the animal and bone out the other side. Makes packing it out easier when you are just down to the meat.

09-29-2009, 09:39 AM	#23
Sandman Senior Member Join Date: Jun 2009 Location: Louisiana Posts: 552	Re: No Gut Method Shoot, most of the time the temperature never reaches 40 degrees when I am hunting. As long as you don't waste time you will be okay. When you find the deer, quarter it and haul it to the ice chest (or haul the deer near the ice chest, then quarter it) without letting it sit around and you will be fine. The main reason I gut a deer is to make it lighter when I need to drag it out of the woods. If I can get to it with a four wheeler or truck, I will haul the whole deer out and quarter it without gutting.

09-30-2009, 07:37 PM	#25
dianalv Advanced Senior Member Join Date: Aug 2009 Location: Las Vegas, Nevada Posts: 1,160	Re: No Gut Method One of the best tasting deer I ever shot was a big ol' 4x5 that I chased all freakin' morning across the face of the mountain beforing getting my shot. We were both pumped full of andrenalin when he finally died in the middle of a frozen thigh deep beaver pond. Best tasting deer I ever killed and it's because that deer (and me!) were frozen stiff by the time I got him out of that water. Huge bodied deer. I moved that thing six inches at a time, then had to pant for five minutes before giving him another heave. Anyway, that deer really brought home to me that it's not what they eat or if they are full of andrenalin that matters. It's cooling them out fast and thoroughly and keeping the meat clean that determines flavor.