No Gut Method

Discussion in 'The Hunting & Fishing Forum' started by questor, Sep 23, 2009.

  1. questor

    questor New Member

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  2. Terry_P

    Terry_P New Member

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    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.
  3. questor

    questor New Member

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    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
  4. kutaho

    kutaho New Member

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    You don't eat the Pluck:eek:
    Na, not for us.
    We gut.
    Last edited: Oct 6, 2009
  5. FTK87

    FTK87 New Member

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    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.
  6. questor

    questor New Member

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    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.
    Last edited: Sep 24, 2009
  7. Terry_P

    Terry_P New Member

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    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.
  8. carver

    carver Moderator

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    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.
  9. questor

    questor New Member

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

    OBrien New Member

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    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.:D:D


    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.
  11. questor

    questor New Member

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    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.
  12. OBrien

    OBrien New Member

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    Up there everyone and their brother has a skidder. Down here we may not have as many but we all got access to one :D:D:D:D:D
  13. FTK87

    FTK87 New Member

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    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.
  14. Dexter

    Dexter New Member

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    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
  15. woolleyworm

    woolleyworm Active Member

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    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.
  16. questor

    questor New Member

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    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/answer_to_deer_backstrap_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/Whitetail_Deer/A_Guide_to_Butchering_Deer_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.
  17. noslolo

    noslolo New Member

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    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.
  18. Dexter

    Dexter New Member

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    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.
    Last edited: Sep 25, 2009
  19. Sandman

    Sandman New Member

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    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.
  20. questor

    questor New Member

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The Hunting & Fishing Forum NoGutMethod - Update Oct 10, 2009