Do you split the pelvic bone on a deer when gutting?

We do. Splits pretty easy with a knife if you feel for the bump inside the pelvus and line up your knife point directly above.
 
Yes, I split the ribcage and the pelvis with a small saw so it takes a minute or two. The WT doe I just field dressed took 17 min from first cut to guts out with cutting the ribs and pelvis, no mess and no hassle. I cut both sides of the pelvis with the saw and remove the center section, no sharp bone shards to nick the bladder or poop chute as I peel it out.
 
I always hang the deer up and tube skin it and debone right there and leave the guts in but shift them to the side to take out the tenderloins. A whole deer easily fits in the spare fridge to age a little. No need for a saw or splitting things, our ancestors never did.
 
I too have removed the center section of the pelvis with a small saw or the saw blade on my Leatherman, for years. Also split the ribcage. Takes a few minutes longer, but makes the whole process for removing all of the innards easier, from stem to stern.
 
Don't split the pelvis but o as the original post states.
Don't split the brisket but take it out by cutting through the "nubs".
Makes a great fresh cut that is cooked for 35-40 minutes at 350 and then 10 hours at 210.
Big ones need to be cut cross wise and one piece laid inside the other and cooked open side down to release the oil.
The brisket if sent to the butcher yields two pounds of fat laden meat and costs $1.00 per pound to process.
 
Yes , I split the pelvic bone with a folding saw by Gerber with the flat bone sawing toothed blade..
I also split the brisket with same blade (I'm not strong enuff anymore to power a knife blade through)
When field dressing a deer I start at the throat and run the knife blade with the hair (less cutting of hair) down to the anus ,cut around anus , tie it off, open up the stomach cavity, saw through pelvis ,saw through brisket cut around chest diaphragm, cut esophagus free and pull the whole works out onto the ground .
 
Cut open from throat to pelvis, cut the windpipe loose, pull towards the back. Cut around the diaphragm, roll the rest out over the pelvis, and, once the guts are all outside the body, it's a small cut to disconnect the arse from the tail.
Clean, easy, fast, and no dicking about trying to tie off the anus, or to get it cut loose fron inside the pelvis.

But at the end of the day, you can do what you want. I'm happy with how I do mine.

When you sort out where and how to cut, a pen knife will do to split the ribs. I have used anything from an axe, machete, Swiss Army knife, or pruning saw, to open up a pelvis.
 
I used too but not anymore. I use a sharp knife and cut out that bootyhole and pull it out from inside afterward. I no longer use gambrels either, I hang with a single hook from the pelvic bone and spread the legs open with a stick.

That being said, I rarely bring back whole deer home, I really only do it for whitetail deer as I normally hunt close to home and the drag back to the truck is easier. For everything else, I have switched to gutless method and pack out.
 
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