No gut, debone method
- Thread starter Grizzlypeg
- Start date
Stand at the rear end of the moose, moose spine is up.
Measure about 14" from the tail, towards the head, along the spine.
Cut the ribs from that spot to about 18" towards the head, following the spine. Dont cut too deep, just enough to cut thru the ribs.
Cut out a square of the ribs about 18" x 4" on each side. Reach inside with both hands and feel for the tenderloins. You have to "blind cut them" so be careful. Keep your sleeves down to protect your wrist and arms from possible sharp bone chips from the ribs.
Your rib cutting can be more for sure. Not less tho. Measurements are approximate of course.
God I hope that made sense........
Measure about 14" from the tail, towards the head, along the spine.
Cut the ribs from that spot to about 18" towards the head, following the spine. Dont cut too deep, just enough to cut thru the ribs.
Cut out a square of the ribs about 18" x 4" on each side. Reach inside with both hands and feel for the tenderloins. You have to "blind cut them" so be careful. Keep your sleeves down to protect your wrist and arms from possible sharp bone chips from the ribs.
Your rib cutting can be more for sure. Not less tho. Measurements are approximate of course.
God I hope that made sense........
Not sure how you could get the tenderloins out w/o hauling out the guts/lungs. Why would you wanna do that?
.
They are shooting something in the middle of nowhere and are boning out the carcas, no need to gut it at all.
Good question, a friend was talking about the same thing, he's going to hunt moose in Alberta with his family out there and it will be in the boonies.
About 8 hours from Calgary.
He wanted to know the same thing about deboning everything without having to remove the innards.
The tenderloins are the greatest challenge.
Everything else seems easy enough.
The recent Outdoor Edge article says along the lines of to reach in from behind the last rib. Just not sure exactly how that works.
As for why, it does seem like a lot less work to come out of the bush with bags full of meat than gut and drag the carcass back to the cabin. Maybe a cleaner method too. If I can avoid all that messing around with cutting stuff loose from the trachea to the anus, all the better. I guess I'll have to try it to find out if its easier overall.
As for why, it does seem like a lot less work to come out of the bush with bags full of meat than gut and drag the carcass back to the cabin. Maybe a cleaner method too. If I can avoid all that messing around with cutting stuff loose from the trachea to the anus, all the better. I guess I'll have to try it to find out if its easier overall.
I've used the method on deer before and I just cut the flanks and belly meat off after I deboned everything and then fished in back of the guts and took the tenderloins. So in essence, the deer was gutted but I just didn't have to screw around with getting them out. Only took about three-four more swipes of the knife.
Two more weeks, and I'll run the idea by the guys and maybe try it on a remotely shot Manitoba buck.
Normally, when a deer is hanging by the hind legs, the tenderloins are exposed and quite easy to "cut" loose with a knife.
There's always a bit of loose stringy meat helping to keep the tenderloins intact.
Maybe with the carcass still very warm, the tenders may become loose by hand or fingers only, quite easily.
The idea seems easy enough.
The big question is which angle do you try it from?
I'm thinking just in front of the hips, feel for the main mass and just take it out without a knife?....
Normally, when a deer is hanging by the hind legs, the tenderloins are exposed and quite easy to "cut" loose with a knife.
There's always a bit of loose stringy meat helping to keep the tenderloins intact.
Maybe with the carcass still very warm, the tenders may become loose by hand or fingers only, quite easily.
The idea seems easy enough.
The big question is which angle do you try it from?
I'm thinking just in front of the hips, feel for the main mass and just take it out without a knife?....
wear rubber gloves if your afraid to touch the guts
I started wearing gloves a few years ago. Hard to get the smell of deer guts off your hands and its not appetizing as you're eating some McDonalds on the drive home.
A friend of mine wears them when he cleans grouse. He can clean a grouse and be back in his truck with clean hands in under a minute.
Bah! I like to rub the bun through the sludge that collects between my fingers for the extra flavor.
Once you have the rear hams off, it's ridiculoulsy easy to get the tenderloins.
You do a small slice behind the last rib, and carefully cut open the cavity...Expose the tenderloins and cut them out. Sure, sometimes some guts fall out at this point, but who cares? You are already done removing all the meat, and you didn't have to play around with the butthole or the windpipe...
You do a small slice behind the last rib, and carefully cut open the cavity...Expose the tenderloins and cut them out. Sure, sometimes some guts fall out at this point, but who cares? You are already done removing all the meat, and you didn't have to play around with the butthole or the windpipe...
Hang deer by hind legs, skin, remove front shoulders, remove backstraps(loins)bone out the neck meat, carefully open the body cavity from the crotch down to about the start of the ribs, you should be able to cut away the belly flaps and get into the tenderloins. just be carefull on how far down you make your first cut, the guts should stay inside the chest cavity. Clean out the but hole. Cut the spine just below the hams, letting the rib cage, backbone and guts fall away. now cut the pelvis and remove the legs at the knees, you should have two front shoulders,legs seperated at the knees, 2 backstraps, 2 tenderloins, 2 hind legs with feet removed at the knees and some neck meat. pack into your pack frame and walk out if the bush. thats how I do it.
Ps don't forget the head and tag.
Ps don't forget the head and tag.
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- Location
- Calgary,Alberta
Tenderloins
I've never done the gutles method but it sounds like a good wayto go in some instances. On a large animal I'd be tempted to cut through a couple of the back ribs and through the backbone above the tenderloins and remove the whole shebang then remove the tenderloins.
The chef
I've never done the gutles method but it sounds like a good wayto go in some instances. On a large animal I'd be tempted to cut through a couple of the back ribs and through the backbone above the tenderloins and remove the whole shebang then remove the tenderloins.
The chef
On a big animal, liek a moose, it's easier than a deer, IMHO. YOu don't need to cut ribs.
Just go in from the top rear of the gutsack and open it up.
sounds good but
when transporting where do you keep the tag, and those parts that identify the animals ###( at least in areas where proof of ### other than the head/antlers is required for transport home)???? antlers prove a male do you also take the female parts to prove a doe/cow???
tg
when transporting where do you keep the tag, and those parts that identify the animals ###( at least in areas where proof of ### other than the head/antlers is required for transport home)???? antlers prove a male do you also take the female parts to prove a doe/cow???
tg
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