dressing a deer, who cuts through the hams/pelvis bone?

Levi Garrett

Levi Garrett

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I don't , no reason to , just allows the 2 largest muscle groups open to the elements(think of all the crap can get into that end grain), and dries out, has to be trimmed off later, a waste of good meat.
I have seen this again this year , figured I would pass it on , so new folks can get it right. :popCorn:
 
I think it might vary by region for some reason. Back home they don't cut the bone, just apple-core the butthole, but where I am now they seem to cut the pelvis. Personally, I prefer the applecore technique. Faster, and cleaner if you know what you're doing.;)
 
Yeah I use the applecore method.

Untill I tried one of these....

Butt-Out.jpg


Its handier than a pocket in your underwear!
 
not me...

just as soon keep bone dust and shards out of the meat.

I saw a fella split a pelvis with his hunting knife and an axehammer once...pounded the knife thru with the hammer side...barbaric :D
 
liberty said:
Done it both ways...of course you need a saw to do it.... so got to have one with you to do it.
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I've done it both ways. You definitely don't need a saw, just a heavy hunting knife. You can poke the tip of the knife through the middle of the bone on each side, and then use the front of the bone (which you blade is under at this point) to leverage the knife to break the rear portion. Then you give a hard hack on the front part, and the bone is free on that side. Repeat on the other side.

I prefer not to remove the bone. I agree that there is no need to open up the meat on the rear quarters, and prefer to just use the apple-core method.
 
I've always split the pelvic bone, find it easier to gut as the back legs lay flat after with deer on its back.
Slit belly open, cut the bone with deer on its back, stand on the legs near tarsal glands and pull up on the tail. Everything opens up nicely.
 
Split the pelvis and cut the brisket. The term sometimes used is, "Open it up from stem to gullian."
You can do a much cleaner job of dressing and, very important with large animals, you can pry and prop them open for much better cooling.
I started out the apple core and closed brisket way, then I started hunting with two different men who were professional BC guides. No, I didn't hire them, just friends on hunting trips. Also, I hunted with two different BC Game Department officials, very experienced with wild game. Everyone of these professional people used the "stem to gullian," method.
 
I prefer to leave the bone intact. I like to hang it as long as I can, and as was said in the first post, it helps is not drying out the meat.
I do remove the windpipe, and I like to think our guys do a pretty clean job on the deer, as to the guys I moose hunt with, on moose.
 
John Y Cannuck said:
I prefer to leave the bone intact. I like to hang it as long as I can, and as was said in the first post, it helps is not drying out the meat.
I do remove the windpipe, and I like to think our guys do a pretty clean job on the deer, as to the guys I moose hunt with, on moose.
Click to expand...

Good point on the windpipe, some don't cut along the neck and get the last of it out, and food stuffs can drain :)
 
EvilDezel said:
Yeah I use the applecore method.

Untill I tried one of these....

Butt-Out.jpg


Its handier than a pocket in your underwear!
Click to expand...

neaver tried one of them........
but my brother has:p...he said it started to hurt once he got to the pointed fins:p............
but ya i use the, open them up to remove windpipe and pelvic
 
I've done it both ways. You definitely don't need a saw, just a heavy hunting knife. You can poke the tip of the knife through the middle of the bone on each side, and then use the front of the bone (which you blade is under at this point) to leverage the knife to break the rear portion. Then you give a hard hack on the front part, and the bone is free on that side. Repeat on the other side.

I prefer not to remove the bone. I agree that there is no need to open up the meat on the rear quarters, and prefer to just use the apple-core method.
Click to expand...

I'd still prefer to use a saw if I was going to do it.

Don't like going through bone with my knives.
 
I use the butt out and clean the digestive tract out first and then usually split the skin at the top of the brisket to the top of the jawline (unless I cape it for a mount)cut the windpipe and pull out the tougne and the heart and lungs usually fall right out when the animal is picked up by the legs. It's the cleanest way I have ever seen it done, this way was shown to me by a butcher who specializes in wild game.
 
Levi Garrett said:
Good point on the windpipe, some don't cut along the neck and get the last of it out, and food stuffs can drain :)
Click to expand...

Not much of a problem if you hang your deer the "right" way (that's head down for you Easterners);).

Seriously though, I DO cut the hams on either side of the pelvis to speed cooling somewhat. I find the meat loss to be minimal. I core out the arsehole with a knife and believe I can do it better and almost as fast as any of the "buttholers" out there. I DON'T split the pelvis. I DO split the ribs and cut the animal from the tip of the jaw to the arse and pull the tongue, and all the other organs out in one long piece.

"tongue to bum" cleaning.

http://www.canadiangunnutz.com/forum/showthread.php?t=285097&highlight=moose
 
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