Gutting Moose and Deer?
- Thread starter Mooseheader
- Start date
- Location
- Saskatoon, SK
It is best to watch someone do this, that is how I learned (not by just watching but by doing), everybody has a different way of doing it. Just google "gutting a deer" and you will get lots of hits. This is how I do it.
Keep in mind, everybody does this differently and sometimes in different order, you do it enough you will find the way that works most efficient for you.
Turn the deer over on its back on the level ground or with the head slightly uphill.
Grab the pecker with one hand cutting it and the scrotum free with the other, down to where it emerges from the pelvis. Here you extend the knife cut to encircle the anus, cutting deeply around both tubes to free them from their channel through the pelvis. (If it is a doe, same first cut, just no pecker and a second hole to free up instead of the peter tube)
Stick your finger in the cut above where the pecker was and lift up the skin and hide and then insert the knife point, edge up, under the hide and skin, ahead of the pelvis where the ##### cut was begun and carefully split the deer to the point of the breastbone (some guys move their hand ahead of their knife to keep this raised so you don't puncture the gut, I find that my index finger on my knife hand does the same job when extended and I don't have my hand in the way (which usually means first aid kit) You can feel it where the rib cage starts and cut no further if you are mounting this. If not, I continue the cut through the ribs with the knife just off to one side so it is easier to reach in and cut the windpipe and esophagus). Be careful not to puncture anything underneath or you end up with a nice mess to clean up and a wonderful smell during the rest of the gutting (learned this the hard way)
I usually try and slice around the outside membrane (diaphragm) that attaches the innards to the ribcage so it is easier to pull the guts out. Then I reach in to the neck with one hand to grab the esophagus and with my other hand go in with the knife and carefully cut it off (the esophagus and windpipe, not my hand). Then I grab the end I just cut with both hands and start pulling towards the back, here you will encounter whatever else holds the innards in attached to the ribs and around to the back and I just slice it to free it as I keep pulling with my other hand.
Now, if you've made a proper cut around the arse end, a good pull should pull the butthole and ##### back inside the deer through the pelvis and out with the rest of the guts onto the ground. (If a pull doesn't accomplish this, a deeper cut is needed around the arse and a couple of other cuts of whatever is holding in the large intestine, etc. by the pelvis.
Flush out the body cavity by raising the deer's shoulders and letting the accumulated blood run out through the pelvic opening.
The gutting is now complete. Short and sweet (sorry not as technical as some guys will be, but it works for me)
Keep in mind, everybody does this differently and sometimes in different order, you do it enough you will find the way that works most efficient for you.
Turn the deer over on its back on the level ground or with the head slightly uphill.
Grab the pecker with one hand cutting it and the scrotum free with the other, down to where it emerges from the pelvis. Here you extend the knife cut to encircle the anus, cutting deeply around both tubes to free them from their channel through the pelvis. (If it is a doe, same first cut, just no pecker and a second hole to free up instead of the peter tube)
Stick your finger in the cut above where the pecker was and lift up the skin and hide and then insert the knife point, edge up, under the hide and skin, ahead of the pelvis where the ##### cut was begun and carefully split the deer to the point of the breastbone (some guys move their hand ahead of their knife to keep this raised so you don't puncture the gut, I find that my index finger on my knife hand does the same job when extended and I don't have my hand in the way (which usually means first aid kit) You can feel it where the rib cage starts and cut no further if you are mounting this. If not, I continue the cut through the ribs with the knife just off to one side so it is easier to reach in and cut the windpipe and esophagus). Be careful not to puncture anything underneath or you end up with a nice mess to clean up and a wonderful smell during the rest of the gutting (learned this the hard way)
I usually try and slice around the outside membrane (diaphragm) that attaches the innards to the ribcage so it is easier to pull the guts out. Then I reach in to the neck with one hand to grab the esophagus and with my other hand go in with the knife and carefully cut it off (the esophagus and windpipe, not my hand). Then I grab the end I just cut with both hands and start pulling towards the back, here you will encounter whatever else holds the innards in attached to the ribs and around to the back and I just slice it to free it as I keep pulling with my other hand.
Now, if you've made a proper cut around the arse end, a good pull should pull the butthole and ##### back inside the deer through the pelvis and out with the rest of the guts onto the ground. (If a pull doesn't accomplish this, a deeper cut is needed around the arse and a couple of other cuts of whatever is holding in the large intestine, etc. by the pelvis.
Flush out the body cavity by raising the deer's shoulders and letting the accumulated blood run out through the pelvic opening.
The gutting is now complete. Short and sweet (sorry not as technical as some guys will be, but it works for me)
HeadDamage said:Cutting the scrotum free would be removing evidence of ### here in Alberta and would land you in trouble with the fish dicks you get stopped. Just thought I'd mention that for those that live here
You mean in alberta you cut the head off and leave the nuts on? that is a novel approach.
44Bore
HeadDamage said:Cutting the scrotum free would be removing evidence of ### here in Alberta and would land you in trouble with the fish dicks you get stopped. Just thought I'd mention that for those that live here
Only if you leave the head and horns on the ground. If the head remains attached, you're good to go.
That's what I used to think to but the last couple of times I've been stopped at check stops they have said that the sack still has to be there. Doesn't matter if the pointy bits on top are there or not though. Maybe I'll go read the regs again.
EVIDENCE OF ###, SPECIES AND CLASS
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Evidence of ###, species and class must be retained (cannot be surgically or otherwise removed) on the carcass of big game animals, except black bear, until the carcass is delivered to either of the following:
the usual residence of the person who killed the animal, and the carcass is actually being butchered, cut up and packaged for consumption. In the case of grizzly bear or cougar, the evidence of ### must be retained until the animal has been registered (click here or scroll down to view Compulsory Registration), or
a premises* in respect of which there is a Food Establishment Permit issued under the Public Health Act or Licence for the Operation of an Abattoir issued under the Meat Inspection Act.
*Note: The evidence of ###, species or class cannot be removed until it is delivered to one of these premises.
The evidence of ###, species or class that must be retained is as follows:
moose, elk, deer, antelope and non-trophy sheep - attached to the same part of the animal to which the tag is affixed, one of the following:
testicles, scrotum, or udder, and in the case of deer only, the completely haired tail, or
the head with horns or antlers attached if the animal has horns or antlers, or
the head (complete with the skin on it) if the animal has no horns or antlers, and
in addition,
the complete skull plate with horns or antlers intact must be retained with the carcass of the male antelope, male elk or male non-trophy sheep
the complete head must be retained with the carcass of a calf moose harvested under authority of a Calf Moose Special Licence.
cougar - one of the following attached to the skin and visible:
in the case of a male, the scrotum
in the case of a female, a teat or a portion of a mammary gland.
To retain the scrotum or udder, cut to one side of the scrotum or udder when opening the animal for gutting. If you skin your game, the scrotum or udder must remain attached to the meat. If you remove testicles and #####, leave the entire scrotum intact. The meat will not be tainted.
back to top...
Evidence of ###, species and class must be retained (cannot be surgically or otherwise removed) on the carcass of big game animals, except black bear, until the carcass is delivered to either of the following:
the usual residence of the person who killed the animal, and the carcass is actually being butchered, cut up and packaged for consumption. In the case of grizzly bear or cougar, the evidence of ### must be retained until the animal has been registered (click here or scroll down to view Compulsory Registration), or
a premises* in respect of which there is a Food Establishment Permit issued under the Public Health Act or Licence for the Operation of an Abattoir issued under the Meat Inspection Act.
*Note: The evidence of ###, species or class cannot be removed until it is delivered to one of these premises.
The evidence of ###, species or class that must be retained is as follows:
moose, elk, deer, antelope and non-trophy sheep - attached to the same part of the animal to which the tag is affixed, one of the following:
testicles, scrotum, or udder, and in the case of deer only, the completely haired tail, or
the head with horns or antlers attached if the animal has horns or antlers, or
the head (complete with the skin on it) if the animal has no horns or antlers, and
in addition,
the complete skull plate with horns or antlers intact must be retained with the carcass of the male antelope, male elk or male non-trophy sheep
the complete head must be retained with the carcass of a calf moose harvested under authority of a Calf Moose Special Licence.
cougar - one of the following attached to the skin and visible:
in the case of a male, the scrotum
in the case of a female, a teat or a portion of a mammary gland.
To retain the scrotum or udder, cut to one side of the scrotum or udder when opening the animal for gutting. If you skin your game, the scrotum or udder must remain attached to the meat. If you remove testicles and #####, leave the entire scrotum intact. The meat will not be tainted.
- Location
- Hillbilly shack in the boonies
Not a big fan of #6(slice between the hams) , it exposes much meat that can be Contaminated by urine or dirt, and even if you keep it clean (good luck), it still has to be trimmed at the time of processing.
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Nice...alot of good suggestions....thanks! I tend to do what was suggested by Grouseman....the only thing I do extra is to pack the cavity with Snow (if any) to cool it down quick as possible.
Thanks again....heading out on the week and HOPEFULLY will get to try some of these suggestions!
Thanks again....heading out on the week and HOPEFULLY will get to try some of these suggestions!
- Location
- Hillbilly shack in the boonies
Moisture means bacteria , so if snow is on the ground , temps must be ok , putting snow in a hot body cavity is not a good idea. If your dealing with a mess , that differant , clean it out, but dry the cavity as soon as you get a chance.
drive a stick between the ribs to keep the cavity open .
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Levi Garrett said:Moisture means bacteria , so if snow is on the ground , temps must be ok , putting snow in a hot body cavity is not a good idea. If your dealing with a mess , that differant , clean it out, but dry the cavity as soon as you get a chance.
You're right....I only do that if its well below freezing and only until I get it back to camp and hung. Snow also works well for soaking up excess blood that may pool.
Neat info Grouseman.
I spent a few days a few months back helping a butcher who is also a hunter process some pigs and cows...fascinating, but hard work.
There are many methods, but my butcher friend says the ones we used will be handy with Deer as well, and it is really a matter of common sense and practice. Have a sharp 'short knife', and keep everything clean, dirt and hair out, and don't forget you are made of meat also, so watch that knife!
Some info...
http://www.backwoodshome.com/articles/geissal23.html
http://members.tripod.com/~BayGourmet/pig.html
From gunshot, canceling tags, skinned, cleaned, bs'ing and ready to deliver the the butcher approx 20-30 mins max using only a small Lamb knife.
Also I like working standing up, and not bent over so I'll be packing a small game gambrel, with rope and a small pulley block.
Roll play in your head through the steps...where is your water source? Etc...
Also someone posted a vid a while back on boning out which was pretty neat, you might want to try a search for it in this section.
I spent a few days a few months back helping a butcher who is also a hunter process some pigs and cows...fascinating, but hard work.
There are many methods, but my butcher friend says the ones we used will be handy with Deer as well, and it is really a matter of common sense and practice. Have a sharp 'short knife', and keep everything clean, dirt and hair out, and don't forget you are made of meat also, so watch that knife!
Some info...
http://www.backwoodshome.com/articles/geissal23.html
http://members.tripod.com/~BayGourmet/pig.html
From gunshot, canceling tags, skinned, cleaned, bs'ing and ready to deliver the the butcher approx 20-30 mins max using only a small Lamb knife.
Also I like working standing up, and not bent over so I'll be packing a small game gambrel, with rope and a small pulley block.
Roll play in your head through the steps...where is your water source? Etc...
Also someone posted a vid a while back on boning out which was pretty neat, you might want to try a search for it in this section.
open-sights
Regular
- Location
- Aldergrove BC
LMAO!!! Classic that!!!! Truley made me laugh!Big Guy said:
maple_leaf_eh
CGN Ultra frequent flyer
I carry one 4" fixed blade knife with a rubber nonslip handle. Keep it sharp. Cutting hair will dull the knife fast. If you take a minute to stone the blade as you are looking down at the deer, it may focus your attention and lower some jitters.
The other tool is a folding saw. Mine is a Stanley brand folder that uses Sawzall reciprocating saw blades. It is to saw through the pelvis. My hunting partners use KBar USMC knives.
Take off any outer clothing you might need to wear in public after the hunt, such as at the gas station on the way home. Because you will get blood on yourself. Put on rubber or plastic gloves. And finally, I like to use a little wetwipe towellette to clean up afterwards.
The other tool is a folding saw. Mine is a Stanley brand folder that uses Sawzall reciprocating saw blades. It is to saw through the pelvis. My hunting partners use KBar USMC knives.
Take off any outer clothing you might need to wear in public after the hunt, such as at the gas station on the way home. Because you will get blood on yourself. Put on rubber or plastic gloves. And finally, I like to use a little wetwipe towellette to clean up afterwards.
SuperCub said:
You sir crack me up every time.... must be a joy hunting with you....
There are some videos about how and what. The best one so far was from Nunavut - made available by their Natural resources ministry. It's about caribou , but the guys doing it are pro and they do it right the first time.
Other than that, take your time and take 2-3 knifes.... if they cool off, the lard will freeze on the blade.... good luck with that..
