whitetail, after the shot, how to handle meat？

How does it waste any meat? You can get all of the meat by doing it that way including tenderloins. Imo taking the deer out whole with the skin on is lazy. So you're calling a guy that backpacked out a quarter of moose lazy?
 
savagelh said:
How does it waste any meat? You can get all of the meat by doing it that way including tenderloins. Imo taking the deer out whole with the skin on is lazy. So you're calling a guy that backpacked out a quarter of moose lazy?
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Yes I've seen the leftovers of the gutless method. ..rib cage intact all rib meat wasted. ..heart and liver wasted...meat inside the backbone wasted.
No thanks I'll stick to removing the meat the old fashioned way.
 
hawk-i said:
The gutless method IMHO is the lazy way out and wastes to much of the animal for me to consider doing it for an animal I took for meat...but that's just 2 cents worth on the subject.
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hawk-i said:
Yes I've seen the leftovers of the gutless method. ..rib cage intact all rib meat wasted. ..heart and liver wasted...meat inside the backbone wasted.
No thanks I'll stick to removing the meat the old fashioned way.
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You don't have to waste anything doing the gutless method. It's simple and easy to remove the rub meat and offal.
 
hawk-i said:
The gutless method IMHO is the lazy way out and wastes to much of the animal for me to consider doing it for an animal I took for meat...but that's just 2 cents worth on the subject.
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I'm not seeing any reason to think you have half a clue worth listening to at this point.

Gutless won't leave any more meat on the carcass than any other method of stripping the meat.

My dogs, who really enjoy their deer ribs, and bones, would be ever so disappointed though!

Not really seeing how carting a deer home whole is lazy either, to tell the truth. In the end, around my house, it would amount to exactly the same amount of meat in the freezer, boneless and ready for some great meals.

I have never had any problems with cooling off a deer carcass in good enough time, as long as the temperature was, as I said, not warm enough to do without the coat. I have butchered when they were still twitching, and have hung the meat for up to 10 days, depending upon my personal time availability, and the temperatures available, and have not found any substantive differences in flavor or texture. I found leaving the skin on to pretty much only prevent the outside from drying too much, otherwise it seemed to me to make no difference. Also, it was right above freezing, no flies around, and hung in a shaded building, where the temperatures were pretty stable.

It ain't beef, it ain't pork, it ain't moose either.

Lots of things work well. Opening the body cavity and getting the guts out quickly, is to me, as good as needed to start the cooling process. Other decisions are based on time available, and Temperature. For me, hauling guts home is just more weight to haul, and more weight to haul away later. The hide at least has some uses, as it can get used as a dropping point for cuts off the carcass while breaking it down, as well as a handy place to dump the trim, if you are not grinding it for the chooks.
 
hawk-i said:
Yes I've seen the leftovers of the gutless method. ..rib cage intact all rib meat wasted. ..heart and liver wasted...meat inside the backbone wasted.
No thanks I'll stick to removing the meat the old fashioned way.
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I'm not sure you should be so critical of a "method" that was obviously poorly done. I'd be more critical of the guy who did it badly.
 
trevj said:
I'm not seeing any reason to think you have half a clue worth listening to at this point.

Gutless won't leave any more meat on the carcass than any other method of stripping the meat.

My dogs, who really enjoy their deer ribs, and bones, would be ever so disappointed though!

Not really seeing how carting a deer home whole is lazy either, to tell the truth. In the end, around my house, it would amount to exactly the same amount of meat in the freezer, boneless and ready for some great meals.

I have never had any problems with cooling off a deer carcass in good enough time, as long as the temperature was, as I said, not warm enough to do without the coat. I have butchered when they were still twitching, and have hung the meat for up to 10 days, depending upon my personal time availability, and the temperatures available, and have not found any substantive differences in flavor or texture. I found leaving the skin on to pretty much only prevent the outside from drying too much, otherwise it seemed to me to make no difference. Also, it was right above freezing, no flies around, and hung in a shaded building, where the temperatures were pretty stable.

It ain't beef, it ain't pork, it ain't moose either.

Lots of things work well. Opening the body cavity and getting the guts out quickly, is to me, as good as needed to start the cooling process. Other decisions are based on time available, and Temperature. For me, hauling guts home is just more weight to haul, and more weight to haul away later. The hide at least has some uses, as it can get used as a dropping point for cuts off the carcass while breaking it down, as well as a handy place to dump the trim, if you are not grinding it for the chooks.
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I could care less what you have to say...point in fact, I sure don't feed the ribs to dogs!
Again that's my 2 cents worth on the subject.
 
rral22 said:
I'm not sure you should be so critical of a "method" that was obviously poorly done. I'd be more critical of the guy who did it badly.
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Absolutely. The gutless method wastes zero meat, but it's up to the individual doing the work. Some people screw up traditional gutting and skinning too.
 
OP has stated in another post that he does head shots on deer, owing to his excellent marksmanship. In this post he wonders why his deer meat tastes gamey and is bloody? The deer I've had the good fortune to harvest were hit in the boiler room. When cleaning the animals, there was a substantial amount of blood in the body cavity .....
Perhaps the OP should modify his shooting regimen, or continue with the head shots and pull out his precision knife, and cut the animals throat to bleed it out.
 
MusicianShooter said:
My meat's always come out well. I don't agree with others who cut off the tarsal/scent glands before doing the rest... you contaminate your blade that way.
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You don't cut into the gland, doesn't matter when they come off if you don't touch them or let them touch your meat when processing the animal
 
cosmic said:
OP has stated in another post that he does head shots on deer, owing to his excellent marksmanship. In this post he wonders why his deer meat tastes gamey and is bloody? The deer I've had the good fortune to harvest were hit in the boiler room. When cleaning the animals, there was a substantial amount of blood in the body cavity .....
Perhaps the OP should modify his shooting regimen, or continue with the head shots and pull out his precision knife, and cut the animals throat to bleed it out.
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You believe every drop of blood comes out into the chest if shot there?
 
Only time I cut a throat to bleed the animal is with a brain shot, If you are using head shots without cutting the jugular then you aren't bleeding the animal sufficiently.
 
Gatehouse said:
Absolutely. The gutless method wastes zero meat, but it's up to the individual doing the work. Some people screw up traditional gutting and skinning too.
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X2 I like to carry a small tarp,a role of game bag,2 knives (6"boning & fillet) and 5x garbage bags (pack liners) when animal is on the ground simply skin one side remove rear leg at hip joint place into game bag and onto tarp, then remove front shoulder cutting tight alongside ribs and into game bag , make cut down center of back bone and remove back strap into game bag, take filet knife and remove one side of neck meat in one piece, make incision behind last rib to allow you to remove tender loin, remove rib meat,then turn over and repeat ,100% meat removed!
 
Brian46 said:
Shoot base of skull, severs the neck and it puts the animal on auto bleed
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Here we go again.... You shoot a deer in the heart/Lung area not the head FFS. "Auto bleed"
Really give me a break.

Sorry but shooting at a deer's head is just a dumb idea, when there is a much larger more leathal place to aim for.

Do you think you're cool or awesome or such a crack shot that it's too elementary for you to shoot for the heart/lungs. Please enlighten us on your logic behind " auto bleeding" a deer as you put it.

and please don't say no track job.
 
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