Deer Processing question
- Thread starter Striper69
- Start date
The #1 community for Gun Owners of the Northeast
Member Benefits:
No ad networks! Discuss all aspects of firearm ownership Discuss anti-gun legislation Buy, sell, and trade in the classified section Chat with Local gun shops, ranges, trainers & other businesses Discover free outdoor shooting areas View up to date on firearm-related events Share photos & video with other members ...and so much more!
Member Benefits:
wilcam47
Ultimate Member
Prob could. The tenderloins are smaller obviously. But in same location
Was this the guy who sectioned the Elk with a Leatherman tool?
davsco
Ultimate Member
Yes the gutless method works on deer also. We've done it.
Pale Ryder
Ultimate Member
I’m going with no. Tenderloins are on the inside. Backstrap is what he cut. Here is a better description.
https://www.buckmasters.com/Hunting...1/Venison-Confusion-Backstraps-vs-Tenderloins
https://www.buckmasters.com/Hunting...1/Venison-Confusion-Backstraps-vs-Tenderloins
Johnconlee
Ultimate Member
Yes.
Pale Ryder
Ultimate Member
Tenderloins are on the inside. Loin or backstrap is outside.
https://images.app.goo.gl/VoUgmUci5WNH714V9
https://images.app.goo.gl/VoUgmUci5WNH714V9
- Jul 29, 2014
- 50,029
Here ya go...
Pale Rider is right. Tenderloins are on the inside. Blackstrap is commonly referred to as tenderloin, but technically it is not. You can get the backstraps without gutting, but why? Gut the deer and process all of the meat.
I could see in a situation where you need to pack it out and don’t intent to try to take the ribs and paunch. That said, I’d go with gutting it still and processing it all out in the field. Yeah, I’d likely leave the ribs. Beyond bulk, even if you wanted to process out all the ribs to separate the meat, it isn’t all that much meat on them. I’d still grab the paunch and tenderloins.
- Jul 29, 2014
- 50,029
OP was talking about the hanging tenders or 'fish' found on the inside of the carcass.
Didn't anyone bother viewing the youtube I posted? Lol
Didn't anyone bother viewing the youtube I posted? Lol
wilcam47
Ultimate Member
For those who think it cant be done, its a little work but yes it can be done on elk...ive done it
I did, thank you for posting it. Generally speaking most folk just post what they think RE: the OP without reading the whole thread first.
In response to the questions folks have posed about this method:
In terms of WHY people choose the gutless method, typically they go that route because the animal is too heavy for them to move on their own without quartering it up. Bison being an obvious one. Hunters who pack everything in and out on their backs favor it. Can’t speak to why OP is interested, but there’s never anything wrong with learning new ways to do things.
They may also go that route if they are worried about piercing something in the abdominal cavity that could ruin hundreds of pounds of meat. Again talking larger animals here. Even if you clear out the internal organs to get to the tenderloins or other bits eventually, it sure is a lot less to mess with if the animal is already (mostly) quartered
Gutless method. Done it and gotten the tendies. Careful knife work. I prefer full gut though as i like cutting the ribs out. Addicted to steve renella’s venison rib recipe.
https://m.youtube.com/watch?v=e0WIH0o3Z5w
https://m.youtube.com/watch?v=e0WIH0o3Z5w
pre64hunter
Active Member
Not short ribs
The guy is calling the bone the short ribs, that's not the proper name and it's not part of the ribs at all. The bone is the lumbar vertebra and the part he's calling the short rib is the flat bone you see in a T-bone. The tenderloin starts at the last rib and goes along the back bone to the rear into the hip.
Yes, all animals are the same as far as goats, pigs, deer, elk and so on. They have the same muscles and bones, just different shapes and you cut them different to maximize the yield or for different cuts such as steaks, roasts.
What will work on an elk will generally work on a deer, just smaller.
Personally, I think you'll have a better chance than not of cutting the guts trying to do it on a deer.
The guy is calling the bone the short ribs, that's not the proper name and it's not part of the ribs at all. The bone is the lumbar vertebra and the part he's calling the short rib is the flat bone you see in a T-bone. The tenderloin starts at the last rib and goes along the back bone to the rear into the hip.
Yes, all animals are the same as far as goats, pigs, deer, elk and so on. They have the same muscles and bones, just different shapes and you cut them different to maximize the yield or for different cuts such as steaks, roasts.
What will work on an elk will generally work on a deer, just smaller.
Personally, I think you'll have a better chance than not of cutting the guts trying to do it on a deer.
Johnconlee
Ultimate Member
Heard some guys call it filleting a deer. Guts in, skin it just enough to get the hind quarters and tenderloins/back straps, the ones on the outside along the spine. When your going for quantity over quality and the can’t get the truck close it’s a reasonable option.
Slackdaddy
My pronouns: Iva/Bigun
- Jan 1, 2019
- 5,953
Solution in search of a problem,,, Gutting a deer take 2-3 minutes, just gut the thing.
- Jul 29, 2014
- 50,029
Agreed
Users who are viewing this thread
Forum statistics
Latest threads
-
-
Timonium Gun Show April 27-28 (Timonium Fairgrounds Exhibition Hall) (1 Viewer)
- Started by joro55
- Replies: 0
-
-
-
-
-
Convicted For Building Guns; Judge says, “Do not bring the Second Amendment into this courtroom” (1 Viewer)- Started by Harrys
- Replies: 1