Gutless Method – Best Way to Field Dress Big Game

If you’re a backcountry DIY hunter, you’re going to want to quickly break an animal down into manageable pieces and get it cooled down. The best way to do that is called the gutless method.

It’s fast, and also keeps your meat cleaner.
Be sure to check regulations to make sure it’s legal in your unit.
When it comes to the skin, you have two different options: You can leave the skin on the quarters, which is the cleanest route, but if you’re needing to pack it out, you’ll need to eliminate as much weight as possible.

Gutless Field Dressing Method

STEP 10

Now carefully cut into the body cavity along the spine just behind the last rib. You can use a saw to disconnect the last rib to give you more room to work.

The final step of the gutless method is to reach in and filet out the tenderloin, which lies under the spine. Be very careful not to nick the stomach.

Now simply flip the skin back down over the carcass, roll your animal over and repeat the process on the other side.

When you process a moose in Alaska, you have to take ALL of the meat. And in some units you have to take the bones too. Our bull was clean as a whistle when we were done. We used the gutless method. — When you’re done, all that should be left is bones and guts.

That’s all there is to the gutless method of field dressing. Easy right?

Don’t forget to get the rib meat, brisket and neck meat. Waste as little as possible.
If you’re packing your animal out on your back you’ll usually need to “bone” the meat to save weight.
With a little practice you can bone a hindquarter in less than a minute.
The front shoulder takes a little more work. Just remove the muscle groups from the scapula and bone out the lower legs and throw in the trimming pile.
Boning is also the quickest way to get the body heat out of the meat.

Gutless Method How-to Video

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Obviously, there is more than one way to “skin a cat” but this is a quick, clean, and efficient method for getting your animal cooled down and into your freezer in the best possible condition. By the way, you should also check out these backcountry hunting tips.

Photos by Bowhunter

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Gutless Field Dressing Method

STEP 1

The first step of the gutless method is to cut around the top of the front and back legs, just above the knee.

Then open the skin by slicing up the leg, across the midsection about halfway up, and down to the other leg cut.

STEP 2

Extend the cut up the bottom of the neck to the skull so you can get to the neck meat.

Now skin the entire side up to and slightly past the top of the back. Don’t waste valuable time skinning the belly section.

STEP 3

Next, remove the front shoulder by simply slicing between the ribcage and the shoulder until it comes free.

Slip the quarter into a game bag and lay it in the shade on a couple logs so the air can circulate and cool it down.

STEP 4

Now remove the hindquarter by slicing along the pelvis in a circular pattern around the base then lift the hindquarter and locate the hip socket.

STEP 5

An inexpensive, lightweight, simple game harvesting kit with everything you need to efficiently process your animal, and stay clean doing it. Staying clean is one of the best perks of the gutless method of field dressing.

STEP 6

Having a helper makes the entire process much easier, obviously. It really makes the process go faster to have someone hold and pull on the legs or skin for you.

A helper is also invaluable for getting quarters in the game bags. That can be quite a struggle by yourself.

STEP 7

Use the tip of your knife (we use Havalon) to cut the main tendon inside the socket. Remove the hindquarter and bag it.

Be sure to leave evidence of sex (testicle) where evidence of sex required.

STEP 8

Next, remove the back straps by slicing along the spinous process bones straight down to where the ribs attach to the spine. Slide your knife along the top of the ribs and meet up with your first cut.

STEP 9

Run these cuts as far up the neck as you can then bag the backstrap, along with all the trimmings (neck, hip, and rib meat) from the entire topside of your animal.