After the Kill - Self Processing

[338winmag]

I am getting my game kill field dressing questions answered nicely. On to the next thoughts; (I am trying to save $300+ this year on the processing end)

My thoughts are I am going gutless field dressing this year. I am also strongly contemplating deboning in the field. (If anyone knows of a good video, please let me know)

I have tenderloins in hand at camp. First I am assuming they will be processed cut into fillets. Is there any reason why I would not cut them into fillets myself at camp and then place them into cooler and ice?

I have back straps in hand at camp. First I am assuming they will be processed cut into steaks. Is there any reason why I would not cut them into steaks myself at camp and then place them into cooler and ice?

Hindquarters and frontquarters. What cuts come out of these?

Any meat leftover for grinding, can this be kept under ice until brought home, then can it be frozen until the day is available for grinding into sausage and jerky and stew meat?

I am still trying to not end up paying a processor $250-$300 for each elk. That money can go somewhere else including a new Weatherby Series 2 rifle. :grin:

Thanks
338winmag

 

[super-7]

You can definitly process/debone alot of the meat right at camp. Why pack out bones? I have watched the gutless method a couple of times on you tube, I still have not seen a huge advantage to it. What about the heart and liver? also I have never seen how they get to cut out the tenderloins with the paunch intact. Maybe I'm old school or it just the years of butchering on the farm where everything has been done a certain way for years, but I wouldn't bother. We still have used the hide as a blanket to keep meat clean when quartering moose, And we have removed the legs and shoulders in a similar fashion. But we will ussually have the guts out and the brisket split. Hopefully you can fill your tag and fill us in how it works for real.

 

[338winmag]

Thanks Super-7
I watched a video with the gutless method and an individual showed removing the ternderloins quite easily from the top. I will find and post some time today.

So the deboning at camp is understood - great! what about cutting into steaks at camp before placing in cooler?

thanks again
338winmag

 

[wildgene]

...I guess I'm just "old school", I'm just not overly impressed w/ the new "labor saving methods"...

...I've gutted, skinned, quartered, & packed out a fair number of elk (3-4doz is a "fair number), a good percentage of those by myself, a bunch more deer, & about 1/2 that many bear. Bones may be heavy, but they're only about 15-20% of the weight of a quarter & they add "structure" making quarters easier to pack, & you have less surface area exposed. I save boning for extreme packs or air transport where weight & space are @ a premium. Less exposed area means less blood, less chance of "souring". Personally, I would hold off cutting steaks until you're ready to wrap & freeze the cuts. I actually remove "steaks" whole, cut into manageable "chunks", freeze the portion whole, let it thaw 1/2 way & then cut "steaks" just prior to cooking, slightly "stiff" cuts very nice & keeps 'em from drying out during cooking. YMMV, I grew up "meat hunting", horns were a bonus, but "everything" got packed out, heart, tongue, liver included, not just enough of the "prime cuts" to satisfy the game salvage laws, something we see way too often around here...

 

[Polaris]

My experience is with deer, but all the cuts are the same. I've heard of the gutless method but I'm not a fan. As above, bones are not that big of a deal and can be helpful packing out. I'll break down the basic cuts for you.

Tenderloin (inside body cavity). Literally the filet mignon of game. Remove immediately after field dressing, it dries out easily. Cut in to thin slices 45deg. across game and seal in bag, preferably vaccum seal for flash frying/sautee.

Backstrap= chops. Filet backstrap from along spine "wings" and cut crossways 30 deg from muscle grain 1 to 1 1/2" thick chops, wrap in butcher paper for grilling, broiling or pan fry. Filet out any tidbits and pack separately for Fajitas or stirfry.

Hindqaurter: from bottom knee joint to next joint is the Hock. Basically grinder meat or you can cook german style whole with vinegar and red cabbage to make Saurbraten. Above the Hock is your sirloin and chuck steak. Use a good boning knife (Forschner or similar) to probe and find bone. Slit the thinnest section longitudinally along the bone and pull the femur out of the quarter. Separate Top and bottom cuts, cut slightly across grain into 1" thick steaks. Top of quarter is rump roast or Kabob meat. Dice any HQ scraps into stir fry/terriaki meat, these cuts are quite tender.

Front quarter. Bone out, lower leg is front hock, grinder meat. Remainder is roast, stew or grinder meat. Tougher than hind quarter, needs special care in cooking.

 

[jmad_81]

I tried the gutless method for the first time this fall on my buddies buck. I thought it was pretty slick. I can usually do a very clean job dressing, but pokes happen, this was just one more way to keep the green crap off the meat. We decided to keep the bones in, and trimmed the backstrap, neck and rib meat off the spine and rib cage. When we were all done, opened it up for the heart and TL. I don't know that it worked any better than gutting first, but I felt that I was able to get the meat off the critter and into bags faster.

I can't see boning out a deer worht the effort (unless you are by yourself with a long ways to go), but and elk on the other hand every little bit that we don't have to pack out counts. My brother and I have boned out a 2 year old bull and packed it out in one trip (126 lbs of meat). Not alot of fun, but sure better than going back for a second load. I'm not sure that we would have been able to pack it all out in one trip if it had been a mature bull. I also don't think I would employ the gutless method on an elk. They weigh a bunch and I think the guts would just make it harder to manuver around while cutting. Just my thoughts. 100 different ways to get the same thing done.

 

[baltz526]

In oregon proof of sex requirements in the field make camp processing a bit of an issue. We have taken complete deer and cut and wrapped, then my wife would head home and put it in the freezer. Allowing me to stay in camp to assist others on the hunt. I doubt we where completely following the letter of the law for oregon. But the antlers where with the meat with a valid tag. A transfer letter would also be with the meat if it was not my wifes deer. In the field i prefer to leave the bone in. I'll pack an elk out in several pack trips 4-5 for a spike/cow, 5-7 trips for a mature bull. I feel if i kill it, i'll get every bit of the edible meat out to process. I do all my own processing, always have. In general i'll get 50lb more meat out of a mature elk by my bone in method, than most people will get by the gutless method. Most will be ground meat, heart, liver. but i'll get a lot of dog treats out of the fat and rib bones of an elk. My dogs enjoy my extra pain from the pack. View attachment IMGP0170-1.jpg

 

[338winmag]

I really appreciate the comments and thoughts. I am 8 days off from leaving. I am going to stop by the Colorado DOW office and ask them about a few of these concerns.

I try to get the most meat but I also balance my strength and capability these days. A heart attack 2 years ago and another stint this last march makes me realize I do have some limitations. What I might have to leave, I am one to believe other animals will benefit.

Thanks all and success to everyone.
338winmag

 

[SJB358]

Good luck Steve! I am sure everything will be just fine buddy. It is pretty straightforward once you have them laying there. The hardest step is just diving in and starting. After that, it is just finishing the job! Scotty

 

[elkeater2]

...I guess I'm just "old school", I'm just not overly impressed w/ the new "labor saving methods"...

...I've gutted, skinned, quartered, & packed out a fair number of elk (3-4doz is a "fair number), a good percentage of those by myself, a bunch more deer, & about 1/2 that many bear. Bones may be heavy, but they're only about 15-20% of the weight of a quarter & they add "structure" making quarters easier to pack, & you have less surface area exposed. I save boning for extreme packs or air transport where weight & space are @ a premium. Less exposed area means less blood, less chance of "souring". Personally, I would hold off cutting steaks until you're ready to wrap & freeze the cuts. I actually remove "steaks" whole, cut into manageable "chunks", freeze the portion whole, let it thaw 1/2 way & then cut "steaks" just prior to cooking, slightly "stiff" cuts very nice & keeps 'em from drying out during cooking. YMMV, I grew up "meat hunting", horns were a bonus, but "everything" got packed out, heart, tongue, liver included, not just enough of the "prime cuts" to satisfy the game salvage laws, something we see way too often around here...

I agree with wildgene! Time and temperature are big factors for me. I usually am able to get mine home for final processing and wrapping. Like him, I don't like pre-slicing chops or steaks, we just clean it up and make pieces about the size we want for the package, and then thaw and slice when it's time to cook. Less exposure in transit, less likelihood of freezer burn. I filet off the spine and the rump. From the hip joint down on an elk the muscle segments separate from the femur and from each other logically to make individual roasts or pieces to slice chops out of later. I use labels like upper hq (hindquarter), lower hq, sirloin, fajita/stew/ , xlnt roast, etc. so that we know what we're getting and can plan the cooking. In the field, I would leave the boneless sections as intact and large as possible if you can get it home before wrapping.
Bottom line, you can do it!! BTW, freezing, thawing, and refreezing doesn't hurt much of anything if it doesn't get warmed up.
ee2

 

[SJB358]

EE2, great info buddy. Thank you for passing along the intel. Scotty