ORIGINAL: jhalfhill
renfrow, why on earth did you gut that deer like that??? don't think i've ever seen one split clear up to the neck to be field dressed. i usually only take mine to the rib cage and i can easily reach up in to cut out the heart and lungs. your method looks like it would collect alot of dirt on the meat dragging your deer out of the woods.........
I gut my animals just like that too and i find it makes a huge difference in the gutting process. Instead of feeling around the upper area you split the brisket open and you can see what your doing which i find makes the process a WHOLE lot fast and easier. Plus i find it a habit cause when im gutting a moose instead of crawling up into the cavity to cut the esopahgus take a hatchet and cut the brisket and it makes it alot easier. Plus it doesnt collect much dirt cause the ribs close back up after also i know after i shot an animal i wash it after i skin it so who cares if it collects dirt its just gonna be cleaned off anyways.