Champlain Islander

We tried it on 2 out of the 3 elk we got this year. Pretty simple and way easier and cleaner than going into the gut cavity. We cut the skin along the back over the spine first then down the side so we would uncover just the quarter we were working on. It kept the flys and dirt off the meat and was pretty easy to do and fast. Then after both quarters, straps, tenders and neck meat off on one side just flip him over and get the other side started. Getting the tender loins out was a bit tricky on the first but we soon found that you could cut in with a knife near the rear end of the spine after the straps are gone and get them out. A big pile of bones, hide and a swelling paunch was all that was left. I would hate to be that first yote on the scene when he ripped into that gas bag.