Gutting Cow elk!
#21
Join Date: Aug 2003
Posts: 259
RE: Gutting Cow elk!
I watched that link from bowjackson. It's very disapointing to see that much meat left in the field and would be a sure ticket in Alaska.
However, I do my moose and caribou in a very similar way. I split the back down from the base of the skull to the tail. I immediately skin down far enough on each side to get the back staps off. I start the front quarter in the same way as the link. I then take my saw and carefully separate the ribs at the bottom right at the little "hinge" part down there. I use a saw at very shallow angle to do this and they pop right apart. I then move to the spine and remove the entire rib section by sawing the ribs from the spine. I then work to remove the rear quarter by fileting the meat securing it to the ball and socket...at this point I also make sure one of the nuts is attached to the skin left on the hind quarter. Now you essentially have a half of your animal on the ground with the guts laying on top of it. At this point, if it's a moose, I remove the head by sawing it off right behind the skull and sawing it off ahead of the shoulders. This removes significant weight for the next step. I then roll the critter over. A daunting task for a moose, but can be done. Now you have the other half to do the same thing to. I just spin the carcass 90* and let the guts lay on the ground outside the half I am working on. Getting to the tenderloins is a piece of cake when you remove the ribs and allow the guts to roll out of the way. With this method there is little, if any, usable meat left behind.
However, I do my moose and caribou in a very similar way. I split the back down from the base of the skull to the tail. I immediately skin down far enough on each side to get the back staps off. I start the front quarter in the same way as the link. I then take my saw and carefully separate the ribs at the bottom right at the little "hinge" part down there. I use a saw at very shallow angle to do this and they pop right apart. I then move to the spine and remove the entire rib section by sawing the ribs from the spine. I then work to remove the rear quarter by fileting the meat securing it to the ball and socket...at this point I also make sure one of the nuts is attached to the skin left on the hind quarter. Now you essentially have a half of your animal on the ground with the guts laying on top of it. At this point, if it's a moose, I remove the head by sawing it off right behind the skull and sawing it off ahead of the shoulders. This removes significant weight for the next step. I then roll the critter over. A daunting task for a moose, but can be done. Now you have the other half to do the same thing to. I just spin the carcass 90* and let the guts lay on the ground outside the half I am working on. Getting to the tenderloins is a piece of cake when you remove the ribs and allow the guts to roll out of the way. With this method there is little, if any, usable meat left behind.
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pdoughertyMU
Whitetail Deer Hunting
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01-08-2007 11:24 AM