Rib Meat and the Gutless Method

[go_deep]

Actually on the gutless method and boning out the meat in the field you will get less meat than if you wait until you get home. You are exposing more meat to dirt and what ever else there is out there plus the exposed meat will start to dry out after you cut it off so there is more trimming to do if you don't like the drier pieces of meat.

I just carry an extra canvas meat bag and use that as my cut board, I don't get any dirty on my meat doing the gut less method.

 

[Umpqua Hunter]

Oregon has specified what they are considering edible portions. It is printed in the 2017 regulations....

I saw that yesterday Timberstalker, thanks for mentioning it. I thought ODFW did an excellent job clarifying this issue.

 

[Umpqua Hunter]

What I have a problem with is the morally superior attitude of some, that unless the bones of a deer are ground up to feed your chickens (have known people who do this), that you're not respecting the animals life you took.

BuzzH....if I had been drinking a Coke, it would have come out my nose.

 

[Tim McCoy]

Oregon has specified what they are considering edible portions. It is printed in the 2017 regulations

That's an improvement. Good to know. Have to go get a copy of the regs I guess, was not online when I last checked. But maybe I need to check again...

 

[bdan68]

Actually on the gutless method and boning out the meat in the field you will get less meat than if you wait until you get home. You are exposing more meat to dirt and what ever else there is out there plus the exposed meat will start to dry out after you cut it off so there is more trimming to do if you don't like the drier pieces of meat.

That may be true but I feel it's not a significant amount. Doesn't matter to me anyway, since whether I gut the animal or not, it's still being packed out in pieces. I haven't drug a deer out for many years.

 

[tim]

if it matters, i used the gutless method on my elk this year. I went back to the kill site about a week later. nothing left except some hide and bones. it did not take long for the scavengers to have the rib cage clean, and the guts gone.

 

[JimP]

I have also seen the guts and what meat was left by the hunter last more than a couple of weeks.

It all depends on if there are any coyotes, or bears in the area or other meat eating animals that will eat carrion. Birds will peck on it but it takes them quite a while to dispose of a lot of meat.

 

[tim]

jim

we have every predator around here. my game cam has gotten wolf, coyotes, cougars, bears, all in the same location just days apart. So that might have something to do with it. but i have seen the magpies and ravens, crows just devour carcasses.

 

[JimP]

I shot a deer a number of years ago here in Colorado and due to his location I hung him in a tree and removed all the meat right there, except for the bloodshot meat. I went back into the area the next summer and the bloodshot meat had become mummified, still on the bone, even the birds hadn't found it in the brush where I had left it.

I was quite surprised that a coyote or fox hadn't found it even during that winter but they hadn't.

Also 2 years ago I shot a elk on a unit here in Colorado that has a very large population of bears. I told a friend that had a bear tag for that unit where I had shot the elk and that it might be interesting if he sat on it for a couple of days to see what showed up. He did and all that came around the gut pile and bones was a few magpies and ravens. Not a single bear which surprised me.

 

[go_deep]

My problem is that I love to eat ribs so I bring the whole rib cage out with me. Along with the heart and liver.

I have seen people that use the gutless method leave just about as much meat on the bones as they take out with them along with the tenderloins. And as it gets more popular I have seen just the back straps and hinds taken with the rest left to rot.

I hope your getting coordinates of these kills, and giving them to the local warden if their leaving the front shoulders to rot.

 

[go_deep]

I am sorry I just had to have a little rant. I guided some youth hunter in northwest Colorado for 3rd season elk and I was disgusted on the amount of meat left on some of the carcasses (20 or more) I came across! In some cases only the backstraps were removed off of a whole elk!!! All of my buddies used to leave all of the ribmeat and briskit not anymore.

I hope you got coordinates to each of these and gave them to the local warden.

 

[missjordan]

Just like you we perform the gutless method but only take the largest pieces and best cuts of meat out with us. Especially when you have a long packout I don't see where it's valuable to cut out every ounce of meat, and it's a pain when you get home and have to clean it all. Some of it gets thrown out anyways at home too when you start getting picky about what you want to process. I see it as too much labor for what little value you get out of it.


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[JimP]

I have actually turned in 3 that I have found for all the good that it does without seeing the hunters that are doing it.

 

[B&C Blacktails]

I hope you got coordinates to each of these and gave them to the local warden.

I talked to the local wildlife officers and gave them the coordinates. But between the ranchers herding the elk herds onto private property and trespassers hunting on private and the multiple seasons the COPW regulate they weren't too interested. The elk head mountains north of Hayden and Craig are being taken advantage of and disrespected in the worst way...

Lots of elk, poor management, subpar hunters and wildlife officers spread too thin.

 

[crzy_cntryby]

I guess I am just odd or maybe deprived? Whenever I get an animal down I take most everything. Neck meat, hide, rib meat, heart but no other internals, tongue.

 

[mgorm16640]

I'm with you, I have friends who use the gutless method and they leave a ton of meat on the animal. Heart, Liver and Tenerloins are some of the best eating on the animal.