Originally Posted by dead_eye
Originally Posted by Mbrock
I can count on one hand the number of deer I’ve gutted or field dressed. Most were big bucks and I only did so to make the deer lighter. I hang them up, get everything I need, including inner loins, without ever removing the guts. It’s so simple. Then you can discard the entire carcass, guts intact, without ever removing them and making a huge mess.


This is exactly what I do. I can clean one in about 15-20 minutes.

i used to do that and just pay 1.50 a pound finished weight at processor. skin from the back legs down lop off the head remove front quarter, backstraps then slice across the belly reach in and cut ot tender loins cut around hip and pop rear quarters out of joint. whole deer in the cooler and no guts its extremely useful to know how to do if you ever get a gut shot one and dont want to deal with that mess we leave the inner tenderloins in in that case.