I was reading a forum on fb about field dressing in the early season here in NC when the temps hover around 90 degrees. Everyone had their own reasons for either field dressing or not except one guy said that he never gutted his deer because he can't stand the smell and "only takes what he needs". So.... I'm not sure why but I responded back by stating why waste the tenderloin? He replied back saying he just got them without gutting the deer. I can only assume a couple of ways to interpret this, so I thought I would get yalls opinions.

I never gut any deer I kill and I leave no meat to go to waste either, including inside tenderloins. Much easier, faster, and way less mess.

I don't gut deer or elk.

Y�all dont eat the guts????

X2 You don't have to gut them to get the inner tenderloin. I get everything without gutting, way faster and easier.

How

[video:youtube]https://youtu.be/_-Wdwjlu9mY[/video]

Hunted with a guy that did his deer like this it's different but it works

I rarely ever guy one either unless it is going to hang in a cooler.

Well I don't skin them any more so guess I take 5 minutes and gut mine before I head to the processor.

I do my deer this way, minus the saw. Not sure why he felt the need to use a saw on the legs?

How do you get the inside tenderloin without gutting?

Never mind I see video

Since I hunt public land I gut them. When I was in a club I didn't.

For last couple years I just pay the extra $10 and let the processor do it.

I gut sometimes. Sometimes I don't.
I'm fixing to start coming out with a pack of meat and leaving the bones, guts and skin behind.

We gut them and eat or give ribs away

Only time I get in the guts is when i retrieve the heart.

Does anybody age them in a cooler before butchering or is everyone just dropping them off at a processor? I've always used a processor but would really like to do it myself. Just watched a Scott Rea video and I like the idea of being in control of the deer from start to finish. I picked up the idea somewhere that aging them in a cooler at 45* or so for a week will make even the tougher cuts more tender. Is this correct? Also, in his video he cut the backstrap and tenderloin into loin chops (T-bone) which I like but I read in the comments that that is discouraged in north America due to cwd. I know we don't have cwd in bama yet but does anyone know any real reason why it would be unwise?

We put them cut up in a refrigerator for about a week which lets blood get out. It also let lactic acid degrade which is what you want for more tender meat. I don't like the added water with ice because it makes grinding harder as we do our own processing.