Gutless Field Dressing:

No Need to Get Bloody

The gutless field dressing method can be used if you can get the elk quartered quickly. The goal is to get the meat away from the hot visceral insides as soon as possible. If you want to haul an elk out whole, gut it right away.

When performing the gutless field dressing method, most people will start the skinning process by making the long, “lengthwise” body cut on top of the spine, from base of the head to the tail. Then they will cut around the elk’s chest behind the shoulders and skin the front legs from there. If you don’t need to take the hide home, you can start at the top and leave some hide intact on parts that you don’t cut into.

We usually skin it the same way we described on the skinning elk page. I prefer to keep the hide in one piece, because (perhaps unwisely) I haul the hide out to trade for a couple pairs of gloves. I stand there and assess how far it is to my truck to decide whether it’s worth the effort to keep the hide whole or not.

I also find it harder to keep hair off the meat, when making an extra hide cut around the chest. I’m particular about limiting getting hair on meat. So, I skin it the ordinary way before doing the gutless field dressing method. A hide in one piece can help to keep the meat away from the ground, as well.

Front Leg

You will eventually see a large, round cartilage at the top of the shoulder. Cut wide around that arc of cartilage. The front leg will come free with a few cuts through some thin muscle on top. You can hang it in a game bag to cool or put it down on a plastic table cloth on the ground.

Back Leg

Cut muscle and cartilage away from the joint and the “socket” will eventually separate from the “ball”. Cut the meat still holding the leg to the pelvis and bag it. Or, remove the meat from the leg bone and bag it. Hang it, to cool, or set it aside on the table cloth or tarp.

Neck and Spine

Cut off anything that looks edible remaining above the ribs and neck area.

Fillets

Unless you have seen these and removed them with the regular gutting method, you might have trouble with this when gutless field dressing. You kind of have to know where they are to get them out without gutting the elk or deer. Most people think they are the best cut of meat on the animal.

Bag and hang these smaller pieces with the back strap, or set aside in a clean place, if it won’t be long before packing it out.

Ribs

Flip Over and Repeat

When you use the gutless field dressing method, the innards are still intact and have not had a chance to soil your healthy meat. If you’re going to do it, get it done soon and quickly.

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