I just clicked through without listening to everything. What's the purpose? Other than gut shot deer, I want them out so I can get the heart and tenderloin. I can't think of any downside to gutting a deer.
That wastes too much for my way of thinking. He left the neck and brisket, plus took nothing off of or between the ribs. What good is it to save a few minutes and lose 25-30% of the meat in the process?
I have been gutless processing a while. It is very convenient for me.
I do, however, like the heart, brisket, etc, and make good use of all meat areas I can save.
In the field, if I don't drag them in to hang up, lay them on the side right on the ground, I unzip them from the back-a cut at the poll between the ears, right on down the back to tail, and peel them like a binkie, doing one side, turning it over and then the other side. The meat doesn't touch ground.
To access tenderloins, reach in from on top of the spine to underneath, will feel them and start a cut to take out. Patrice posted a video that shows just how herself and I like to do that.
I do like that saws-all .
Very similar to handling big game such as elk and moose.
Sharon knows how to do it. I ain't killed a deer in 5 yrs but thats the way I do it. The only extra thing I do I when I get everything off then I cut one whole side of the rib cage off with hatchet or machete and leaves all the guts exposed and I get the heart and catfish out. Easily remove all guts then part up carcass for dogfood. Not messing around them guts and breathing that gas is a plus esp. if I plan on sleeping in same bed as wife, lol.
We field dress and always skin and bone ours ours out when we get it hung up at home. We cut the legs and head off with a pair of loppers. From the time we hang it up and have the boned out meat in a cooler takes 15 to 30 minutes depending on how much BSing we do. I take no meat from the ribbs, but the neck roast is one of the very best parts of the deer. We always keep ours.
Gut, hang and use the golf ball method to pull the hide off with little hair on the meat. Then separate front and rear quarters, boneout ; take back straps, "poison glands" (tenderloins) and bone out neck/carcuss. Hind lower leg hocks make a great roast, bone in
I agree lots of good meat and bones wasted. I'm like Sharon and do it all in the field. The only thing I don't waste is the guts and sometimes the brains. Everything else is cooked or used in one way or another. The bones and spine make great stews and stock.