Just got the loins from my deer this weekend without gutting it. Just started cutting the belly from the hams and let it drop till you can get to the loins. Pretty easy so I'll never gut a deer again. :rockon
There is at least 4 pounds of meat on the ribs that is great for burger or sausage
There is at least 4 pounds of meat on the ribs that is great for burger or sausage
What he said :cheers
Just got the loins from my deer this weekend without gutting it. Just started cutting the belly from the hams and let it drop till you can get to the loins. Pretty easy so I'll never gut a deer again. :rockon
man just hand it up, open it. cut the ass then cut the neck and let it all fall out.. thats the easiest part of cleaning an aminal.
if you just make a cut right above the pelvic bone below the spine, just reach in and grab the tenderloins. we cut off all the extra flank meat and other meat, just leaving the little bit of meat in between the rib bones. worked out very well. but he also hangs his deer by the head. he is about the only one i see do it this way. i do my hogs that way. much easier to quarter up.
