Thread: I wing gutting an animal every time

after 50 years on this planet..45 of those have been spent with knife in hand gutting animals,started with possums to feed the dogs at VERY young age...I learnt something a month or two ago.....IF your shot could be a tad bad and MIGHT have hit gut bag....remove all the outer meat first,including the hind legs,THEN gut animal to get tenderloins and heart....that way if there is any smelly stuff it doesnt get into the crutch regeion and make hind quarters smell bit funky as can happen when gutting animal first.... really simple and logical when stop to think about it...but never have done so before...the whole carcass mentality from meat hunters was at fore when I learnt and never questioned the wisdom untill now.

there is another way to process animal which works well if a little time consuming. you start at brisket and ope nanimal up so all the meat stays on skin,basically only taking out the guts spine and rib cage plus pelvis...leaves you with four quarters and backsteaks on skin...if you gut it first you can leave flaps meat on there too. when you get it home can drape it over a rail and remove all the meat from skin..sort of skinning in reverse.... works well as can drape the whole deal over your shoulders to carry it out and meat stays mostly clean. you can get real fancy and remove leg bones too if really good.