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<blockquote data-quote="mnoland30" data-source="post: 2668182" data-attributes="member: 29323"><p>Great job. I assume he dropped at the shot? I would be nervous to use that light of a bullet. I like an exit, but you don't need it when they fall down in front of you. It is always a great feeling to harvest an elk. Lots of meat. I'm all for the gutless method. I bone out the elk as I go, and put the meat in clear (unscented) plastic bags. I hide the bags in the shade, away from the canyon bottom, so it will still be there when I come back. Most predators travel in the bottoms. Makes no sense to carry heavy bone at my age. Even by myself, I can throw a leg over my shoulder and cut the meat off the bone. When I'm done with one side I roll it over and do the other side. Last thing is the tenderloains and liver. I cut the belly to release the pressure, then cut behing the last rib. With the pressure off, it is easy to reach in for the tenderloin. kidney, and liver. I don't eat heart anymore. With a rutting bull, I dont cut the belly skin which is covered in pee and dirt, I cut down the back, and start skinning there. With a cow, I start at the belly because when you roll the elk the hide is there to keep it a little cleaner.</p></blockquote><p></p>
[QUOTE="mnoland30, post: 2668182, member: 29323"] Great job. I assume he dropped at the shot? I would be nervous to use that light of a bullet. I like an exit, but you don't need it when they fall down in front of you. It is always a great feeling to harvest an elk. Lots of meat. I'm all for the gutless method. I bone out the elk as I go, and put the meat in clear (unscented) plastic bags. I hide the bags in the shade, away from the canyon bottom, so it will still be there when I come back. Most predators travel in the bottoms. Makes no sense to carry heavy bone at my age. Even by myself, I can throw a leg over my shoulder and cut the meat off the bone. When I'm done with one side I roll it over and do the other side. Last thing is the tenderloains and liver. I cut the belly to release the pressure, then cut behing the last rib. With the pressure off, it is easy to reach in for the tenderloin. kidney, and liver. I don't eat heart anymore. With a rutting bull, I dont cut the belly skin which is covered in pee and dirt, I cut down the back, and start skinning there. With a cow, I start at the belly because when you roll the elk the hide is there to keep it a little cleaner. [/QUOTE]
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