Absalutely no need for a saw!! Every joint can be cut through easily, even the spine can be severed faster with a knife than a saw. Bag the rib meat and back straps.
I am terrible at linking. Basically i start with a slit in the hide just above the tailbone. Then run gerber metiolus through the hide to ghe base of tbe neck. Then using a havalon i skin on side of the animal . Once one side is skinned ... i take a filet knife. And take the backstrap. Then disarticulate the front shoulder since its just held by muscle. Then use my belt knife and cut hip joint and pop the back leg off. Usually i tthen start to skin the other side to expose backstrap and take this out. Then roll animal onto other side and finish skinning and repeat front leg and rear. Last i go at thoracic vertebrae 10. Basically 2 vertebrae up from the last two ribs. Use a knife to cut through the ligaments and disc between the 10th and 11th thoracic vertebrae. Reach in and grab spine and lift and tbe tenderloins will be there. Keep pulling jp like opening a soda can and when both ends of the tenderloin is seen. Cut ends with knife and voila... done.Jaeger,
Can you provide some clarification on this? I was also taught the gutless method, but don't know anything about going through the neck to get the tenderloins. Do you have a link to a video or something?
A lot of the "side meat" comes off when you take off the front shoulder. Flank meat and neck meat are kind of obvious if you are doing an animal like an elk..moose or caribou. The onmy meat you leave thats is the intercostals and any damaged meat.What about the many pounds of flank and side meat, I never see anyone mention taking that using the guttless method, that would be wasting a lot of meat!!