the only time you are ever going to gut from rib to "crotch" is when you hang the deer by the head, also if you are new to gutting deer be shy, don't "just get on in there" with your knife you will end up cutting open the stomach intestines and ever thing else you dont want touching your meat...also take the heart and liver, they are delicious.
The reality of gutting a Deer is not as bad as this post makes it seem. There are advantages to hanging a Deer head up for field dressing IF it’s an option!!
Poke holes between ankle and tendon. run a stick through. it holds it open and you hang it from that. the cut the carotid and drain blood so it doesn't spoil the meat
1:24 is total bullshit. The maker of the clip never did this himself. The deer will get wasted for sure. Also pressuring the intestines from the outside will have an undesired effect: it will make the guts get pressed out of the opening and into your blade. If you need to watch a "how to" clip, than field dressing in a lying position is not advisable for you. Better take your time to get it somehow hanging. Its even possible in the outdoors. And it makes no sense to field dress in a lying position and than lift the deer up anyway, as shown in the clip. There are three major ways to open a deer. For all of them you start at the crotch area. You pull with the left hand at the fur close to the genitals. This way lifting away the fur from the belly muscle. Separating a oval patch of fur, with the size of a big hand, from the body of the deer, with your grip in the center. Then you cut out the oval patch of fur at the line, where it lifts off from the body. You do it with several pulling motions (no saw like forward and comeback motion with the knife.) of the blade only. The tip of the blade is not used at all. But you cut only skin and fur. The cavity of the deer does not get opened. And than, when the belly muscle is in clear view and the deer still closed, in a second step, with a single very small careful pulling motion of the blade, and still without using the tip and without inserting the knife into the deer, you make a 3 Centimeter (or inch :-D) cut into the deer along the center line. Now the cavity is opened. If you do this with a hanging deer, the chance to cut too deep and open the intestines is nearly nonexistent: the intestines are hanging with the gravity and pushing against the diaphragm. So there is nothing on the other side of the belly muscle. From now on you have three different options: -For the first you need a special tool: its a knife with the sharp edge curved inwards, so kind of opposite bend, than a normal knife. And instead of a sharp tip it has a round ball at the end. You insert the blade with the ball into the 3 Centimeter opening. But the blade is held parallel to the body line. With the ball end of the blade inside and in the direction of the head of the dear. And the grip outside and in the direction of the tail of the deer. The ball is pressed from the inside against the belly. You must see and feel it through the fur. The curvature helps you to achieve it. This way it cant get entangled in intestines. Than you cut to the sternum. -For the second way you use a normal knife. And this time the knife is indeed held in a right angle to the belly line. Just as shown in the clip. With the major difference: your right hand with the knife and the grip of the knife is INSIDE the deer. (You need a bigger opening than the 3 Centimeter for that.) The blade is outside, pointing away of the deer. You cut with the part of the blade very next to the knife handle to the sternum. I prefer this second way. -For the third way you put your left hand INSIDE the dear. Pressing your palm against the belly muscle from the inside. Than you insert the blade between the belly muscle and your hand, the edge facing towards you, thereby placing the blade between the middle and the ring finger with the dull side facing your palm. You protect the tip of the blade from left and right with your fingertips. And cut towards the sternum. Please notice: all this three cuts are kind of made from inside the deer and from the tail to the head. You clean an area from fur. You insert your knife there under the flesh and cut flesh and fur from the inside. There is indeed a fourth north american way to cut from the outside: and this is a simple cut in the opposite direction: from the sternum to the hind legs. And you are cutting through all the hairs and get this "wool" into the cavity... I am not a native speaker. Better watch it in a better clip. Hope it helps anyway.
Very informative, thank you for sharing. Some people suggest by cutting around the anus to tie it off first to prevent leaks. Is that true or personal preference?
In Virginia the tag must be notched before the game animal is moved from spot of death or a ticket will follow if a warden checks you and it's not been notched
@@TylerZ91 because you don't touch the scent glands. If you touch them and then gut you are contaminating your meat. Leaving them on does nothing to the meat, people that say it does do not know what they are talking about
@@crunchu2361 Hey Crunchu, if you are still learning, than better start with a hanging deer. That makes everything easier. There are three major ways to open a deer. For all of them you start at the crotch area. You pull with the left hand at the fur close to the genitals. This way lifting away the fur from the belly muscle. Separating a oval patch of fur, with the size of a big hand, from the body of the deer, with your grip in the center. Then you cut out the oval patch of fur at the line, where it lifts off from the body. You do it with several pulling motions (no saw like forward and comeback motion with the knife.) of the blade only. The tip of the blade is not used at all. But you cut only skin and fur. The cavity of the deer does not get opened. And than, when the belly muscle is in clear view and the deer still closed, in a second step, with a single very small careful pulling motion of the blade, and still without using the tip and without inserting the knife into the deer, you make a 3 Centimeter (or inch :-D) cut into the deer along the center line. Now the cavity is opened. If you do this with a hanging deer, the chance to cut too deep and open the intestines is nearly nonexistent: the intestines are hanging with the gravity and pushing against the diaphragm. So there is nothing on the other side of the belly muscle. From now on you have three different options: -For the first you need a special tool: its a knife with the sharp edge curved inwards, so kind of opposite bend, than a normal knife. And instead of a sharp tip it has a round ball at the end. You insert the blade with the ball into the 3 Centimeter opening. But the blade is held parallel to the body line. With the ball end of the blade inside and in the direction of the head of the dear. And the grip outside and in the direction of the tail of the deer. The ball is pressed from the inside against the belly. You must see and feel it through the fur. The curvature helps you to achieve it. This way it cant get entangled in intestines. Than you cut to the sternum. -For the second way you use a normal knife. And this time the knife is indeed held in a right angle to the belly line. Just as shown in the clip. With the major difference: your right hand with the knife and the grip of the knife is INSIDE the deer. (You need a bigger opening than the 3 Centimeter for that.) The blade is outside, pointing away of the deer. You cut with the part of the blade very next to the knife handle to the sternum. I prefer this second way. -For the third way you put your left hand INSIDE the dear. Pressing your palm against the belly muscle from the inside. Than you insert the blade between the belly muscle and your hand, the edge facing towards you, thereby placing the blade between the middle and the ring finger with the dull side facing your palm. You protect the tip of the blade from left and right with your fingertips. And cut towards the sternum. I am not a native speaker. Better watch it in a better clip. Hope it helps. But I agree with Joe C: if done like shown here, the deer will get spoiled. The way presented here is not working for sure!
If your bringing the whole deer home you def need to get the guts out. If you're just packing the meat out I say never gut it. Ever. It's way to messy to do unless you have to. Me I always have to.
To the fatherless this video was perfect! I wanna teach my boy how to hunt an needed this. I have hunted but never killed or processed a deer.
Same! Wanna teach my kids the right way
Hey thanks
To those who had awesome dads but were in the office
👌🏽
This is one of the best demonstrations I've seen. It is the only video I found that clearly addresses the urethra and the "uh-hum" parts
"Don't be shy, get in there."
If I get my first deer this year, I'll keep this in mind.
Don't be stingy
I’ll take Words heard on Honeymoons for $1000, Alex
Thats what she said. Oh sorry wrong place
Instructions unclear, stomach contents spilled.
the only time you are ever going to gut from rib to "crotch" is when you hang the deer by the head, also if you are new to gutting deer be shy, don't "just get on in there" with your knife you will end up cutting open the stomach intestines and ever thing else you dont want touching your meat...also take the heart and liver, they are delicious.
Oh yeah I’ve only done it once and let me tell you that’s a smell you never forget
I hate liver, but haven't tried heart yet.
If the liver has white spots or brown spots with a lot of fatty tissue ditch it as well.
I make liver mush from my livers. Also, if you don't want to eat it, use it for catfish bait, it's bloody and stinky just how catfish like
Thanks for the info.
Pretty important thing you're forgetting. A lot of states require the balls to be left on.
Really? We always cut them off and hang them from the nearest tree branch haha
This video is on the hunters safety and pretty explanatory
I have spoke with processors and butchers and the water thing is a myth... but I have running water where I hunt... but to each their own
It’s a lot easier than you think it is
The reality of gutting a Deer is not as bad as this post makes it seem. There are advantages to hanging a Deer head up for field dressing IF it’s an option!!
Lol "If"
Well done!
Poke holes between ankle and tendon. run a stick through. it holds it open and you hang it from that. the cut the carotid and drain blood so it doesn't spoil the meat
1:24 is total bullshit. The maker of the clip never did this himself. The deer will get wasted for sure. Also pressuring the intestines from the outside will have an undesired effect: it will make the guts get pressed out of the opening and into your blade.
If you need to watch a "how to" clip, than field dressing in a lying position is not advisable for you. Better take your time to get it somehow hanging. Its even possible in the outdoors.
And it makes no sense to field dress in a lying position and than lift the deer up anyway, as shown in the clip.
There are three major ways to open a deer.
For all of them you start at the crotch area. You pull with the left hand at the fur close to the genitals. This way lifting away the fur from the belly muscle. Separating a oval patch of fur, with the size of a big hand, from the body of the deer, with your grip in the center. Then you cut out the oval patch of fur at the line, where it lifts off from the body. You do it with several pulling motions (no saw like forward and comeback motion with the knife.) of the blade only. The tip of the blade is not used at all. But you cut only skin and fur. The cavity of the deer does not get opened. And than, when the belly muscle is in clear view and the deer still closed, in a second step, with a single very small careful pulling motion of the blade, and still without using the tip and without inserting the knife into the deer, you make a 3 Centimeter (or inch :-D) cut into the deer along the center line. Now the cavity is opened.
If you do this with a hanging deer, the chance to cut too deep and open the intestines is nearly nonexistent: the intestines are hanging with the gravity and pushing against the diaphragm. So there is nothing on the other side of the belly muscle.
From now on you have three different options:
-For the first you need a special tool: its a knife with the sharp edge curved inwards, so kind of opposite bend, than a normal knife. And instead of a sharp tip it has a round ball at the end. You insert the blade with the ball into the 3 Centimeter opening. But the blade is held parallel to the body line. With the ball end of the blade inside and in the direction of the head of the dear. And the grip outside and in the direction of the tail of the deer. The ball is pressed from the inside against the belly. You must see and feel it through the fur. The curvature helps you to achieve it. This way it cant get entangled in intestines. Than you cut to the sternum.
-For the second way you use a normal knife. And this time the knife is indeed held in a right angle to the belly line. Just as shown in the clip. With the major difference: your right hand with the knife and the grip of the knife is INSIDE the deer. (You need a bigger opening than the 3 Centimeter for that.) The blade is outside, pointing away of the deer. You cut with the part of the blade very next to the knife handle to the sternum.
I prefer this second way.
-For the third way you put your left hand INSIDE the dear. Pressing your palm against the belly muscle from the inside. Than you insert the blade between the belly muscle and your hand, the edge facing towards you, thereby placing the blade between the middle and the ring finger with the dull side facing your palm. You protect the tip of the blade from left and right with your fingertips. And cut towards the sternum.
Please notice: all this three cuts are kind of made from inside the deer and from the tail to the head. You clean an area from fur. You insert your knife there under the flesh and cut flesh and fur from the inside.
There is indeed a fourth north american way to cut from the outside: and this is a simple cut in the opposite direction: from the sternum to the hind legs. And you are cutting through all the hairs and get this "wool" into the cavity...
I am not a native speaker. Better watch it in a better clip. Hope it helps anyway.
Worst fiedl dressing instructional video I've ever seen. Alot of red flags that this guy has never touched a deer in his life.
Nice tip for the neighbors 🤣😂
This video shows the knife entering into the gut by many inches. I foresee many problems with this.
People would rather spend 2 days making an animation than show the real thing. Big tech (the juice) don't want you self sufficient
Good idea to field dress and camp with a portable electric bear fence. 2.4 lbs for peace of mind and a good night’s sleep.
This guy even clean a deer .
Very informative, thank you for sharing. Some people suggest by cutting around the anus to tie it off first to prevent leaks. Is that true or personal preference?
Who did your animation for you?
Me
You missed one very important step. Before moving the animal you must tag it.
Tag it before you drag it.
the state i live in went away with tags, its all electronic
by law, as long as its before the end of the day.
@@roymooner1 what state?
In Virginia the tag must be notched before the game animal is moved from spot of death or a ticket will follow if a warden checks you and it's not been notched
That thumbnail was confusing! Hunter taking a dump? Oh wait i guess that's a deer....
Be careful for the stomach
How to gut a deer- by a guy who doesn't know his ass from a hole in the ground.
th-cam.com/video/EdFtwFN5G4A/w-d-xo.html for the real life version
if you want to destroy your harvest..do step 5 exactly how its shown...what a joke..
How should you do it instead? Im trying to learn
Crunchu you don’t put your knife in all the way..and I’ve never heard of pushing on the belly..there’s other good videos out there..this isn’t the one
I'm glad I had someone to teach me the right way. I havent seen one that mentions the scent glands yet
@@TylerZ91 because you don't touch the scent glands. If you touch them and then gut you are contaminating your meat. Leaving them on does nothing to the meat, people that say it does do not know what they are talking about
@@crunchu2361 Hey Crunchu, if you are still learning, than better start with a hanging deer. That makes everything easier.
There are three major ways to open a deer.
For all of them you start at the crotch area. You pull with the left hand at the fur close to the genitals. This way lifting away the fur from the belly muscle. Separating a oval patch of fur, with the size of a big hand, from the body of the deer, with your grip in the center. Then you cut out the oval patch of fur at the line, where it lifts off from the body. You do it with several pulling motions (no saw like forward and comeback motion with the knife.) of the blade only. The tip of the blade is not used at all. But you cut only skin and fur. The cavity of the deer does not get opened. And than, when the belly muscle is in clear view and the deer still closed, in a second step, with a single very small careful pulling motion of the blade, and still without using the tip and without inserting the knife into the deer, you make a 3 Centimeter (or inch :-D) cut into the deer along the center line. Now the cavity is opened.
If you do this with a hanging deer, the chance to cut too deep and open the intestines is nearly nonexistent: the intestines are hanging with the gravity and pushing against the diaphragm. So there is nothing on the other side of the belly muscle.
From now on you have three different options:
-For the first you need a special tool: its a knife with the sharp edge curved inwards, so kind of opposite bend, than a normal knife. And instead of a sharp tip it has a round ball at the end. You insert the blade with the ball into the 3 Centimeter opening. But the blade is held parallel to the body line. With the ball end of the blade inside and in the direction of the head of the dear. And the grip outside and in the direction of the tail of the deer. The ball is pressed from the inside against the belly. You must see and feel it through the fur. The curvature helps you to achieve it. This way it cant get entangled in intestines. Than you cut to the sternum.
-For the second way you use a normal knife. And this time the knife is indeed held in a right angle to the belly line. Just as shown in the clip. With the major difference: your right hand with the knife and the grip of the knife is INSIDE the deer. (You need a bigger opening than the 3 Centimeter for that.) The blade is outside, pointing away of the deer. You cut with the part of the blade very next to the knife handle to the sternum.
I prefer this second way.
-For the third way you put your left hand INSIDE the dear. Pressing your palm against the belly muscle from the inside. Than you insert the blade between the belly muscle and your hand, the edge facing towards you, thereby placing the blade between the middle and the ring finger with the dull side facing your palm. You protect the tip of the blade from left and right with your fingertips. And cut towards the sternum.
I am not a native speaker. Better watch it in a better clip. Hope it helps.
But I agree with Joe C: if done like shown here, the deer will get spoiled. The way presented here is not working for sure!
I dont wear gloves
Damn that’s hard core
Rated PG....This video is for curious vegans
City
Ha?
Why not use a real deer?
Just make sure it is dead lol
People still gut deer? Gutless method is so much easier and cleaner.
If your bringing the whole deer home you def need to get the guts out. If you're just packing the meat out I say never gut it. Ever. It's way to messy to do unless you have to. Me I always have to.
@@victorhopper5057 where we hunt its impossible to get a deer out whole. Usually it's a couple mile hike. We get rid of whatever weight we can lol.
He did say you can clean the shit out with the dark blood right because that is one of the things scared of doing
Can't kill a real deer huh...
A cartoon is probably better for TH-cam money
TH-cam takes it down if it's too "graphic"
Terrible instructions, dont follow these....
Totally useless
Terrible demo