Big discussion today.... Do you cut the pelvis on a deer when gutting and removing the anus or do the pull back through and not cut the pelvis? What about the rib cage? Do you cut them to get to the chest organs or reach up and pull?

As we all know, it's how you were taught!

For the last 23 years I have used a set of loppers to split the pelvis bone on deer. On bucks that are going to be mounted I don't split the rib cage. On does and young bucks I just use a knife to split the brisket. If it is an older buck and I do split them I use the loppers. I do it different today than the way I was taught since I can do them faster now. I always gut a deer on the ground.

Back in the day that I did field dress deer, I used a small axe to split the pelvis, had butcher shears to split the ribs. Today, whoever hunts me gets that job they can do it however they want.

I use a hatchet for the pelvis. On deer I rarely mess with dropping the guts, just do enough to get the tenders and leave the rest inside the ribcage. On pigs I use a hatchet to split the sternum and then leave the ribs attached to the loins.

If you split or cut the pelvis, be very, very careful for the bladder. I generally do the ring around the anus routine and pull it through. Unless shoulder mounting, I cut down through sternum to jaw and cutting the esophagus out. Easy, quick and get almost all the blood out. Can do one now in about 10-15 minutes.

I use one one on both the pelvis and to knock off the ribs.

I've also found the secret to cutting the sternum so the guts will drop more easily is to have an electric or hand crank hoist so that you can adjust the height to get good leverage with a strong knife.

I've also noticed some guys prefer to skin first before gutting, while others gut first.

Ole timers would always field dress and never bring a deer into camp with the guts intact on the basis that guts left for any length of time will taint the meat.

On doe and young bucks you can stand on each leg then pull up on the tail to break the "H" bone so you can cut the cut esophagus and pull the guts out the rear end. It is fast and clean.

Pull back through and can't remember last time I split a sternum. No point in cutting the sternum

Only time I ever gut a deer is if I'm tossing it into a walkin cooler or packing it out, even then I just reach in cut and pull. Cutting sterum takes to long

Forgot to post my method....

Hand held loppers on the pelvis and the ribs.... It how I was taught.

Ditto except I use a Gerber saw on the pelvic.

I put a foot on each leg and pull up on the tail. Pelvic bone snaps right in half.

I gut all of mine, doesn't take any time at all, but I do it on the ground. Buck knife cuts through the sternum and pelvis with no problem. Step on each leg, pull up on tail, then cut the esophagus and work your way down.

I usually act like my hands and back are cramping and watch one of the young guys say...you need some help sir there getting better...Loves me some FNG's

I don't doubt that a bit

There is a 'seam' through the pelvis, I split it with a large Shrade fixed blade knife. Unless the deer is a mount, I splt it stem to stern, jaw to tail.

If I am gutting the deer I never cut the pelvis. rarely do I cut the sternum. Most of the time if I am quartering up a deer I do not gut them at all. I hang them, skin them, then I take the front legs, backstrap, hind quarters all with a pearing knife. for the inner loins I just cut a slit and take them out. All of the guts stay together in the sternum which I put in a big bucket and take to our gut pile. With gloves on I rarely will get any blood on me at all.

I use a hatchet on the pelvis (Very Carefully!) and a high dollar Jimmy Lyle knife on the sternum. I gut and hang a deer ASAP, let it hang overnight (if it is cold enough) and skin the next morning.
Dumbest thing I see on the road is some idiot with his deer head/antlers propped up on the tailgate of his truck.."Look whut I done!" Bad tasting venison, coming up...

I heard Chuck Norris just stares at them and they do it themselves...........

Gut all of ours on the ground. Split the pelvis and chest with a "Saegen" saw. Don't think they make them any more, but its a t-handle design saw with a big stopper on the end to keep you from poking/cutting guts bladder etc. and peal it all out the back. If its headed to the taxi then don't split the sternum.

You old farts that take young'uns hunting should never have to touch a knife. Think my old man forgot what a knife is for

I never field dress so I never cut either one. I hang, skin, gut and quarter. I drop the guts in big bucket. No hair on the meat this way.

I cut mine from the jaw to the butt hole and use a small folding saw to cut the sternum and the pelvis. I realize it probably isn't necessary to do that with deer, but I grew up hunting elk and they need to be fully opened in order to be sure they cool properly. So I just do everything the same way if I'm field dressing. However, on deer and where legal, I use the gutless method and basically bone them where they hit the ground. I have never seen the wisdom in packing out a bunch of bones I have no use for and that I have to dispose of later. I'd rather leave the hide, head and bones in the field for the critters if possible.

Knife for all of it , if you know where to cut the P bone splits real easy but i dont hit it all the time like i used to when i cleaned all the time .Some of ya'll put way to much thought into stuff

No one uses a buttout?

I use to gut everything, now I gut nothing. Skin and quarter. I can be done in 15-20 minutes.