wow things sure change in a year.... last year the general consensus was that BUTT OUT was a waste of money this year everyone thinks they're great...

I didn't get it to work right myself but I only tried it twice and we were laughing pretty hard the whole time, maybe I'll try it again...

Primarily because though it is easy for you, I've never done it so it wouldn't be easy for me!

That's what happens when you grow up as fishing buddies with the local processor - shame on me.

Any links to a website by chance with photos that shows how to do this - and retain the tenderloins? I can't do without my tenderloins. It is by far my favorite part of the deer. I absolutely love to grill them.

Earl

I clean my deer hanging from the back legs. After you have caped the deer, remove both front quarters. Then, remove the backstraps. Next is the tenderloins. Have the belly facing you, and carefully trim just enough away from the spine up high to let the belly seperate just a little and kind of hang there. The tenderloins are exposed just enough to get to. Cut the tenderloins out, saw off the spine, and you are left with the 2 hind quarters hanging.

why would you want to miss all the fun blood and guts from field dressing it

I had one in my pack when cleaning both dear last year, I did not see the need to pull it out and use it.

It is a waste of $4 IMHO.

texasag

My wife has always been a gadget person and bought me one of these a few weeks back. I had never seen it before and have been very skeptical until finding this thread with the link to the video. I am looking forward to giving it a try.

+1 on the no guts deal. Like TTGuy said, you hang them by the back legs then when you cut it like he described the guts fall forward away from the spin, exposing the loins. Good stuff, and you never have to deal with the guts. We saw the spine and let them drop into a bucket.

If you want the rib meat, however..

That video made me pucker.

I'm another big believer in the no-gut method, As long as you are careful and never puncture the gut bag, you just sort of separate if and let it roll down enough to reach the "tenders". Must be hanging upside down to do it. Like the other guys, backstraps first, then front quarters, then tenders, then hindquarters. I actually never use a saw. I cut the legs off at the knees with a set of limb cutters, and I disconnect the rear quarters by carving out and popping the ball joint. Could actually disconnect the knees the same way if you only have a knife

I like the no gut method as well. I will say I learned something with what you guys are saying about letting the guts fall free. No missing the tenderloins in the future...

I have always been kind of sceptical of the "butt-out" tool, but now I might try it.