Knife cut or saw cut deer breast bone?

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I use to open up the rib cage when I was younger. Now I don't even gut the deer. I only quickly strip, debone the carcass right there leave the rest. I used to use a small knife like a trapper to work the blade off center of the sternum where the ribs attach to open the carcass up. Don't do any of it any more. Loosearrow
 
When I used to split the breast bones to quarter an animal, I had equally good luck with both saws and knives. Have even used a small hatchet.

If you'll pardon a brief followup to a few recent posts, I've been trying to get better at boning game out without gutting. How do you guys recover the tenderloins when you don't gut them? Once I used a small hatchet to cut the ribs off the spine and get to the tenderloins. Another time I used a small saw on the ribs.

DancesWithKnives
 
The less bone that is cut (residual marrow and bone fragments) and the more silver skin and connective tissue that is removed the better tasting the venison. :)
 
DWK2 said:
If you'll pardon a brief followup to a few recent posts, I've been trying to get better at boning game out without gutting. How do you guys recover the tenderloins when you don't gut them?
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And to add another question, if I may... what do you use to wrap and pack out the boned meat?

I hunt in the northeast, in hilly terrain. I usually use a large daypack to carry the clothing layer(s) I'll need to put on when I finish hiking in to my hunting area. If I was to plan on boning out a kill, I guess I'd need to wear a large backpack every time I hunted?

Stay sharp,
desmobob
 
I carry a couple large canvas game bags made to handle one un-boned elk quarter each. One bag will take an average deer if it's boned out. Two will handle the meat from a boned-out elk.

If I am hunting deer, I would probably carry a pack frame to which I could strap the game bag once the meat was packed into it. For elk, you would have a really hard time packing out more than half the meat at one time. [A buddy packed out a young antlerless bull's meat in one trip, but he's exceptionally strong, it was downhill, the truck was close, and that's a rare situation.] For elk, you could hang both bags and come back with horses or an ATV, where legal. I carry a small block and tackle for that task. Otherwise, you'd have to strap one meat bag to your pack frame and hang the other for later retrieval.

That's the less fun part of hunting!

DancesWithKnives
 
interesting thread, wont be long and we can all (hopefully) be gutting a few and not be just talking about it.
 
I DO cut all the way up through the sternum... always have. Makes getting all of the organs out much easier and allows everything to dry. Its not hard to cut all the way up. The key is (what someone said just before in this thread)....use a regular small, sharp knife and work the blade off center of the sternum where the ribs attach to open the carcass up. It cuts through like butta'. :)
 
ADD said:
The less bone that is cut (residual marrow and bone fragments) and the more silver skin and connective tissue that is removed the better tasting the venison. :)
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I have found this to be true. Good advice. Also remove the fat if any. I will also throw the chunks in a cooler on iceand leach more of the blood out. I do my own butchering. Good venison. Of course here in Kansas corn fed deer are great.
 
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