Originally Posted by
Sitkaspruce
Curious as to what prime cuts do you loose??? I have been doing this no-gut method for years and the butcher says that I loose very little in the way of good cuts, plus I do not pay for all that bone weight that just gets tossed. The meat gets boned out on the neck, backstrap and ribs, the meat stays on the leg bones to make it easier to pack out and hang. As for the tenderloin, it comes out very easy, just make a small incision between the hip and rib and take it out. To get the heart and liver, when done, just remove the ribs on one side by hatchet and voila, the heart and liver are ther for the taking.
Cheers
SS