Posted: 11/22/2011 5:15:00 AM EDT
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That thing Rocks!
I've gutted scores of deer without one. I've used the butt out twice this year and whoever invented it is a genius. Works exactly as advertised. |
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why would you need a tool?
we hang the deer from its head (already skun via gulfball method) split pelvic bone with knife, the cut gut sack up to the diaphragm. then cut throat and run knife down esophagus, cut through sternum to diaphragm. then just grab the wind pipe and pull out and down. (cut diaphragmwhen you get to it.) everything peels out like its on a rope from throat to butthole in one peice. |
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Skinning before gutting....Interesting to see how different people do things. I always gut it where it falls so I don't have to deal with the extra weight. The deer I shoot are mostly in the middle of the woods and I don't have an atv.
I don't need a tool either but it works pretty slick 
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Skinning before gutting....Interesting to see how different people do things. I always gut it where it falls so I don't have to deal with the extra weight. The deer I shoot are mostly in the middle of the woods and I don't have an atv. I don't need a tool either but it works pretty slick Yeah, I gut them where I shoot them too. I do try to get them home and skinned when they are still warm though. I always look at the butt out, but I have gotten by without it so I never buy it. Possibly next year. |
| I hang the deer and cut the hams off the bone, take the straps and front shoulders. My buddy will take the neck meat to make jerky. All that is left is the hide, guts (still intact in the chest cavity) and the skeleton. No mess, no need to play with the hiney hole etc... |
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I hang the deer and cut the hams off the bone, take the straps and front shoulders. My buddy will take the neck meat to make jerky. All that is left is the hide, guts (still intact in the chest cavity) and the skeleton. No mess, no need to play with the hiney hole etc... Are you leaving the tenderloin in there then? 
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I hang the deer and cut the hams off the bone, take the straps and front shoulders. My buddy will take the neck meat to make jerky. All that is left is the hide, guts (still intact in the chest cavity) and the skeleton. No mess, no need to play with the hiney hole etc... Are you leaving the tenderloin in there then? Oops, forgot to mention that. The tenderloin goes into a ziplock for the evenings dinner. 
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I hang the deer and cut the hams off the bone, take the straps and front shoulders. My buddy will take the neck meat to make jerky. All that is left is the hide, guts (still intact in the chest cavity) and the skeleton. No mess, no need to play with the hiney hole etc... Are you leaving the tenderloin in there then? Oops, forgot to mention that. The tenderloin goes into a ziplock for the evenings dinner. How do you get the tenderloins w/o taking out the guts? K |
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I hang the deer and cut the hams off the bone, take the straps and front shoulders. My buddy will take the neck meat to make jerky. All that is left is the hide, guts (still intact in the chest cavity) and the skeleton. No mess, no need to play with the hiney hole etc... Are you leaving the tenderloin in there then? Oops, forgot to mention that. The tenderloin goes into a ziplock for the evenings dinner. How do you get the tenderloins w/o taking out the guts? K Very carefully. |
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I hang the deer and cut the hams off the bone, take the straps and front shoulders. My buddy will take the neck meat to make jerky. All that is left is the hide, guts (still intact in the chest cavity) and the skeleton. No mess, no need to play with the hiney hole etc... Are you leaving the tenderloin in there then? Oops, forgot to mention that. The tenderloin goes into a ziplock for the evenings dinner. How do you get the tenderloins w/o taking out the guts? K Very carefully.  I am not sure how that's possible. I am not calling you a liar or anything. I just can't grasp how one does that.
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I hang the deer and cut the hams off the bone, take the straps and front shoulders. My buddy will take the neck meat to make jerky. All that is left is the hide, guts (still intact in the chest cavity) and the skeleton. No mess, no need to play with the hiney hole etc... Are you leaving the tenderloin in there then? Oops, forgot to mention that. The tenderloin goes into a ziplock for the evenings dinner. How do you get the tenderloins w/o taking out the guts? K Very carefully. I am not sure how that's possible. I am not calling you a liar or anything. I just can't grasp how one does that.hes just not aware that there are inner loins i'm guessing |
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I hang the deer and cut the hams off the bone, take the straps and front shoulders. My buddy will take the neck meat to make jerky. All that is left is the hide, guts (still intact in the chest cavity) and the skeleton. No mess, no need to play with the hiney hole etc... Are you leaving the tenderloin in there then? Oops, forgot to mention that. The tenderloin goes into a ziplock for the evenings dinner. How do you get the tenderloins w/o taking out the guts? K Very carefully. I am not sure how that's possible. I am not calling you a liar or anything. I just can't grasp how one does that.hes just not aware that there are inner loins i'm guessing I most certainly realize there are inner loins. The issue is that most of the deer where I hunt in Eastern NC are very small, FL sized deer. The inner loins usually aren't worth the effort, just a few ounces of meat. On a larger deer, I absolutely go for the loins. |
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I hang the deer and cut the hams off the bone, take the straps and front shoulders. My buddy will take the neck meat to make jerky. All that is left is the hide, guts (still intact in the chest cavity) and the skeleton. No mess, no need to play with the hiney hole etc... Are you leaving the tenderloin in there then? Oops, forgot to mention that. The tenderloin goes into a ziplock for the evenings dinner. How do you get the tenderloins w/o taking out the guts? K Very carefully. I am not sure how that's possible. I am not calling you a liar or anything. I just can't grasp how one does that.I've never tried it, but I think it would be possible to get them out through a slit in the side of the carcass (behind the ribs, as they are located pretty far back), but I'd think it may be easier to just gut it first. Be a shame to leave them in the field. Best meat there is. |
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Hardy har har!
Not so brother! Don't knock it till you try it! The most entertaining gut out job I've seen was by a cardiac surgical PA on one of my deer. He'd never done one before. I told home to cut circumferentially around the anus first. Before I knew it he had stuck his finger up the deer's ass and was cutting around his finger as a guide! He then proceeded to dissect the abdomen along the planes, being very meticulous. Me: "uh Joe... You dont have to put it back together when you're done." Laughter ensued |
| The "Butt Out Tool" works great, it is one of the few gadgets that actually work. I have yet to find the hunter who after using one was not impressed, even if they did not want to add another item to their pack, they were still impressed with how much faster it works than the old school trimming. I have cleaned more deer than I can remember and I use it whenever I can. |
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I hang the deer and cut the hams off the bone, take the straps and front shoulders. My buddy will take the neck meat to make jerky. All that is left is the hide, guts (still intact in the chest cavity) and the skeleton. No mess, no need to play with the hiney hole etc... Are you leaving the tenderloin in there then? Oops, forgot to mention that. The tenderloin goes into a ziplock for the evenings dinner. How do you get the tenderloins w/o taking out the guts? K Very carefully. It takes 3 minutes to dress out a deer, I guarantee you spend more time doing it your way |
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I hang the deer and cut the hams off the bone, take the straps and front shoulders. My buddy will take the neck meat to make jerky. All that is left is the hide, guts (still intact in the chest cavity) and the skeleton. No mess, no need to play with the hiney hole etc... Are you leaving the tenderloin in there then? Oops, forgot to mention that. The tenderloin goes into a ziplock for the evenings dinner. How do you get the tenderloins w/o taking out the guts? K Very carefully. It takes 3 minutes to dress out a deer, I guarantee you spend more time doing it your way Then you have to take it home, hang it, skin it, and bone it out anyway. Why not just skin and bone out the deer while its lying on the ground? It takes me 2 hours to skin and quarter an elk by myself. Deer - I have no clue, have not killed one since I learned how to do the gutless method, but I am sure it would be well under an hour, especially with help. Meat (or quarters) go directly into the coolers, and off to the butcher we go. |
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I hang the deer and cut the hams off the bone, take the straps and front shoulders. My buddy will take the neck meat to make jerky. All that is left is the hide, guts (still intact in the chest cavity) and the skeleton. No mess, no need to play with the hiney hole etc... Are you leaving the tenderloin in there then? Oops, forgot to mention that. The tenderloin goes into a ziplock for the evenings dinner. How do you get the tenderloins w/o taking out the guts? K Very carefully. It takes 3 minutes to dress out a deer, I guarantee you spend more time doing it your way Then you have to take it home, hang it, skin it, and bone it out anyway. Why not just skin and bone out the deer while its lying on the ground? It takes me 2 hours to skin and quarter an elk by myself. Deer - I have no clue, have not killed one since I learned how to do the gutless method, but I am sure it would be well under an hour, especially with help. Meat (or quarters) go directly into the coolers, and off to the butcher we go. I hang my deer to age them anyway, I would much rather hang a deer and skin it then bone out the meat then do it on the ground. I dont like working bent over or on my knees if I dont have to. |