okay now we're gonna do the tenderloins this is a trickiest part of the gutless
method of getting your animal out of the field it's not hard but it is one thing
that people are concerned about most states require that you take the
tenderloins out as part of the edible meat and it's actually some of the best
meat on the animal so where they lie is underneath the short ribs basically and
here's the hip bone and we'll find where that last full rib is right here and
basically lies right in that area here so what we're gonna do is we're gonna
take our fillet blade we're gonna cut like this against those short ribs and
then I'm gonna use my fingers to pry it loose from the body cavity casing or the
diaphragm or well not really a diaphragm but the connective tissue that's in
there holds everything together and then I'm gonna very carefully reach in there
and snip the ends snip the end and I should pull right out so that's that's
the process it's like I said it's fairly simple can be a little tricky if you're
not careful and so we're just gonna take our time I changed blades so I have a
really sharp blade on there now I'm gonna get some of this stuff out of my
way I think that's actually good meat that we can eat we'll save that and put
that in the game bag so you can see that there's all that connective tissue and
it can get your finger or your hands down in there so I'm gonna you see that
right there that's the tenderloin and it separates easily from the body cavity so
I'm gonna again I'm not just gonna slice I'm gonna slice in a little bit I'm
gonna use my knife and slice up towards those short ribs a little bit to prevent
losing the meat losing too much of the meat and also puncturing the body cavity
which we definitely don't want to do I'm just gonna sand slow
find that last room which is right there nice and slow there my nice stop they
hit that first rib then I'm gonna come back very carefully gonna do the same
thing and you'll see since I took the hindquarters off already when I'm making
this cut towards the rear my knife blade comes through this is actually the back
end of it right there which is kind of reassuring to know that we're in the
right spot I'm gonna do it one more time so it's as loose as possible so I'm not
fighting with it now I'm gonna take my hand I can bring the camera right in
there and you see that I can separate it from that body cavity for the most part
I have to just snip it a little bit there to be very careful
we're almost done so can you see in there see you in there
all right where you are close I can now actually put my hand around it now I'm
just gonna do a very careful front cut so it'll puncture the body cavity and
now it is pretty much free it's very close anyway look at how that just pulls
out
and we are out right there the elk tenderloin and that beautiful well the
best cuts of meat on the animal the process is exactly the same on the right
side so we're gonna flip this bull over and finish processing him and pack them
out and head back to camp for more tips just like this remember to
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more enjoyable in the field I love it and I wash my hands just last week so
should be good yeah you know you weren't elbow deep in a bull elk all day or
anything it's no big deal this is what makes you stronger that's right