Back To Top
Join Date: Jan 2011
Location: York County, PA
I try not to split either, at the suggestion of a friend who is a butcher. I make a small incision (~12") down from the breastbone, and then cut around the anus and rectum within the pelvic bone. Once that, the diaphragm and the windpipe are cut, almost everything comes out easily at once and with a little care, no pellets or urine contacts the meat. This keeps the cavity clean on the drag out.
If I'm close to the truck and I have a cooler with me, my preference is to use the gutless method and quarter them out.
"Well boy, you ain't gonna git nothin' layin' in that bed." ~My ol' man