yes! you just cut until the belly and gutz are hanging down far enough to get the tenderlion , then whack off the back legs and your done

3 ~ 5 minutes to gut.
10 ~ 20 to skin.
10 ~ 20 to quarter remove tenderloins and back strap.

Im going to say about 30 minutes start to finish, but i dont get in a hurry.

From hanging to the cooler in quarters about 40 minutes...and thats not leaving much left over for the coyotes....That includes wrapping the hams, tenders and straps in thin plastic...we piddle because those Alaskan knives are razor sharp...

I can't do it, but I HAVE witnessed something like that once. I was hunting on a corporate lease in the Davis mountains a few years back. One of the rules was we had to harvest a doe before we could hunt for a buck. It was a 48,000 acre ranch managed by Texas A&M....best place I've ever hunted. We were treated like royalty out there...all you had to do was shoot em...the ranch hands did the rest. When I shot my doe, she was down in a valley...the ranch hand went a got it and drug it over to the truck. Our "guide" for the weekend got to braggin on how fast this guy could gut a deer and said he could do it in less than 20 seconds...of course I called BS on that. He said put up $20 bucks and I'll pay you if he doesn't...so stupid me does just that. The young mexican man straddled the doe which was on its back...he placed the does legs on the out side of HIS legs spreading it apart. He pulled out is knife and said he was ready. The guide said GO and all hell broke lose...He cut across the belly, then UP and hard breaking every rib...reached in and grabbed the esophagus...made one cut, then yanked EVERY SINGLE organ out of that darn doe with one huge pull. I was timing him and it took 17 seconds...and he said he messed up and was slow...damndest thing I ever saw...

I guess like anything else...if you do it enough and have skills, you will perfect your craft....

Shot to ice chest 30 minutes, if no tracking is involved.

I must be slow, it takes me about 30 minutes to completely skin and cut up a deer once I pull up on the 4 wheeler. Of course I don't usually get in any hurry unless we have deer piling up behind me.

Holy Cow!!

That is what I was thinking. As long as it takes my son go get to working on it.

Just curious why does it matter, are you Puff'ing Patrick.

If I can get it done before the meat spoils I'm happy.

I can do it pretty fast. My son has been and is glad to do it for the last few years. He shot a mule Deer in New Mexico a few weeks ago and I sent him for the truck and went to work on the deer. It was hot and I didnt want to wait. He got back 12 minutes later he says and I had it gutted, skinned, and quartered including tenderloins and waited about 3 or 4 minutes for him to get there. Did it all on the ground and just stuck the pieces inside the ribcage to keep them clean.

Just wondering if getting the rib meat also? I know a rancher that was ticketed for wasting game mest when the Gamewarden saw him throwing away un boned out ribs.

takes me a solid hour to get 'em gutted, skinned, quartered and in the ice chest.

5 minutes to gut.
10-15 to skin.
5-10 to quarter remove tenderloins and back strap.

Btw if u use a battery powered saw zaw, it's so much easier

It takes me about 30 min early in the season. After I have done a couple I can shave off a few min. If I am caping it takes a little longer. I hang them upside down and leave the gut in.

About a six pack!

Back in the day when my little brother was still alive and we were shooting a lot of deer, I could put one in the cooler in about 5 minutes or a tad under. That was after it was hung. Mike helped, but all he did was stand with both hands on the deer and turn this way and that as I worked.

Hide off, back straps and tenderloins out and 4 quarters in the ice chest . 5 Minutes.

I told that several years later to the guys I worked with at the time and was called on it. I told him to take me to shoot a deer and I would prove it. ( slick way to get an invite, huh? )

He did and when we got in that morning, we hung it up and he started time. By myself, it was just under 7 minutes. Even he had to fess up at work that it was as quick and as clean as he'd ever seen.

These days, I only clean one on occasion and it takes me between 15 and 20 minutes start to finish.

I also like cleaning them on a table more than hanging these days. Peel the hide to the back bone and then quarter and take the back straps and tender loins and roll the rest into a tub for disposal.

Now when it is time to bone it out, that takes time. I trim close and leave only clean meat, no sinew or mambrane left at all.

from death to quartered, it will take me about an hour... than includes hangin it up and everything... but just skinnin, guttin and quarterin, i can do by myself in about 45 min... but i don think im gonna be guttin my deer anymore... learned how not to do that last time i skinned one. Also, i can do it a lot quicker if i don care about the hide or anything, just go to cuttin as they say.

Since i've done it a couple hundred times, i have gotten pretty good at it.


can have one eviscerated in about a minute.

can have one skinned in about 4 min if i'm hauling ace.....but normally i finish in about 10 min.


the whole 9 yards, i hang them up, skin them, quarter them, then make a slice in the abdomen, remove the tenderloins then cut thru the spind and the guts drop in the ribcage, the whole thing falls into the gut bucket. takes about 15 min to do the whole thing.

Now are we talking legal deer or illegal? naw just kidding. Some of these guys are fast. I guess if you do it enough, you get a pattern and can get after it.

I've have to do 8 at one time by myself....skin and gut them


it took me about 4 days to get the smell of dead deer outta my skin and nostrils

I gutted a deer in less thana minute. Nothing else just gut.
Last weekend I skinned one for the first time and the whole process took less than 15 minutes with me and my buddy. Never quartered one