Heads are not proof enough. You will need some special parts left attached to the quarters
Thanks Wags, the video is a huge help!!
I watched a similar video 2 years ago. Every animal since has been gutless. It is quite simple to get the tenderloins out. Getting the meat cooled is the most important thing.
I saw that video once last year and that was one time too many. He just as well used a hatchet.
Loins are right at the last full rib. Just cut the membrane between the gut sack and short ribs, back towards the ham, reach in and snip them out.
Last edited by WapitiBob; 03-30-2013 at 01:44 PM.