Of course, it doesn’t hurt that elk taste pretty good, too, but they are big critters and facing the task of field-dressing one is daunting to say the least. Once I learned the gutless method, the job got a lot easier. Skinning the hide back on one side creates a clean surface to work on, and exposes the quarters, backstrap, neck roasts and all of the scrap meat that goes into the grind pile. I’ve used it on both elk and caribou in backcountry situations where I have had to pack the meat out on my back or via an ATV. When it comes to deer, I still dress them the old-fashioned way, though I know several guys who have gone gutless on them as well.