The gutless method refers to removing the front quarters, usually with the bone intact and then removing the hind quarters by filleting down to the hip socket from the top of the pelvis and leaving that leg bone intact and then filleting of the backs trap from pelvis to neck. Ending up with the rib cage, spine, neck and head intact without removing the guts.
The tenderloin can be removed by pushing in the paunch and cutting the tenderloins at each end and pulling out. Some back packers bone out the leg bones too.
