Ain't figured out how to get the rib meat out doing the gutless method. Besides, it only takes a minuted to gut on.
True dat re time to gut. Gutless doesn't bleed out as well either making for more liquid in the meat. Re why do it: The most recent gutless I did was a horrible mess of gutshot. Hmmm... this is a time for gutless.
How? Peel the hide down from the back and zip between ribs to get rib meat. Easy.
Re rib meat: On some small deer, the rib meat is simply not worth trying to retrieve. A small buck last week had paper thin layers of meat wafered sporadically through heavy layers of fat, impossible to seperate from the less tasty tallow and in total not enough to mess with. I retrieved about 2/3 of the rib meat but after taking it home finaly tossed it all, both the strips from between ribs and the sheet layer cut off the outside with a fillet knife. On some deer however, there is plenty of meat on and between ribs and well worth retrieving. Like gutting method: decide when handling the specfic critter.