I have a different method (as you would expect) with anything beyond a deer I can't sheer the ribs with a tripe knife.If undertaking a full in-the-field suspended gralloch, I like to carefully rip through the sternham prior to opening up the stomach. This allows everything to be drawn down and into one of those large flexible buckets in one go, prior to inspection.
As stated you do need to be careful not to puncher the stomach when getting your ripping saw in, and guide the balloon away from jagged rib bone.
A nice wide flat headed skinning knife is a big help in getting a recalcitrant pelt off:
View attachment 395644
K
Being a person who makes precise cut in his day to day work I have learnt for past experience trying to cut a straight line on a large warm animal is close to impossible made worse in the dark. Also to be honest the breast bone/ribs is not used by Game Dealers as that area is discarded by the tons (see game dealer waste bins full to the brim with them)
So I strip a line off the breast bone and use a blade I modified with a V close to the end and rounded the end off, that starts off at the breast plate cartridge finishing at the end of the ribs following the line I have stripped back.
Same in many country's when the split a pig or cattle.
Works a treat as the gut is held back by the diaphragm as if you release it then you have a pillow case of greens wanting to roll out. Tie off the long poop tube and it will roll out onto the ground with very little knife work.




![20250117_175328[1].webp 20250117_175328[1].webp](https://www.thestalkingdirectory.co.uk/data/attachments/355/355016-be95f20f1d119059714d8eb80b624c08.jpg?hash=sf8yoPeHQv)