I don't gut them either...and I don't leave the tenderloin in...you can get to those by making a small incision straight into the backbone at the shortribs...feel inside until you feel the tenderloin, run your knife blade between the tenderloin and upper ribs, cut the tenderloin at the top, slowly work your fingers down the tenderloin and cut at the bottom...Pull straight out and it comes out in your hand.

I also hang my deer in the barn and bone out, only thing I use a saw for is to cut the front legs off if someone wants a shoulder roast....I bone out the hams, and later seperate the 3 main muscle groups into small roasts, or cut for steaks.