The NAHC has a couple good books out that show pics and give good tips on getting the meat off a carcass as efficiently as possible. If you quarter properly you'll get a good portion off and then your back strap fillets should clean up most of the side and neck meat. That'll leave only some minor clean up of the rib meat.( dont forget them loins) I've never had to debone one completely in the field. Always seemed easier to handle them qtrs with the bone in. Maybe BJ or one of these other old hands can shed some better light in that for you. I do agree with Bigbulls though, that some guys leave more meat in the field than they take. Lazy hunters take the straps and the loins..thats a damn crime. If you got the energy to climb up there and shoot it..pack it out! One thing to remember, even bad cut meat makes good hamburger...take it all home!!