I'm with ya HCH,taking a deer apart in the woods aint no biggy.The meat is not that hard to take from the bone in the field.I think what some of the guys may not be understanding is the meats are probably or can be further taken apart at home,for example the three major muscle groups in the hind quarters,they can very easily be removed as a whole group in the woods(from the bone)and cut up at home into steaks roast or whatever you want to do with them.The backstraps are very simple to remove and while the deer is warm the hide pulls off rather easily.Tenderloins are easy to remove ,front shoulders can be either cut away from the rib or meats cut away from the shoulder blade,if you keep the neck meat it too can be easily removed from around the spine quickly too.If you want to save the flanks and the meats between the ribs have at it,but I generally don't mess with them, call me wastefull if you will on that one.