Never saw the need for one of the butt out tools. I basically use the same format as GMMAT to remove the internal organs but I go one step further to help cool down the meat especiallyin the neck. On deer I don't want to mount Ialso cut from the bottom of the lower jaw all the way through to the esophagus. Following the esophagus I continue my cutdown the throat to the cut I made through the chest wall when gutting the deer. The esophagus is easily removed. This pretty much completely opens the deer for faster cooling.