I use the gutless method right where I drop a deer. I take the 4 quarters, backstrap and tenderloins skinned in about 40 minutes.

For elk I go one step further and bone the meat in the field. If I can shoot it in the morning I have it all wrapped and in the freezer by the end of the day.

Drop them fast, keep the meat cool and get it out and processed fast is my secret to good tasting meat.

I also don't shoot bulls or bucks. Guys stink.