Originally Posted by
Rob in VT
Really depends on the animal also. For example, when I kill an elk I don't field dress it. We remove each quarter, back straps, neck meat, and inside tender loins, and antlers if it is bull. The parts are packed out and hung for a few days. We then cut the muscle groups off the quarters, cut into steaks, package and freeze. Since a deer is much smaller than an elk (or moose or caribou), I may field dress it if I can get it out whole. If not I will do the same as the elk by taking it a part. Also you can remove the meat off the bone in the field to cut down on weight if need be.
How do you get to the inside loins? Saw through the ribs?