Originally Posted by
rockport
If I'm not getting the deer mounted I cut the esophagus from the outside (cut the throat) and I leave the ribs closed so the meat in that area doesn't dry up. The less meat exposed to air the better.
No meat is getting exposed unless you are counting the ribs...not much there anyways. Tenderloins The more open the body cavity, the faster the carcass will cool. I actually use a stick to hold the cavity wide open. Never had a problem with anything drying out.
Good tip on cutting trachea from the neck. However, I do keep my neck roasts to that would be exposing meat for those of us who do.