I don' t drag any more it' s too much work. Get yourself a good pack frame and a small deer hoist. After gutting the deer I pull it up on the hoist tied to a nearby tree. I then skin it. The next step is to remove the front shoulders and cut off the leg at the knee joint. Bag both shoulder in garbage bags. Next step filet out the back straps, bag them. Next step debone the neck and remove any other meat from the backbone. Next remove tenderloins from the cavity. Cut the backbone off at the saddle. Saw the two hams apart. Cut the hind legs off at the knees and bag. A whole deer can easily be bagged and packed out. You leave the ribcage,back bone,guts,hide,feet in the bush. I tag the head and bring it out with my meat. Sure beats a heart attack dragging one out. Once home I put the meat in the fridge overnight and finnish butchering the next day. Cold meat cuts better than warm.