I usually don't gut the deer. Just open it up enough to get the tenderloins out. I also bag the pieces in new garbage bags before putting in my pack one bag 2 shoulders and any burger trimings, bag two contains one t-loin,one backstrap and one ham. Bag 3 same as bag 2. I bone out any meat on the neck and back bone for burger although not much is left once the shoulders and back straps are removed.All three bags are put into a duffle bag and tied on to my pack frame. The pack frame goes in the back of my truck for the ride home. Just be sure to keep your orange on while hangin. and skinnin it in the bush. Don't forget to tag the deer. I carry the tagged head out with me. I also put the tagged head in a plastic garbage bag when I get to the truck to keep the blood clean up to a minimum.