RE: To gut or not to gut?
No not at all on the hack job. I'm talking the hind qtr de-boned and in one piece ready to be stuffed with sausage and tied shut. Back loins are smooth cuts. I'd put him up against any butcher. I do try, but I'm not that clean.
I like many people quit messing with the shoulders. Shoulders and necks have too many tendons for the meat you get out of them. If you want more meat just shoot another deer. Now, I have been known to take a rib or two on a decent size buck.
I agree if you have to go far from woods to garage but if you can do it in under 30 mins, do you loose that much time?