Each to their own. But thats a waste of alot of good meat. Neck meat and shoulder meat make excellent sausage or burger. I smoke the shoulders all the time. A bit of meat tenderizer is all it takes to make these just as good as any other part. Also, the tenderloins are the best eating part to me.
I always gut my deer as soon as its down. The quicker it cools the better the meat. Its worth the 5 minutes.