i plan on killing a .....200 class buck next year. if your going to hunt you better learn to do the dirty work. i dont gut mine on the spot . i can have them on a skinning rack in about 15 to 20 minutes from anywhere on my pondarosa. get them on ice or in a refrigerator(big one) as soon as you can. my 12 y/o knows how to get bloody and like i tell him if you kill it you clean it. now it's fine and i recommend you take it to a good deer processor. you will enjoy the meat more if you have some tenderized steaks and deer burger. and sausage is good to. just try getting someone to help you and in no time youll be good at it.