On field dressing the only change I have mad in recent years is the addition of a Sagen saw to split the brisket and pelvic bone to make it easier to completely and cleanly remove all innards. For boning have at least one (two is better) boning knives 5 or 6 inch curved Forschners is what I use. I never use a saw any more other than the Sagen in the field. Simply use the boning knife as already mentioned to bone it all out. The advice about boning it hanging is easy also.