Bet I could get over 10 lbs of grinds off what he threw away.I don't like wasting meat like that.

Yup, I think most on here, myself included, feel this is a lot of waste. One thing I'm assuming is that this is a fancy hunting farm. Probably rich city "hunters" paying $7500+ to shoot some "trophy" and have a little meat to show at dinner parties. Unlike most of us, they could care less about the useable scraps. Granted this was a doe but probably shot for herd control I would imagine.

I use a similar system, find a tree, hang em, skin em, bone em, no gutting, whole process takes me 20 30 minutes, you can take off anything you want, including the organs and tenderloins, put parts in game bags toss in your pack and walk them to camp. Sometimes Ill do them on the ground with Sharons method.
Take what you like from the video and make your own decisions on what you want, and what you leave for the coyotes.

ya I will agree that is a lot of meat left to harvest, I have seen some of the same.some don't know any better,others just want best of cuts. I was taught to take all,if I came home without the neck grandma would want to know why.

Where I run stuff is hungry. This moose was less than a week dead. FWIW guts last about three days.

I still have't seen the point of not gutting a deer, except for those that need to pack out their meat. In that scenario it makes sense. But beyond that, it literally takes 2 minutes.

Where I hunt here in the mountains of east Tennessee it's usually a couple hours drag so we always gut them in the field, but if I'm hunting in a place where I can pick them up in the truck without much of a drag I have done it this way. It's not hard to get the tenderloins with guts in. You just cut where the stomach meets between back legs and gravity will pull guts down enough to reach in and get them, but I prefer to field dress

That's dedication to go that deep into the woods for a southern goat...