https://www.youtube.com/watch?v=_-Wdwjlu9mY
I think I will try this.

Not a big fan of that. Guts out quick = cool off quick. I also don't like the slash marks he puts in the meat on the hind qtrs. He cuts through a lot of hair on the legs and head opening cuts as well.

Don't mean to be picky but just not crazy about his method.

To me that's just down to sloppy knife work.

I've always hung from the back legs, nowadays I hang right after shooting, I keep a small self locking block and tackle, and my tools in my pack. skin and debone, meat goes in game bags, into the pack frame and away I go to find another one. No gutting, the filets can be gotten out with a small cut behind the ribs, you want the heart and liver? quick cut and they're yours, You can do this on the ground too, just split the skin down the back and back of legs and lay it open and you have a clean surface to work on.
Whole job takes me 30 minutes tops, I age the meat in a cooler if I want.

The days of wrestling rigored, half froze deer are over

There must be a reason they always hang beef by the hind legs. Hanging beef by the hind legs is good enough for me to hang my deer by the hind legs

They probably don't want a stray dog coming along and eating the better part of both hind qtrs. LOL That's what happened to me when I was a kid, hung by back legs ever since. LOL

I gut my deer immediately and roll it over to get rid of excess blood. I prop the stomach cavity open to allow as much cooling as possible. As soon as I get home I hang the deer by the hind legs and skin immediately.I remove the back straps and tenderloins, then the four quarters. All go in a refrig to immediately cool down< I cut up the next day and I do not believe in hanging them for days at a time.

50-60#?!? I know it's Jersey but may be time to change management practices.

I hang them by the "rear" back legs (as apposed to the "front" shoulders )
I skin them before I gut them. Hung by the hind legs, the guts end up in the chest cavity, therefor the inner loins are easy to get to once you remove the flanks in that area.
I then de-bone the entire deer while it is hanging. Shoulders first, then backstraps, then neck roast.The hams are separated by individual muscles. Once you become familiar with how they are arranged on the legs, it goes pretty fast.
As far as aging goes, the meat goes in the refrigerator until my wife starts to have a full-on conniption fit about no room for all of her wine. Completely de-boned meat does not take up anywhere near as much space as quarters. The meat will age just the same as it does outside, and I don't have to fret about warm spells.
My favorite part of this method is never having to go shoulder deep into guts. In fact, I do not even have to touch them at all.

Skin in cut up right away, tastes much better, I used to hang them couple days, strong taste to meat

Gut in the woods, skin immediately when you get him home, still warm if possible, let them hang for a week or so, it just makes meat more tender. If it freezes so much the better, the easiest time to cut it it's when it's half froze.

Hanging from the head allows things to flow out easier when gutting. Out west, we butcher using the “gutless method” and pack the deer or elk out of the mountains on our backs so there isn’t any hanging. It pays to have horses or know someone who does...

There sure is a lot of diffent in opinions on how to do a deer.

i think they are all wrong.

I am quite sure that with a few exceptions, it actually matters very little, especially which direction the deer is hung.

I hang from the head Then I remove the hind quarters then the loins an back straps then the front quarters.

exactly how i do it beav.

Taste wise I think it Matters very little. But I do believe if you hang the deer from its hind legs that the meat groups are much easier to take apart. If you go into a deer processing plant I can almost guarantee they don’t hang them by their head and de bone them.

As I said above, I hang mine from the hind legs. If I hang from the head, the hind quarters are barely off the floor in my garage. I don't want to work bending over. Hung from the hind legs, the deer is at a more comfortable working height.

In high school, I worked at a meat market that processed 2500 deer in 3 weeks every year. All deer were hung, after skinning, by 1 hind leg. All breaking down took place on tables, with saws. That was 20 plus years ago.

Skinning was done with a ceiling mounted winch in a tall shop.

if you are de-boning the hind quarters on animal I agree

if you are making quarters to send in to a table where they are de-boned head up is easier because you are looking down into the pelvic joint and only the weight of the 1/4 is on the joint you can get the knife down into the cartilage twist and pop the hip joint out by lifting the 1/4 by the tendon for a good hold.

big deer , small deer , one person , team , 1 deer or several deer , warm or cold, sending to a butcher or processing yourself all changes the operation some.
if I was one person , shooting 1 deer then done for the season and de-boning it on carcass it would get hung using my 1 gambrel and come along.

but when multiple people and multiple deer. where we can back the truck up to meat pole and have a few people to pull everyone has a 25-30 foot line in their truck and can quick grab it to hang their deer , by the head is just fast and easy , most of our lines have a loop tied in one end any way slip the loop over the head and pull. we can have 3 deer in the tree while the old guys hit the head and fill up on coffee there is hunting to get back too.

likewise when breaking them down just into 1/4s re-hanging them is just extra work and time no need to wear yourself out if you have more than 1 deer to do.