So the last few deer I have killed I haven't gutted any of them.
I've had easy access to the downed deer so I don't have to drag them to far. It's home and hang them then skin and then knock off the quarters. And take out the back straps. The only thing I'm missing Is the tenderloins.

The other option I have been using Is gutting the deer after I get It home and hung. Just seems to me It's a lot less work and I get a cleaner job.
Now If I had to drag the deer any distance I would do the gutting In the field.

How do the rest Of you tackle this job?

PS. At 83 most of my dragging days are over. It's a call for help for this job.
The deer I killed on Friday went home with the guts In It but I needed to call for help to get It In the truck.

For many a year that job was completed in the field. Leaving food for the other animals.

Now its drag it home. Hang it up and process from there. Much easier and less dirt, leaves and sticks etc.

Been doing it like this for years in the South...^^^^

I do my own processing...so this works well....and fast.

After CWD zones I could not transport harvest deer to the country I live in. Now I just quarter deer out on he spot. Do not gut. I find it easy to do. Only loss as you said are the inside tenderloins. Got 1/4 ing bags to get meat out. I get a little more hair on meat than old method. But I’m sold. Picking a little hair off in my warm trapping shed is also no big deal

I picked up this system when I trapped down south. And Of course the Alaskans don't gut their moose. Remove the ribs reach In and cut out the tenderloins.

I leave the guts in the field.

Why do you leave the inside tenderloins? Just carefully open abdomen between back hams and pull guts down just far enough to get em. Takes about 2 minutes.

Might do that Swamp Wolf on next one

Where we hunt we have tractors and loaders available so for years we have driven to the deer with tractor haul it up to the shed or house depending where we are and then we gut it over an old mineral tub with the deer is hanging from the loader. Use garden hose and wash it out real well, then haul guts off to the ditch and dump

Double what SW said about tenderloins. You can just make an incision next to the back bone up to the ribs. Get your hand in to push the guts down and slice and roll the tenderloin until you get it free. I mostly do my butchering on the tailgate. If hanging, you may not have to do much pushing on the guts because gravity may do that work for you. I still generally gut the ones that I kill, but when I process for other people that dont gut this is how I do it.

Done several that way, as I shoot the first thing by as I want the meat more than anything, I prefer to just haul out the parts I want to eat. In a day or two there's nothing but a hairy spot where the leftovers where.

If I ever shot a decent buck I may haul it home so I can cape it out, otherwise I plan to skin and butcher in the field

Haven't gutted a deer in years, I find an appropriate tree near the kill, heist it up with a small locking block and tackle, skin and bone out, leave the rest in the woods. All the equipment is in my back pack, weighs very little and meat goes into game bags and gets packed out. I've carried out 2 boned out deer a few times.
From the shot to walking away, hour tops, usually in around 40 minutes.

Get a meat hook in your butchering kit, helps a lot to hold onto the boned chunks....

I have done this on road kill , have to take them hole and you can salvage quarters when the the insides are busted with out getting a mess on the meat.

there I definitely do leave the tenderloins

2nd the meat hook such a hand saver , I also use it to help the hide down skinning , my hands used to be just soar from grabbing not to mention cold , with the hook your not getting cold hands working on chilled meat , your fingers are away from the sharp knife.
the Dexter 4 inch meat hook is such a helpful tool https://www.amazon.com/Dexter-Russell-Sani-Safe-Orange-Handle/dp/B001505OU0

I know you can get the knock off 6 inch 2 of them for the same price , but the tip geometry is off , the steel is soft the tip bends , and it puts it to far out from the hand

I have 2 of the 6 inch knock offs and I keep going back to the Dexter 4 inch as the much better tool

I gut them where I kill them. But I agree it keeps things much cleaner if you hang them and than remove the entails ,And keeping it clean from the start helps to make the job much quicker . Once I have it skinned I remove the front shoulders Next is the inside loins and than the backstrap loins After that unless I am keeping roast or steaks I just debone the back legs as it is hanging The only time I use a saw is to cut to front legs off and to split the pelvis bone And now a days if I am using a saw it is a rechargeable saw saw .As you get older you need to work smarter .I do not always manage to that as much as I should but that is my goal

Where did you get the idea Alaskans don't gut their moose?

Bring all my deer home, I figure I will install an electric push button winch in the bed to get the deer in the truck when Im older. I process every deer, keep the heart, liver and kidneys. I also cut the ribs, cut up the spine to make deer broth. I cant fathom paying another man to cut my deer up unless I had no arms or something.

The bear camp I hunted in Canada didnt gut the bears that were taken also. Makes it much more cleaner. I still do deer at home. I use everything from the deer that is scrap for bait in the winter.

Gut them where there shot, may have to drag a few yards to a cleaner spot. Only takes a couple minutes to gut. Either put them in the back of the dump bed of my neighbors side by side or put in the ice fishing sled and tow back with the 4 wheeler. I like to cut up the deer next day when it's chilled and set up. A spreader stick is put in between the ribs while hanging.

I gut all my deer as soon as I shoot them. I'm too old to be dragging any deer. That's what my Honda Foreman is for.

A guy who hunted for the first time called me opening day of deer season about 10 or so years ago. He shot a deer early that morning and would I help him look for it later that day? The doe ran off, but we found it about 4:00PM. He didn't know now to gut a deer, so I did it for him. The deer reeked, smelling very sour. It wasn't like it was gut shot. He made a shoulder hit. I wouldn't have wanted that deer.

We loaded it on his truck. He took it right to a processor from there. They refused to take it as they said it was spoiled.