I like to run a cut up the back and remove the backstraps first, eaisest to carry on the run if the warden shows up mid show.

This^^^ is the way I do it.

No particular reason why other than...

I cut meat off the bone as I work down to shoulders/neck.

If a doe....headed is never cut off. De-boned carcass (with guts still inside...I do open abdomen enough to get those tender loins) is loaded and hauled off to carcass dump

Typically hang them by their neck with a 2' nylon chocker.

Easier for me to gut them this way. I'm usually hunting somewhere that's within 10-15 minutes of the house. And I can drive right up to them with the system and my low sitting 4x6 trailer. Works great in my world

I worked in a locker plant in high school, always hung by back leg.
And skin them on the rail.
I still skin them that, and if cape the head out it's just plain easier.
Never worry about the bleeding out, that part comes when loading into the pickup.

Just the way I've been doing it for years now.

Head up. Always done it that way. Seems like it would be easier quartering but never tried it the other way. Andt there isn't a Gambrel at deer camp

Gamble stick and hang em head down

How many you guys bring them home with the guts still in them?

I gut where they drop, too hard dragging with guts in.

Gutted where they die, then hung by the back legs. Camp down the road always hang theirs by the head. They do it their way for the same reason we do it our way - because that's just the way it's always been done.

We hang by the antlers like Savell. Skin from the neck down, that way hide is rolled over by the time you get to the the best cuts of meat, loin and hind quarters, no hair on meat, except for a little on the neck.
Like others stated if doing a shoulder mount then from hind legs.

Yup. No reason to haul the guts around.

From the head, so I can skin down off the neck skin around the front legs so I can roll a golf ball in the neck fur, crimp with a snare and chain to hook to the 4 wheeler and use it to peel down.

By the back legs, so once you have got past the back straps you can stop there, pull them straps and cut the meat off the hinds and throw the rest out for coyote bait to snare around. Right?

Butcher shops here hand from hind legs. I learned hanging ‘em from the neck. Six of one half a dozen the other I suppose.

… spoken like a yank that never had a good shoulder roast lol

WHY are folks dragging extra weight?
Hanging to.gut?
I gut them.where they drop and it's still a fight getting some out.

Or do you just have Jeeves retrieve it with the Range Rover and have your man servant gut and skin it?

I've had plenty of good shoulder roasts Savell, but they didn't come off a deer. Jerky, sausage, and steaks from the back straps are all the edible parts of a deer.

By the back legs so you can half them while still hanging. Then take the front quarters off, process them then do the hindquarters (which are still hanging on the gambrel).

How do you do that when they're hung by the head?

Hind legs, skin comes off easier. I've done it both ways. Question for those who only skin from head down. How do you cape the deer for a head mount?

Hang by the head, skin, then debone all of the meat off of the carcass.

Back legs here that's how it was taught to me growing up never really thought about doing it any different. If we get any hair on the meat we use a small propane torch to burn it off.