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Message: <blockquote data-quote="wjschmaltz" data-source="post: 354252" data-attributes="member: 6150">I grew up in a butcher shop and I'd say 90% of the deer meat we got in I wouldn't eat. It was covered in hair and other crap. I'd guess close to 100% of them were field dressed and hung. Not a method problem, just people didn't know what they were doing.Now that I have numerous years of breaking down animals in the field basically because that's the only option, that's probably how I will do it from now on even if I can drive a pickup to an animal. It's just nice and easy to do it gutless and very clean IMO. Use a gut hook to strip from base of neck to tail and down back leg and then another cut by the neck. Don't cut through any hair that way and bonus for not having to deal with guts and exit parts. Both methods work fine for people that know what they're doing, but that's the route I prefer now.One of a couple moose this year. Got the inner loins out just fine. But it is easier if you got a hatchet with and can quickly take off them last few ribs. Each of our moose this year took 2 hours or less from taking pictures to ready to pack. Quick and easy. I'll add it was about 50 degrees this day. Just laid the meat out so air could get all around it and rotated frequently. And tarp it if raining. Wasn't in the freezer until 48 hours after the kill and just fine. Outside temperatures ranged from probably 40-55 degrees in that time. [ATTACH=full]54977[/ATTACH]</blockquote>