Very interesting way of field dressing Serious Hunter! One thing for others to remember though is that not all states allow you to cut up a big game animal before you register it. Some go so far as to to say it must be fully intact, minus the innards. Be sure of your game laws!
I anxiously await your article. I've boned out deer and elk after gutting and skinning (using the laid out hide to keep flesh off the ground). I'd heard of guys boning out without gutting, but never had it described to me - thanks.
A few questions: 1) Can you better describe how you get the tenderloins (sirloins?) out from under the spine with your gutless method? I find it a little difficult to get these out neatly, even with the cavity opened up. 2) Do you/can you get to the flank steaks (?... the ~ 1 - 2 inch thick flesh alongside the belly - good for fajitas when pounded, well marinated and sliced thinly across grain) without gutting?
Let me start off by saying I am not a farmer.
I am a deer hunter and I do own a tractor and have all of the equipment - but that does not make you a farmer any more than standing in the garage makes you a car - well, you get the picture!
Having said that - and with most of my ineptitude fairly well hidden - I do think that buckwheat is one of the most under rated cover crops out there.
I say cover crop because I see mixed results as it relates to the deer eating the plants.