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?
Everyone has different ideas about trophy pictures. Looks around and you will see "long armers," "set behinders," "big cheesers," and "blood covered brutes." I have a few tips to keep your trophy pictures from being laughers or worse yet just plain gross.
#1 Clean it up. Try to avoid bullet holes, gut pile, mass amounts of blood, and the tongue sticking out. You don't want your big buck to look like a angry 1st grader with his tongue out or a MMA fighter during the 3 round.
#2 Long arming...