I'm pretty old school here too after ~50 years of gutting shortly after it hits the ground ... but I was raised where you typically had a ways to move the animal (hundreds of yards minimum) to load in a vehicle, and more than likely it was done to lessen the load/weight for dragging.

That has changed over the years with more 4 wheelers & UTVs along with many more people having 4x4 trucks as their daily driver.

I still gut in the field as it leaves a spot to also hunt hogs and other varmits.

I do it just like DCS. Years and years of skinning deer in various ways has finally gotten me to that simple method. The exception would be if the deer was gutshot.

I can go either way! Depends on which side of the bed I got up on, the weather, and my mood at the time........

That is how I do it only head up, working down, hams last. I use a "snap off" carton cutter instead of a 4 digit Randall custom knife. I do not use a saw, everything is uncoupled at the joints. I do my own processing at my leisure. A week after skinning, on ice, has not been a problem.

That is the way I do it every time.

I gut in the field and then varmit hunt the gutpile

I always gut it as soon as it hits the ground. The faster the guts are out the better in my opinion. Never had an animal come out that wasnt super tasty that way.

I think the longer you leave the guts in, the more likely you are to end up with strong tasting meat.. plus once they are opened up, they start cooling out immediately...

I usually haul them out on a game cart (depending on how close I can get the truck... sometimes several hours and several miles), and having the skin on for that to help keep the meat clean is a bonus.

Depending on temp, and available walk-in facilities, I will skin them sometime after getting back to camp, and then either hang them in a walk in (one of my buddies used to have one and it was awesome!), or since i no longer live in driving distance of him, put em on ice and age em in the ice chest. (topping up ice, changing water, etc...)

I could see going the skinning straight to quartering route, but I personally would only feel good about it if I could do it very shortly after the animal hit the ground...

I gut as soon as I can to get the meat cooling faster. That was I can also rinse the body cavity.

I think you left out the tenderloins somewhere in there.

I've always gutted them immediately where they lay. Always heard you need to cool them meat down as soon as possible. I might try skinning without gutting if I can get it hung and quartered pretty fast.

I wont gut anything on the ground...no reason to as long as its even slightly cool outside...just take everything back and get it all done in one spot....this will keep from meat being contaminated, less preditors in your hunting area, and just easier to handle.

I also never gut an animal...it stays inside the rib cage and gets tossed with the carcus

Skin, gut, butcher for me.

Gut, skin, quarter, then cape(peel head).

Skin, gut put in the cooler then process at home.

Gut first and get the heart (it tastes wonderful on the grill), then skin and let hang for a couple of days. I am lucky enough that the lease i hunt on has a walk in cooler just for hanging.

being stiff and alone is never a good situation to be in...

Usually field dress, then take deer home and skin.

i always gut in the field and then hang and skin later

I haven't gutted one since I left Kansas. In kansas, I would skin, gut and let hang to age. To darn hot in Texas to do this. I am now quartering and letting it age in the fridge.

^^^

We usually gut first

We I wanna see pics of you doing the gutting.
Rookie likes to give advise

Not giving advise, just saying that we gut first. And I actually haven't gutted anything except for dves and ducks.

Either gut it in camp while hanging or mostly just leave guts in and work around

Definitely dont want to gut and leave for varmints and buzzards in field Who wants to hunt with a bunch of buzzards flying over ya