If there is snow on the ground, we do the gutless method leaving skin on the quarters bone in.
If you skin a bit of the flank with each quarter, you can use the flap to cover the exposed cut meat.
Then we drag out the quarters and carry out the backstrap/skirt/flank/brisquet/tenderloin/neckmeat.
2 guys, one trip, everything out.
No snow- we carry skin off, bone in quarters. Along with everything else as well.
