I watched my guide skin my elk, quarter it, take out the loins and backstraps all in a matter of 1/2 hour or so. He never touched the innards. When I saw what was left, I decided I would never gut an animal again. Not worth the trouble for a few pieces of rib bone meat.
It's the only way to go, especially with large animals and if you know you have to pack them anyway. Just don't forget to take out the tenderloins!!
