Why would AZ ban gutless dressing?
I've done a bunch of elk and a couple moose boneless. There's no doubt that it saves a bunch of work and time. It comes with a big 'however', though. I've become convinced that boning meat before it's cool and stiff causes it to be much tougher. Every one of the elk I've done that way have been tough. For the best meat, I prefer to keep the corpse whole until it stiffens up if at all possible.
