Why do you gut them? I hang from back legs, skin him, remove back straps, remove front shoulders, cut head off, get as much neck meat as I can, cut gut liner enough to reach in to get tender loins, remove one ham, then the other, ribs and guts fall in gut bucket. I did read on a post here not long ago to split skin down belly and back. I tried that. It’s much easier to pull skin off.

I don’t use anything but my Buck knife. Why would you need a saw??