It seems to be a southern thing and because they have lots warmer weather than we do up here in the north, that seems counter intuitive to me why they wouldn't want to get the animal cooling faster? Any packing house will stun the animals and kill them hanging upside down by cutting the arteries in the neck. Once the hide comes off those animals, they are gutted, washed, cut in half, shrouded and in the cooler all in a matter of minutes. I've always thought that my arrow shot deer tasted better than my rifle shot deer and I've chalked that up to the fact that an arrow kills more from blood loss than bullet shot deer. Anyway, most deer that I shoot are bigger than I am and guts add between 21 and 23% to the weight of the deer and I'm not willing to pull out extra dead weight for something that I'll just need to discard anyway..
