The way I hang deer after skinning, I leave all the guts inside the chest cavity. Then I remove the backstraps, shoulders, neck meat, tenderloins, and finally the hams.
The guts never leave the chest. Then what is left is hauled off to a gut pile away from camp for the buzzard (aka county road crew) and coyotes.
This! I take them to camp, quarter, slap in ice chest.