Any animal I can't lift I cut apart to load. I have to cut them up to butcher anyway, so what reason would I want to load them whole?
Avoiding so much of that red crust and browned, oxidized meat is one reason I prefer to get them out whole, if possible. It's often not realistic to do so though.
I know a guy can grind that crust and brown meat, and I do that when I have that kind of meat to deal with but prefer to have as little of it as I can.
