Originally Posted by
Wagonmaster
Can't understand why anyone would take an animal to a butcher with the tenderloins and backstraps still in place. It literally takes only minutes to remove them. Plenty of DVD's or YouTube stuff to show how it is done. Processing a deer is not that big a job. Buy a piece of cutting board material around 4 feet by 5 feet from a plastic shop, put it on a couple of sawhorses and have at 'er. Moose are a bit tougher, but if you use the gutless method in the field, tenderloins and backstops will be in a game bag before you get back to camp, as well as four hideless quarters.