Re: Quartering a moose
you don't lose any "cuts" with the no gut method, it's no different than doing it old school and getting it home and then butchering it yourself as most home butchers debone the animal rather than saw through bone making "T-bones", your best cuts are just boneless, the backstrap (best cuts) looks just like a big tenderloin waiting to be sliced into steaks, these are the same cuts in a store labelled "striploin" and "rib steaks". It's a great wat to leave weight and waste in the bush, once you do it you won't go back.
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