Thread: carrying deer

There are reasons to salvage a whole carcass if possible. Leaving the muscles attached to the skeletal structure stops them from constricting to their shortest resting length, which results in a more consistently tender product. Its one of the reasons that comercial processors chill entire carcasses bone in instead of immediately boning out hot carcasses and chilling individual muscle groups or cuts.
I do agree that you probably shouldn't try achieve it at the expense of your body though, especially your spine...