I usually quarter and throw my animals in cooler(s). I've done gutless and don't see what problem it solves. It takes literally 2-3minutes longer to gut an animal. Cut off the flank, split the brisket cartilage cut around the bung hole and you're done.
Gutless you can still puncture the stomach while taking rear quarter/tenderloins if you're not careful as well.
I'm guessing gutless method folks are leaving ribs? Heart? Lots of beautiful meat you're missing out on. Full disclosure- I'll leave ribs on a long pack out....
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