My animals are typically the shot in the lungs so there is no need to bleed them- they are already bled out when i get to them.
Butcher knives are not all long, a boning knife like most hunters use is shorter and stiff.
I have found over the years that a blade of about 4" is all that is needed for field dressing, which is what a hunting knife is all about anyway.
The butchering part comes after, but I can still use the same knife for most of the cuts i need to make because I like to chunk my meat into roasts with the bone out then freeze it, and ,make steaks afterwards, so the shorter knife works well for that.
However,n the kitchen when I make steaks or cut a roast I use a carving knife.
Cat
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Anytime I figure I've got this long range thing figured out, I just strap into the sling and irons and remind myself that I don't! 
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