Free: Contests & Raffles.
Depends on the situation. ...
Generally, I can take much better care of the meat- and finish with a better cleaner product by leaving the carcass in as big "pieces" as possible in the field. That could mean everything from whole/gutted if conditions allow to boned out/gutless if they do not...The situation you are describing (sounds warm) calls for gutting/transporting quickly (sounds like that happened) to hang/skin asap to allow body heat to get out. I skin as described above given the chance. Sounds like skinning was slow? Skin generally comes off easier when the carcass is as fresh as possible. If hindquarters were drying out a) it was hot/sunny and/or b) took too long. Better to find a shady spot if it's warm anyway.Warm/hot conditions really put a priority on getting the hide off and meat cooled quickly in any case.Since it was warm, breaking down the carcass to get into the cooler was a good idea. Hanging from hind legs I would probably say the order of breakdown was pretty normal- start with front legs, then backstraps, rest of the body meat, hindquarters obviously last. I would probably leave the hindquarters whole if possible- cut the spine just above and cut lower legs off to- to separate and break them down at home because that's a lot of good steak meat. Whole operation gets way easier and faster the more times you've done it or seen it done by someone who knows the steps.After getting meat home I use a spare fridge to "hang" for a couple days before final cutting. I have a removable frame and can hang up to elk quarters. I typically cut into as many steaks as possible, maybe a pot roast or two, stew meat, and grind (cutting deserves whole other topic).For what it helps...
4. Take your time, set up a work area and keep the meat clean - this saves hours in the kitchen.