I prefer to keep my meat on the bones (although I will cut into it down to the bone) along the lines of course to keep muscle groups together. I find that the big blob of meat problem in a boned out bag is no bueno.. even in hot weather, I’ll do this and just hang my quarters in the shade with a small tarp over top. I just leave it there as we’re hauling the other parts out so it’s not there long anyways. I also like to place my meat on large contractor bags as I quarter.. even putting the quarters on the tree limbs or across branches adds too much debris to the sticky meat that I hate having to clean all that off. I’m really particular about cleanliness.
