I always use the gutless method when boning animals in the field, gutting is really an extra step not needed. Last thing I get is the tenderloins. I usually do not take rib meat off a dear I bone in the woods to pack out, but If I get it out whole I will. Its not easy to keep that meat clean and once you get dirt in that rib meat by the time you get it cleaned you dont have very much left. I do definately take the neck meat though. As for splitting the cape up the back, most definately when you are boning an animal in the field. It is a pain to tube the animal on the ground. I do both shoet Y and the long incision. If the animal comes in with the short Y I will usually leave it like that . I dont have any problems fleshing a cape that isnt split.
Longtat, I do not take money off for self caped animals unless they are caped to my specks. All the meat is left on the skull when I cape and save myself alot of time. It only takes a few minutes to cape. So far I have not seen a worthy cape job from a hunter
I always have more work to do .
