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Durn it, Keith, you beat me to it! This is a good way to skin for a full body mount, btw. More hair on top to cover incision. I rarely gut an animal anymore, unless it's a deer and darn close to the boat so I can drag it out whole.
Boned out meat weighs about 40% of the animal's live weight. A typical whitetail/blacktail is one pack trip, boned. A caribou/small elk is two, a big moose is eight.
Your bullet through the lungs will bleed the animal as much as it can be bled, olazul. Broadside on meat animals, I shoot for just behind the front shoulder. This takes both lungs. On larger game, or when I'm really serious about getting the most deadly shot, through the center of the shoulder is best. Autopsy a deer or two and envision where the heart/lung area is from the outside, and figure your angle accordingly. The pipes over the heart are a better target than the heart muscle; they bleed better, and you get the lungs in the bargain.
The work starts when you pull the trigger!
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