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I'm no expert but I'll add the following:
The butchers around here really appreciate a clean carcass when you bring it for cutting. That means no skin anywhere, no trace of guts whatsoever on the inside. No head, no feet. Tendons on back legs intact for hanging.
My dad tought me how to field dress a deer, and when I brought my first one to the butcher last year, they raved about how clean it was. The butcher had all the employees stop what they were doing and come look at it, he liked it so much. They were just beside themselves.
(ok, so I embelish a little bit - but they did like it.)
No credit to me, just the guy who tought me.
Of course the two or three I've been involved in dressing and skinning have had the benefit of access to lots of cold running water soon after the kill. I think that's the key to a clean carcass.
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