For those of you that bone out an animal before packing it off the mountain, have you noticed any decrease in the quality of the meat? In earlier days I was always taught to hang quarters, bone in, for multiple days (or at least past the rigor mortis period) before cutting meat off the bone and into steaks, etc. That doesn't work so well in the mountains. I have backed all my elk and deer out of the mountains bone in (at least the rear quarters and the front quarter meat often goes into burger/sausage). Is your boned out meat still tender or do you notice it being a bit tougher than if you left it on the bone? Thanks!