Field dressing: When gutting, stop the cut when you reach the breastbone. DO NOT cut hair above the breast bone as this cuts into the brisket area that is needed for a shoulder mount. (Note: the breastbone is about 4" from the front legs.)
Removing from the Woods: When dragging your deer out of the woods, grab the horns with your hands or tie the rope around the horns. DO NOT tie a rope around the neck as this may break off hairs and damage the hide.
Cool down: Do this immediately without allowing thawing and refreezing of your specimen. This will prevent bacteria from ruining your trophy. Treat your cape as well or better than your meat because heat and moisture cause bacterial growth, the main cause of hair slippage.