Here's what we do, the windpipe is never a problem.
1. We lay the animal on it's side and fully skin the upper half. When done, flip the hide over onto the other side (hair down), you will be making good use of it.
2. Dismantle both front and rear knee joints, they do come apart, no saw needed. Remove front and rear lower legs - discard.
3. Dismantle front and rear quarter. Again, they come apart at the shoulder and hip. Cut the meat close in to the inside of the hip and shoulder bone. Place the quarter on the inside flap of the skin, above the animal.
4. Remove the backstrap from the up side. Lay it on the inside of the skin besie the quarters.
5. Remove neck meat, again placing it on the skin.
6. Now you can take your quarters, backstraps, etc and place it in the bags.
7. Flip the animal over and repeat the procedure for the other side.
When done, open the paunch. The guts will roll out and take out the tenderloins and whatever organs (heart, liver) that you may want.
Done, no messing around in the guts, diconnecting the windpipe and intestine.
The meat get home will little contamination from dirt, grass, etc. And when you get home, very little mess to clean up 'cause you did it all afield.
This is something that you learn as a necessity when packing out meat on horseback. But once you've learned it and become proficient, you'll never go back. Good luck
