What is the gutless method? Is it quicker and/or easier in the field?
Rarely will we gut a doe, unless we're going to let her hang. On the tailgate, we cut hide down the back from neck to tail. Skin top side and remove the back strap, rear meat and whatever front shoulder meat you want to keep. Flip deer over and repeat. When both side are done, you can made a couple of small incisions along the back, slide your hand in and remove the tenderloins. Everything gets rinsed off when done, so hair isn't an issue ever.