Its about the knife.....
We have gone over and over on this forum, how a small traditional folder can accomplish great feats. Sort of rise up to the need. Here is a photo of my friend instructing his son and a relative on what to do with a freshly taken cow elk to insure good meat. BUT, he is doing this with a Buck Cadet 303 stockman (Camillus contract) with a 2 1/2 " main blade. It is all he uses to open and clean out to allow cooling of big game animals. I known cause I provide his new knife when one is lost. Other knives and saws come into play for additional duties.
This is really an example of how this same thing could be done with a nice piece of chipped flint, the original 'pocket knife'. Fixed blade or larger folder, everyone to their own ideas, but you can do perfectly well at this stage with two and half inches of 'SHARP' steel.
Sometimes one traditional belt knife can do it all with other game. The 110 is king, but here my old 1970's, segua wood scaled, 440c, Model 112 made quick work of this turkey processing and earlier cut several cedar branches for some ground level camoflague.
You have arrived home, but the knife work is not done. A big piece of fat elk meat, and four thin bladed 440c, early 1980's, Buck 121's will render it to packaging and freezing.
The work done, the circle is complete. 300