The photo below is a disgusting image of a deer which has its back half skinned out, the rear legs and backstraps removed and the remainder of the deer left untouched. Not only this, but the carcass was left at a public Dumpster, despite a sign that no dead animals parts would be accepted. This is unfortunately not the only such carcass that I have found nearby.
To me not taking as much as can be reasonably had of a deer disrespects the deer, hunting and hunters. Even a beginner who had never processed a deer, could have done a better job than this. Although the Georgia limit is 12 a year, that is no reason to waste this much meat. Some states have strong laws against purposefully not utilizing the meat from game animals. Georgia is apparently not among them, and this may be because game meat spoils so quickly in 80 and 90 degree weather.
From this half of the deer, I would have taken the ribs, side meat on top of the ribs (for burger or fahitas), the neck for a neck roast (among the best parts of a deer) and salvaged the heart and liver. Others, more experienced than I could have used even more of the deer.
This is a small deer, and I can appreciate that the shoulder would not yield nearly the meat found on the rear legs, but even this can be skinned off the bone, wrapped with bacon and tied up as a roast or turned into burger meat.
I work hard for my deer, and when I get one I am going to make better use of it than this. For cleaning instructions consult my books, Backyard Deer Hunting: Converting deer to dinner for pennies per pound and Crossbow Hunting.