Step 5: Field Dressing - part II
There is a thin membrane that attaches all of the organs to the inside of the body cavity. You will need to begin at the bottom by lifting the anus through the gap you created in the pelvis. Lay the five-gallon bucked down next to the carcass and place the intestines into it. Continue separating the organs from the body cavity and feeding them into the bucket as you go. They should just about fill the bucket when they are all in there.
Spread the ribs and cut out the heart and lungs. You don't need to be too concerned about punctures at this end of the carcass because getting blood on the meat won't affect its quality at all.
If you like haggis or want to make your own sausage, you may want to keep heart, liver, lungs, stomach, or intestines. That's your call. If you don't know what a haggis is, check this out. Personally, when it comes to organ meat, I'm out.