woakley, just a tip here. Instead of cutting your "Y" down that far, try this. I get in a LOT of whitetails just like that one but my "Y" is always less than 2 inches.Set the forehead of the deer atop the stand. That lets the neck meat stand straight up. Roll the cape down and flesh the skin downward. Now here's the tricky part. At the base of the jaw and the top of the neck you will see the muscle structure form a <> diamond shape. That's over the larynx of the deer. With nothing more than a scalpel, cut across the diamond much like the space between the symbols above. The heavy cartilage of the larynx as a soft tissue center and you can easily cut completely through it and the esophagus. Continue to cut straight down and you will hit dead center of the Atlas joint. With your scalpel cut through the spinal cord. Gently cut around the Atlas joint until you sever the two big ligaments that hold it in place. The head will literally pop downward when you cut them. Very carefully cut the back strap muscle and tendons and the neck meat will lift right out. Now pull the hide back and set the face of the dear in the jib. You can may your "V" cuts to the Atlas joint and then cut the tail of your "Y" down a couple inches. Carefully sever the ear through the "Y" and cut the skin from under the pedicles. Free the "Y" tab between the antlers and you'll be able to remove the entire skull through the "Y".