Fresh is the ONLY way to skin a deer. Worse one I ever had was Christmas 1983, coldest on record for that date. Shot one of "Santa's reindeer" when it was -14ºF. Then had to drive just over 50 miles to get home. Had all I could do to un-bend the legs to get her out of the trunk of my '76 Ford LTD. Too heavy for me to lift her up to the hooks in the garage so skinning had to be on the cement. That frozen skin fought every quarter-inch of the way but my fingers never got wet or bloody, any liquid was froze. A month before, I'd skinned out a hanging buck fawn and didn't take much longer than a big old boar coon!
The problem I have is they are carrying the deer around for a while before they are gutting them. I gut my deer where they fall. Taste better and less weight to carry out. It looked like he was throwing away the flank meat. He is also throwing the hide, heart and liver. Hides are worth money or you can make leather. The heart and liver are good to eat.
I tried the same technique as that guy this year. No way could I come close to that speed though. I came to this conclusion: As long as we have 4-wheelers to get the animal back to camp I won't field dress another deer or bear. I'd rather drag the extra 30-40 pounds for 100 yards to the wheeler.
One of the problems with field dressing and then dragging is that the cavity always fills up with so much crap - leaves, moss, lichen, hair, and blood that the flank meat, tenderloins, and some of the rear quarters are a huge challenge to clean or even salvage. I couldn't believe how much cleaner everything stayed with the effect of much less meat wasted.