I have always cut the neck as long as I have been hunting, but not for any of the above reasons. We always cut the neck all the way through the wind pipe as close to the chin as you can get. We then reach up in the chest cavity and pull the wind pipe out. The tissue of the wind pipe is one of the first areas of a deer that will rot and turn the meat around it bad. If you take your deer to the butcher the day it is killed it is not to bad, but we spend a week at the camp with the deer hanging and if the weather is warm the wind pipe will rot quick.