This is true. You lose meat in exchange for convenience. If I'm hunting closer in or at my lease, I will drag one to the skinning shed occasionally for ribs, neck, tenders, etc. But I've put three deer and a pig, plus oodles of small game, in the chest freezer this year. That's just a lot of butchering.The problem with deboning is that I'd end up losing many of my favorite cuts. No shanks, ribs, whole hams, crown roast/rack of venison, etc. I kinda like leaving the shoulders bone in too, but that's mostly down to laziness to be honest. I imagine deboning the neck would be a bit of a pain in the field too. Something's gotta give if you're deep in, but wherever possible I'm keeping everything short of the head, tail, spine, lower legs for food purposes.
Most of my deer gets cooked as steaks, or cut into chunks for stew, grinding, or BBQ. Fancy I ain't. Cut that booger up and go kill another one is my modus operandi.