Try to use the method of taking the moose apart without gutting it. Skin from the back down. Remove the top hind quarter by dislocating the hip socket, just follow the meat seams along the pelvis, place it in a meat bag to cool. Remove the front leg/ shoulder, remove the backstrap from just behind the ears to the rear, where the hind quarter was.Bone out the ribs and brisket,or cut them off, your choice, turn your moose over onto the hide and repeat. Don't forget about the tenderloins, you can reach in and remove them easily from the carcass when you are finished. This leaves them on top of one of the loads for easy access for the frying pan when you are done. You should end up with 4-6 pack loads depending on how tough you feel. Way less blood around and a huge difference in the amount of flies attracted if the weather is warm.
Your arrow set up should work well.
Terry