Your photos and instructions are clear and well written. But (there is always a but, and I'm it today) you are making this old meat inspector cringe. This method exposes the meat to contamination from the environment. Leaving the hide on the carcass until it is in a packing house (or your kitchen or garage...any more controlled clean environment) protects the meat from dust, dirt, flies, handling fumbles, etc. Stuff that gets on the meat from the environment is not going to rinse off with a hose. Federal meat packing regulations require trimming off the contaminated surface with a sterile knife, one that has been dipped in boiling water before it contacts the carcass, otherwise you are just spreading the contamination from one area to another.
Cooking the meat completely (internal temperature at least 165 degrees F) compensates for a lot of dressing errors. Those who prefer their venison rare might be advised to protect the meat by leaving the hide on for later dressing.
One trick I use when gutting a deer in the field: wash the inside of the carcass with vinegar. The acid helps prevent bacterial growth for a while until the carcass is in a cooler. Many beef packing houses spray carcasses with acetic or lactic acid to help control E. coli growth/contamination.
I understand that packing out the whole animal, especially a large one like an elk, may not be practical. In such instances, the dissection you have outlined is a good way to go as long as consideration is given to avoiding contamination after the meat is exposed. Again, cooking thoroughly covers a multitude of sins!