Them darn squirrles are tough to clean but well worth it. You need very sharp knives or even a razorblade. I skin them first then gut them. then I quarter all four legs off and then cut the reaminder piece in half, both pieces have some backstrap on them and some good meat underside also, I like these two parts the best, after cooking till tender I suck on those pieces gettting every bit of meat off. even the little ribs, were talking finger licking good. mmmmmm!