You need a bone saw for one thing, and one thing only...the skull plate. The only exception to this is if you like ribs (I don't), but if you are one of those who just burger your rib meat (like me), you can cut it free or roll it (haven't quite mastered that one). There are sockets/joints at the head, rear quarters, and below the shanks on all four attached only by ligaments. You just need to get in the tight spots with a knife. The front shoulders just cut right off. If your hanging the quarters, it is best to hang it by the ball at the low end, and then let your bag hang loosely around the meat. Lilhunter attached a pretty good slide show, but it doesn't mention everything, just the basics. Save yourself some time and misery, don't saw anything but the head (not only does this keep from exhausting you, but also prevents bone shards, don't gut the animal unless you are leaving it overnight in the field, and keep a sharp knife.