Nope to properly quarter an animal all you do is count three ribs down from the last rib(rib that is closest to the hind) then cut it right threw there and now you have the fronts and the hinds separate, which makes it alot easier to work with and you get two equal size backstraps. When we are cutting the animals up we always quarter them cause its just so much easier to work with then a whole half of an animal.

Yah they are huge but that was a smaller one, that was only about a 2 1/2 year old bull, the biggest ive seen is one my dad shot and one i shot, both were transplant Yukon/Alaska cows(we had some bad numbers in the area so they brought some down to help the numbers, and now they are running around like cattle) we had the rear ends of them jacked right up to the top of our 8 foot ceiling and the shoulders were still laying on the ground. We figured we got about 300lbs of meat out of each. Just huge animals.