Yeah, if you follow the natural contours of the meat (muscle seams) and the joints a saw isn't needed. Less likely to get bone chips in your meat. I hang mine and quarter it hanging and then debone. Front shoulders are free floating so they come off easy by circling the muscle. Backstraps just cut along the spine and then get your finger in there and lift and you will see the muscle has natural seperation near the ribs. Slide your knife along this seperation and cut off the ends. Same with tenderloins but on the inside. With the hams you have to find the socket but once you do cutting the tendons makes it come off easy. I like to skin mine while it's warm, seems to come off easier to me.