No need to use another person for help. The whole thing takes less than a couple of minutes. I kneel down between the back legs using my body to keep them spread and start the cut. I don't go deep enough to cut through the membrane. After it is cut from brisket to anus I go through the diaphram and cut loose the espophogus and heart/ liver then cut the membrane and pull from the chest and dump the intestines out either on the side or pull them out between the rear legs. Everything inside has to come outside. Make sure to take care of the bladder and not leave it in to leak onto the meat.