For us it depends on time. If we shoot something in the am and must pack it out then debone onsite. If it is later and time is limited quarter and pack out. In either case I skin and do as suggested above work one side and then flip over to do the other side. A good meat hand saw(basically a hack saw with different blade), cordless recip saw(Fine tooth blade) or clean chainsaw with veggie oil instead of chain oil will all work to quickly quarter. However if you have the hands/time available a sharp boning knife will work to release all the quarters and removal of straps and tloins as well (obviously the animal must first be skinned). I process all my own meat and rarely use a saw of any kind if possible. Some quarter bags are the only other item required.

No different than deer to skin or butcher just bigger frame and wil require a bit more elbow grease. With only 2 guys a big elk or moose can be a bit of a chore so be prepared to work!