Start by first skinning the animal one half at a time and peeling the hide back to expose the meat as the animal is laying on its side.
Next you would go ahead and cut your quarters and put them in a clean location. Do not forget to remove the the backstraps.
After the front shoulder and the hind quarter and backstrap have been removed, you can cut or saw off the ribs and get the liver and heart and tenderloin.
Now turn the animal over and repeat the process on the other side.
Once the ribs are removed you can now get your tenderloins.
You animal is now quartered and skinned and ready to go.
