most folks know and use a variation of this quartering technique, but thought to post it to show how simple it is...
after removing the loin and neck meat, i "pull" the quarters, trim the ribs and remove the tenderloin. if the organ meat is saved, heart and liver is removed last.
this whole operation takes about 20 minutes, leaving the bones and guts behind.
obviously, to save the cape more skinning is needed (but not much). if done with some care this is clean, fast, and saves all the meat.