I have been apart of a half dozen field dressing parties involving moose and have always seen it where the quarters are hung individually, the ribs by their own and then neck/back bone are either hung in sections or boned out.
Recently in threads here I have seen it where the front quarters are attached to the ribs... and the cuts appear to be straight down the back bone and are very clean cuts.
For those of you that leave the front quarter and rib attached, what do you use to make those cuts? I have heard of a chainsaw with vegetable oil used as bar oil... can this be the ticket?
I believe in making as few cuts on the meat as possible before the butchering process starts so I wouldn't mind trying leaving the quarter and ribs attached.