this is another (yawn) post on " pulling quarters ", i am bringing this up because it works so well. with a sharp knife i remove the front quarter, then hind quarter, followed by the loin and neck meat. making an incision behind the last rib allows removal of the tenderloin.
roll the critter and repeat.
there really isn't much left but the ribs and guts, plus it's fast ( about 20 mins ). ** me in the big hat.