cordless recip saw for quartering

[Longwalker]

interesting-do you leave the rib-neck section in one piece-or cut it in two?On a big Yukon moose-breaking it into 8 or 9 pieces makes a lot of sense if you have to transport it at all.I know some guys bone it out-but I like the ribs and also the neck/backbones for stew meat.

On a big bull, you must cut the neck off or debone it on site since the whole neck/chest piece will weigh too much to put on a packframe.
The reason I do not debone game in the field is that the meat will be much more tender if it has bone to pull against while in rigor mortis. Hanging for severla days allows the meat to relax again and become tender. If the meat is cut off the bone while warm, the muscles will shorten and become tough, and may never get tender with aging.