I am like "griz". A hacksaw works just fine except that the teeth are a lil fine and tend to clog up. A meat saw works like a charm. Failing having either handy an axe will do the job a hellofa lot quicker but maybe not quite as neatly. That axe (hatchet) will whack off the feet at the knees, the neck, split the pelvis, and remove the ribs from the backbone like the coonass says "RAT NOW CHERE".
When we "drop one" down here we gut in the field immediately. Upon reaching either home or the camp we hang em by the neck, yank the hide off of em, cut off the feet at the knees, use a knife to detatch the front shoulders, a knife to get the backstraps and tenderloins (cat-eyes) off, then use a hatchet or meat saw to get the ribs off the backbone, then a hatchet or meat saw to cut through the backbone right above the hams, split the pelvis to get the hindquarters seperated, and finally whack off the neck then the neck from the head. You are left with 2 rib slabs, 2 front shoulders, 2 hindquarters (hams), 2 backstraps, 2 tenderloins (cat-eyes) and 1 neckroast. Throw away the feet, hide, head, and backbone.
Take my word for it, it took me longer to type this, and TRY to make sure it was spelled right than it takes to do it, and by doing it this wayyou get 95% of the meat in 10% of the time compared to other methods. The front shoulders, hindquarters are just right for roasts (yes we like em big down here), or deboning for sausage. The backstraps and cat-eyes sliced thin and fried. The ribs, boiled for a few hours with crab boil seasoning to get em tender then on the pit, and the neck either de-boned for sausage or pot roasted after being stuffed full of all kinds of pepper, garlic, and Cajun seasonings.