Make the Cut: Use a hatchet, ax, or bone saw to remove the ribs from your deer carcass. It's easiest to do this after you've cut out the backstraps and removed each of the quarters from the deer. If you want to halve the rack so it fits in smaller pans, use a pruning lopper or a bone saw. A reciprocating saw, if you have one handy, gets the job done quickly. If you're going for the Fred Flintstone effect, leave them whole.