To quarter the carcass, hang it or set it belly-up on the ground. Loosen hams with careful strokes tight against the pelvis and through the ball joints. Don't chop; use the blade like a knife, your fist around the hatchet head (inset). Remove the shoulders the same way, leaving the skin on unless you must remove it to let a big animal, like an elk or moose, cool in warm weather. The hatchet (or, better yet, a slim double-bit ax) excels at splitting the backbone. Hang the animal head down, rear legs spread, to facilitate this task.