Quartering out a deer means carrying useless bones out, to be desposed of later. I reccomend boning out the animal, take only whjat you can use, leave the guts, bones for scavengers. Most whitetail can be reduced to 40-70 # of bonede out meat, dont care how big they are, and 70 would be a huge deer. Those bones are heavier than you think. Its a simple process. Splity hide down the belly, the inside of the hide is your clean working surface. cut meat off the bone and place in clean game bags, or cheap pillow cases. Carry what you can, hang the rest in a tree, at most two trips should get it. The tenderloins can be accessed by a slit, and reach in gut cavity to pull out. Hide also can be used to carry meat out and keep clean. Its so simple, cant understand why some complicate it so.