Quit cuttin it, hang the deer, skin it, take the front shoulders off, take the backstap out, cut the belly lining and cut the intestines loose, move all that down far enuff to get the inside straps, take the saw and cut the backbone at the hind quarters letting the ribs and guts fall in the tub, and then cut the hind quarters apart. Been doing it this way for a good while and it save alot of time and effort. We never eat the ribs anyway. Done the finger thing myself taking 6 stitches by a drunk nurse to put it back together, dont want to do that again. Bond and determined to cut the brishet a saws-all is the tool of choice, got a cordless Dewalt for my sawing needs.