[1] Slit the hide down the belly ... [2] then suspend the carcass to finish skinning the animal and to remove the viscera. [3] Separate the heart and liver from the other organs and cool 'em in a bucket of water. [4] A chain saw makes short work of cutting your beef in half ... straight down the backbone from tail to neck. [5] Use a handsaw just above the bottom ribs, and there it is: your skinned and quartered steer.