 To remove the hindquarters, you will need to do two things. Cut the meat away from the pelvis, and then free the hindquarter from the hip joint where the femur enters the pelvis. Begin by carefully cutting the meat for each hindquarter away from the pelvic bone, starting at the top and center of the pelvis and proceeding down the backside of the carcass. As you cut, use the tip of your knife blade to carefully remove the meat from the bone until you reach the hip joint. This process is challenging and takes time, but once you learn by removing the first hindquarter from the pelvis, you will find the other much easier. Keep cutting away the meat from the pelvic bone, working your way down the spine to where the loins were previously removed. Then make similar cuts, freeing the meat away from the pelvis, from the front side, the inner thigh, until reaching the hip joint. At this point, or even earlier, it's a good idea to remove the spinal column and the ribcage. Do this by carefully cutting between the vertebrae, with a knife, or by using a bone saw or loppers to cut through the vertebrae. Then the hindquarters can simply be removed individually by cutting through the ligaments holding each hip joint together to free the hindquarter from the pelvis. Repeat this process for the other hindquarter to remove the pelvis.