Fifteen or so years ago I had ten acres just south of Auckland, and although the property was not certified, things were pretty much organic. I raised a few beefies (had two cows which provided milk for the house and then suckled calves) and sheep.
I seldom bother with splitting a carcass through the backbone. If I've shot something in the scrub I am generally reluctant to carry more than I have to so I generally just cut all the meat off the skeleton. However if I want chops, for instance,