Don't. Quarter it from the outside in. I was looking for alternatives to quartering out an elk and stumbled onto a video using a downed moose. It's called Field Care for Big Game, produced by the Alaska Dept of Fish and Game. Sorry, never done it myself but it looks like a good place to start.

I have field dressed my share of moose in the Alaskan bush...some must have tools are:

1. a sharp, stout knife with a back-up knife
2. pack saw
3. sharpening kit
4. 1 ton rated come-along
5. rope
6. game bags

to save time and energy, dont bother gutting the moose unless you have to leave it over-night...remove the head then skin and quarter as needed...use the rope and come-along to winch the moose around into a manageable position...have fun buddy!!!!

Like I do my elk, quarter them. If that's not an option, I agree with the above, get somebody else to do it.

Depending on the size of the animal, cooling can present you with several problems. A large animal cools more slowly than a small animal, because the mass involved and the surface area of the animal. A rabbit cools in minutes, a moose, in hours.
Efficient cooling is a matter of air circulation, a transfer of heat from the surfaces of the carcass to the air, and away. Leaving the animal in a heap risks meat spoilage, in violation of most provincial and state game regulation. Attempt to provide as much air flow around and through the carcass as is humanly possible. The most effective strategy is hanging a quartered carcass, thereby increasing surface area and air circulation to a maximum.

Provide air circulation by placing the carcass (with a moose, rolling the carcass) on logs or some similar supporting material. Ensure free air circulation by providing several supports along the backbone area, so that the animal is indeed off the ground. Ensure it will not roll by tying off the legs to surrounding trees or other anchors. If direct sun, rain or snow is a high, probability protect the moose by placing a framework of spruce, balsam or pine boughs above the carcass, leaving at least six inches of free space for air travel.

How many times can I answer in a row?

cut it open

Clear Your Working Area
Clean the immediate area around the animal so that you have room to move, and to roll out the entrails. Plan ahead, choosing the lowest ground around the animal for the entrails. Move the carcass if necessary. Also clear an area leading away from the carcass, in the direction you wish to move the animal away from the entrails for transportation or quartering. Place the animal on its back, spreading the rear legs using ropes or having your partners hold them apart. If you have several people, or additional rope, do the same with the front legs.

Preparatory Skin Cuts, Throat to Anus
Starting at the breastbone, just below the rib cage, use a sharp knife cutting the skin in a straight line to the neck and base of the jaw. Complete the process by cutting through the muscles to the bone of the ribcage and higher, exposing the windpipe and gullet. Cut the skin from the base of the ribs downward over the middle of the belly, in a straight line, to the anus, taking care to cut around the genitals slightly. The genitals must be left on one hind quarter in Ontario, for sex identification. Once these cuts are done, prepare to eviscerate the animal.

Sever the Wind Pipe and Gullet from the Head
With the chest cavity open, sever the windpipe and gullet as close to the head as possible, pulling it clear of the carcass, cutting where necessary. When free of the neck, lay in the chest cavity.

Split the Pelvic Bone
Starting at the top of the pelvis (closest to the abdomen), using the two axe method described above, split the pelvic bone, taking care to stay clear of the genitals. Avoid cutting the urinary tract, which could release urine, tainting the meat.

Free the Anus and Bladder
The most important procedure is the separation of the anus from the carcass and the pelvic area. Extreme care must be taken not to cut the intestines and the urinary tract, which could taint the meat. At the opened pelvic bone, use a sharp knife to make cuts to free the large intestine and rectum from the pelvic area. Extra hands are helpful to pull the organs to one side or the other to clear the working area. Proceed until working in this area until the rectum meets the muscle tissue near the anus. At the base of the tail, use a sharp knife to cut a circle the skin about one or two inches from the anus. Once completed, use the knife to cut through the muscle tissue to the inside of the pelvic bone, towards the top of the pelvic bone, to free the anus and rectum. At times, you may have to work both from the anus area and from the opening of the split pelvis to free the organs. Once free, pull and hold the anus, rectum and lower intestine free of the cavity

Remove the Neck and Chest Cavity Organs
Grasp the windpipe from the chest cavity, and pull the heart and lungs out toward the entrails on the ground. Cut the remaining tissue holding the diaphragm to the back of the chest wall freeing the organs from the carcass. Allow any blood to flow from the cavity. Roll the carcass to drain as much blood as possible.

Prepare the Carcass for Cooling, Quartering, or Transport
Repeating the introductory note at the beginning, cooling the carcass is a first priority. Depending or the time available to you, and the weather conditions you may decide to move directly to transporting your animal whole, quartering, it for transport, or leaving it to cool some hours. Quartering and transport is covered later. Here, the focus is preparation for cooling, should you decide to leave the carcass for some hours. The assumption is that the temperature is below 40 degrees Fahrenheit. Should the temperature be higher, seriously consider transporting your meat to your camp or butchering facility for hanging and cooling immediately.

Very Carefully

Very Carefully

when i did it it was -15

the no safety feature saved my life i was reaaly impressed the jerky was yummmhy

anyway good luck dude

or go and find a instruction video they held alot

sorry i mean whitetail

like a whitetail