We've done quite a few on our backs the past few years. I think our method is very similar to Salmonella's.
Rule of thumb is for a calf 2-3 carries, a cow 5 carries, a bull or a herd cow 7 carries.
Hindquarters are maybe 55-90 lbs. You need a good big pack or a canvas military duffel with shoulderstraps. We take these first because we are concerned with heat and predators.
We take both forequarters together on one load. After those are removed you can saw the ribcage into 4 pieces that will stack together really nicely to make 1 heavy load. (These rib strips are also killer in a crock pot w/ bbq sauce if you cut them so they will fit). Be careful to saw clear of the loin on both sides of the backbone. This leaves your spine with your best meat (loin) on the back attached to some of your neck (usually a later carry load that becomes grind) and still attached to sternum in a rather unmanagable chunk. From here you have to evaluate how you are transporting it and do your best to cut it to fit the pack you are using.
