Larry Bartlett's DVD "Project Bloodtrail: Field Care of Alaska Big Game" does a good job explaining field dressing, breaking a moose down into pieces you can carry and meat care. It's geared towards float hunters who might be in the field with meat for a week or two. It doesn't really cover the butchering you'll do once you get the quarters home.

It's basically like butchering a deer just bigger. I have done two. I am real careful with the back straps, inner loins, and brisket. Everything else just gets get into a 2lb roast or burger.