With us, you gut your own, (with help from someone who knows how,) you help skin it (if butchering your own) and 1 or 2 will wield the knives while another helps with position, lights, bags, coolers, fresh knives, wash water, battery saw if needed. Everyone learns what is needed next, and jumps to it. We do not separate out all the different cuts, just the backstraps, and tenderloins, and rear quarters. Most of the rest will end up in the crockpot, so who cares if it is pretty?
The only real difference between a good tracker and a bad tracker is observation. All the same data is present for both. The rest is understanding what you are seeing.