Yeah, I've had to show a few new guides how to make the proper cuts on bear, and how to cape elk and deer. I guide some lion hunts for an outfitter whose primary job is as a taxidermist, so I learned a bit from him. I've never had to cook though. My first job guiding was in a backcountry camp where there was two of us guides, the other guide cooked. After that the outfits I've guided for have had a cook (usually the outfitters wife) or didn't cook for the clients.

Maybe it doesn't result in the best product, but if it is warm out and you don't have another way to cool out the meat it produces a better product than the alternative. Preferably, and the way I do it for the outfitter I guide bears for is to hang quarters in the walk in cooler at least overnight, then freeze. I will bone them if the client doesn't have coolers large enough to handle whole quarters before freezing, but keep being told by the outfitter that isn't my job. He says to only do it if I like the client We aren't required to salvage bear meat in Idaho, but we always do, if the client doesn't want it we will give it to someone who does.

Skinner who did the Bear at a camp I was at, was the same....trimmed all fat off the meat.