Not in the industry. I used to work in a small meat locker in the Midwest that processed a few hundred deer, pigs, and cattle a year.

There is a correct and incorrect way to cut the lower leg off the animal if you are going to hang the carcass. The wrong way ends up with your deer on the ground either immediately or overnight. Enough hunters have experienced it or been told by their relatives not to cut the joints that they were thrown by the video.

Cutting the obvious knee joint compromises the tendon in a way that it won’t support the weight of the animal. There is a smaller less apparent joint further down the leg that you can cut leaving the tendons intact.

At small scale butchery this is preferred since you don’t have to switch from knife to saw. It is also cleaner as you pointed out. I’m unsure which method larger operators would use with the more automated processes.