I get confused on that too when butchering a game animal. I know the tenderloin, the backstrap, and the ribs. After that it's mostly "steak". "stew meat" or "jerky meat." It's all better than store bought.
How come we rarely see wild game roasts very often. Granted…… they were single meal events because a left over version roast isn’t like eating a cold cut beef roast sandwich but when our kids were all young, we eat a lot of roasts, cut off the front shoulders, then rolled and tied with string or cut off the hind quarter. Cooked with lots of garlic cloves and seasonings, they were quite good…… when eaten hot out of the oven. Don’t seem to see much of that anymore.
However……. better than store bought…….. mmmmm. Well, if the store bought was as bad as those last two chuck rib roasts were……. I’d agree, otherwise…….. until it’s from Nepal, I vote for store bought.