The internal meat is easy to get out after everything else is done. To get the heart, a quick session with a saw will cut loose 2 ribs. Then I cut the belly to let the gut roll out enough to get the liver. With the gut pressure off, its easier to cut along the spine to get the tenderloins. No, that isn't gutting it. Its just a single cut on the belly after all the meat is off.
There are several advantages of gutless. One is a simple matter of time. Why bother gutting when you're going to bone it anyway?
Next is the mess. Gutless gives you a clean work space.
Then there's the question of why are you gutting in the first place? To cool the meat? Take a look at how much meat is in contact with the gut. Very little, actually. To get the maximum amount of meat exposed to the air the fastest, spend the time skinning, not gutting.
