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Knowing what you are doing makes it look easy. We know how that is. People would do their own trees if they had the tools. OK.

My Dad used to butcher a cow. He would hang it and split it down the backbone with a chainsaw. No bar oil. Then he took it to a butcher to hang and age, then cut and wrap. It is hard to find a good butcher. Lots of so so ones or bad ones.

They hang it in a cooler for a week or two after butchering to improve the quality. You should be able to buy a 1/4. I would say start there. Whole cow or even a 1/2 is a lot of work.