Here there is a profesional butcherwith a hoist on the back of a smalish truck. They visit the cow in its own paddock, walk the cow over to the truck. A quick bang, the cow is hoisted, bed and gutted in the paddock, onto a plastic sheet to pick up the remains.
The cow is transported to the butcher shop where it changes into the requested cuts, which are labled and frozen.
A couple of days later they are taken home to fill the freezer for a short time.
By using a pro butcher there is a greater selection of cuts an anjimal will provide