I just butchered on the farm last winter and growing up Thanksgiving vacation was the family get together to butcher pigs, cows and goats. It was a family event growing up as there wasn't much money and what we butchered went was divided up between everyone and nothing really got wasted. UGH grandma's house with the pig and cow heads sitting on the counter.
Until you get it quartered up, it might not be worth the effort to try without a FEL. Not a FEL to hang it but it sure is handy when move it, and when you gut and skin it. I hate to gut where I hang it.
If you make a gantry to hang it, a couple 4x6 pole barn posts and a crossbeams will hold it. Without quartered a whole beef hanging by the back legs will probably 7 to 8 foot tall until your get the head removed. That will be the minimum height of your gantry. Higher the better. Find a chain fall hoist. Harbor Freight sells cheapies that will work better than a come-a-long. I've used a rope and pulley's too with no issues but it takes a lot more effort.
Depending on the size of the beef live weight a 30ph Kubota might not pick it up all the way off the ground high enough or have enough hydraulics to lift it. worse comes to worse have your gantry ready and drag the beef on a sheet of plywood or tin sheeting to the gantry and then lift with the chain hoist.
First time butchering---Good luck and watch out for the stomach when you make that first cut up the belly!!!! Hint: have some baler twine ready. If you cut some innards, tie it off quick.
I get my beef butchered for $45 kill fee and $.45/lbs cut and wrapped. Not hardly worth doing it at home anymore unless its a some unforeseen circumstances.
