How to slaughter a cow?
Has anyone any hands on experience on how to slaughter a cow? What sort of equipment is good to have? What's the minimum sorts of things to have? What do we do first? (Other than catch the steer?)
This isn't for retail sales or even re-sale of the meat, it will be shared between the folks so USDA requirements may not be necessary. There are more cows than slaughterhouses around here and apparently the wait can be up to one year before they can take in an animal. There are some folks who will give us a troublesome-escape-artist 4 year old steer if we want to slaughter it ourselves, but we aren't sure how to go about it. The largest butchering job most of us have done has been wild pigs or fish. (Fish around here can be bigger than pigs.)
Any advice on how to go about a project like this?