Shoot it between the eyes, cut the throat, string it up by the hindlegs to bleed it out, then skin it, gut it (remove the viscera, head, lower legs and tail), let it hang in a cool controlled...
Slaughter cattle are usually between 1200 and 1400 lbs. Slaughter cattle that are raised on pasture and direct marketed are often lighter than the feedlot-finished cattle by 200 lbs or more.