At this point just researching what I need I’ll get what I want later. Lol

Also Waltons has beef trolley but I think you can find some lesser quality chinesium models online for cheaper.

I’m planning on about a 20 x 30 foot room for my meat cold room. I’m either going to get a walk-in refrigeration unit or do that a/c control unit that I read about on Meatgistics.

My research has led me to the conclusion that the room should be about 35 F.

I’m only assuming that a 1/2 ton Manual Plain Trolley would be more than sufficient

Would appreciate any experience input on this. The planning phase is the easiest to adjust.

You will probably need refrigerated/freezer storage that is quite a lot larger than what the average homeowner has, particularly if you are doing a whole beef.

If you have never done any slaughtering before, I think I would consider purchasing and processing a half hog carcass before making the jump to processing a live animal.
Deer are also good to learn slaughtering and butchering techniques and to learn the general anatomy of four-legged critters.

I need to learn how to process a cow, calf, or deer myself.

There is an online technical school Range Meat Academy which can help you get to merchandisable cuts. The Bearded Butchers also have a video where they breakdown a whole cow.

PapaSop When you decide to do bacon I have a very simple green horn way to do it. After many tries I found out the simpler the better. Would gladly share it with you.

Perfect. Thanks.