I know the local slaughterhouse is going full tilt, booking dates are months in advance. I remember when there were several people.who did on farm butchering to whatever level you wanted. Completed packed and stacked in freezer,,or just dead and skinned. Most of thm were; kill-skin-break down into quarters. Folks wanted to save $ by doing final cut, wrap.themselves. first time we didn't have a grinder, so no burger, but lots of stew meat. Whatever wasn't in one package was going to be in another.
Right now wouldnt be a good time for me but I bet with a little coaching I could walk my son and daughter through butchering a beef, hog, sheep or chickens. Toughest part would be having a big cooler, freezer space would.be easy enough.