We quarter ours out and soak them in ice water in coolers for 4 or five days. Then cut them up and put in freezer. In a pinch we do have an extra fridge (and two freezers ... too much work to risk not having room for anything!).

Helpful hint, the meat slices better in steaks when it is not quite thawed after being frozen so we store most of ours in chunks and slice when we start to thaw it out to cook.

As for processing, we have an old commercial grinder (have used a hand grinder in the past) with different plates and different size stuffing funnels, an actual meat market saw with bone in and regular blades, knives (God and hubby are the only two who know exactly how much money we have tied up in knives -- big ones, small ones, thick ones, thin ones, straight ones, curved ones, etc. -- while my dad has his pocket knife, a bigger skinning knife, and an old fashioned butcher knife that is older than me), a vacuum sealer (a truly miracle gadget for storing meat), and game bags (can use ziplocs but we like these because they are round and you can slice the hamburger patties while frozen and slap in the pan -- no defrosting needed!). That is it. To make jerky we use strips of meat instead of grinding it. Gotta admit though, I married a butcher. His first job was cleaning up in a processing plant and from there he worked his way up to butcher (and now manager in Sam's over the meat market). I can do it but he is MUCH faster than me!!