A cow is huge. Even a "smallish" one.
Especially when you ask for the organs, all the bones, the suet (which someone didn't arrive, I'll be on the search for it this week.) Our freezers are packed. We had to buy another one, and we still can't get all the beef inside. Fortunately...and this is the only reason I say this....we are dealing with some Artic weather and it is cold enough in the garage to call it our "walk-in freezer."
The most valuable and perishable cuts are all safely in the freezers. The steaks, roasts, organs, and the ground beef. The bones are in boxes and a few are in a stock pot, simmering away, on the stove.
I had to cook supper on the woodstove tonight, and I've never done that before. I've warmed things up and I made a fantastic pizza in it once and have roasted meat inside the stove, but the top is generally not hot enough. Since my gas stove was out of commission temporarily and we were getting hungry, I made up part of our dinner. I put some bacon bits in the cast iron frying pan and let them brown up, and put some cabbage in a covered sauce pan with some broth from the recent roast I cooked and put that on to simmer.
It took about an hour an a half to come to a simmer and for that dang bacon to brown. But in about two hours, we had something hot and delicious to eat.
The reason my stove was out of commission was that I am canning up 80 lbs of stew beef. I just upgraded my canners to All American and put 19 pints of beef in each, packed in jars while quite cold. It took a LONG time for these canners to start to steam. Especially the one on the right. I'd forgotten to turn the burner on. Sheesh.