One can buy a whole carcass from Smithfield if you get up early in the morning 7am is too late. You will need a large chest freezer, about a hundred polythene zip bags, a boning knife, a hacksaw, and a steel. Smoking meat is all very well at the bottom of the garden but neighbours don't usually care for the odour of strange smelling stuff for eight or twelve hours at a go. It's relatively straight forward to build yourself a smoker with a few loose bricks and a couple of old oven shelves, but if you are in close proximity of your down-wind neighbours, then it's a non-starter. The morning you buy the carcass you will need the rest of the day off to butcher, bag, label, and date it. If you buy beef buy one fore quarter and one hind quarter, but unless you have the largest of chest freezers one quarter will fill it, or share 1/2 with friends. It is handy to know someone with a few big hungry dogs to give the uncooked bones to chew. You will also end up with twenty odd pounds of fat or suet that you will have to deal with, you can render it in the oven and fill a hundred coconuts for the tits. Best of luck.