I think the 'bashing it with a rock' is sort of the thing I'm trying to avoid. My farmer brings a USDA butcher to his site to kill the animal (the kills are done away from the pasture space). The offal is removed there. If you want the tongue, heart, liver, etc. you show up on slaughter day and cart them away.
The carcass was then taken to a local butcher shop, where it was processed into steaks, ground beef, roasts, etc. at my direction -- how thick did you want steaks, how big did you want roasts, etc.
Being involved in this way is surprisingly intimate -- seeing the animal, being on the farm the day of it's slaughter (though I did not witness the slaughter), and working with the butcher to define how it will be broken down taught me so much more about how my food is prepared than anything you'd get from the grocery store.