As other people have alluded it is called processing as killing is one portion. We processed 100 chickens a month ago at my neighbor's house. The first step is to put two small slits in the artery on their neck while they hang upside down in a traffic cone; easy process as they don't fight or try to get out. Next, you put the dead chicken in hot water (temperature needs to be specific to not cook them), then the de-feather machine, then you cut the head/neck and feet off, then clean all the insides out, then they sit in ice water for a day or so before you package them. We don't sell them, we do this for ourselves and pack our freezers with the meat.

I haven't done larger animals from the killing but have butchered large cuts of meat. It is a time-consuming process while being physically tiring.