Why can’t Texans drive over to these ranchers and select their choice of cow, have it euthanized and loaded into the car. A predetermined butcher would gut it, take off the hide and hang it for two weeks to age it. Then, cut and wrap half. The butcher would get the other half for his labor and the customer would get the wrapped half.
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That is indeed happening within communities especially after our chain grocers(HEB, Kroger) had shortages about 4 weeks ago. Feed stores became the “pickup location” for locals to pick up their meat and egg purchases. This is in south Texas but unless those in the OP’s story are totally detached from the local community, they should also be able to move product directly.
I am in Central TX. 27 states (TX included) have regs where state inspectors can be utilized for meat and poultry inspections rather than USDA inspectors.
A lot of places where I used to be able to buy a half a beef, no longer have that option, and just sell cuts of beef. Open to suggestions or sources.