There is a lot here, I don't have a lot to work with but I have to process my own game because the wife will not let me pay someone good money for something she thinks I can do.
I have a wash basin in my basement, I made a 2 1/2' X 6' work area (work table) with a raised fixture at one end to hold the grinder (or a vise) and the wash basin at the other end. I hang my game outside where I skin and wash it, I then remove the back straps and remove the legs, and neck from the body. I use a sawsall to cut the hind legs out of their sockets and remove the lower part of the legs. I have a gross of bakers sheets and place the meat onto them and wrap with cling wrap and place them in the refrigerator (I have to plan by having an empty fridge and freezer before I start) as I go. I place the carcass in a big trash bag in put it in the freezer just over night, then I take it out in the morning and using a new paneling blade and my oldest circular saw I cut the racks of ribs. I catch the drippings as I go by having a concrete mixing tub placed under the deer and empty that into a 5 gallon bucket to "water" empty raised beds (most of my work is done NOV through Jan).
From this point on all I do is I cover my work table with a couple layers of butcher paper, place 3 large synthetic cutting boards on it, and start processing, I have 4 large metal bowls and sort the meat as I go, roasts/steaks, stew meat, grinder meat, and scrap. I process a bakers sheet; seal-a-meal, weigh, and label the roasts/steaks, and stew meat as I go. I save the juices in the bottom of the bowls to apply to the raised beds. When my grinding bowl is full, I attach the grinder to the work table and using a large catch tub I start grinding the cutup grinder meat ( I sometimes will cut up a pork shoulder and grind it too), I usually course grind my meat, once and then I grind it a second time blending in the ground pork, usually 1 pork to 5 venison just for the fat.
So the tools I use are, a Game Tripod Stand with Hoist, a box of disposable gloves, 4 large metal bowls, 2 large tupper ware type catch bowls, 3 cutting boards, a concrete mixing tub, a good fixed or heavy lock blade knife (Buck or Old Timer), a knife sharpener, a sawsall, a circular saw, a bunch of bakers sheets, a #10 meat grinder, 3 heavy duty serving spoons, cling wrap and butcher paper. I prefer a medium length knife with a heavy blade to do my processing with, I generally keep a knife sharper handy.
I have on occasion ended up with more game than I could store, in those case I pull out my biggest Ice chest(s) and place a layer of ice, then a loaded bakers sheet, a thin layer of ice and repeat till full.
This would work for most game and small livestock. I think it would be much more difficult for a cow or very large game (moose?)