Around here beef is sold; Quarter, Half or Whole. You will pay the seller his set price per pound after the hanging weight is established. You will pay the abattoir/butcher his set price according to the hanging weight.
The abattoirs fee covers basic cuts, grinding and packing. You will get either 1/4, 1/2 or all of each cut. For example you would get 1/4 of all burger and 1/4 of the rib steaks.
You may get all the liver, heat and tongue if no one asks for it.
We have had excellent results buying beef this way, I buy all my pork and beef from a local family.