Big job if you have never done it. Ever butcher other stuff on your own? Deer, sheep, hogs? If not, a beef you paid quite a bit of money for is not the place to start. Handling, hoisting, gutting and skinning a 1000+ pound dead critter is not a job for beginners.
Additionally, beef really ought to hang in pretty specific conditions for a couple weeks to get the best results. Unless you have a walk in cooler, that is hard to do.
Once all the other ducks are in a row, you have to know the cuts and how to make them when you start breaking the beef down. That is no small skill.
There is a ton of work and knowledge that lands a ribeye on your grill. There are good reasons why butchers exist, and farmers and ranchers prefer to use them. I have butchered beef for the family in the past, largely because we did not have the money to pay a processor. All of us worked it, and we got it done. Since it was an old cow, we made most into burger, which negated needing to know the cuts. Still, it was a ton of work, and only worth it because we had mouths to feed and little money. A fella used to USDA Choice beef might be less than thrilled with the results of his own butchering, if he is new to the game.
This...👆
