Yes, I do have that experience - we raised beef, hogs, and chickens when I was a kid, and we slaughtered and butchered them ourselves, and as far as the pork, we also smoked and cured our own shoulders, hams, and bacon.
My first job with killing anything, when I was 6-7yo, was to stand next to my dad with the top half of a kettle grill, and slap it over the chicken as soon as he chopped the head off. He'd gotten the grill from work as a gift of some sort, and we actually grilled something on it maybe three times in 15 years - it was always just the chicken catcher.
We raised chickens for maybe three or four years before Dad deemed them too much work for too little payoff. We butchered more hogs than anything else, and once a couple of my brothers left home and my grandad got too old, we'd take in the typically two hogs and/or the one cow we'd raise to the local slaughterhouse, and pay them to do it. He held out the longest on raising a couple of hogs, but eventually, that got to much for him as well. He raised his last hog when he was around 60, maybe. Hard to do by yourself.