I currently work in a slaughterhouse in central IL. Nearly all of the knives there are victorinox. They arent too expensive and seem to get the job done. However as others have said this is a big job to take on. There are a few hundred steps to fully butchering a cattle carcass. If youre using the bulk of the carcass for dog food then it makes it simpler but even so there will be a lot of work just to get the carcass ready for butchering. Make sure to save the choicest cuts for yourself, maybe save the hide to tan, and plan how you are going to dispose of the inedibles.
Before you start cutting, have a solid plan of what you are going to do and have all the supplies for processing, storage, and CLEANING available. There is going to be a lot of meat and other material to deal with, and a lot of different things you can do with it (jerky, beef bacon, ground beef, steaks, roasts).
Let us know what knives you go with and how it all goes.