We would never barbecue a live longhorn. Before ever barbecuing a longhorn, we would follow the following steps:

Humanely stun the animal to render it unconscious and terminate it. Bleed the animal by severing its carotid arteries and jugular veins to ensure thorough exsanguination. Scald the carcass in hot water and use mechanical means to dehair it. Open the abdominal cavity, removing the internal organs carefully. This includes the stomach, intestines, liver, lungs, heart, and other viscera. Thoroughly rinse the carcass with clean water to remove blood and any contaminants. Hang the carcass from a hoist to facilitate further processing. Allow it to cool for a few hours or longer, depending on the desired meat quality. Break down the carcass into its primary cuts, such as quarters (front and hind), primal cuts (rib, loin, chuck, etc.), and smaller portions. Further processing, cleaning, and packaging various cuts that won't be used immediately. THEN, proceed to barbecue.