Is this steer ready for the abattoir?

We better hope that he is, as he is booked in for slaughter on the 17th of July (about 10 days after this photo was taken) and will then be hung until the 26th when they will butcher him and return him in nice shrink wrapped packets.
We are planning on getting the skin back on the 21st and starting it curing over that weekend.

Rosbif. He is two years old and milk then grass fed. We are hoping/expecting him to be very tasty.
Bit concerned though how much meat there will be and how on earth we are going to fit in in the freezer. We have kind offers from friends to lend freezer space.

On the right here with his mum and little half sister