For years, I've used either a 10" K-Sabatier au carbone slicer or a 10" carbon Sabatier "Canadian" slicer (currently residing with my daughter). Both are extremely accurate, make very straight cuts, and may be adjusted by eye.
In all seriousness, even though I didn't mention sharpness when addressing the OP's question we all should have done.
It makes life somewhat easier to have knives of appropriate length and profile. On that front, you can certainly do everything you need to do to break a steer with a meat handsaw, a chef's knife, a slicer, and a "petty" and/or "boning" knife. I'm not saying specialty butchering knives like "cimiters" and so on don't protect your knuckles and make some things easier... but they're not going to make a heck of a lot difference compared to having regular straight knives.
Sharpness, on the other hand, does.
You want your knives sharp. And by sharp, I don't mean "as sharp as they were when they were new," I mean very sharp -- and that's sharper than the barely sharp that comes OOTB. They don't need a highly polished edge like you'd want for cutting fish or onions. A little scuff on them is fine. But you do want VERY SHARP.
In terms of bench stones, something in the neighborhood of hard Arkansas/aoto would be ideal. However a little rougher (fine India or 1000# Japanese waterstone), a little finer (black Arkansas or 6000# JIS), and of course anywhere in between would be just fine. But please understand... VERY SHARP.
Making a cut should feel like like the meat is getting out of the knife's way, and take almost no effort.
In addition to coming to the party sharp, nearly all knives will require steeling at least a couple of times during the process.
One of the good things about butchers is that they generally get the whole concept of sharpness. Cooks, even professional ones, are a lot more iffy. VERY SHARP doesn't mean using a Spyderco Sharpmaker, or running your knife a few times down a medium steel four months after its last sharpening.
VERY SHARP means, among other things, a fresh, new edge.