About 5 years ago we started keeping rare breed pigs and when we had the first one slaughtered, the butcher who jointed it supplied the meat in large plastic bags without weighing joints separately. We were new to this and took the bags home in a cool car and then, in a previously, thoroughly-cleaned kitchen, we weighed, bagged and labelled each joint/pack of meat.
They were kept in a freezer prior to taking them to a 'taster' evening at a friend's restaurant two days later, where a large shoulder was slow roasted. We sold all of it to those present and all were delighted with the quality and flavour.
Since then we've changed our butcher, who now cuts up, weighs, bags and labels according to our requirements.
Both butchers are registered and are extremely well-thought of locally. They collect the meat from the abattoir, so we had no problems in this area.
I think you'd be OK to sell to friends but it would be worth seeing if you can find a butcher to do this work for you.