I would check out this book. http://www.amazon.com/The-Beef-Cutti.../dp/1118029577
In the past buying whole cows for restaurants I kept the tenderloin, ribeye and NY strip and everything else went for grind. But I sold a ton of burgers. Short rib and brisket really help the flavor of the grind. If you do it this way you can grind the liver in without it tasting too strongly of liver. You will also need the fat from these cuts as this is probably a fairly lean animal.
I do think you should save some chuck for stew meat and maybe some inside round for roasts. Your idea of saving larger cuts with the option of grinding later is a good one but keep it in the back of your mind that you may have to add fat from a different source at that point to get the proportions in line for most recipes.
I would go into it with a couple of Forschner 6" curved semi stiff boning knives, a breaking knife and a cleaver w/ a mallet. But I have never done it before. A reciprocating saw could be very helpful if you start losing light and have to get bones apart quickly. Just beware that bone dust will speed up spoilage so be sure to wipe it off well.
Is this cow to feed you and yours or do have other plans for it?
Also, cool project and welcome. Great way to get started here!