Wanted to not repeat the same word in two consecutive phrases, hence my not-perfect choice of words, but to answer your question: no, afaik all the relatives that I know who had killed their meat didn’t use any industrial-like tools to process it.
Seems pretty straightforward. Grind and heat up meat trimmings, spin it to squeeze the heated fat out. Add citric acid as a preservative, flavour it with some spices, freeze an you have nice bit of fairly lean meat you wouldn't otherwise have. Nothing that couldn't be done at home. I wonder how fast it needs to spin.
Did our other close relatives use the centrifugal thingie while processing the meat from animals they raised and killed?