What on average does it cost to process a cow vs bull into ave cuts and burger? How long is the avg hang time? Shipping on 400-500 lbs of meat must cost a fortune

$.35-.45/lb (based on the carcass weight)is a decent price. For easy figuring; plan on about half the live weight as carcass weight (more like 55%, actually). Then there's usually skinning charge of $50-$150, depending on the butcher's stress level at the moment.
Shipping a buffalo air freight gets pricey, no doubt. I think the better way to go is motor freight. It might not be quite as convenient, as you'll have to go to the trucking company hub to pick it up, or arrange a drop-off at one of their regular stops, but if you're in any sort of even halfway decent sized town it's not a big problem.
It depends on distance & such, of course, but as a general rule of thumb about $150 will get your buffalo home. That's a fixed charge per pallet, though, and you can fit three buff on a pallet if they're boxed up properly, so if there's a couple or three of you it can be very reasonable.

SoCal,
Mine was a hassle but the meat makes it all worthwhile, it is superb. My processor charged at little more but I had him make small packs for the wife and I. He recommended hanging a minimum of two weeks and as I wanted the best eating it went a month. Shipping was a super pain for me wanting positive control to be sure it never sat on a shipping dock somewhere. Get the details worked in advance. Mine ended up about $0.75 per #, door to door for 700 #s, however, it took unending of calls and worry. Hopefully you have a refrigerated trucker going through your areas.
Take care and empty your freezer first.

I've finally gave in and registered on this board after being a lurker for far too long.

I went on one of Rimrock's buff hunts and shot a yearling cow. I shot it on Saturday, drove it home Sunday, and had it all cut and wrapped in the freezer late Monday night. The meat is so exceptionally good that I'm inclined not to share it with others. I know hanging meat in a controlled environment will improve it but I can't imagine it could be much better. How much improvement to you think one gets by hanging the meat for weeks? Boise

My bull went to the locker, was skinned and quartered and hung for 24 hours..I put the quarters in plastic bags in the back of my Pickup with a camper and piled 35 sacks of ice on top of the meat and drove the 19 hours to Filer, Id. from Nebraska, took it too my butcher...It is, as always, fantastic and you can cut it with a fork..

Glad to hear you're pleased, Boise.
As far as aging.... It has more benefit the bigger, older, and presumably tougher the critter is. I was a butcher in a previous life, and although my recollection is slightly hazy I recall seeing a university study once where they determined there's little additional advantage to hanging meat over a week.

Having been in the business of meat processing for over 30 years.
According to the "Experts" pertaining to hanging beef 10 days is optimum hanging time, any longer than that you start to loose more due to shrinkage and what will have to be trimmed off.
I've hung beef for 30 days at clients request with no real difference in trimming loss.