In a korban which was a ram, 5 cohanim were necessary for the meat, 2 for the intestines 2 for the flour and 2 for the wine libation.

Yuma 2:7

In a korban which was an ox, you needed 24 cohanim: one for the head, two for the back leg, two for the tail, two for the hind leg, one for the breast, three for the neck, two for the front legs, three for the intestines, three for the flour and three for the wine.

The concept of work by lottery was used for public karbanos.

Public and private korbanos were equal in hefshit [flaying] and nituach [cutting up].