Butchering Cattle

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butcher meat bone saw -bandsaw | eBay


Tim B.

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If you're butchering yourself, I'd suggest sooner and not later. Just as soon as the weather starts holding a 40 degree or less pattern 24/7, start cutting. On the first one you do it would be better if the animal were as small as possible. Hard to break yourself in on a 1000lb carcass.

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Francismilker

"The effectual fervent prayer of a righteous man availeth much" James 5:16

We've been butchering in our family for at least 5 generations, there's nothing better. Use to do it as the whole "neighborhood", then it was the extended family, but now it's just down to our family. We use a commercial Hobart bonesaw that we bought from a butcher shop for our splitting. We also use a cordless sawzall, or a handsaw for our other cutting, like foot removal.

Cordless sawzall here too. Hanging them from the loader on a tractor makes skinning easier/faster. If you get a few people to help you can butcher and get the animal cut up into manageable pieces in a couple hours.

We use a sawzall with a cord. We've got a hand bone saw, but it takes forever going down that sternum.

We hang for about two weeks in a meat cooler we built in our garage. If you don't let the meat get through rigor mortis before cooking, it will do it in the cooking pan!

I dont know why but everybody in these parts seems to be afraid of butchering there own cows. Yet they will process there own wild game. Go figure
As for me I cant understand raising cattle and going to the store for my beef.
I am new to the cattle thing but have lots of deer and moose under my belt and one young steer last year. It broke its leg and our neighbor was going to put it out of its misery and let the coyotes have it. It was december and cool enough to hang it from the loader bucket for a week. I plan to have a cooler built before we butcher our steer this winter. Just cant count on mother nature here in central texas for hanging time.