Butchering your own cow?

Wanda · #41 08/29/09, 01:23 PM

Make a plan and stick to it! When the bullet hits the mark there is no turning back.
The clock moves fast when you are you are using up options so keep it simple and quick.
If I were you I would look at doing a 450-500 lb. calf for the first time. It will give you beef for the winter and a chance to learn!
Most people underestimate the large amount of meat and waste that you have to deal with from a full sized beef. Nothing like digging a hole big enough for a few hundred pounds of guts and scrap after a hard day butchering.
The other thing you need to look into is if your freezer is able to handle that much warm meat at one time.

michiganfarmer · #42 08/29/09, 03:01 PM

Quote:

Originally Posted by Chuck

Done that. No fun at all. 14 hours of meat-cutting, 700 pounds of beef. VERY exhausting work!

werent you a ranger? I know it isnt quite the marine corps, but suck it up, LOL

Farmerwilly2 · #43 08/31/09, 03:54 PM

Yea, it's a lot of meat. It's a lot of work. It is doable though. Our pigs love slaughter days, they eat like pigs. For a carcass the size of a beef you either need a cooler or the weather to cooperate. Since ya'll been slaughtering smaller animals I suspect you have the equipment you need.
The tasks can be broken down and spread out over time. You can slaughter and hang one day. Cut liver, trim heart and tongue the same day or the next (I think it peels easier when it's cold). You can start stretching and fleshing the hide another day.
Once it's been aged you can process a 1/4 at a time, if the weather plays nice. Like most things the more hands you have helping the
easier is. I like having a vacuum sealer, well more precisely, the Mrs. loves having the sealer.
If you decide to do it yourself have your game plan layed out before you shoot. That includes having a full bottle of propane for the grill and adult beverages. I find searing meat and a longneck make the process more feastive. Feel free to grunt, wipe off grease with the back of your hand and sprinkle salt and pepper to taste. Your ancestors will smile down on you.