butchering help needed

klspino · #1 12/21/14, 07:48 AM

Help needed please! We purchased a 1.5 year old Angus/longhorn cow. Intended to grow out but is now gutted, skinned, quartered and on ice for 48 hours. We were not prepared to be dealing with meat this soon. Next steps?

Awnry Abe · #2 12/21/14, 10:14 AM

Next steps:

"Hang" (or just age)
Butcher
Wrap
Freeze
Thaw
Eat

What is the weather forecast out there? Any chance you can suspend the quarters in a cold out-building for a week or so? That will give you time to round up a meat saw, grinder, set of knives, bags, etc.

Search for posts by the user 'Highlands' here on HT. He is a moderator in the pigs forum. In his signature, he has his blog and website link. On his website, he has links to resources for home butchering. Good luck to you. Don't fret if the cuts don't look like grocery store meat. Meat is meat no matter how you slice it.

postroad · #3 12/21/14, 10:49 AM

This is weird? Why would you slaughter an animal before being prepared to butcher it? In your position your best bet might be to debone the whole animal Then make boneless roasts out of the best looking pieces of shoulder and hind quarters. Slice the loin into steaks and then grind the rest into hamburger.

collegeboundgal · #4 12/21/14, 11:04 AM

what were the circumstances behind the animals death. I'm assuming it wasn't planned...?

agmantoo · #5 12/21/14, 08:05 PM

Research on processing a whitetail deer and go from there. It will be too warm here in NC to have the carcass hanging outside. Refrigeration or ice are your only choices. If you were not able to bleed the animal following its demise continue changing the water from the melted ice and replenish the ice as it melts for up to 3 more days. Mystery meat cuts are edible so do not fret as to having specialty cuts. Burger anything you are unsure of use.

Jennifer L. · #6 12/22/14, 11:58 AM

I had a heifer die in the barn once, got hung up in the free stalls and was badgered by the other cows. Anyway, that was in the middle of a November when it was cooler here and I hung her outside for three weeks while I worked away on her with a cordless reciprocating saw. Saved every bit of her that way. The meat had a slightly liverish taste from not being drained of blood very well, but she was still good eating. Made the entire animal into roasts and stew meat.