This past weekend we butchered our own beef. It is the first time in the 20 years we have homesteaded that we tried our hand at it. We have butchered smaller livestock but never an endeavor this big. We had heard the local facilities were far from sanitary or honest, so we decided to take control and do it ourselves. We didn't want to get back someone else's beef when we had organically raised grass fed Scottish Highland beef. I wanted to share this to encourage others to try. It really wasn't all that bad. We took one day to kill, skin, gut and hang it. We let it hang a week and a half and then butchered it in 3 days. Only one of those days was a long day. What I really enjoyed was having total control of the leanness of the cuts, the amount of fat in the burger, etc. Now, granted, we had a few cuts I just had to label "mystery meat". Other than that, we had no problems. I hope this encourages someone else to jump in and give it a try. We were intimidated, but now wouldn't hesitate to do it again. Jean from Ky.