slaughter day

Discussion in 'Cattle' started by steff bugielski, Dec 17, 2004.

  1. steff bugielski

    steff bugielski Well-Known Member

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    We will be slaughtering our year old steer soon. Any advice. This is our first time with a steer. We have done deer and hogs in the past.
    Thanks for any advice.
    steff
     
  2. Haggis

    Haggis MacCurmudgeon

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    Do you know how to "stun" the animal without killing it so it will bleed out well?

    Do you have a way to lift the animal?

    Do you have a way to dispose of the waste?

    Do you have tools for working-up the carcass"

    Do you have some place cool to hang the carcass to chill or ripen?

    Do you have a written guide of some sort for making the wholesale and retail cuts?

    Do you have plenty of freezer space?

    There's nothng to it if you're not bothered by hard work and blood.

    Good luck!

    We just butchered a couple of large cattle here at Wolf Cairn Moor.
     

  3. mpillow

    mpillow Well-Known Member Supporter

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    We shot our 6 month old calf with a .44 right behind the ear. one shot.

    Sharpen knives, get the come-along, block and tackle, meat wrapping supplies.

    We rolled the guts out, skun and beheaded out in the woods and left for coyotes. The rib cage is hung in a tall pine tree for the birds.

    Cook food before you butcher so you can just heat it up 'cause you will be tired and hungry if not too grossed out.
     
  4. jejabean

    jejabean Well-Known Member

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    TMI...lol!
     
  5. Jim in MO

    Jim in MO Well-Known Member

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    That about covers it. The main thing is to let the meat "hang" for awhile before you get into the final cuts. We let ours cool in halves for a couple of weeks before we finish up. (Just my prefrence)

    Jim in MO
     
  6. Ken Scharabok

    Ken Scharabok In Remembrance

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    Only advice I would add is to make the killing process as normal to the steer as possible. Head down in a feed bucket works for some folks. That way they are not stressed.
     
  7. steff bugielski

    steff bugielski Well-Known Member

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    Well we did it ! Thanks for all your advice. We shot him while munching on hay. He ended up weighing approx. 900 lbs at 11 months old.
    It took 6 of us about 9 hours start to finish. Next year we will get two.
    steff
     
  8. jejabean

    jejabean Well-Known Member

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    I hope my kids don't decide to end my life like that..'Hey mom...here's a bowl of soup...bang'.
     
  9. genebo

    genebo Well-Known Member Supporter

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    One of the ladies near me used a can of tuna fish to keep her dog still while she shot him. He was cancerous and in pain, but her kids still won't eat tuna fish.

    I wonder what they think when they see her opening a can?

    Genebo
    Paradise Farm
     
  10. herefordman

    herefordman Well-Known Member

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    Guess I'm gonna have to keep an eye open when I open the fridge for a beer, thats probably where they'll find me !!!!!
     
  11. Haggis

    Haggis MacCurmudgeon

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    Congrats on the first experience. It gets easier each time one does it to a point, and then it's just a fall farm chore.

    From the time I was a boy until I was a young man, we'd butcher a half dozen hogs one day, and maybe butcher a beef the next day, but we'd make a week-end celebration of it. It was a chance for the family to spend time together, work together, and just visit.

    There are few things in life as satisfying as a family working together, a job well done, and a full larder.