We got the heifer butchered and things have been jumping around here lately. It’s been a re-learning experience as we haven’t butchered a cow in 20 years! We’ve decontructed lots and lots of other livestock and game, though, which is definitely a pre-requisite to butchering a bovine.
You can see in the picture above that the first thing we figured out was that the stinger, the raising/lowering contraption that fits on the back of the tractor wasn’t long enough. Note to selves, build an extension. The weather has been perfect and we’ve been super busy trying to get all this meat processed. With just the two of us it’s an intense job. We’ll can most of the meat along with making broth to can, curing and drying some of the hindquarter cuts, and feasting on the fresh and perfectly aged rib roasts and steaks over the next 3 to 4 weeks. Anyone who things gourmet food can only be had in an expensive restaurant in some city needs to visit a working homestead.
Anyway, not much time for blogging right now but I promise, I promise, I promise good posts just as soon as we get finished. I must grudgingly admit that Facebook, which I hate, is kind of helpful in this particular situation. We’re posting short daily updates on our Big Turtle Creek page that we hope will keep your interest piqued until I can post more details here. Y’all stay tuned!