Home prepping a cow

[badger1985]

One of the prime beef animals on my sis’s farm decided to commit harakiri just before the last cold snap. Rather than see it go to the knacker man for dog food or incineration we thought we’d have a go at butchering it for the family ( the only other legal way of disposal). Apart from everything being bloody heavy, not as bad a process as you might think - easier to skin than a muntjac.

We managed to hang her for 16 days with the snow and it does taste delicious.

Burgers for the next 5 yrs I reckon!

 

[Morkai]

Looks a lovely colour.

 

[finnbear270]

I just love that pre Gralloch / Larder wash down

 

[badger1985]

I just love that pre Gralloch / Larder wash down

Had to get her in show condition.

I subsequently learned that the prefered order is skin then gralloch, which would have made life easier!

Also should have split the sternum for the gralloch. Turned into a bit of a rugby match with the connective tissue. I’m not at my happiest at this point!

 

[badger1985]

Looks a lovely colour.

We were very lucky with the weather! The. Beef came out really rather well considering the rather rustic nature of the facilities.

 

[Rake Aboot]

Hard work but worth it.
Managing to get it hanging is half the battle lol.
Hopefully you used the lot ? Tail and all.

 

[dobber]

Looks like more fun than deboning a moose at the side of a lake lol
Should be some fine eats right there

 

[badger1985]

Hard work but worth it.
Managing to get it hanging is half the battle lol.
Hopefully you used the lot ? Tail and all.

Nothing wasted apart from some of the neck which was damaged when it was ended itself and the liver which I bled all over and dropped in the mud.

We were quite impressed with our welding skills for the hanging frame. Going to get a gambrel made up and a block and tackle for the frame…. For the next idiotic one.

 

[Rake Aboot]

Idiotic one lol ahem!

 

[badger1985]

Looks like more fun than deboning a moose at the side of a lake lol
Should be some fine eats right there

Agreed. I’ve never understood how you guys manage to pack out such large animals from the middle of knowhere. What would you expect the meat yield to be from an average moose? 200kg

 

[dobber]

What would you expect the meat yield to be from an average moose?

figure most animals once gutted will give about 55% yield and with moose there is such a swing in weights, while most hunting shows will be all trophy animals I have shot a few calfs, yearlings and bulls. So anything from 50kg to 250kg of meat.
I know how I do it, am Yorkshire by birth so Strong in arm and thick in head lol

 

[VSS]

Had to get her in show condition.

I subsequently learned that the prefered order is skin then gralloch, which would have made life easier!

Also should have split the sternum for the gralloch. Turned into a bit of a rugby match with the connective tissue. I’m not at my happiest at this point!


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Yes, definitely skin off before evisceration. It's only stalkers that do it the wrong way around!

 

[badger1985]

Yes, definitely skin off before evisceration. It's only stalkers that do it the wro

It’s like anything, you learn the most the first time you give it a go.

The main point I took from the whole process was that American butchers on YouTube are not to be trusted with their naming of cuts! Had us on the run for a little while with all their rump as sirloin retardation.

Will be better equipped for the next one!

 

[Fair Hill]

As much as I love my dogs it would have been a mortal sin to see that beast go for dog food.

Looking at the cleanliness of your set up I would imagine I've bought meat that came from a lot more unhygienic establishments.

You should go at it on a commercial level and cut out the profiteering middle men.

 

[Selous]

A very good effort!! Well done . I find a red hind bad enough

 

[badger1985]

As much as I love my dogs it would have been a mortal sin to see that beast go for dog food.

Looking at the cleanliness of your set up I would imagine I've bought meat that came from a lot more unhygienic establishments.

You should go at it on a commercial level and cut out the profiteering middle men.

Thanks chap. We hypochlorited everything before hand, good enough for the family anyway

The farm already does direct sale beef boxes which adds roughly 25% in value to a beast but a large chunk still goes for hanging and butchering off site. The plan now is to put in a big enough chiller and bring the butcher to us on an ad hoc basis. Should add another ~25%.

Would be lovely to have a mobile Abattoir so the beasts never leave the farm but that’s difficult with modern legislation.

Should reiterate that we couldn’t and wouldn’t sell this one though because it self slaughtered. I suspect my Niece’s usual cry if ‘what’s for dinner mummy? venison again?’ , Will be changing to beef for a while. She’ll be begging for a bit of roe loin before long!

 

[potshotpat]

One of the prime beef animals on my sis’s farm decided to commit harakiri just before the last cold snap. Rather than see it go to the knacker man for dog food or incineration we thought we’d have a go at butchering it for the family ( the only other legal way of disposal). Apart from everything being bloody heavy, not as bad a process as you might think - easier to skin than a muntjac.

We managed to hang her for 16 days with the snow and it does taste delicious.

Burgers for the next 5 yrs I reckon!

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Just curious but what caused its demise. ( don't say lack of breath)

 

[shakey jake]

It’s like anything, you learn the most the first time you give it a go.

The main point I took from the whole process was that American butchers on YouTube are not to be trusted with their naming of cuts! Had us on the run for a little while with all their rump as sirloin retardation.

Will be better equipped for the next one!

why people dont use the british names for cuts is crazy, back straps and front shoulders!!! argghh.
well done on the cow, did you eat the tripe or give to dogs?

 

[johndeere]

One of the prime beef animals on my sis’s farm decided to commit harakiri just before the last cold snap. Rather than see it go to the knacker man for dog food or incineration we thought we’d have a go at butchering it for the family ( the only other legal way of disposal). Apart from everything being bloody heavy, not as bad a process as you might think - easier to skin than a muntjac.

We managed to hang her for 16 days with the snow and it does taste delicious.

Burgers for the next 5 yrs I reckon!

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wow I've seen so-called professionals make a lot worse job
not bad for a first try

 

[badger1985]

Just curious but what caused its demise. ( don't say lack of breath)

It conspired with one of its chums to simultaneously put both their heads through a single slot on the feed trailer (which was a challenge for them. ) By the time we’d rushed off to get some cutting equipment this one had throttled itself in panic.

They’re not as bad as sheep, but they do still find novel ways to off themselves.