Tonight when I got home from school it was "butcher the heifer" time at the farm. A friend of mine came over to teach me how it was done, NW Ohio style. :)
After it was shot and bled out a bit, he loaded it on the trailer with the tractor.
After the internal organs were removed, the carcass was cut down the center to hang and cool for the night. Tomorrow we do all the cutting up and packaging the near 300 pounds of meat that will be going in our freezer that night.
3 comments:
Oh, my! There it really is - beef! I thought the best tasting beef was aged. How does this work if you butcher it then immed. freeze it? Does it have a milder taste? I guess you'll find out, huh?!
It is better tasting if aged a little.....but its a hassel to do without a meat locker
Laura-
I have heard that aged beef does taste great. However, I was just interested in getting it done and into the freezer for this winter season.
AHBL-
You are right . . . finding a place to store it is a hassle. :)
Post a Comment