Butchering
Last year around this time I had the opportunity to get together with 
This year it was time do butcher one of our own cows. A two year old jersey steer. It was the first cow we raised for the freezer so we were very excited about it.
The first thing we had to do was get the steer to
place, and for that we turned to another friend 
who generously let us borrow their trailer.
After we arrived at
we dispatched the steer and dressed it out. Then hung it from a heavy duty frame using a 2ton block and tackle.
The choice cuts we kept were the back-straps(loins) used for steaks a few roast out of the back quarters(back legs) and the tenderloins. The front shoulders, neck ,rib meat and everything else we used to make ground beef, and a lot of summer sausage.
It only took us about four hours from start until we had all the meat on ice in coolers. Not bad if you ask me, but we didn't stop there instead of waiting until the following day to grind the meat and also make
We went ahead and finished it all that night. It turned out to be a very long night not finishing until around 2am, but well worth it!
I'll make another post about the summer sausage soon. HERE it is!
Thanks again to
If you have never checked out
He is one of the most knowledgeable homesteaders/people out there no joke! (don't tell him I said that though).
He also has a extensive video list on youtube and an amazing how to DIY Root Cellar series.
