We swung up a steer today, a friend had one that has had trouble walking since it was a calf and he got it finished and didn’t know what to do with it so we bought it and killed it today, the only thing is we’re out of practice it took 1.5 hours from shooting to hanging on the hoist, used to be able to do it under an hour.

Good weather for hanging how long you let them hang 2 weeks before butchering.

Yep two weeks we’ve done it in 10 days but two weeks does better.

did you skin today or to you hang skin on ?

Skinned, I think the meat cools faster, deer we used to leave it on.

Nothing like fresh beef off of the farm.we used to have a little woodstove in the shed where we cut them up and would put cast iron on it and cook hamburgers and steaks couldn't beat it.

what did it weight out at? what breed

Good deal...got any pictures?

Farmers never cease to amaze me butcher the cripples and and sell the best

cripples dont sell

Nothing better than fresh beef we are doing one Thursday

and they don't taste bad either , I don't mind filling the freezer from time to time.

Best pork chop I had was traded for carpet cleaning, she said it died in hog building and they butchered it

Didn't weigh it I'm guessing 1300 we just paid a flat price, he always had Angus cows and bulls nothing registered but still Angus, when he got hurt he was 500 pounds and he babied him to this size so we think everything is fine just there's nobody left around here that would kill him on the trailer, I don't have anything of him alive but here's a few hanging. In the last one you can see there I'd marbling and before someone complains I know I got out center I need a new blade on my splitting saw.

Lord, what a nightmare! Lots of messy work! But tasty results

Not horrible just heavy.

Looks like you got a good one.

I have a friend who runs hogs if they have a limp or even slight hernia can't go to market. We butcher every year,

There a couple companies here that raise pigs that if anything physical happens to the pig they have to be terminated instead of treated because it’s not “humane” which to me is a huge waste, there’s nothing wrong with a belly ruptured pig but they are a pain to skin.

We got the beef cut up didn’t quite make 2 weeks but the weather is looking bad for hanging beef so we cut it up today.

I know a Butcher in Oconto County that does Beef. He will makes them hang for 30 days and they are corn fed 30 days before Butchering. They have to be passing pure corn for a week before Butchering. But he has the saws and Coolers so that is a big difference and he has winches and everything. He also does Big Game.

The only thing I don’t have is the cooler, the idea of the corn probably is so the rumen has less in it which isn’t a bad thing.