Steer story
Yes we have be negligent about posting. Oh well, we've also been busy. For now I'll limit the update to how our first steer slaughter went.
Last year we purchased a steer with another family. The goal was to raise some clean beef, take it to a local meat processing facility and pick up the packages for freezing. Well, the more I considered that plan and the more I investigated those "clean" USDA approved processing facilities the more I became convinced that we needed to process the beef here on the farm. The horror stories of tainted meat, suspiciously short packaged-to-hanging ratios and filthy facilities were more the rule than the exception. Also, I couldn't get a meat processor to age the beef as long as I wanted. The longest I could find was a vague promise to hang 14 days if space was available otherwise the rule is 7-10 days.
The only problem to processing the beef here in Tennessee is that we don't have a predictable, long-enough stretch of cold weather and I would therefore need a walk-in cooler. We are thankful that we were able to purchase a used unit from a restaurant that had closed. It is a small 6'x6' unit that fits nicely in our basement.
This Saturday turned out to be perfect weather for slaughtering the steer. We headed out to the pasture a little after 7:00 am, the temperature was just below freezing and there was a
heavy fog. On hand were the co-owners of the steer and a dear family from Georgia. In the photo to the left you can just make out the kill site in the distance. We used a Winchester .32 caliber rifle to put the steer down. What a joy to face this task with friends and family - everyone eager to help and learn. This type of fellowship is particularly sweet to me.
We used the old Ford tractor to tote the steer carcass from the kill site back to the barn where water and electricity were handy.
Once we got him to the barn we cleaned him up a bit with the hose and then proceeded with the rest of the slaughter. 
I'll pause here to recommend a pretty good source of information. We had read plenty of information on how to slaughter, but I tend to be very visual and hand-on, so I bought a set of DVD's on slaughtering and butchering from AskTheMeatMan.com. The quality of the DVD's were fairly good, but not great. I am confident, however, that the whole process went much smoother as a result of having watched the video several times.
Our inexperience did show in our efforts and the time it took to complete the task. However everyone was well pleased with the day. Having all the extra hands around was a real blessing, and the children all eagerly participated as directed. From kill to heading back to the house with the beef quarters took approximately 2.5 hours.
I wish I had access to some scales so I could report the hanging weight of the carcass. I'm guessing somewhere between 500 and 600 lbs.
The boys are in the process of curing the hide and I'll try to remember to post on that effort once it is complete.
Next step, butchering! As a footnote, we enjoyed the hanging tender for dinner this evening.
Keith
Last year we purchased a steer with another family. The goal was to raise some clean beef, take it to a local meat processing facility and pick up the packages for freezing. Well, the more I considered that plan and the more I investigated those "clean" USDA approved processing facilities the more I became convinced that we needed to process the beef here on the farm. The horror stories of tainted meat, suspiciously short packaged-to-hanging ratios and filthy facilities were more the rule than the exception. Also, I couldn't get a meat processor to age the beef as long as I wanted. The longest I could find was a vague promise to hang 14 days if space was available otherwise the rule is 7-10 days.
The only problem to processing the beef here in Tennessee is that we don't have a predictable, long-enough stretch of cold weather and I would therefore need a walk-in cooler. We are thankful that we were able to purchase a used unit from a restaurant that had closed. It is a small 6'x6' unit that fits nicely in our basement.This Saturday turned out to be perfect weather for slaughtering the steer. We headed out to the pasture a little after 7:00 am, the temperature was just below freezing and there was a
heavy fog. On hand were the co-owners of the steer and a dear family from Georgia. In the photo to the left you can just make out the kill site in the distance. We used a Winchester .32 caliber rifle to put the steer down. What a joy to face this task with friends and family - everyone eager to help and learn. This type of fellowship is particularly sweet to me.We used the old Ford tractor to tote the steer carcass from the kill site back to the barn where water and electricity were handy.
Once we got him to the barn we cleaned him up a bit with the hose and then proceeded with the rest of the slaughter. 
I'll pause here to recommend a pretty good source of information. We had read plenty of information on how to slaughter, but I tend to be very visual and hand-on, so I bought a set of DVD's on slaughtering and butchering from AskTheMeatMan.com. The quality of the DVD's were fairly good, but not great. I am confident, however, that the whole process went much smoother as a result of having watched the video several times.
Our inexperience did show in our efforts and the time it took to complete the task. However everyone was well pleased with the day. Having all the extra hands around was a real blessing, and the children all eagerly participated as directed. From kill to heading back to the house with the beef quarters took approximately 2.5 hours.
I wish I had access to some scales so I could report the hanging weight of the carcass. I'm guessing somewhere between 500 and 600 lbs.The boys are in the process of curing the hide and I'll try to remember to post on that effort once it is complete.
Next step, butchering! As a footnote, we enjoyed the hanging tender for dinner this evening.Keith
posted by The Bradshaws at 5:16 PM
5 Comments:
Wow, you made it look so easy! We have a long ways to go before raising some beef, but at least it isn't long before deer hunting season!
Our first try at butchering a steer came by accident. We had a steer who was ready for the butcher go down and die of bloat all in 15 minutes. I was calling people I knew asking if we could still use the meat. We were told that it was possible the taste from the bloat would be in the meat, but if it wasn't we would be fine. So, we bled it out and hung it up to gut it. Praise the Lord it was fairly cold. We had done a deer before, but there is a whole lot more in a steer!!! =) A lot of him was turned into hamburger.
Wow, very impressive! Congratulations! Just curious: What happens to the leftover parts, hooves, head, etc.? What are the boys' plans for the hide?
Leftover parts were carefully delivered to the wooded drop-off site for postprocessing by the all-natural, environmentally-sensitive coyote/buzzard recycling department. I don't know what the plan for the hide is. We have to first successfully tan the hide which is, in my mind, the real goal.
Keith
I have hopes that someday I can process my own meat. I just suggested it the other day and my wife threatened to leave me. :) Maybe if I let her in on the conditions at the commercial processors she would warm up to the idea.
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