We slaughtered our first cow yesterday. Boy, what a job. It takes a bit more than a hog. I will wait to see how it tastes before commenting on whether we shall do it again.
Pictures here show the breast bone being split and a c0-conspirator working on salvaging the cheek meat and tongue. 
I wish I had a picture of us splitting the carcass with an old axe we were given. When I brought the axehead down to our local hardware store to get it fitted for a new handle, the owner was excited: the head was old and she asked if she could weigh it ... 6.5 pounds. They told me to take good care of it. I figure if I use it as a working tool, it is more likely to last.
We were pretty much done except quartering and moving the carcass into the barn in 3 hours. Not bad. Of course Bucky was probably only 650 pounds (a Jersey).
We are making much of it ground beef, but are hanging part of the carcass for a couple days as weather permits and drying aging some of the cuts in the fridge.
I'll report on the taste in a day or two.
Oremus pro invicem!
1 comment:
Looks like you did a good job and your are getting the hang of it!
Jim Dorchak
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