Oct 12 2015
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Tags:
beef,
butcher,
meat
I usually split homekill beef into two distinct days. Slaughter day is stressful and emotional. There is the worry of getting the animal into the appropriate yard, the butcher turning up on time, seeing the animal killed and quartered, its a hard day. Then a few days later (depending how long the carcass is hung for, this could be up to a week or more) you get butcher day. Butcher day is hard...
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Sep 28 2015
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Tags:
beef,
butcher
Every year for the last seven years we have raised and killed a steer for beef. I know this because I can count off the names of each of them, Trevor, Murray, Bruce, Bratwurst, Frankfurter, Romeo... and this year it was Monty's turn, but he was a bit small (being a jersey cross dexter), so we also killed a young heifer recently acquired (we named her Fatty, because she had been in the good...
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Oct 27 2014
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Tags:
butcher,
chickens
There are many reasons to consider raising chickens for meat. The fact that they are small means that they are very easy to butcher, with no speciality equipment required. Even on a small property, you can raise a few chickens, and even better, you can either butcher them all at once, or just do a few at a time as you need them, which is far more flexible than larger animals like beef cattle.
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Sep 24 2014
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Tags:
beef,
butcher,
meat
Romeo was our fifth steer to be butchered on our property by a mobile butcher. I've written posts before about
tips for homekill butchering and last year
I calculated the value of the meat and determined that it was worth raising steers for meat. It may sound strange, but this was the first year that we really thought about meat quality rather than meat quantity! Here's what we found out:
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| Cher... |
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Oct 04 2013
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Tags:
beer,
butcher,
meat,
organic,
sausage,
steer
Before we had our last steer butchered I went to great trouble to source an organic sausage mix for the butcher to use. Ideally I would just make a sausage mix, but there are a few problems with this when you do a homekill beef steer.
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| Yum :) |
Firstly the butcher doesn't have all morning to fiddle around with bespoke sausage recipes. He likes to just tip in a premix, add the water and churn out the...
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Aug 14 2013
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Tags:
beef,
butcher
We got another steer killed a few weeks ago now, and I weighed all the cuts of meat so that I could work out the approximate value of the meat and compare the cost of raising a steer to the cost of buying all the meat from the butcher. My article has been published on the
Farm Style website, which is a FREE online community for small and hobby farmers to learn everything about farming and...
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