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festus51 
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Joined: 26 Mar 2017
Location: Osage City, KS
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 Posted: 10 May 2020 at 8:07pm |
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A few years ago I turned calves out to pasture. One heifer was a bit skittish , I thought well she will tame down getting grain every day. Well that fall when it is time to take them off pasture she will not load and hits a 6' tall fence 3 times and finally breaks it down. Well for Thanksgiving that year I told son -in law to bring his knives. The closest I could get the that heifer was 75 yards and that is where she dropped. Almost as good as deer hunting.
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We the unwilling Led by the unqualified Doing the impossible for the Ungrateful
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Kansas99
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Posted: 10 May 2020 at 9:13pm |
Festus, was she a dark cutter? 
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festus51
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Posted: 10 May 2020 at 9:23pm |
No not really Shot her in the head and cut the throat fast and had her gutted fast. I hope to heck I never see an other one like her!!
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festus51
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Posted: 10 May 2020 at 9:24pm |
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Kansas 99 you ever have one like that?
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We the unwilling Led by the unqualified Doing the impossible for the Ungrateful
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Kansas99
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Posted: 10 May 2020 at 9:28pm |
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I sure would like to know what causes those dark cutters, when you hang them the packers knock the hell out of you for them. Feedlot managers always claim there are more when its hot out, but I always figured it was caused from getting worked up, but I still have no idea.
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Kansas99
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Posted: 10 May 2020 at 9:34pm |
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Festus, yes years ago I took one to a little butcher shop day ahead and they put her in a pen big enough for a fat hog maybe, and the meat was definitely dark, tasted fine but you would have thought it was a 14 year old cow by looking at it. I figured she got nervous and wound up in that little pen the day before they butcher her and that's why I always have thought that's what causes a dark cutter but maybe not. I know over the years hanging pens of cattle I've had dark cutters from time to time and man they ding the heck out of you.
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festus51
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Posted: 10 May 2020 at 10:32pm |
well KS 99 I did shoot this one through the head And I did not push her when I shot her in the head. I have eaten cattle that have been excited when killed. They are pretty tough eating. What city are you close to? If you don't mind me asking?
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Tbone95
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Posted: 11 May 2020 at 7:52am |
 DMiller wrote:
chaskaduo wrote:
Sharpen your Knives and bone up on how to do it again. I like to have a Sawsall also. Yeah it's been 15-20 yrs since. Where does the time go. |
Been well over forty since I watch a Slaughter at work. Entire family got together in Greenville IL, steer calves and small hogs were in pens and fed out, hogs around 150#, steers close to 4-500#, Hogs had throats slit will tied down blood collected for blood sausage, the calfs were head shot with a old 38 special revolver then gutted. Steers were hung to bleed down, hogs once bled out and dead scalded then scraped then hided then fat layers cut away for rendering. Split them along the back bone with a large saw and taken to the house garage where two well trained men and a woman cut them up for packaging. Steers were later hided and split, the halves allowed to hang wrapped in cheesecloth for a few days to a week and then cut up, something about softening the leaders and tendons. Same men and woman cut those up.
Sausage making and other doings happened at the same time, casings were culled from the carcass gut piles, cleaned then cleaned again and air dried somewhat then the sausage recipes were mixed and ground then packed and packaged. Usually three to four hogs and two steers fed the family over a winter along with the old hens and roosters.
Was a full three to five days work to handle them all and have it split up for the family freezers. Hams, hocks and bacons went in the curing brine or sugar mixes, after that sat for??? time then to the smokehouse. |
Steers 4-500 pounds???? That's a 5 month old calf?
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Tbone95
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Posted: 11 May 2020 at 7:55am |
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500 pounds of net meat in the package would be about right. . . But, 150# of pork in a package would be a lot....hmmm...
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chaskaduo
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Posted: 11 May 2020 at 9:31am |
We always had 4 or five fridgerators we'd plug in and use for pre cooling and holding, while daily adding from them to the 2 freezers. Never pack a bunch of meat on top of each other or else they cool to slow and can spoil. The faster the freeze the smaller the ice crystals formed in the meat. The smaller the ice crystals the less cell rupturing. Long cold slow thaw helps to hold the moisture in the meat also. I only have 2 fridges and a freezer now a days for Ma and I. We could always find fridges free for the hauling that worked just fine, people just remodeling etc. Hope that info helps you Jeff.
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1938 B, 79 Dynamark 11/36 6spd, 95 Weed-Eater 16hp, 2010 Bolens 14hp
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Kansas99
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Posted: 11 May 2020 at 11:14am |
festus51 wrote:
well KS 99 I did shoot this one through the head And I did not push her when I shot her in the head. I have eaten cattle that have been excited when killed. They are pretty tough eating. What city are you close to? If you don't mind me asking? |
West of Rush Center, I'm kinda what you call in the suburbs.  |
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Ray54
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Posted: 11 May 2020 at 11:34am |
The big time meat processes don't take time to aging beef this day and age,look at how much interest on the money they have tied up in inventory.
With the grass fed beef and eat local yuppy stuff,we have local shop with all new facility. They are always busy and you have to make arrangements ahead of time. Things happen at there time. So a few years ago had one of the Oh crap mounts. That beef was killed over a month ago and they have not called. Was 40+ days and they showed me my sides still hanging in good shape. New cooler and they control humidity much closer than the old days. Yes it was mine as it was well finished not like all the local grass fed stuff. One of the ways they try to make grass fed better eating by ageing it up to 60 days.
My son likes to butcher and with wild hogs being free he experiments with lots of stuff. And every so often things get lost in the freezer. But having had home vacuum packed and frozen meat that was still very good at 2+ years in the freezer. So I highly recommend heavy duty plastic vacuum packing bags for any home butchering.
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Kansas99
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Posted: 11 May 2020 at 11:45am |
Ray, I'm just amazed they will hang them that long. Around here it's like pulling teeth to get them to hang them for a month. I just refuse to except anything less than 21 days. I know the meat inspectors do stamp them here and I think there is a time limit then, or so they have claimed.
Big packers run them in the cooler and then have misters to make sure they don't get any shrinkage and sell a little water weight to while there at it. I don't believe they every hang for more than a few days.
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