I raise 70 Cornish Crosses a year, and maintain a flock of 25 egg layers roughly... The cornishes supply all of our chicken meat for the year, and we collect around 17-20 eggs every single day...
We also have around 6 black/red angus on hand. We just took one to process, and will be using the remainder for continuing to grow the herd. Steers go to the freezer, heffers get bred.
I share some cows with our neighbor. Didn’t think to have one processed for meat.
Wondering how hard it is to find someone who does that.
I got a big bandsaw but....
I would not do it yourself unless you had to. Prepping 800 lbs of meat at once is no easy task but it can 100% be done... You need to dry hang a beef for atleast 14 days, the meat will be too tough to eat if not.
You can build cooler rooms for meat, with insulation and an air conditioner modification. I can link you some stuff if youre interested.
Doing it solo will yeild you poor looking cuts, and you will likely miss tons of silver skin and tendons.I recommend taking a class on butchery if you plan on taking that route... You also need to know which cuts to dry age longer, and what is ready for freezer. Optimally, your steaks need to set for 6 weeks before they are ever cut into individual cuts for eating.
Most processors are backed up though... We submitted with a processor back in August of last year and just took our beef 3 days ago...
I hope many people plan on victory gardens this year.
Absolutely. I'm thinking about chickens too.
I raise 70 Cornish Crosses a year, and maintain a flock of 25 egg layers roughly... The cornishes supply all of our chicken meat for the year, and we collect around 17-20 eggs every single day...
We also have around 6 black/red angus on hand. We just took one to process, and will be using the remainder for continuing to grow the herd. Steers go to the freezer, heffers get bred.
I share some cows with our neighbor. Didn’t think to have one processed for meat.
Wondering how hard it is to find someone who does that. I got a big bandsaw but....
I would not do it yourself unless you had to. Prepping 800 lbs of meat at once is no easy task but it can 100% be done... You need to dry hang a beef for atleast 14 days, the meat will be too tough to eat if not.
You can build cooler rooms for meat, with insulation and an air conditioner modification. I can link you some stuff if youre interested.
Doing it solo will yeild you poor looking cuts, and you will likely miss tons of silver skin and tendons.I recommend taking a class on butchery if you plan on taking that route... You also need to know which cuts to dry age longer, and what is ready for freezer. Optimally, your steaks need to set for 6 weeks before they are ever cut into individual cuts for eating.
Most processors are backed up though... We submitted with a processor back in August of last year and just took our beef 3 days ago...