First ever beef. Huge learning experience.
1: Don’t use your son’s gun to make the kill shot. Discovered it shoots 3” low for me. A half mile chase and a .243 finished the job. Hopefully the stress didn’t ruin the meat.
2: A skinning cradle that I don’t have to bend over with is in my very near future!
3: A wheel barrel with a flat tire doesn’t help when trying to get the quartered beef in the cooler.
4: A 12” pruning blade on the saws all doesn’t always stay on track when halving the carcass.
Good learning curve. Thankfully I’m just grinding this wild heifer into burger. I’ll let her hang until next weekend and start grinding her up. May keep a few steaks just to see how a grass fed heifer straight off the cow tastes……
Can’t figure out how to upload the picture of the beef hanging in my cooler. Says it’s too large.
knifemaker3 Sounds like a huge learning curve there. I am sure we have all been there. Try resizing your photos using a photo app.
If you take a screen shot of the photo it uploads easily
I’m a south paw, so do not use my rifle if you shot right handed. My hunting partner found that out much like you did and with the follow up shots to boot. If it is multiple pics do one at a time, but you can also upload to a cloud service OneDrive or google and then download it to this site and it should work great.
knifemaker3
Sounds like you did a good job of salvaging the butchering session.
That follow up shot had to be a little exciting. Hope you had some good way to get the critter back on location for butchering or did you have to do it where she dropped?
I can’t imagine skinning an animal that size at ground level. My back aches just thinking about it.
samspade still too large. I’ll figure it out later today when I get a chance
processhead thanks. Definitely not what I planned for sure. Wouldn’t have had to chase her so far but I couldn’t get her caught in a pen. Been trying for about two months she just never would go in.
Finally got her dropped by the hay rings. After that no trouble to lift her and get her down to the brush for skinning and gutting. Then back to house to clean, quarter, and hang.
Sounds like a interesting ordeal but you prevailed in the end I have a buddy that grinds the hole beef into hamburger except for the steaks never keeps any roast
knifemaker3 Sounds like you learned a lot, quick. We have all been there & done that, a time or two.
Right click on your photo & hit EDIT, then pick RESIZE, I have found that 60% across the board works very well & still preserves a good photo, Save a s new photo labeled resized so you keep your original if you want to.
We want to see some pictures of that ol heifer.
Finally figured out how to load the photo of the cooler.
knifemaker3
Very nice
knifemaker3 The real work will soon begin, good luck.
knifemaker3 that is a great looking batch of beef hanging there.
knifemaker3 Thou Shalt Not go hungry! You have your work cut out for you though, no pun intended, just seriousness.
knifemaker3 your comment on a pruning blade ,if you don’t have a saw to split the carcass if you have a Sawzall with a new blade sterilized it will work
knifemaker3 said in 1st beef… lessons learned:
Finally figured out how to load the photo of the cooler.
Wholey Carp, you have a commercial cooler and no meat saw?
Wow what a set up. Good luck with the break down.
knifemaker3 nice cooler. Good luck 
beef osso bucco!!!
knifemaker3 said in 1st beef… lessons learned:
First ever beef. Huge learning experience.
1: Don’t use your son’s gun to make the kill shot. Discovered it shoots 3” low for me. A half mile chase and a .243 finished the job. Hopefully the stress didn’t ruin the meat.
2: A skinning cradle that I don’t have to bend over with is in my very near future!
3: A wheel barrel with a flat tire doesn’t help when trying to get the quartered beef in the cooler.
4: A 12” pruning blade on the saws all doesn’t always stay on track when halving the carcass.Good learning curve. Thankfully I’m just grinding this wild heifer into burger. I’ll let her hang until next weekend and start grinding her up. May keep a few steaks just to see how a grass fed heifer straight off the cow tastes……
Can’t figure out how to upload the picture of the beef hanging in my cooler. Says it’s too large.
Words of wisdom
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