chippewa What would you say, 10%, 15% add on the jerky seasoning mix to make summer sausage?
Home kill
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We had really good weather today for this time of year. Glad we could get a beef butchered without the sun cooking us. What was meant to be a steer ended up a bull as they missed a testicle during the procedure. Made for tougher skinning, but will be ok for lots of burger.
@deepwoodsbutcher on Instagram
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
Deepwoodsbutcher Was it a “coarse steer” with some characteristics of both a steer and a bull? I’ve heard of that but never seen one
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
Deepwoodsbutcher So is this one of yours, or is it a customers? I have cut many whitetails up, but a whole cow or steer looks like a job. Hope your new processing shop works great for you
hey vegetarians, my food poops on your food!
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glen I only saw him alive for about 5 mins before I dispatched him. From the way it skinning and the leanness of the meat, it seems to be a bull. The horn bases were really large too, compared to what I’ve seen on steers of the breed. I don’t really know too much about cows beyond butchering though.
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kyle Not mine. My brother in law and father in law are splitting it. Doing another one for myself and a few other family members in a week. It is a bit more work then a deer, but all the same principles.
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
Deepwoodsbutcher I’m really interested in your skinning rack. When you have more time could you take a few pictures and give some measurements. I how it keeps you off the ground. Looks like yall are doing a great job
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Yes the skinning rack has me interested too. How do you reposition the carcass to finish skinning out the back? Do you have a winch or other means of hoisting the carcass upright to drop the guts?
Paul
- How hard can it be?
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cdavis that is a good idea I will make a post on this.
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processhead I have a tractor. It’s has almost enough lift to be perfect, we make it work.
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Deepwoodsbutcher so they steered you the wrong way, that’s a bunch of bull!
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hanging and skinning is the easiest way to do it if it is possible
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processhead said in Home kill:
Yes the skinning rack has me interested too. How do you reposition the carcass to finish skinning out the back? Do you have a winch or other means of hoisting the carcass upright to drop the guts?
@deepwoodsbutcher on Instagram
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Craig Rice said in Home kill:
hanging and skinning is the easiest way to do it if it is possible
The most efficient way is legging and siding in the cradle, then finish with it hanging. That’s how the kill floors I’m familiar with do it and how most mobile butchers do things as well.
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the shop that I worked in when I was young was a farm shop that custom cut and raised the beef they had a hoist and used it for the entire process
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Craig Rice whatever works you. The kill floors where I’ve worked have only one hoist at the killing pen and one at the gutting station. Since they were production facilities it was important to keep the line moving. Animals are knocked, hoisted and stuck then laid in cradles for the skinners to make room for the next one. And for my situation, I am butchering on private property. Rather then keeping the only tractor tied up for the entire process, the cradle makes it possible for us to use it elsewhere as needed. Each shop/ butcher/ farmer has their own methods and much of it depends on what is available to them. I’m not the type to think that just because I learned it one way, it’s the best way. The ability to adapt and learn various ways of doing the same things, makes a more well rounded person. Both hoist and cradle a viable methods for accomplishing the same thing. Cradle works best for my current situation.
@deepwoodsbutcher on Instagram
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide last edited by
Deepwoodsbutcher It looks like it was pretty efficient way of doing it for you.
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I can see advantages of having a carcass in cradle at waist level just in terms of ergonomics and not doing any knife work with your arms elevated which an carcass on a hoist might require.
With occupational injuries as frequent as they are in the meat packing industry, they are always looking to new ways to reduce injuries and worker fatigue.Paul
- How hard can it be?
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Deepwoodsbutcher That Kubota is handy. That looks like an L-38 or L-50.
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Deepwoodsbutcher looks like you did a great job to me I never seen a skinning rack before
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processhead That’s a good point. Definitely more comfortable on the arms
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