Post by corrie on Jul 30, 2018 17:58:13 GMT -5
After trying and not being particularly satisfied with a local processor, we got an on-farm butcher to slaughter a steer and a wether yesterday.
Overall, it was an experience that evoked such a wide range of often conflicting emotions - satisfaction, relief, sadness, a little bit of shock, and when it was done, a kind of muted exhilaration that it had gone so well.
The butcher was great. For me, the most important part was the killing because I felt I owed it to Burgers and Harry to get the best end I could. The butcher arrived, parked his truck, asked which of the five in the closest paddock was to be killed, said not to separate out the four others because that could cause stress, unpacked his rifle, and a very short time later, it was done. Burgers was literally looking over the fence, hoping for hay, one moment and down the next. Although I have very little experience in these matters, I am confident Burgers had the best life and death a Jersey bull calf with less-than-spectacular genetics could get.
We bought Romy 3 years ago, AIed her to a Jersey sire, hoping for an easy deliver for her (being a heifer). Her calf was born here, stayed full-time with his mother for several weeks, was weaned at 5 months, was never trucked, spent his life in the paddocks with other cattle, and had a fast and humane death.
Once Burgers was hanging in the portable cool room, we brought Harry over, and his life also ended very quickly.
I liked the butcher's calm and methodical way in dealing with both the live animals and the carcasses. He got the cheeks, tail, and offal for us, was happy to dispose of the heads, feet, and hides because we didn't want to deal with them.
Next week, we intend to enjoy beef and lamb - knowing for sure it is our meat, grown here, having had only the vaccines and medications we deemed necessary.
Thanks to those who responded to my other posts about my frustrations with processors, encouraging me to find someone who would butcher on-farm. So far, so good.
Overall, it was an experience that evoked such a wide range of often conflicting emotions - satisfaction, relief, sadness, a little bit of shock, and when it was done, a kind of muted exhilaration that it had gone so well.
The butcher was great. For me, the most important part was the killing because I felt I owed it to Burgers and Harry to get the best end I could. The butcher arrived, parked his truck, asked which of the five in the closest paddock was to be killed, said not to separate out the four others because that could cause stress, unpacked his rifle, and a very short time later, it was done. Burgers was literally looking over the fence, hoping for hay, one moment and down the next. Although I have very little experience in these matters, I am confident Burgers had the best life and death a Jersey bull calf with less-than-spectacular genetics could get.
We bought Romy 3 years ago, AIed her to a Jersey sire, hoping for an easy deliver for her (being a heifer). Her calf was born here, stayed full-time with his mother for several weeks, was weaned at 5 months, was never trucked, spent his life in the paddocks with other cattle, and had a fast and humane death.
Once Burgers was hanging in the portable cool room, we brought Harry over, and his life also ended very quickly.
I liked the butcher's calm and methodical way in dealing with both the live animals and the carcasses. He got the cheeks, tail, and offal for us, was happy to dispose of the heads, feet, and hides because we didn't want to deal with them.
Next week, we intend to enjoy beef and lamb - knowing for sure it is our meat, grown here, having had only the vaccines and medications we deemed necessary.
Thanks to those who responded to my other posts about my frustrations with processors, encouraging me to find someone who would butcher on-farm. So far, so good.