Post by Nonesuch Melissa on Mar 22, 2020 19:31:57 GMT -5
We can not get a date at the (any) processor for a month. The Houston Livestock Show was cancelled without notice due to COVID. Most of those animals were raised in high school ag barns, owned by kids that did not have any place to take them home to when the schools closed... So every place far and wide is... seriously overworked... and we are facing a mandatory shelter in place order, possibly as early as this week...
So... Everyone we were growing beef for wanted it right now no matter what weight. I've sold three very aged cows (13 years old) as all ground for premium prices, and am now down to selling calves for rose veal. I have taken customers orders out to every processor we have a relationship with by applying pressure. No one is happy with me right now but this is going to allow me to make some much needed changes in our herd and to that end I'm buying a few live animals with the genetic I want.
Now on to my question (gosh I'm a blabber-fingers today). I want to process a large animal at home. Approx. 1,000 pounds and we are taking a third. The other 2 families are self sufficient types who can cut up their own meat. I have an upright freezer and I have a chest freezer and all my meat will easily fit in one or the other. I also have 3 of those gizmos that allow you to set a fridge, freezer, or any thermostat controlled device to any temp you might want. I've used them to make a cheese cave, a root cellar, and a milk fridge all out of upright freezers. So is there a way I can make a place to age my portion of this meat? And what is the proper temp? And how do I care for it while it ages? And answers for any other questions I have not thought of...
We've cut up plenty of deer and pigs so I am not worried about the actual kill or butcher... Just not wanting to eat totally 'fresh' beef... or maybe I would so include any info you have about that... I usually hang mine at the processor for 30 days so what would the difference be to fresh?
Don't feel like you have to know all the answers to help... If you have an opinion or idea about any part of this please toss it out there.
Thanks in advance!
So... Everyone we were growing beef for wanted it right now no matter what weight. I've sold three very aged cows (13 years old) as all ground for premium prices, and am now down to selling calves for rose veal. I have taken customers orders out to every processor we have a relationship with by applying pressure. No one is happy with me right now but this is going to allow me to make some much needed changes in our herd and to that end I'm buying a few live animals with the genetic I want.
Now on to my question (gosh I'm a blabber-fingers today). I want to process a large animal at home. Approx. 1,000 pounds and we are taking a third. The other 2 families are self sufficient types who can cut up their own meat. I have an upright freezer and I have a chest freezer and all my meat will easily fit in one or the other. I also have 3 of those gizmos that allow you to set a fridge, freezer, or any thermostat controlled device to any temp you might want. I've used them to make a cheese cave, a root cellar, and a milk fridge all out of upright freezers. So is there a way I can make a place to age my portion of this meat? And what is the proper temp? And how do I care for it while it ages? And answers for any other questions I have not thought of...
We've cut up plenty of deer and pigs so I am not worried about the actual kill or butcher... Just not wanting to eat totally 'fresh' beef... or maybe I would so include any info you have about that... I usually hang mine at the processor for 30 days so what would the difference be to fresh?
Don't feel like you have to know all the answers to help... If you have an opinion or idea about any part of this please toss it out there.
Thanks in advance!