Butchering isn't so bad. It is definitely a mind over matter thing. If someone wanted to get grossed out, it certainly provides opportunities to do so, but it was much better than I expected. I thought there would be copious amounts of blood and a horrible stench. This proved to be untrue (except for the liver - it was slimy too!). Instead of being disgusted by it all, I was fascinated by the layers of muscles and all the "stuff "that holds it all together. The bones were massive! I think one of the best proofs of God's design is the way He made our joints! WOW!
John's sisters amaze me. Anna is a master butcher. When she looks at a hunk of beef, she is able to quickly determine where to cut so as to get the most meat off the bone. (Much harder than it sounds!) She is very familiar with the different cuts and knows which cut is best for steak, roast, or hamburg. I spent most of the time holding the hunk steady for her, happy to assist progress. Gloria is our master sealer of the meat. She knows the way to remove air and keep the meat fresh. I do not believe that Gloria only has two hands. Watching them fly around and hold everything together... I'm quite sure I saw at least four!
So, 3 out of 4 carcases are prepared and in the freezer. We did not get as much veal as we hoped. Next year we plan to start our calves earlier with better nutrition throughout their growing cycle. This certainly isn't the cheapest way to get meat, but it is great to know it came from healthy, hormone-free calves.
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