Monday, November 14, 2011

Steaks' Last Meal

Steaks enjoyed one last breakfast, before meeting his end with my 308. He's been hanging in the garage 14 days. The weather has been perfect, ranging from -6 to +12. The garage is like a big walk-in cooler. I started butchering yesterday, with the left front leg and shoulder.  Thursday appears to be my deadline- the temperature is supposed to drop.  So a lot of work to be done over the next few days!


  1. Why do you let him hang for two weeks before butchering? I suppose you mean he was dressed and hanging there? If someone named me steaks, I would run away from home! LOL

  2. PP- For the flavour. There's a good article here
    that explains it. I was hoping for closer to three weeks, but the weather doesn't plan to cooperate with me.

    Our first pigs were "Hammy, Bacon, Sausage and Porky". Our first turkeys were "Christmas, Easter and Thanksgiving". Some people prefer not to name their 'food'. I like names that remind you it is food. Especially when the kids were younger. It makes the process easier.

  3. Wendy - thanks for the article - am gonna go read it now. and i agree that naming your food "food" helps with the whole process. i hope you take lots of pics of the butchering process - we are both learning so much from you. thank you.

    your friend,

  4. Wendy,
    I agree about naming the food "food names," especially for children. I do want chickens to eat, but I won't be naming them!

    I don't suppose the beef I eat has been hanging for three weeks?