All winter long. We decided to butcher Toothless. He's been wrecking fences and escaping for the past few weeks. He doesn't wander too far, just looking for longer grass. But trying to put him away was getting more and more difficult. He horned two of the boys. That's it, buddy, you're done.
His chest was 7'4". Wow. Length from shoulders to rump, 6'3". Approximately 1936 pounds. That's a lot of bull.
We quartered the legs and hung the upper body (minus the head) whole. I don't usually cut into the heads, but this year I took the cheeks and what I could get from the upper neck before giving the rest to the dogs. The cheeks were almost three pounds each.
I cut the belly and fat out while Husband and the boys were still hanging the legs. Temps are still a bit warm, so we won't be hanging him as long as previous years. The belly, with the fat removed, makes nice jerky. The thicker parts were cut for stew, and the fattier bits for ground.
Cut into strips for jerky. 9 pounds.
After soaking in the brine overnight, they're now drying in the oven. It'll take a couple of days to get it all dried. Recipe #1.
In the meantime, I'm cutting roasts today.