We then had another idea we would look for a steer (neutered) that was old enough for us to keep him for a few months then we would butcher him ourselves. We looked but finding steer that were raised up to our standards became quite difficult. Then we found a place close by that was selling Scottish highlander bulls, 100% grass-fed.
|Shaggy this fall while on breeding duty|
Many people say that meat from a bull (not neutered) will be tough or have a strong unpleasant flavor. However I read several comments that this is not true of Dexters or Scottish Highlanders. So we bought a 2+ year old highlander bull, put him in with our Dexter cow. A kind of two for one deal, that is if he bred her and if the meat tasted the way we were hoping.
Last weekend we slaughtered the bull, which went okay. This is the first time we have done all the work ourselves. There are many things that if we had would have made the job easier, like a tractor. But we made due with what we had.
Then we let the quarters hang in a lean-to type building. The weather has been beyond cold so the butchering needed to get done, and that is what we started yesterday.
We have 3 more quarters to process, one is in the kitchen at this very moment- warming up. We have always done the slaughtering on the farm, with help, but never have we butchered a cow. To say it has been a learning experience would be an understatement. We have a couple books that have been helpful Whole Beast Butchery and Basic Butchering. And having butchered some lambs and a goat has been somewhat helpful. After today the two back quarters will be cut, packaged, and placed in the freezer.