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Any tips on dispatching a Bovine?
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<blockquote data-quote="bverellen" data-source="post: 622611" data-attributes="member: 6274"><p>All went well today.</p><p></p><p>Made an imaginary X. Center was between the eyes and up about an inch and it was lights out. I then cut the jugular after she stopped moving.</p><p></p><p>Got her winched up into the truck, and before noon she was quartered and hanging in a cooler. The gentleman who is doing the butchering for us took his time and presented a well thought out explanation of everything he was doing and why. We learned an awful lot today, along with a number of different tricks and methods that I have never seen any hunter or home butcher do that not only made sense when he did it, but also made the next steps easier.</p><p></p><p>He was also suprised at the amount of fat she had considering that she was strictly grass fed. </p><p></p><p>We cooked up a bit the back strap, and although it wasn't fork tender for cutting, it was very palatable, had great taste and very moderate marbeling.</p><p></p><p>I also took the advice given me here and we opened up her front plate and the sight of her brain cavity did far more to explain where and why than anybody's words could.</p><p></p><p>Thanks for all the help, I APPRECIATE the wisdom and advice from the experienced members on here.</p><p></p><p><///><</p></blockquote><p></p>
[QUOTE="bverellen, post: 622611, member: 6274"] All went well today. Made an imaginary X. Center was between the eyes and up about an inch and it was lights out. I then cut the jugular after she stopped moving. Got her winched up into the truck, and before noon she was quartered and hanging in a cooler. The gentleman who is doing the butchering for us took his time and presented a well thought out explanation of everything he was doing and why. We learned an awful lot today, along with a number of different tricks and methods that I have never seen any hunter or home butcher do that not only made sense when he did it, but also made the next steps easier. He was also suprised at the amount of fat she had considering that she was strictly grass fed. We cooked up a bit the back strap, and although it wasn't fork tender for cutting, it was very palatable, had great taste and very moderate marbeling. I also took the advice given me here and we opened up her front plate and the sight of her brain cavity did far more to explain where and why than anybody's words could. Thanks for all the help, I APPRECIATE the wisdom and advice from the experienced members on here. <///>< [/QUOTE]
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Any tips on dispatching a Bovine?
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