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Butcher Time (pics)
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<blockquote data-quote="Jogeephus" data-source="post: 732027" data-attributes="member: 4362"><p>Spent the day playing butcher. Killed and quartered this steer today and then started making some kabanos sausage and made some fresh cajun sausage out of a show pig I bought. Plan on giving half the beef to a very unselfish fella that helped me out this year and a quarter to the local food bank since I've heard their donations have fallen short of late. I think he will dress out well since he was pretty thick bodied and short legged. My buddy, a butcher, helped me with it cause I'm still not on the learning curve. He said he thought it was really going to be good since he cut so easily. I'll know more once the carcus is cooled and the marbling is more pronounced but he is usually dead on.</p><p></p><p><img src="http://i102.photobucket.com/albums/m114/jogeephus/Cattle/IMG_4075.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>Looked a little bigger once we got him winched up.</p><p></p><p><img src="http://i102.photobucket.com/albums/m114/jogeephus/Cattle/upright.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>Close up of the round. Lots of fat flecks in here.</p><p></p><p><img src="http://i102.photobucket.com/albums/m114/jogeephus/Cattle/IMG_4077.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>Pic of the meat between the sirloin and the short loin. Fat is dispersed in a gentle web throughout with just one heavy deposit to one side. Lots of flecks though and a pretty good web. I can't really tell what its going to do yet till the carcus cools but I think its going to be pretty decent. Hope so anyway.</p><p></p><p><img src="http://i102.photobucket.com/albums/m114/jogeephus/Cattle/steak.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="Jogeephus, post: 732027, member: 4362"] Spent the day playing butcher. Killed and quartered this steer today and then started making some kabanos sausage and made some fresh cajun sausage out of a show pig I bought. Plan on giving half the beef to a very unselfish fella that helped me out this year and a quarter to the local food bank since I've heard their donations have fallen short of late. I think he will dress out well since he was pretty thick bodied and short legged. My buddy, a butcher, helped me with it cause I'm still not on the learning curve. He said he thought it was really going to be good since he cut so easily. I'll know more once the carcus is cooled and the marbling is more pronounced but he is usually dead on. [img]http://i102.photobucket.com/albums/m114/jogeephus/Cattle/IMG_4075.jpg[/img] Looked a little bigger once we got him winched up. [img]http://i102.photobucket.com/albums/m114/jogeephus/Cattle/upright.jpg[/img] Close up of the round. Lots of fat flecks in here. [img]http://i102.photobucket.com/albums/m114/jogeephus/Cattle/IMG_4077.jpg[/img] Pic of the meat between the sirloin and the short loin. Fat is dispersed in a gentle web throughout with just one heavy deposit to one side. Lots of flecks though and a pretty good web. I can't really tell what its going to do yet till the carcus cools but I think its going to be pretty decent. Hope so anyway. [img]http://i102.photobucket.com/albums/m114/jogeephus/Cattle/steak.jpg[/img] [/QUOTE]
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