================andybob":2qlgrztt said:I have done all my own processing for my direct sales, so long as you have good facilities it is not too difficult, you don't want to be 'breaking' a beef hindquarter hanging from a roof beam by a piece of bailing wire!
As I have done all my purchasing from the local merchants rather than the city stores, I have a good relationship with the local traders, as a result I have access to the local store's butchery facilities as they only buy boxed beef now so do nothing more than re-pack and price.
My niche market will certainly out-grow my potential production, even before I reach my maximum herd size, targeting the right market pays, but needs re planning on a more regular basis than I had first anticipated.
preston39":8n4x6lva said:Auburn...,
If that was a response to me, thanks for the offer.
I am familiar with hogs...we never skin them...just dunk in hot H2o and scrape.
I am sure skinning a steer would require more than we plan to get into....was just curious.
KANSAS":1c6sb5k9 said:Correct me if I am wrong. The tenderloin is on the inside of the deer reb cage along the spine whereas the back strap is just opposite running the length of the spine on top.
======KANSAS":18px6mc3 said:Correct me if I am wrong. The tenderloin is on the inside of the deer reb cage along the spine whereas the back strap is just opposite running the length of the spine on top.
Tenderloins on deer are tiny.. Was always curious about that myself though. We we purchase a tenderloin from a grocery store are we actually getting the backstrap?