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Butchering
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<blockquote data-quote="andybob" data-source="post: 318014" data-attributes="member: 2703"><p>As I use a slaughter facility close by, I have the skin sold through their contact I have not had to sell any skins directly since I have been here, Hide dealers in South Africa advertised in the farming magazines.</p><p>When we home slaughtered, we would winch the steers up by the Achilies tendons, streching the hind legs out then cut the break lines, then skin with a flaying knife so as not to damage the hide, you cannot 'fist' the skin from the hide as you do with deer and sheep carcasses. Skinning a steer is best learned from demonstration.</p><p>Bones are sawn and sold to dog breeders no profit, just cover the costs, my alternative is to burn them in the pig incinerator.</p><p>The quartered carcase is hung for two weeks in the butcher's walk in refrigerator as he doesn't use the rails having only boxed beef.</p><p>At present all my sales are to contacts in specific communities with an understanding concerning safety, once the sales expand, I will have to consider an insurance cover, I will get advise on this,as an added complication is I have requests from Canada for some specific processed meats which will require considerable research to keep everything above board.</p><p>The books I have showing the position and names of the beef joints the only problem is that the actual names of the joints are different to the American names.</p></blockquote><p></p>
[QUOTE="andybob, post: 318014, member: 2703"] As I use a slaughter facility close by, I have the skin sold through their contact I have not had to sell any skins directly since I have been here, Hide dealers in South Africa advertised in the farming magazines. When we home slaughtered, we would winch the steers up by the Achilies tendons, streching the hind legs out then cut the break lines, then skin with a flaying knife so as not to damage the hide, you cannot 'fist' the skin from the hide as you do with deer and sheep carcasses. Skinning a steer is best learned from demonstration. Bones are sawn and sold to dog breeders no profit, just cover the costs, my alternative is to burn them in the pig incinerator. The quartered carcase is hung for two weeks in the butcher's walk in refrigerator as he doesn't use the rails having only boxed beef. At present all my sales are to contacts in specific communities with an understanding concerning safety, once the sales expand, I will have to consider an insurance cover, I will get advise on this,as an added complication is I have requests from Canada for some specific processed meats which will require considerable research to keep everything above board. The books I have showing the position and names of the beef joints the only problem is that the actual names of the joints are different to the American names. [/QUOTE]
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