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Coffee Shop
Meat grinder
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<blockquote data-quote="backhoeboogie" data-source="post: 1135424" data-attributes="member: 3162"><p>Thank you for all the input. </p><p></p><p>My plan is to get it quatered out asap. Three life time tables will be set up end to end in the house. Spread feed sacks on the tables pretty thick and cover them with old bed sheets. Much like I do deer. Since it is all burger, cuts don't matter. I have a huge 5 day ice chest. I am going to debone and put the meat in the ice chest with a touch of vinegar. Inside will keep flies off and it will be a cooler job in itself. My wife, step son, and his wife are going to help. Probably chill the meat only a few hours. I have some smaller ice chests for over fill and an empty freezer for quick cool as well. If I use the freezer, that meat will be ground first to ensure I have enough real estate to put the meat back in there after packaging. </p><p></p><p>Historically I have always used the processors. It is getting harder and harder to get a window for them to take a steer. You have to book in advance etc. So you can say I am a rookie. I have done dozens of deer and hogs. Like over well over 300 in my life time. Just not cattle. </p><p></p><p>Keeping it clean and keeping the flies off of it are my objectives.</p></blockquote><p></p>
[QUOTE="backhoeboogie, post: 1135424, member: 3162"] Thank you for all the input. My plan is to get it quatered out asap. Three life time tables will be set up end to end in the house. Spread feed sacks on the tables pretty thick and cover them with old bed sheets. Much like I do deer. Since it is all burger, cuts don't matter. I have a huge 5 day ice chest. I am going to debone and put the meat in the ice chest with a touch of vinegar. Inside will keep flies off and it will be a cooler job in itself. My wife, step son, and his wife are going to help. Probably chill the meat only a few hours. I have some smaller ice chests for over fill and an empty freezer for quick cool as well. If I use the freezer, that meat will be ground first to ensure I have enough real estate to put the meat back in there after packaging. Historically I have always used the processors. It is getting harder and harder to get a window for them to take a steer. You have to book in advance etc. So you can say I am a rookie. I have done dozens of deer and hogs. Like over well over 300 in my life time. Just not cattle. Keeping it clean and keeping the flies off of it are my objectives. [/QUOTE]
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