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"Steer fry" went on the "range" yesterday
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<blockquote data-quote="Redgully" data-source="post: 1759755" data-attributes="member: 33533"><p>That is interesting, here that would have his shop shut down. Anything that goes to a butcher shop has to be slaughtered in an abattoir where health inspectors pass and stamp the carcass. My old butcher had a shop for inspected stuff and a set up at home for us to take an animal in quarters that he'd process there. He is retired now so I've been going to a new abattoir down the road the last few years but last week they shut their doors. There is a couple of mobile butchers now that bring a coolroom on a trailer to your place and do the whole process.</p><p></p><p>With the chainsaw my butcher had an electric one but he didn't use any lubricant as he said the fat was more than enough to do the job.</p><p></p><p>I love your loader.</p></blockquote><p></p>
[QUOTE="Redgully, post: 1759755, member: 33533"] That is interesting, here that would have his shop shut down. Anything that goes to a butcher shop has to be slaughtered in an abattoir where health inspectors pass and stamp the carcass. My old butcher had a shop for inspected stuff and a set up at home for us to take an animal in quarters that he'd process there. He is retired now so I've been going to a new abattoir down the road the last few years but last week they shut their doors. There is a couple of mobile butchers now that bring a coolroom on a trailer to your place and do the whole process. With the chainsaw my butcher had an electric one but he didn't use any lubricant as he said the fat was more than enough to do the job. I love your loader. [/QUOTE]
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"Steer fry" went on the "range" yesterday
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