joe macclennan
Well-Known Member
Damn if someone brings the quarters in its still 400 per cow?
Quartering would be the harder work imho....
Lol ya you want all boneless cuts your gonna have a lot of burger...we could keep the boning close though.
I would do those quarters for half that no shit.
the butchers around here won't touch it unless they do the killing. Sucks but that's how it is.
We always just used the tractor with bail forks on it. Shoot it, chain it to the forks around the back legs, drop the guts, fur, then wash it off and split it with a reciprocating saw and hang it. After there all you need is a table, a meat saw, sharp knife and butcher paper. I bet if you got it split twostroke could easily guide you through steaking it out.![]()
don't have a meat saw.....thinking about trying to find a stainless blade for a bandsaw....cleaned up of course.