Bo and I took two steers to Family Tree Meats for processing. We've only seen them cutting steaks, grinding hamburger, wrapping meat, etc. We've never had the opportunity to see them take the steer from live weight to hanging weight.
STOP RIGHT NOW IF YOU THINK YOU MIGHT FAINT, PUKE, ETC.
GRAPHIC PICTURES!!
I'M TELLIN YA THE TRUTH! IF YOU CAN'T HANDLE BLOOD OR THE SITE OF A HEADLESS STEER DO NOT READ ANY FURTHER!
Family Tree Meats is in the boondocks! No kidding! Google Grenola, KS and then go 3 miles south and you will find them. Great people. Very helpful and eager to teach you about the process.
The process begins with the farmer or rancher fattening up the steer. This is our first real try and we pumped alotta corn into the steers prior to taking them in.
Bo and I were up and hauling them by 7:30am. We arrived at Family Tree Meats, backed the trailer up to the holding pen and unloaded the steers. They can process about 11 steers a day and several hogs. Looked like about six or seven in the pen. The State inspector is there to inspect the liver for absesses or abnormalities. If any are found the liver is discarded. He then inspects the process and the meat, stamps his approval and off it goes to the cooler to hang approximately 14 days prior to processing into the different meat cuts.
The process begins with a 22 caliber that stuns the steer and then the steer is "bled" out. For me this was the worst of the process. Going from life to death.
The head and hooves are removed
Then the hide is removed (I've priced longhorn hide and it is pretty pricey)
They are extremely careful not to puncture any of the intestines, stomach, etc. These are removed in one quick process. Not a good deal if anything is broken open! The buldge in this picture is the all of that. I have a more graphic photo but chose not to post it. But will share if anyone would like to see.
They then hang the carcass and continue to clean away skin, the spinal cord, etc. Once this process is complete, they take this extremely large saw and cut the carcass in half. Each half is weighed, tagged, and placed in the cooler for the appropriate amount of time.
This is the heart. The inspector looks at the heart as well.
This entire process took about 20 minutes. I asked the men working if they ever felt sick during the process and they responded "Only if there is an absess, something inside that is not right. Most of the time its a good, healthy beef."
I've only just started to feel a little queezy as I have looked at these pictures quite a bit. But to be able to watch, see exactly what I am getting, and know that I raised this to feed my family has been a good thing for me today.
God is good, and will supply all our needs!
Blessings~
P.
8 comments:
Wow. That is really interesting, and you're right, it is bloody, but it's gotta be nice knowing exactly how your meats prepared prior to feeding your family with it. That would have definitely been an educational trip. Thanks for posting so quickly.
Don't bother me a bit :) We had a idiotic heifer (are those synonymous haha) at shipping this year that tried to jump the gate and broke her leg. We shot her and processed her on the spot, the only part I didn't watch was when they actually shot her. I shoot stuff all the time (not needlessly but you know what I mean) but I still would rather not watch. Mom would like to do our own beef soon, she also likes know what it's been fed and all that. Let me know how this beef comes out!!
Interesting post, and brave of you to do so. Yes, going from LIFE to DEATH is the hardest part. I watch my neighbors butcher their cows, and once they are hanging, it does not bother me. I won't go hunting with hubby and boys, because I do not have the heart for the Life to Death part. But once they have the elk/deer home, I am right in there with them, cutting it up to put in the freezer. I know it has to be done. I know it is to provide food for the table. I want to raise a beef so badly, but I know EXACTLY what will happen! I will teach it to halter lead. Get use to a saddle, and probably try to ride the durn thing! LOL. It would become a pet! I can't do that to my heart. Now if we had some friends that we could put it out to pasture on, where I did not have daily contact with it, I could handle it a lot better. I would be mourning the loss of a life, while cooking up a good pot-roast! LOL
Cool. Post more!
So I must tell you first, I have family that live in Grenola!! Pretty country out there isn't it?! That was a very interesting post!! You might remember that we prefer ours home grown as well, it doesn't bother me. It did kind of bother the Hubby when he seen pictures of the steer from the fair shortly after we butchered him! The pictures were very interesting! I don't think I could have watched the life-death part simply if it was one I raised...I definitely think the people who do this job deserve a round of applause as that can't be a fun job!
Nothing like a big, freezer full of beef!
First of all I just found your blog and love it....I will be back. Second this kinda post doesn't bother me at all. I had the oppertunity once to vist a processing plant out in Dodge City one time and it is amazing how many head of cattle they process in a day.
That is soooo disgusting. I am craving a burger now. :P
You are the ultimate mom!! Not only driving the cow there but taking pics of the process!! You go girl!!
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