Newbie saying hello, with Questions on Home butchering
I'm new to the forum. I joined because my Big Brother says that this is a great community of very knowledgeable people, and is a great place to learn and to share. This sounds perfect to me, and I certainly have much to learn!
We are preparing for the home butchering of a small cow, maybe 700 pounds, and I am researching to figure out what we will need and how much extra help we should round up. I have done a deer, (all by myself :happymug:), but never anything as big as a cow. Any advice would be most welcome!
What knives and/or saws should we have on hand?
Is this a job that two or three middle-aged people could do in a day if they were reasonably fit, or would we need to bring in a couple of strapping young lads? This is assuming that our task for day one is to get the beast gutted, skinned, quartered and hung for aging.
What does one use for a gut bucket?
Is it reasonable to think that we can move the beast with a tractor bucket (on a gambrel) and then hoist it up and hang it from a stout tree limb to work on it?
How long would you age a six-year-old cow, and would you turn it all into hamburger?
Is this too many questions? :)
Thanks so much. I am looking forward to being part of this community!