Thread: a bull that never got weaned one year on

Originally Posted by country cuts

Sounds like you have a bit of bad luck with your homekill guy. We do miss sometimes and have to give it a quick follow up. As for hanging it depends on the chiller if it's running around 2 degrees then 14 days is Allgood. If you want to do the job over a couple of weekends kill it 1 Saturday bone it the next Saturday and re hang in primal and pack it the 3rd Saturday. If the chiller is running warm or being opened all the time it shortens up the hanging time. Make sure the chiller is on and down to temperature before putting the beef in alot make the mistake of putting it in then turning the chiller on. For cutting a beef in half a bacho saw works good or if you have a reciprocating saw get a makita or bosch stainless blade don't use a chainsaw makes alot of mess and the bone fragments will go green first. Hope this helps out a bit

I had a 223 richochet of a Steers head , after it settled down managed to clean kill it , boy were the Steaks tough , adrenalin wrecks meat .

Originally Posted by bazz61

I had a 223 richochet of a Steers head , after it settled down managed to clean kill it , boy were the Steaks tough , adrenalin wrecks meat .

Probably find it was a ballistic tip they are rubbish for shooting stuff in the forehead good old fashioned cup and core all day. I put 80% of my beef down with a 22 magnum