Thread: a bull that never got weaned one year on

I use a cordless reciprocating saw with a stainless blade (30 or 40 cm I think) for cutting sheep in half, it just whizzes through them.

I either use a new hand saw, or my reciprocating one which I have taken all the paint off the blade. I do have a chainsaw where the oiler stopped working which I use if I have a few sheep to do or when I did a cow. most of the good stuff is in the hand quarters in a cow ( except the eye fillets etc) so it pays to take ya time with that bit. The homekill guy who did my most recent one charged about $4/kg for the chopping and packing. Only done 1 cow myself and that took me hours and hours to cut up. Done a heap of sheep but the moo is a bit of a different story.

Originally Posted by Cigar

I use a cordless reciprocating saw with a stainless blade (30 or 40 cm I think) for cutting sheep in half, it just whizzes through them.

That Jersey steak looks pretty good Bill. Some people are put off by the yellow fat but it all tastes the same I reckon. Good intramuscular fat in it by the look.

Originally Posted by rugerman

I either use a new hand saw, or my reciprocating one which I have taken all the paint off the blade. I do have a chainsaw where the oiler stopped working which I use if I have a few sheep to do or when I did a cow. most of the good stuff is in the hand quarters in a cow ( except the eye fillets etc) so it pays to take ya time with that bit. The homekill guy who did my most recent one charged about $4/kg for the chopping and packing. Only done 1 cow myself and that took me hours and hours to cut up. Done a heap of sheep but the moo is a bit of a different story.



That Jersey steak looks pretty good Bill. Some people are put off by the yellow fat but it all tastes the same I reckon. Good intramuscular fat in it by the look.

it was fat everywhere which was great

Im a little intimadated by the size and time it will take but Im pretty broke at the moment and I have a few people I can call on to give me a hand
If the nabour is ok with letting me use the chiller It will be a go

time to watch a few youtube videos tonite Id say

Originally Posted by rugerman

I either use a new hand saw, or my reciprocating one which I have taken all the paint off the blade. I do have a chainsaw where the oiler stopped working which I use if I have a few sheep to do or when I did a cow. most of the good stuff is in the hand quarters in a cow ( except the eye fillets etc) so it pays to take ya time with that bit. The homekill guy who did my most recent one charged about $4/kg for the chopping and packing. Only done 1 cow myself and that took me hours and hours to cut up. Done a heap of sheep but the moo is a bit of a different story.



That Jersey steak looks pretty good Bill. Some people are put off by the yellow fat but it all tastes the same I reckon. Good intramuscular fat in it by the look.

I prefer the yellow fat, I actually think it tastes better.