Thread: a bull that never got weaned one year on

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.