Thread: a bull that never got weaned one year on

Re shooting, I prefer to shoot them in the back of the head / back of the ear with a centre fire. That way if you get a pass through the bullet doesnt end up in the body.
Stick up close to the base of the jaw, but just a 'stick' not a decapitation.
Do all the leg and gutting / windpipe / bunghole cuts on the ground and roll the guts out. Split the stomach on the ground and shake the grass out - will make it easier to load guts for clean up.
If discarding the skin, split it right down the backbone so there are two halves and leave an ear on each half.
Hang the bastard up with a chain around the horns off the loader and put a safety line through the brisket to the loader frame incase you made a balls up and the head comes off.
With a ladder tie a strong rope to one side of the upper neck skin gripping the ear to pull it down a bit and keep your hand away from the knife.
Tie the rope to something handy and back the tractor away to pull the first side of the skin off. Repeat.
Go to the back of the local supermarket early in the morning at the Butchery dept and ask if there is anyone keen to cut up a 250kg beast as a cashie