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About to kill freezer beast....
I heard along time ago that it is not ideal to hang an animal outside under or during a full moon.
Sure I know there are other variables to getting meat to set and season right, and winter months obviously good due to lower temperatures and absents of blow flies,
But does full moon effect the process or am i just over thinking it? Just an old wives tale maybe?
I dont know but a lot of old farmers have told me don't hang outside during a full moon so maybe something in it - one could rig a tarp or cover over the top I guess - personally I have been told that so often I would not tempt fate - I have seen people wrap a sheet around carcass to
Many people think the moon cycles affect vegetable growth too. Maybe it has an effect on bacteria/microbes?
Maybe if you listen closely you can hear the microscopic bugs howling
Have never heard of that one?
But we usually wait until July to find the coldest part of Winter, and hang up on the southern side of the house under our very large eves. Use several large bed sheets (couple of bucks from the Hospice shop) and a bunch of clothes pegs to keep it all pinned together.
Hang it a week, then all the camping tables come out, the knives and sharpeners, miles of plastic bags etc. Crank up the second fridge for all the offcuts that will be turned into mince, and start cutting. We use a book written by the Lobel brothers of New York. Gives excellent pictures and descriptions of all the cuts involved.
Will definitely be buying a commercial mincer before the next home kill. Last year it cost us well over $1,100 to have processed a 650kg paddock weight steer. That's money I would prefer to redistribute how I desire.
Yep, it's pretty expensive to have it done professionally now. Neighbours did a home kill a while back, effective price $15/Kg processed out average price (sausages, prime cuts, a few roasts and some mince).
As you say, better redistributing that in other areas - but sometimes you don't get the choice.
I've never heard of the full moon thing, will ask around.
Maybe that was an issue when werewolves were more prolific ?
The moon cycles effect things like the tides as well.
I have heard of it and won't hang meat in moonlight. Inside a shed or under cover will be fine.
Yes,Quote:
Originally Posted by No good names left
I think moonlight has a better chance of conjuring up a werewolf than making meat go off. The opposite would apply to warm nights.
So anyways job done this afternoon,, one R3 steer hanging up under front end loader, currently uncovered, have covered in passed but then dam things usually still very warm the next day.
Full moon thing was just an after thought that I had heard about in past, never bothered me, after all if I governed activities by moon Phase probably not get much done,
Although very true with the gardening thing.
Not sure about the werewolves, some of you watch way too much Tele.
One thing I should point out that the steers best bud and soulmate a hereford bull that shares a paddock,,, kicked off something fierce more than I have encountered. Moaned and groaned like an absolutely amped up red stag, and having him breathing down my neck and poring at the ground was nerve-wracking to say the least, went and got my faithful young border collie to watch my back and he usually dosnt mind hanging around a fresh kill, but he quickly decided, "screw this, haven't signed up for this" and beat a quick retreat.
Anyway turns out he was all fluff or I would not be posting this right now, could have made good headlines though.
Bull is still out in the paddock complaining and protesting to the whole neighborhood right now.
Ill introduce him to some new mates tomorrow should settle down.
Whats that per kg/cw ?Quote:
Originally Posted by XR500
I just looked at our bill was $4.25 per kg pretty good value I reckon a.
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$15 a kg??Quote:
Originally Posted by No.3
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Get a tube of moon burn cream and apply by hand to carcass and as a back up load some 400 grn 45/70 silver handloads see akaroa for loads ..
Those figures are inclusive of the lost opportunity cost of not sending the beast to the works and getting paid for it.Quote:
Originally Posted by BRADS
Yeah i no still some very hopeful numbers there when ya do the math'sQuote:
Originally Posted by XR500
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I got a whole beast done the other day. Butcher charged $700, and that included 40kg sausages.
The animal cost $1300. So $2000 all up.
300kg hanging carcass.
Being very careful not to use the wrong terminology and bluebaiter222 pulls me up again
Get a roll of tin foil.Fashion it into the shape of a hat .Put on top of carcass- all good for shielding from stray lunar rays
That's some very good value butchery.Quote:
Originally Posted by Brad S
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Did you get an approx weight & $/kg for the Finished product ?Quote:
Originally Posted by Brad S
No, I didn't.
This same guy charges $50 per sheep carcass or pig. It's more a hobby for an old retired guy, he specializes in wild game. MPI inspected tho. Got a big chiller anyone can use for quite cheap.
That's all up, sausages of various flavours blah blah and animal cost. Rough working for equivalent cost from supermarket was around $27/Kg. $39 for prime cuts makes it add up at supermarket rates... Backstrap I saw at over $40 a little while back. Ouch...Quote:
Originally Posted by BRADS
Thats a very cheap animal. I am about to offload some steers. 680kg @22 months old, will get $just over 2K for each of them. Current works price. Your animal would have been 600 ish kgs alive. About $1800 if sold to the works today.Quote:
Originally Posted by Brad S
And the butchery was cheap too!!!
I sell too mates at works schedule.
Some of them get stitched up by their friend's paying a price per head well in excess of the approx $6/kg schedule at the moment.
We don't do them for ourselves now as only the 2 of us as the gannets have left home.
Better to take the price and buy what you want from a good butcher.
And to be honest when doing your own you are only paying cost not what the works will pay you.
I've heard old pig hunters swear by moon struck pork.Quote:
Originally Posted by trapperjohn
Definitely need to get all of the joint fluid out.
Along similar vein ,I always split pelvis open when hanging animal overnight.like to prop flaps open too if I can.bit of stick works well. Cutting nuts off straight away is another"thing" I was shown years back that I still do.
Not a wives tale.Quote:
Originally Posted by Russian 22.
Yep, bit different when you are getting offered processed price for an animal you've had nothing to do with like what we get with the excess from the people down the road. The pure hunting types turn their noses up at it, but I keep pointing out where can you go to shoot a beast so you can process it yourself? If you look at what we paid for the last one, total $15kg processed, packaged and labeled all up $9Kg if about fair I reckon to pay someone to dispose of the waste, mix up and fill the sausage tubes and package everything up to turn up in several boxes ready to freeze.Quote:
Originally Posted by erniec
Nah. It was a myth that I spread to discourage you from poaching my place at least every full moon :) :)Quote:
Originally Posted by TeRei