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OT - Breaking in the walk-in refrigerator - beef is hanging!
(Warning- one fairly graphic picture below)
As many of you know, late winter and spring I was building a walk-in refrigerator with my buddy. Well, yesterday we decided to put it to use. We purchased a steer locally and had a mobile butcher stop by to take care of the slaughter.
It was interesting to see the process from beginning to end. The steer was in his home field and was totally stress free when dispatched. He had no idea what hit him if he knew he even got hit. Once all the animals bled out, they were hung, skinned and eviscerated right there on the farm.
From that point, we had the carcass split down the center and then each side sliced in thirds.
From there, we weighed each piece, tagged it and hung it on our meat rail. It was exciting to see the room to be put to use. As you can see, we did not get the meat trolleys in time.
From here we we will let the meat hang for at least 2 weeks, and maybe three.
I will update this thread once the real butchering and breakdown takes place.
As many of you know, late winter and spring I was building a walk-in refrigerator with my buddy. Well, yesterday we decided to put it to use. We purchased a steer locally and had a mobile butcher stop by to take care of the slaughter.
It was interesting to see the process from beginning to end. The steer was in his home field and was totally stress free when dispatched. He had no idea what hit him if he knew he even got hit. Once all the animals bled out, they were hung, skinned and eviscerated right there on the farm.
From that point, we had the carcass split down the center and then each side sliced in thirds.
From there, we weighed each piece, tagged it and hung it on our meat rail. It was exciting to see the room to be put to use. As you can see, we did not get the meat trolleys in time.
From here we we will let the meat hang for at least 2 weeks, and maybe three.
I will update this thread once the real butchering and breakdown takes place.
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
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Caliking said: Meat in bung is my favorite.
Comments
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Where's the "love" button! Can't wait to see the next step~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Looks good! Like to see when you get the equipment in
Amazing to see the room in useVisalia, Ca @lkapigian -
👍 Nice 👍
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Way cool! Pun intendedOwensboro, KY. First Eggin' 4/12/08. Large, small, 22" Blackstone and lotsa goodies.
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WOOHOOOO!!!
___________"When small men begin to cast big shadows, it means that the sun is about to set."
- Lin Yutang
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life goals
Long Island NY
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18 -
Great accomplishment to date.Talk taking an idea and delivering the goods. Congrats.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
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Cesar Hernandez salutes you my friend👍
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Can I send a couple hundred Canada geese and ducks down this hunting season to hang?
Looks amazing and love the ingenuity you used for skinning - freaking brilliant.
Dad always said that if you give the laziest guy the hardest job he will find the easiest way to do it.
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Oh yea!Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Glorious! That has to be fun after all that hard work."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
VERY manly1
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This is too cool for words. Just plain sweet!It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com
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