We are cruising ahead this year on winter prep—all but a few hearty veggies are now out of the field, as are the pigs. The cattle are still in pasture, making their slow, daily move toward their winter paddocks. There is a seemingly endless punchlist of odds and ends. Without a … [Read more...] about Full and By Farm: Ahead on Winter Prep
Meat
Full and By Farm: Butchering the Bull
We tackled Hal this week, at least the front quarters of him, and he's proven to be quite formidable. Beef is generally hung to age in four quarters, then each quarter is carried up to the butcher shop to be further broken down into the various cuts. In Hal's case we cut the … [Read more...] about Full and By Farm: Butchering the Bull