Really, all you need is a small tractor to lift the steer after you’ve skinned it and to drop the gut. Skin the animal on the ground and roll it from side to side to get it all off, split the chest and cut out the anus, start lifting at the rear legs with chains through the achilles tendon, and pull the anus through, then as you lift more you can free the gut from the backbone and gravity will pull the gut down as you get higher.
Let it all fall on the skin, pull out the bits of organs you want or can feed the dog, and you have the carcass hanging now. Split with a sawsall and a long demolition blade. Make yourself a handhold between the fifth and sixth rib, then cut through the spine and breastbone above the 6th rib.
Leave as much fat on the inside of the cavity as possible so the tenderloin and brisket don’t dry out when hanging. Try to hang it at 2-4C for a couple weeks.
This sounds like excellent advice. I don’t even have a small tractor yet. Before steers, I’m going to have to string new fence. Next spring, if I’m lucky and have worked real hard, I’ll be getting a bottle calve or two.
Did find a cinder block shed with a good roof that wasn’t even listed. Has a loading ramp for a pickup. I’m real tempted to just outsource it.
Have a hernia and don’t know if I can do it.
Do have a root cellar that will be perfect for hanging.
Really, all you need is a small tractor to lift the steer after you’ve skinned it and to drop the gut. Skin the animal on the ground and roll it from side to side to get it all off, split the chest and cut out the anus, start lifting at the rear legs with chains through the achilles tendon, and pull the anus through, then as you lift more you can free the gut from the backbone and gravity will pull the gut down as you get higher.
Let it all fall on the skin, pull out the bits of organs you want or can feed the dog, and you have the carcass hanging now. Split with a sawsall and a long demolition blade. Make yourself a handhold between the fifth and sixth rib, then cut through the spine and breastbone above the 6th rib.
Leave as much fat on the inside of the cavity as possible so the tenderloin and brisket don’t dry out when hanging. Try to hang it at 2-4C for a couple weeks.
This sounds like excellent advice. I don’t even have a small tractor yet. Before steers, I’m going to have to string new fence. Next spring, if I’m lucky and have worked real hard, I’ll be getting a bottle calve or two.
Did find a cinder block shed with a good roof that wasn’t even listed. Has a loading ramp for a pickup. I’m real tempted to just outsource it.
Have a hernia and don’t know if I can do it.
Do have a root cellar that will be perfect for hanging.
It’s not a bad job, but with a hernia you might find it distinctly unenjoyable. There’s quite a bit of bending and kneeling as you skin, obviously.