Granny's gone and done it again

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twisted-acres-farm said:
that's why Temple Grandin's studies have been so "ground changing" at the slaughter houses. The less stress the animal has before being slaughtered the better for ALL concerned, including the animal
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I agree with that. Do you have a gun that would kill instantly?
 
Granny Hatchet said:
I agree with that. Do you have a gun that would kill instantly?
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well the butcher uses a 22 I was thinking a 243 since I probably wont be able to get the barrel only inches away from her face.
 
twisted-acres-farm said:
I was figuring on just letting sunny out and have her meander away from line of sight of the rest of the animals and then BANG game over. I would be up on the tractor.
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well sounds like you have it all planned out.
 
twisted-acres-farm said:
should be able to BUT you do have to let them hang for better blood removal and to help "flavor/tenderize" the meat. most beef is 14 to 21 days hanging. BUT yaks have less fat so less hang time.
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I never knew that you should let beef hang that long before processing. We killed, skinned and gutted it one day and processed it the next. Does that mean we've been doing it wrong for the last forty years?
 
Granny Hatchet said:
well sounds like you have it all planned out.
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only I was going to shoot her thru the side and get her lungs and (hopefully) her heart. I realize that some meat would be ruined BUT figured it was a better shot .
 

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