Checking on the beef carcass.
Morning chores include checking on the beef carcass. Not too hot, not too cold, we want that dry aging cooler to be just right. Sometimes I have nightmares that I go outside to do chores and smell a hideous funk that I instantly see is the cooler swarming with flies. Horrible.
It’s because of this, and one of our deep freezers dying a few years back, that we have a generator hardwired into our critical house and garage stuff. A little insurance policy. Power does go out often here – no problem in winter when the frigid temps keep things cold outside and wood heat keeps us warm inside, but summer is a different story altogether.
So, a few more weeks yet before the flavour intensification and tender enhancing effects of dry aging will be done. We’ll then start cutting up this carcass and harvest our next steer for hanging. We’ll be butchering three beef animals this year along with two pigs, about 15 heritage turkeys, and six lamb that a friend of mine is raising for us solely on grasses.
We buy the lamb live weight, bring them here for a couple weeks so they can get acclimatized and calm and then we harvest them ourselves so it can be as quick and painless as possible AND we get to cut the meat the way we like it, utilizing every last piece. Oh the tragedy of telling a butcher to leave the fat on the cuts and to give you all of the bones only to be handed a bag of knuckle bones and meat with a slight skim of fat! Heartbreak-o-rama.