Our 4 year old steer, dry aged for 24 days.
We sampled some hanger steaks last night and they were fantastic. Butchering our own animals is important to us. I think it’s the most humane way to do it. It’s a bullet in the brain while they’re on the same pasture they were born on. Done.
Having said that, harvesting a bovine requires a lot more resources than butchering fowl, pigs, goats, or sheep. Our garage, not a garage at all, has been morphed into a gym, meat locker, butcher shop, and freezer house. I will show you our small scale set up a bit more later. But now, we cut!