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West Central Wisconsin | It really makes a difference if you have the set-up, equipment and man power to do your own butchering. I have taken meat from downed cows and made into burger, etc. before, but it's tough to do by yourself. I process my own venison but man, there's a big difference between a hind quarter of venison and beef. I was going to attempt to salvage a down cow this last weekend but by the time I got most everything rounded up and got out to the cow I changed my mind. I hate to see meat go to waste but just can't do it by myself anymore. Joe.
EDIT; I bet that old Sumbeam grider has put a few pounds through it over the years.
Edited by JoBob 1/20/2010 22:06
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Butcher 2010
