posted on May, 19 2019 @ 06:44 AM
a reply to: TheConstruKctionofLight
Nah, that's a lot of work to do it properly, and it really takes a special facility. A full sized steer is a big animal, a hanging carcass can weigh
1,000 lbs (that's after gutting, skinning, legging and heading). And to do this properly, nothing can touch the ground anywhere during the process.
Then you need big butchering tables in a refrigerated environment (and creating a refrigerated environment that big, with all the heavy handling
overhead track, etc. is expensive ($$$$$).
People hear terms like a "half" or a "quarter" of a beef, but that's not how they get butchered, so it's not like you can take 1,000 lbs and divide it
in half or by four to reduce the handling weight down to something manageable like 250 lbs. It doesn't work like that. It doesn't really break down
into halves and quarters until about the end of the process when you're sorting the packed meat. Then there's all the commercial grade grinders and
sausage makers you'd need also.
It's worth it to just pay the processing fees...especially if you're only doing it once a year or so for yourself.
The processing business is really a whole other business from the cattle business. We don't sell packed beef, that's a different USDA certification.
It would actually be illegal for us to do so without a USDA licensed processing facility. All our beef is sold "on the hoof".