Skip to main content

Getting the best from homekill meat

Romeo was our fifth steer to be butchered on our property by a mobile butcher.  I've written posts before about tips for homekill butchering and last year I calculated the value of the meat and determined that it was worth raising steers for meat.  It may sound strange, but this was the first year that we really thought about meat quality rather than meat quantity!    Here's what we found out:

Cheryl checks the meat quality
Prior to slaughter
  • Ensure the animal has good nutrition and access to clean water in the lead up to slaughter.  Green grass is ideal (but not always easy to organise).  (More information here)
  • Handle the animal gently with minimum of stress.  If you need to move it to another paddock for the butcher, move it a few days early, with at least one companion, so that the animal is not stressed.  
  • Try to find an experienced butcher.  In some areas there's not much choice, but if you can, find out which butchers are most recommended.  If you call a butcher and they can fit you in right away, wonder why they aren't busy (our butcher is usually booked out 6 weeks in advance).  A good homekill butcher needs to be skilled at shooting, slaughter and butchering.   In Australia, there is no regulation of homekill butchers, so its up to you to find someone who is going to do a good job.  If you can wait for a good butcher to be available, don't take the risk with an unknown butcher as they could ruin all your meat.
On slaughter day
  • Find out when the butcher is expecting to arrive and have the animal ready.  We move the animal into our top paddock near our front gate, with a companion animal, and feed some grain so that when the butcher arrives he just has to get out of his car, load his gun and dispatch our animal quickly with minimum stress.
  • Your butcher should bleed out the animal as quickly as possible and begin the process of skinning, gutting and splitting the animal into quarters.  The aim is to chill the meat as quickly as possible to minimise microbial growth, but not too quickly as that can affect meat tenderness.  We are lucky that our butcher uses electrical stimulation to speed the process of rigour mortis.  Most homekill butchers will provide a mobile coldroom to chill the meat for a few days.

On butcher day
  • Your butcher will return after a few days to finish butchering the meat.  Our butcher is very busy and only has four cold rooms, so he typically only leaves the meat to hang for 4-5 days. 
  • You need to be ready to pack the meat (unless your butcher does this too) and pack it in your freezer(s).  We use a vacuum sealer to pack most of our meat, and put a small amount in freezer bags (because freezer bags are cheaper, but vacuum packed meat lasts longer).




  • If you want anything special, warn your butcher and be prepared so you don't hold him up.  Our butcher usually has another job to get to in the afternoon, so he doesn't appreciate me running inside to make up special stuffing mixes!  Now I know what to expect, I make up a stuffing for the rolled roast, and he is now used to use coming out with natural hog casings and special organic sausage mixes (and declining the crumbed steak and the BBQ marinade!).





After butcher day
  • We vacuum pack all the good cuts of meat (eye fillet, rib filet, sirloin) and wet age them in our fridge for several weeks.  It would be wonderful to have access to clean cool room to dry age our meat for weeks, but wet aging is the next best thing.  
  • Over the next few days you need to rearrange the meat in the freezer so that it freezes evenly.

 Any other thoughts on meat quality?  Do you use a homekill butcher?



Comments

  1. Thank you thank you! We are about to embark on our first home butcher for our lambs and I've been really nervous. We heard really bad things about one butcher we were considering (good that reputation travels fast in a small community), so we found someone else. I'm wondering, when you say that you isolate them to a paddock with a companion, about how far away is that from the other animals?

    ReplyDelete
    Replies
    1. Hi Farmbrews, in my experience, the other animals don't panic until/unless they smell blood. So we keep most of the herd in a far paddock and bring the steer and one other into the paddock close to the front gate. As soon as the butcher has shot the steer, we move the companion animal back to the rest of the herd. Normally the companion is not worried about the death of the steer as long as you move him before the butcher starts work. The gunshot doesn't seem to scare them at all. Just be prepared to move the other animal as quickly as possible so that the butcher can make a start. Then the only other issue we've had is that the other animals can smell the blood next time they go into that paddock, even after weeks and a good shower of rain have past, so that is something else to be aware of. I hope that helps! Good luck with your butcher day, if you are prepared, it should go well for you :)

      Delete
    2. Thanks! That definitely helps. We will see how it goes :)

      Delete
  2. How I miss this. Butcher day. I really want some cows now. Growing we use to spend a full day as a family working together to butcher a cow for several families. The meat got split up and went its separate ways. Deep freezers would get filled. I might have to see if I can get a some electric fencing up and a cow or two. Thanks for inspiring me again.

    ReplyDelete
    Replies
    1. Good on you Lizzie! There's lots of reasons to grow your own meat :)

      Delete
  3. I didn't realise meat got aged at all. I just assumed it got immediately packed and frozen. You learn something new every day!

    We just bought a 1/4 side of beef from my sister's farm. There was a mix up with the order, so we have ended up with LOTS of sausages and no schnitzel this time. I don't think the sausages are in lovely natural casings like yours either, but they still taste great.

    We had a beautiful Thai beef stir-fry this week using some of the rump steak and it was so tender. And I made a lovely ox-tail casserole. It's so fun having all the different cuts to experiment with.

    ReplyDelete
    Replies
    1. It is great fun trying different cuts that you would never usually buy :)

      Delete

Post a Comment

Thanks, I appreciate all your comments, suggestions and questions, but I don't always get time to reply right away. If you need me to reply personally to a question, please leave your email address in the comment or in your profile, or email me directly on eight.acres.liz at gmail.com

Popular posts from this blog

What to do with eight acres

Behind the scenes of my blog I can see the search terms that led people to find my blog.  It can be quite interesting to look through them occasionally and see what people are looking for.  Most of them involve chicken tractors, but another question that comes up regularly is “what can you do with eight acres?” or “how much land is eight acres?”.  Today I will try to answer this question.

Of course it is a very broad question, there are lots and lots of things you can do with eight acres, but I’m going to assume that you want to live there, feed your family and maybe make a little extra money.  I make that assumption because that’s what I know about, if you want to do something else with your eight acres, you will need to look somewhere else.

If you haven’t chosen your land yet, here a few things to look for.  Focus on the things you can’t change and try to choose the best property you can find in your price range.  Look for clean water in dams, bores or wells, either on the property …

Growing and eating chokos (chayotes)

Cooking chokos (not be confused with another post about cooking chooks) has been the subject of a few questions on my blog lately, so here's some more information for you.
Chokos - also known as Chayote, christophene or christophine, cho-cho, mirliton or merleton, chuchu, Cidra, Guatila, Centinarja, Pipinola, pear squash, vegetable pear, chouchoute, güisquil, Labu Siam, Ishkus or Chowchow, Pataste, Tayota, Sayote - is a vine belonging to the Cucurbitaceae family, along with pumpkins, squash and melons, with the botanical name Sechium edule.


The choko contains a large seed, like a mango, but if you pick them small enough it is soft enough to eat.  If you leave the choko for long enough it will sprout from one end and start to grow a vine.  To grow the choko, just plant the sprouted choko and give the vine a structure to climb over.  In summer, the vine will produce tiny flowers that will eventually swell into choko fruit.  The vine doesn't like hot dry weather.  And it doesn&#…

Native bee hotel

Like I wrote back here, native pollinators are as important (if not more important) than honey bees for pollinating crops and native plants.  There are a few things you can do to attract native pollinators to your garden:

Grow flowers and let your veges flower to feed the pollinators all yearHave a source of insect-friendly water in the garden (shallow dishes are best)Provide somewhere for them to live/nest/lay eggs - a bee hotel! In Australia, our native pollinators consist of both stingless native bees, which live in a colony like honey bees, and lots of solitary bees and wasps.  These solitary insects are just looking for a suitable hole to lay their eggs.  You may be familiar with these in sub-tropical and tropical areas, in summer you will find any and all holes, pipes and tubes around the house plugged with mud by what we call "mud daubers".  These area a real nuisance, so I'd rather provide some custom holes near the garden where they can live instead, so I don'…