We kill 7-9 cows every Friday. Skin, split and quarter them. They sit in a cooler for a week then get moved to the front cooler. We break them down however the customer wants. We've turned entire cows into hamburger. We make summer sausage, brats, whatever. We also do hogs and sheep occasionally.
Ok, username checks out :)
That's a pretty neat job though, I would need some...adjustment doing something like that.
> We kill 7-9 cows every Friday
That is a long messy day, lol.
We start at about 6:30 and it's usually done by 10:30. And I didn't even like touching raw meat before I started this job, didn't know the cuts either. I guess you just do what you have to do.
> I guess you just do what you have to do.
Ain't that the truth. Hopefully it has gotten easier over time, that's a hell of a thing to get into all at once. Going from supermarket meat interaction to butcher shop interaction is a bit intense, to my mind anyway.
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