13 December 2006
cow chopping
Friday 8 December
“Andy the Hunter” was on the farm hunting the wild (feral) goats, and he’d left a big box of Tim Horton’s doughnuts so we had a good breakfast. We fed the animals as usual and as Andrew was in the slaughterhouse making sausages we had the morning off.
We walked through the National Park to the south-facing beach. The tide was in so there wasn’t much beach, but the view was very beautiful. It was a stony beach with the usual driftwood and also some sandstone boulders with little round hollows in. We had to walk back up after only about ten mintues down there to be in time for lunch.
In the afternoon we cut and packed two sides of beef, one of which had been a 20 year old cow. There is a lot more chopping and mincing with beef than with lamb, and the meat is wetter so your hands get colder. The cow went mostly into mince and stew as the meat from an old animal is generally less tender (beef cattle are usually slaughtered before they are 30 months old), and they kept the other cuts for home consumption. In the evening we had the prime rib roast from the 20-year-old cow which was very good (they’d pot-roasted it slowly).
“Andy the Hunter” was on the farm hunting the wild (feral) goats, and he’d left a big box of Tim Horton’s doughnuts so we had a good breakfast. We fed the animals as usual and as Andrew was in the slaughterhouse making sausages we had the morning off.
We walked through the National Park to the south-facing beach. The tide was in so there wasn’t much beach, but the view was very beautiful. It was a stony beach with the usual driftwood and also some sandstone boulders with little round hollows in. We had to walk back up after only about ten mintues down there to be in time for lunch.In the afternoon we cut and packed two sides of beef, one of which had been a 20 year old cow. There is a lot more chopping and mincing with beef than with lamb, and the meat is wetter so your hands get colder. The cow went mostly into mince and stew as the meat from an old animal is generally less tender (beef cattle are usually slaughtered before they are 30 months old), and they kept the other cuts for home consumption. In the evening we had the prime rib roast from the 20-year-old cow which was very good (they’d pot-roasted it slowly).
