nenmrancher
Well-known member
Just spent the day with my family processing a beef. We use a local packing house to do what they call a kill and chill. We let the beef hang in their cooler for a couple weeks and then haul it to the home place about 45 miles away and do our own cutting. Does anyone else still do their own butchering and cutting? Most around here just have the local plant do everything. We have alway done our own and have gotten spoiled over the years.