The following pictures are graphic, and a detailed record of how our two steers were turned from livestock into meat. If you keep reading, you will see blood and dead cows, and also learn where meat should come from (not factory farms).
Disclaimer: Anyone who prefers to eat meat ‘without a name’ should get to know the millions of nameless animals who are tortured and killed for the sole purpose of providing this country with abnormally cheap meat. Read this article
and please go the extra mile to make sure you do
eat meat with a face and a name.
Here’s the processing truck from Keizer Meats in Lynden, WA. They had slaughtered 2 steers before our turn, as you can see already hanging inside. The truck is equipped with its own running water and a generator to run the meat saw.
We don’t have pictures of Doug (Douglas Fir of Seven Trees
) and Buddy (RdoubleD Acres
Buddy) actually being shot. To get a good clean kill, the fewer distractions the better. The boys were offered one last pan of grain and an apple, and both went down immediately thanks to the skill of the guys from Keizer. Below is Doug. He was shot in the forehead from a few feet away, and in this picture already has his throat cut.
And Buddy, also with his throat cut.
Buddy was more wild in life, and also in death. I’m sure everyone knows that chickens can flap around quite a bit after having their heads cut off. Well, cattle are no different. It took Buddy rather a long time to let go of this world, and for safety’s sake we gave him a lot of room until he was done.
The steers were each rolled onto their backs and chocked into place like you do with a trailer or car you want to prevent from rolling.
Here are both steers partially dressed out. We found out it would cost nearly $500 to have Doug’s hide tanned, so sadly we had to skip it. The knacker is taking Buddy’s insides out in this picture, and Doug is to the right.
At this point, Buddy is nearly turned into quarters of beef, ready to go into the truck.
This is Doug. You can see how well he ate by all the abdominal fat hanging inside. At the very bottom left are his intestines, and to the right his lungs.
The Keizer employees did a wonderful job, from kill to quartering two steers in only 2 hours. Here is Doug being split into halves with a saw.
They hoist the halves up high enough so that the front quarters are able to be put on hooks hanging from the inside of the truck ceiling, then cut the front from the back quarters.
And here are Doug and Buddy, ready to head to Keizer Meats for 14-day ageing, then custom cut & wrapped for us to bring home.
This has been an incredible experience, not just today, but from the very beginning with bringing Stella (Doug’s mom) home as a heifer calf back in November 2006. We will definitely do this again, but probably not with a steer that we bred, birthed and raised all on Seven Trees ground.