Wednesday 21 March 2018
After managing to empty and clean down the big freezer its didnt stay empty for long.
There is another local Water Buffalo who we have got to know and she had a 30month steer going to slaughter, we bought half a carcass from them.
It was hung for 21 days
before heading off to the butcher , who did all the cuts packaging and labels.
We have lots of joints,
lots of mince
lots of steaks
and packs of stewing meat, we got the butcher to do packs for meals for two, no point in having massive joints and having to re package it all, the cuts are the same as beef cuts. We had steak the day we collected it, very enjoyable meal, we have used some of the mince for meatballs and chili, Sunday we had a roast and the meat that was left over I have thinly sliced for sandwiches.
Buffalo meat is low in calories, low in cholesterol, higher in protein than beef, tastes just like a high end quality beef.
A welcomed addition to our diet.
A the same time we were doing a couple of the weather goats.
one came in at 11kg and the other at 15kg.
Martin butchered them to suit our needs
smaller than previous years but very lean.
lots of dinners and I do prefer goat to lamb, similar in taste but leaner. We do home slaughter meat for ourselves.
We use a Captive bolt stun gun
Its a very quick process, the skins have been salted and gone in the other freezer ready to tan when we have some time. We have a freezer we keep for skins, fleeces, bones and chickens and cockerels that we use in the fox trap.
we had another goshawk attack this time one of our chickens,
The latest snow days, saw us racking off wine.
This was the wine I made last year from our home own grapes
I am not a wine drinker, Martin tried some of it and declared it suitable for cooking with.
We are not yet ready to start our own winery, it will go well with all those up and coming casseroles.