When I was about 16 our Angus bull broke his leg trying to mate with one of our cows. He was a gigantic thing - very nearly a ton if not over. Well, you can’t really put a cast on a bull’s leg, tell him not to get the cast wet, and to come back in 6 weeks and we’ll see how things are progressing. Nope, time to butcher him.
He’d broken his back leg about a mile away from the barn, where slaughtering usually takes place, so he’s laying in the field, in obvious pain, and it happens to be summer (not the time you usually butcher animals - too much chance of the meat spoiling during the process). Oh boy - this is going to take some work. We get in touch with the guy who does the butchering and he says “We’ll need a front end loader.”
We assembly in the pasture. Usually, to start the process, you shot the animal in the head to drop it, then cut the throat to kill it and start the bleeding. Not this time - the guy just takes out his knife, walks over to the bull and slits the throat from roughly ear to ear. To say that there was a generous amount of blood would be very much an understatement. We’re talking gallons and gallons of the stuff. The bull is also kicking, twitching, shitting, and pissing all at the same time. End of the preliminaries. Now comes the front end loader. We have to scoop up the carcass and get it to the barn, where we can suspend it and gut it. Trying t get a ton of animal, covered in blood, shit, and piss into a front end loader isn’t how I had planned to spend my Saturday, but there you have it.
Cut to the barn. The bull has been suspended from his hind feet (we were worried that his broken leg was going to pull off), and the butcher slits him from chest to groin. He then reaches in and has to pull out the guts. This is a lot harder than it seems - the innards are all attached to the carcass - he has to actually hang onto the guts and ride them out of the animal. My dad took the liver (ugh) and, later, the tongue. Mr Curtis (the butcher) kept the balls (HUGE nuts on that bull - he said they were good scrambled with eggs) and the penis (take out the bone, put a wire through one end and suspend a weight from the cock, hang the whole thing in a the barn and after it dries you get a fine walking stick). By now, I’m thinking Mr. Curtis has been doing this job way too long.
Next comes the skinning. Slit, slit, slit, there you have it. Off comes the head. An axe to the forehead and you’ve got the brains out (more for Mr. Curtis). A few more flicks of the saw and knife and he’s got the carcass on the way to be quarterd and processed.
We’re left with a huge pile of guts, the skin, and the head to dispose of. In August. In Virginia. You have to do it quickly or else the smell will gag you, not to mention that cows, if they smell blood, go absolutely ape shit and then you’ve got them freaking out around you.
The front end loader dug a quick grave and what wasn’t edible went into the bottom of the hole. Cover him back up and hope the dogs, foxes, and wild things don’t get to him.
I still like my steak rare.