We are several animals short of a full farm today. Last week saw Ivan (the steer), and the last 2 market pigs graduating to the freezer.
One pig is sold, the other is for us. Ours weighed in at 250 lbs after bleeding, gutting and removal of the head and internal organs; (aka hanging weight) We are cutting the pigs today which means lots of bagging meat, sausage making, smoke house firing and canning of meat on Tuesday and Wednesday.
The entire steer will be going in the freezer. Hanging weight for him was 363 pounds a side! Ack! I haven't seen the sides yet, but the menfolk assure me the meat is a good colour and a 'just right' amount of marbling. The sides have to hang for 14 days so we will have a chance to catch out breath after processing the pork. There will be some great BBQ this summer!
We are down to just our brood sow now, but we are looking for a new boar. Not a job for the faint of heart; Gary is very fussy about his porcine breeding stock. Lol, anyone know of a good Duroc boar? The pig yard is looking a little lonely today.