What is the process of slaughtering a cow?
Calves are traditionally kept until they are 10-15 months old, but that can be a problem for a family raising their own meat. If the calf was born in February it could be butchered in December. In a place like Montana, however, December is late for butchering. With the temperatures around 0°, your meat would have to hang a very long time to age. In a cool climate you could butcher it then if you did it fast, but you would have to pay someone to hang it to age. In most climates, you don’t butcher between May and October anyway, if you can help it, because of the fly problem. So then you’re up to fall when you have all the other butchering to do. If you can manage it, I think that is your best option. Here are a few additional suggestions to think about ahead of time. Butchering pigs and cows is easier if you withhold food for 24 hours before butchering. This is not totally necessary just be extra careful with the guts. When you butcher only certain members of a herd, avoid frightening t
