We process our own beef every year for our family and friends, usually do 3-5 depending on who wants to join in. In doing so, we slaughter one weekend and then meet back to process on a following weekend. When we've hung it in the cooler for two weeks, the outside was dry and grey-green. After three it actually turns green and in some places fuzzy. We trim it off before we process, some like it this way, and if the calf is particularly fat, the trimming might need to take place anyway. For our own, we hang it only one week and there is little that needs to be trimmed off the outside of the quarters before processing. The particular circumstances and condition of the beef also plays a part in deciding. Cooler temp never gets over 35.
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Today's Featured Article - Tractor Traction - by Chris Pratt. Our first bout with traction problems came when cultivatin with our Massey-Harris Pony. Up till then, this tractor had been running a corn grinder and pulling a trailer. It had new unfilled rear tires and no wheel weights. The garden was already sprouting when we hooked up the mid-mount shovel cultivators to the Pony. The seed bed was soft enough that the rear end would spin and slowly work its way to the downhill side of the gardens slight incline. From this, we learned our lesson sinc
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