Brings back memories! We'd usually butcher one cow a year from our dairy herd--often a maiden heifer or an older cow that wouldn't breed back but was still in good shape. Fatten them up a bit and tap them on the head come November. Hang them a few days on the chainfalls in the shop and do a quarter every night after chores. Can still see Gramp looking over his little chart of beef cuts and then sharpening up his knife to cut "thin steaks" from the best parts--you could practically use his steaks for window glass, and 30 seconds in a hot skillet would make them melt in your mouth! Slap them between two pieces of fresh home-made bread and no king ever ate better. Made up a lot of hamburger and sausage (ground on a board-mounted grinder powered with the same motor that ran the hay elevator, and fed by us kids out of big bowls by hand--still have all of our fingers, too!), T-bones, and canned beef as well, plus a few roasts and such. Haven't butchered like that in 20 years, though I still help friends with deer, pigs, and such.
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Today's Featured Article - Sunday Drives - by Cowboy. Summer was finally upon us here in Northern Maine. We have two types of industry up here, one being "Forestry" (Wood Products) and the other "Farming" (Potatoes). There is no shortage of farm tractors and equipment around here! I have been restoring old Farm Tractors for the past 6 years, and have found it easier and less expensive to hit all the auctions and purchase whole tractors for parts needed. My wife who works at a local school, and only has weekends and summers off, while on t
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