Would you like to take a walk with me and see exactly how we get our meat out here on the station. Of course we can’t just pop down to the local butcher shop for some steak and snags, so we have to kill and butcher all of our own meat. I use the term “we” quite loosely. I mean everyone else – I just take photos! ha ha ha. So, lets do this…
I will spare you the gory details about the killing… but naturally that is the first step. After this they either do a bush kill or a gallows kill. With a bush kill they take the cuts of meat from the beast out in the paddock and throw it on the back of the ute. Like this…
With a gallows kill they bring it back in on the manitou and use a chainsaw to quarter it. Either way, they both then hang in the cold room for as long as they can, usually a week, before it is then broken down.
Mr Chardy and Georgie then break it down. Aileen – our wonderful old cook – used to do all of this herself, as well as cook. I have no idea how she did it all. What a legend. Anyway, back to the story. It generally takes nearly a full day to break down the beast, bag the meat, corn the beef, make the mince and pump out 40 odd kilo’s of sausages.
To make corned beef a mixture of salt, kwik kurit, brown vinegar and water is made up in a big tub and pumped into the pieces of silverside and brisket with an electric pump…
The off cuts and crappy/tough pieces of meat are minced up. This is then used for mince and to make sausage mince. Then it is time to whip out the sausage maker and pump out 2,076 odd sausages. Ok that might be a slight exaggeration but you get the gist don’t you. Mr Chardy’s sausages are second to none, he uses a mixture of sausage meal, diced tomatoes, onion, oregano, garlic & tomato paste – they are super yummy.
All the meat is then stored in our big freezer cold room ready for the cook, oh I mean me, to turn into tasty meals for the crew. The corned beef is kept in the cold room ready to cook when needed.
So there you go, a little lesson on butchering. What do you think?
What are your favourite cuts of beef?
How close is your nearest butchery?
Do you kill and butcher your own meat?