Post by woodyz on May 19, 2020 16:35:14 GMT -7
Well, not me. Though I did put 300# of hog meat in a freezer the first of the month, they weren't from my hogs'
My Sister butchered 10 hogs Sat. I waited because I thought she might send a picture or video.
I remember butchering at my GrandFathers and her being a little bitty thing, but needing to see everything about it, then through the years growing and insisting on helping with the process.
My GrandFather had his own walk-in-cooler we would use. But I know she does not but she did 10, because that's what the small refrigerator trucks the butcher uses hold. I even know what locker plant she used, I have used the same one myself. Things don't change much in rural KS. Locker plant, probably owned by the same family, probably in the same location, maybe re-built.
They call it a locker plant, because it's a butcher shop with a series of lockable drawers like post office boxes, but bigger, all opening into a giant walk-in freezer, where you can go into a common area and access your locked drawer like you would your deep-freeze. Your drawer may hold a whole beef, or smaller, but it allowed you to take your livestock to the butcher and get it back frozen and packaged from your locked area without going to the butcher area. Most people had freezers at home, but you could rent a drawer for a week or a few days, when you were having something butchered or cut-up and packaged.
I don't know if everyone here has had that kind of experience or not. But, like in my Sisters case, she will kill and gut 10 hogs at her house, a refrigerated truck will pick-up the 10 caucuses, and take them to the butcher to cut-up and package. Then she will pick the packages up and take them home to her freezers. The butcher will probably do the killing and prep of the car-cusses these days so he stays in custody of the hog from live to package, new laws and all, we used to take them live at one end and pick up the meat at the other. The most I ever took at one time was in TX. I took 26 live hogs at one time. The butcher got one, I kept 4 and had the rest sold as whole or 1/2, from birth, to 4 months feeding out to freezer, my 4 were free.
I remember making sausage and egg burritos an ice chest full at a time and taking them to work and selling them for a dollar each, bet you can't do that any more either.
My Sister butchered 10 hogs Sat. I waited because I thought she might send a picture or video.
I remember butchering at my GrandFathers and her being a little bitty thing, but needing to see everything about it, then through the years growing and insisting on helping with the process.
My GrandFather had his own walk-in-cooler we would use. But I know she does not but she did 10, because that's what the small refrigerator trucks the butcher uses hold. I even know what locker plant she used, I have used the same one myself. Things don't change much in rural KS. Locker plant, probably owned by the same family, probably in the same location, maybe re-built.
They call it a locker plant, because it's a butcher shop with a series of lockable drawers like post office boxes, but bigger, all opening into a giant walk-in freezer, where you can go into a common area and access your locked drawer like you would your deep-freeze. Your drawer may hold a whole beef, or smaller, but it allowed you to take your livestock to the butcher and get it back frozen and packaged from your locked area without going to the butcher area. Most people had freezers at home, but you could rent a drawer for a week or a few days, when you were having something butchered or cut-up and packaged.
I don't know if everyone here has had that kind of experience or not. But, like in my Sisters case, she will kill and gut 10 hogs at her house, a refrigerated truck will pick-up the 10 caucuses, and take them to the butcher to cut-up and package. Then she will pick the packages up and take them home to her freezers. The butcher will probably do the killing and prep of the car-cusses these days so he stays in custody of the hog from live to package, new laws and all, we used to take them live at one end and pick up the meat at the other. The most I ever took at one time was in TX. I took 26 live hogs at one time. The butcher got one, I kept 4 and had the rest sold as whole or 1/2, from birth, to 4 months feeding out to freezer, my 4 were free.
I remember making sausage and egg burritos an ice chest full at a time and taking them to work and selling them for a dollar each, bet you can't do that any more either.