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Northeast Nebraska | Some friends and I are tempted to try our hand at some beef butchering. Our usual local locker is booked out over a year now. I've got more requests for a quarter of beef that I have to say yeah maybe next year. My dad and grandpa used to have a large extended family butcher party, but that has been 25+ years ago. Friends and I all raise cattle and would only do our own for now, not selling packaged beef. Starting out we might do 10 a year, so giant equipment isn't necessary.
Does anyone have small scale setups they would care to share pics of or describe? Recommendations on grinders, meat saws, and tenderizers? Thinking about a makeshift cooler and I think we can handle that with an AC unit. What about any YouTube videos you've found helpful? We've got enough know-how to be dangerous, but not enough to get a quality job done without a little more direction.
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Anyone care to share pics of their butchering setup?
