The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details:
https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is $300 $250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
Yeah the dogs are always hoping for something to fall....Looks like a great time for the dogs, too, Dave!
That looks like my beef quota for 2022!
About one of those slabs per month is about my speed these days.
- GT
We process our adult cattle four times a year. The purpose of this is to give them a vitamin mineral injection that balances out some of what is missing in our grass, (copper and selenium). The adults we bring up through an alley to a squeeze chute and due the work to each individual when they are in the chute. Dave here is ready to squeeze the chute on the next one in:That Scotty was one Big Boy! Over a ton of beef on the hoof!
- GT
Interesting stories and photos about your cattle operation, Dave, from birth to brisket!We process our adult cattle four times a year. The purpose of this is to give them a vitamin mineral injection that balances out some of what is missing in our grass, (copper and selenium). The adults we bring up through an alley to a squeeze chute and due the work to each individual when they are in the chute. Dave here is ready to squeeze the chute on the next one in:
Vitamin mineral injection. Each adult is given a dose based on weight:
Up on the catwalk. Thats wormer to the wife's left. Its poured onto each individuals back again based on weight:
Luscia keeping the cattle moving up the alley;
Scotty wouldn't fit in the chute so we would just process him whether it was this injection or worming or what ever right there in the alley. You'd jump up on the catwalk and look down on him and it was like looking down on a pickup!
Course ya turn around and ole #7 pops a calf out right then and there:
Got all the other cattle out of that pen and as soon as the calf could walk, kicked em outside:
Brisket done in the oven from one of our grass fed steers, perhaps a son of Scotty:
Thank ya sir!Interesting stories and photos about your cattle operation, Dave, from birth to brisket!
- GT
That looks really tasty Gary
Great-looking #72 too, I always think it looks like a really useful knife
Nice start to the day GaryBoker Gent's helped cut up some tomatoes for my take on a quick tomato basil salad. My DIL likes to bake bread, and share it!
Kind of reminds me of our meal at Annies Arms in Sutton way back in 1986 . What a meal my friend .Pie and a pint in The Fat Cat in Sheffield
