The Cutting Crew has been in their new digs for a few days now and so far no problems have developed. The rams haven't tried breaking out to get in with the available young ladies at all but I would say the two guys are not real happy about the fact that the girls are getting all that lovely green grass while they stay dry-lotted.
Can't say I really blame em so I increased their treat ration a bit.
One thing I gotta say about sheep, their stomachs mean more to them then flirting with the ladies through the fence. As soon as some food hits their paddocks they are like... "Later Babe".
It hasn't cooled down enough to make the ewes amorous anyway and the rams know they will get their harem delivered soon enough. I have found chucking a few more ears of my saved and dried corn cobs keep the rams busy for quite a while.
I finally got the latest honey pull all spun out and even built a special extractor base that holds the thing at a pretty good angle and allows the honey to run out without me having to be there. This is huge for my comfort anyway. The weather maybe cooler than usual these days but in order to spin out honey you want the honey house as hot as possible. I had it sitting at about 95 degrees this evening while working and needed some frequent breaks to cool off some. Putting the extractor in it's new cradle and being able to step outside while it drained allowed me to do just that and not have to halt production.
I will take some pictures of it and post em tomorrow.
Had an interesting call from a local young man tonight trying to drum up some butchering work. He graduated with a degree in animal husbandry and I have known the kid for a while now but he just can't seem to land a job that fit's his diploma. Not a new experience for many of us huh? I remember he was hoping to land an inspector position with the USDA originally. Anyway he has decided the butcher business might be the way to go and is letting all his local contacts that raise stock know what he is planning.
He sounds like he has it all worked out and I know he is a good hardworking kid. Not to mention the local community could always use that skill especially for the times I see coming. You know I promised to give and /or send him all the work I could.
If you ain't got community you ain't got Sh&t for what I see coming. Besides even if things continue the slow slide for a while having a slaughter and butcher shop closer than the 30 miles we now have to transport will be a good thing.
Keep Prepping Everyone!!!!
I guess the butcher business will mostly go to being a winter operation like it used to be. Other than the odd animal that would need to be butchered in warm weather of course. A secure building where meat could be hung and stored in the cool weather would be nice, they call them smoke houses here even if you aren't smoking the meat. The guys who butchered my steers travel all over doing it but rely on a lot of fuel and a distant butcher shop to hang the meat. I don't think that will work in the future.
ReplyDeleteSf - No I don't think it will. I am not aware of any traveling butchers around here although I have seen many bloggers talk about them in their areas. I got the impression this guy was going to build his own building and have a mini stock yard for holding pens from the way he talked.
DeleteYou're right though I imagine in a grid down situation it would be a cold weather affair.
Its just not the Rams who run to food and away from the ladies, Right P.P.?? Sounds like things are going good at the SH. A good butcher can always find work.
ReplyDeleteRob - Well if ya hang a pork chop around their neck :)
DeleteA butcher is worth his weight in gold. A butcher who can smoke decent bacon and hams is worth double.
ReplyDeleteWe used to hang bacons in the attic; during winter months (uninsulated attic) and just slice off what we were going to use. After you sliced off the green stuff first of course.
Anon - I agree. It would be nice to get a butcher/slaughter place closer to this area.
DeleteInteresting about the bacon. My grandfather used to have a smokehouse but it fell into disrepair and then he moved into the city. I never saw it actually in use when I was young.
I have just the thing for this kid. I haven't had time to put a post together for it yet, but so far it's worked like a charm for us at The Compound. It will allow him to hang meat, even in the heat of summer, without the high cost of a walk in cooler refrigeration system. (we know, we actually sell large restaurant eqpt for a living, that's how we finance The Compound). It's called a Cool-bot. http://www.storeitcold.com/ I'm sure he can find a used cooler and/or create a room with insulation, etc. There's lots of info on his sight.
ReplyDeleteIt does work and it might help him expand his business to all times of the year.
Izzy - Nice. I will mention it and give him the info. I will more than likely see the guy tomorrow I think.
DeleteDo you know how your young butchering friend will go about the business? We looked into it before and the BS you have to go through to be able to sell meat through the USDA was insane, and then there's the "butcher" vs. "slaughter house". And I'm not talking a real retail shop, just being able to be "allowed" to sell somebody a pig, slaughter it and package it up for the SAME individual was illegal unless it had the USDA's grubby paws all over it. It's a shame that (as usual), the feds are making it pretty much impossible for anyone to get a small business off the ground because of their asinine regulations.
ReplyDeleteCarolyn - Well he mentioned that he is qualified to inspect the meat and animals due to his degree and I imagine an inspection course. I know his original plan was to get a job in that field but that didn't pan out. I am assuming that he knows all the ins and outs and that is why he is taking this route.
DeleteI agree though regulations are killing us, especially us middle class without all the start up money to waste.