We have over 100 head of cattle. Every year, we keep two steers for butchering.
They get grained for a few months, and we do the killing, skinning and quartering ourselves. And then we take it to the butcher and he does all of the cuts.
I know people might that that's a little grotesque, but at least I know what's all in my steak. No preservatives, meds, chemicals, nothing except the vaccines they all got as calves.
Plus, when we butcher, the whole family comes out and helps out, same goes for when we're making sausage. It's a fam-jam tradition
When me and my dad hunt in the fall, we do everything ourselves, even making the cuts.
When we get some pigs to butcher, we do all the cutting and wrapping, my mom cures and smokes the hams.