We raise feeder cows. My husband's family even did their own butchering for, like 40 some years. We just started sending the meat out to a local processor in the last three years because it is just a bit too crazy to watch my husband carrying a half a steer on his shoulders from the toolshed to the milk house where we set up shop to cut the meat. He has had three back surgeries, and there is usually snow and ice out when we would butcher.
Now we just gather for other fun events, and pick up our meat at the butcher's shop. You know, I have sold several cows on Facebook. In this day and age, people like to know where their beef comes from. This year, we have beef going out of state. One half is headed to North Carolina when a former student comes home to hunt later this fall.
Next week I hope to have my Cheeseburger Pie recipe all ready to share with you, but for now I need to go make room for some hamburger and steaks! Wooo!