Cattle

Selection

Select healthy cattle and avoid exciting before slaughtering, as this may affect the bleeding and quality of meat (Alexander, Stringer, & Hedrick, 1993). Milk cows from 22 to 200 or more days after calving for early, peak, and late milk production.

Storage

Wrap meat to seal moisture in and air out before freezing. Beef can be frozen or dried for long storage.

Preparation

• Stun or kill using a gun and/or butcher knife.
• Hang or lay down to let bleed out.
• Skin and open the carcass to remove organs.
• Split and wash the carcass with cold water.
• Trim off any bruises or noticeable wounds.
• Aging of beef is recommended for several days.
• Cut into steaks, roasts, and other desired cuts.
• Wash fresh meat well before use.
• Can be grilled, sautéed, stewed, or made into soup.
• Can be pickled and served as a cold dish.
• Pairs well with coconut milk/cream and vegetables.
• Drink dairy milk as a beverage at any meal or snack.
• Milk can be added to desserts or be made into other dairy products like butter, cheese, and yogurt. (Alexander et al., 1993; Hutjens, 1999; Rody, 1982)

Photo Source

wired.com/geekmom