I went to the slaughterhouse today to pick up the offals from my dear cows, whose carcasses are now hanging in a meat cooler and today I cut up livers and hearts and delivered to those willing and able to eat such essential parts of the animal. I have a big pot of stock from the tails; Jigs the dog is happy this afternoon.
When I went into the office at the slaughterhouse, the receptionist said "the meat inspector wants to talk with you"
"...uh oh", I thought!
When I called him and he proceded to tell me what fine animals they were and what a good job I done on the finishing, how the meat was marbled so nicely. When I told him they were on pasture and finished on pears, carrots and garden "weeds" (plantain, clover) he was a little taken back. "No GE corn that's the secret", I said. I wanted to tell him they had been happy cattle.
It was sad to see them off and there were tears in the truck driving down the road away from the farm, the 2 bulls and their young Moms, my comrades in the circle of the farm. It was their first and last ride in a trailer. It is not my experience to slaughter 2 year old cows, but their ligaments were prone to tearing and I'm leaving for the winter for work, so it is an expedient and lucrative choice - We are going to sell most of the meat in Halifax.
I am making good head way on my TO DO list, but I ran out of garlic and need to locate more to finish my bed. The barn is cleaned out so the truck and tractor can be locked up, and I have rye growing in almost half the garden with more in today.
There is lots of food for my neighbours to pick (they are doing the market) especially salad and cabbage. I'll get some pics up before I fly out on Friday.