A couple of replacement heifers.
After a cow is killed, it's hung for a certain amount of time. That time depends on how the weather is, if it's summer it will go straight to the butcher and will hang in his shop. If it's winter we can hang it here, and sometimes that can be as long as three weeks. Mikey, my nephew, was running the tractor on this particular day.
The cow has been skinned, hung for several weeks, and is now ready to be trucked to town. Mikey inches closer as Pops and Hubby get the truck ready. Of course Hubby always has a friendly hand out to Sadie.
Plastic is spread out in the back of the truck because keeping everything clean is important.
Usually the butcher will have it cut up and ready to go in about three days. Our freezers are then filled and we're good for quite awhile.
There was actually two cows that were slaughtered, one went to the butcher and the other was cut into pieces for ground beef. We've ground our own, as I've blogged before, but due to a time issue Grandma has decided to send the already cut pieces to the butcher to be ground. Today Grandma and Mikey did most of the cutting.
The replacement heifers at the top of the post are not the cows that were slaughtered, they are to replace the live cows that get shipped to auction. Some of you might find this offensive but as ranchers we eat our own meat. We grow hay to feed cows, to sell them, so they can be eaten, a fact of life when one lives on a ranch.