tag:blogger.com,1999:blog-7957074720324686869.post4000997069854596138..comments2024-03-12T14:47:27.655+10:00Comments on Life at Arbordale Farm: Into The Freezer For Freezer 1Fiona from Arbordale Farmhttp://www.blogger.com/profile/05196630415124998431noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-7957074720324686869.post-90595252691843192902013-01-17T08:05:23.571+10:002013-01-17T08:05:23.571+10:00I don't know how I missed this post! Fantasti...I don't know how I missed this post! Fantastic that you finally got to kill the first beast. Its a fascinating process after you get over the dead cow part. You're lucky that your butcher took away the waste, we usually have to dig a hole. And 5 days to hang is excellent for a homekill, we only had 3 days last time and not sure if that was quite long enough. I agree, its much nicer to kill them in the paddock than have them go through the stress of getting to the meatworks. The fun part is working out what to do with all the unusual cuts that you wouldn't normally buy. We give the tongue to the dogs, sorry, I just don't like the texture!Anonymoushttps://www.blogger.com/profile/12874273438983052621noreply@blogger.comtag:blogger.com,1999:blog-7957074720324686869.post-9782761582494411682012-12-19T16:14:28.260+10:002012-12-19T16:14:28.260+10:00Good post Fiona. I'm glad you dealt with it s...Good post Fiona. I'm glad you dealt with it so well.<br />Not sure that we could, have considered it a couple of times though. At the moment I am buying in bulk from a place near Longreach that delivers to Sunshine Coast dropoff. You way is prob a lot cheaper, so will be interested to see your cost. cheers Wendy duchess_declutterhttps://www.blogger.com/profile/01763062839151537111noreply@blogger.comtag:blogger.com,1999:blog-7957074720324686869.post-29474493036151172412012-12-19T08:43:59.885+10:002012-12-19T08:43:59.885+10:00Thanks Linda, we will enjoy it I am sure.Thanks Linda, we will enjoy it I am sure.Fiona from Arbordale Farmhttps://www.blogger.com/profile/05196630415124998431noreply@blogger.comtag:blogger.com,1999:blog-7957074720324686869.post-88980550660391233052012-12-19T08:42:54.975+10:002012-12-19T08:42:54.975+10:00Glad to hear that it was not too much details for ...Glad to hear that it was not too much details for you Ginger. I wanted to be honest about the process but without the gore. I think it is important that people know where their meat comes fromFiona from Arbordale Farmhttps://www.blogger.com/profile/05196630415124998431noreply@blogger.comtag:blogger.com,1999:blog-7957074720324686869.post-60254392123415354222012-12-18T20:55:24.533+10:002012-12-18T20:55:24.533+10:00Thank you Fiona. I really enjoyed this post. It...Thank you Fiona. I really enjoyed this post. It's very interesting to hear the details of the cool room being left and the butcher returning etc. Enjoy your meals!Lindahttps://www.blogger.com/profile/10975556587020883049noreply@blogger.comtag:blogger.com,1999:blog-7957074720324686869.post-62160605211494892512012-12-18T20:02:22.705+10:002012-12-18T20:02:22.705+10:00I've been vegetarian for six months now, and I...I've been vegetarian for six months now, and I feel the only way I could return to meat is to process it the way you have. At the moment, that's going to be a long way off (lol), but I love the way you had the beast killed at your property, and the corned meat and sausages prepared on site. Thanks for this post.Gingerhttps://www.blogger.com/profile/04413561130899088932noreply@blogger.com