Very little meat bought at shops or supermarkets is any good... One of the problems is the trucks cart it in and within a few days its run up the line and on the chains...
Stock needs time to destress from cartage... And any handling that causes stress, causes tough meat... Tenderizing at the abb's etc still dont improve it much...
I have eaten meat only a few hours after slaughter and I enjoy the taste and flavour, hanging for 24 to 48 hours makes it easier to process...
I've had some funny days doing a killer as I drive out into the heard and sit and wait from the one I want...
One day a cow would not stop chewing on the bullbar and as such was blocking my shot of the heifer I wanted...
I could have read a book while waiting, but after about 40 minutes, she moved out of the way just enough, and after I fired, I still had to shove them out of the way to walk over to the heifer...
Once they smelt the blood, they moved off and shove the cow(whos yearling it was I shot) away and wouldn't let her back near me...
Its a regular thing for the cows to move another cow away from its youngster when I have shot them, they really are a very caring animal and protective of there own...
If you keep calm and dont stress your stock out, the food thats produced cant be beaten...
The roos can be different from paddock to paddock, and we have several types of roos here, they can be easy to distinguish.... one dark(like a gey with dark grey to black fur) and the other 2 greys, the greys have two varieties, one thick in the shoulder and average height, another very lean in the shoulder and can be a bit smaller than the others(can be mistaken for a doe), these particular ones are no good for eating... Even the Aboriginals avoid them...The smaller grey can be hard to kill too...
