[Yosemitest]

Have you ever slaughtered a steer before?
If you're doing it yourself, I recommend you make sure you have cooler room first.
It's best, after you've gutted and shinned the animal, to quarter it, then place it in a cooler to chill it down to about 35 F to 40 F before you work the meat any further.
It's a lot easier to work the meat chilled, rather than right after it's been drained of blood and still warm.

[cuban leaf]

Around here we hire butchers to slaughter our livestock. That said, I’m in a band that is all immediate family members, other than me. They raise their own goats, pigs and cattle and slaughter all of them themselves. Incredible bacon!

[Ruy Dias de Bivar]

Do not allow a beef cow to eat on grass with wild onions in it! The meat will stink of onions.