half a cat

So — the butchering was actually done Monday, but I’ve been so scatterbrained and busy with work that I didn’t get up to the Heights to pick up my Elk meat. It turns out I lost a good chunk of meat , perhaps 10-15lbs or so, from the neck due to spoilage. It was just too warm when I got it and the subseqent days for anything else to happen. Bummer, but these things happen. The good news is that I got a ton of meat from it, I mean wow! I had two big boxes — probably close to 200lbs total. About 100lbs of it is just steaks and roasts. I must have 30 or 40 packages of just steaks and roasts. There were ~50 packages or better of burger too. I froze ~15 or 20 of them, but still managed 62 lbs of burger into the Meat and Poultry Palace here for sasauge. I am getting 40lbs each of sweat and hot italian, 15 lbs each of smoked summer and polish. (They add 1-1 for fresh and 1-2 for smoked from ground pork). All told, a $400 butcher bill, but I should have 200-250 lbs of meat. Thank goodness for the Portana and the Mom for letting me use freezer space. Pilotman is getting a good box of Elk once it is done for the immense amount of help he and his father gave dragging this thing out.

I also got the skull from the butcher too — he skinned it and left it just right so I can take it to the taxidermist and get mounted. Now that it is all cleaned up (for the most part…) — boy is that going to look great on the wall. Hopefully it fits in the office, or I’m going to have to find room on in the living room or bedroom. Nothing says sexy like a big set of horns over the headboard. Grunt