That sounds about right. When my father was an inspector, he watched the rabbis do the kosher processing. The animal could not be stressed at all, no chasing, screaming or stunning, the rabbi would walk up to the cow or even chickens, tell them they would say some prayers together and stuff like that, while he was petting them to relax with one hand he was slitting their throat totally painlessly with the other, he said there was blood gushing all over, and they would just stand there listening to him pray, calm as a clam. Fed inspector said that was a religious thing with benefits, the animal beld out totally empty and the meat wasn't tensed up and was as tender as if hung for a week. Moslems like Jews- far as I know, only use certain cuts of a cow... nothing back of the last rib? Something like that, so if they want to keep the hind quarters, there is something amiss here. Unless they admit they intend to sell it to us infidels. Or you keep it, we'll see how that plays out too. A 22 short is very underestimated. Just ask Al Capone or Tony Soprano. The Mafia's favorite head shot calibre. These guys aren't butchers, they might be just hacks.... I would do some online research of the process before letting this gang do anything on my property.
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Today's Featured Article - Hydraulics - Cylinder Anatomy - by Curtis von Fange. Let’s make one more addition to our series on hydraulics. I’ve noticed a few questions in the comment section that could pertain to hydraulic cylinders so I thought we could take a short look at this real workhorse of the circuit. Cylinders are the reason for the hydraulic circuit. They take the fluid power delivered from the pump and magically change it into mechanical power. There are many types of cylinders that one might run across on a farm scenario. Each one could take a chapter in
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