Posted by Dan in North Houston on December 21, 2018 at 06:18:35 from (216.136.87.146):
In Reply to: Question about calfs posted by larry@stinescorner on December 21, 2018 at 05:07:44:
Years ago my FIL and his brother had a custom cutting service. They would come to the farm, butcher the cow or hog, and then take the meat back to their shop where they would cut, wrap, and freeze the meat. They would typically butcher on Saturday, and let the meat hang in the cooler for several days before cutting and wrapping. People just paid for the service, there was no selling of meat involved. He kept the hides for re-sale and the guts were picked up regularly by a rendering service. It was very common for people to have a whole cow ground into hamburger. It was just a part time business business. They both had regular jobs, but would spend several evenings a week doing the cutting and wrapping. Many of their customers had actually purchased the cow or hog from the farmer. They would refer people to farmers who had something to sell, but they didn't get involved in the transaction. They were regularly inspected by the state.
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Today's Featured Article - Grain Threshing in the Early 40's - by Jerry D. Coleman. How many of you can sit there and say that you have plowed with a mule? Well I would say not many, but maybe a few. This story is about the day my Grandfather Brown (true name) decided along with my parents to purchase a new Ford tractor. It wasn't really new except to us. The year was about 1967 and my father found a good used Ford 601 tractor to use on the farm instead of "Bob", our old mule. Now my grandfather had had this mule since the mid 40's and he was getting some age on him. S
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