I drew a Custer park trophy bison tag and I'm headed out in a few weeks for SD.
I find they have changed their program and now they just dump the bull in your pickup and you're on your own. taking it to a butcher may or may not be an option as the nearest one is miles away and may or may not be open depending on what time and what day you need them.
I've done a truckload of deer and elk but I'm not equipped to tackle this task on an animal this big possibly in the dark, in the snow and with only my wife to help. there may be a hoist available which would help a bunch but if not I'm going to have to break it down in pieces we can load and stack.
I'm thinking of a little chain saw and using vegetable oil as bar oil, has anyone tried this? will it make so many bone chips cleaning the meat a nightmare? I'm afraid a hand saw will take a week to quarter with but I'm open to ideas.
Boning it out isn't practical .
Another thing I'm worried about is stacking warm meat into the back off a pickup for a 2 day drive back to eastern OR. it will be December and temps should be cool but that's a big pile of cooling , I've always let meat cool before I stacked it. will this be a problem ?
Stay Thirsty My Friends
I find they have changed their program and now they just dump the bull in your pickup and you're on your own. taking it to a butcher may or may not be an option as the nearest one is miles away and may or may not be open depending on what time and what day you need them.
I've done a truckload of deer and elk but I'm not equipped to tackle this task on an animal this big possibly in the dark, in the snow and with only my wife to help. there may be a hoist available which would help a bunch but if not I'm going to have to break it down in pieces we can load and stack.
I'm thinking of a little chain saw and using vegetable oil as bar oil, has anyone tried this? will it make so many bone chips cleaning the meat a nightmare? I'm afraid a hand saw will take a week to quarter with but I'm open to ideas.
Boning it out isn't practical .
Another thing I'm worried about is stacking warm meat into the back off a pickup for a 2 day drive back to eastern OR. it will be December and temps should be cool but that's a big pile of cooling , I've always let meat cool before I stacked it. will this be a problem ?
Stay Thirsty My Friends