Pastor Dave
Herd Master
That is a lot to butcher. I guess I am just getting older, but if I have over 8 or so to do, I divide up and conquer another day. The most I recall doing in a day is 10. That was by myself and a marathon! The problem with having 10 carcasses on ice or in the fridge is spending more time the next day quartering and processing. Sounds like you and friend did great!
My process is three days. 1) butcher, carcass goes in small tub of salt ice water to shock cool, drip dry and get on ice.
2) quarter and put in gallon bags, goes in fridge to drain
3) finish processing into what cuts I or purchaser want, and I use butcher paper to wrap, put back into a gallon freezer bag and used/sold fresh or goes into freezer.
My process is three days. 1) butcher, carcass goes in small tub of salt ice water to shock cool, drip dry and get on ice.
2) quarter and put in gallon bags, goes in fridge to drain
3) finish processing into what cuts I or purchaser want, and I use butcher paper to wrap, put back into a gallon freezer bag and used/sold fresh or goes into freezer.