livinglandnz
Lovin' The Homestead
- Joined
- Aug 1, 2022
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After I have hung an animal for 4-5 days somewhere cold I usually cut out the back legs right at the hip joint with the rump steak attached, remove the back steaks, this is all my good quality steak, anything else off the body is bagged up for sausage meat which I freeze into 7kg bags (15lbs). back legs are hung by the tendon.
