This blog post describes the slaughtering process that takes place at our ranch. We don't sell USDA inspected beef because that would require shipping our animals to a slaughtering plant where they would be handled and killed outside our supervision. We also simply don't approve of the way animals and carcasses are handled in a USDA facility. It's noteworthy that all meat recalls reported in the US are USDA-inspected meat. Instead, we want to ensure that our animals are treated humanely even at slaughter. This means we keep them at home in familiar surroundings and do nothing to cause them stress. When customers order beef, we pick out the mature animals to be slaughtered. We only slaughter animals that are sold. So, each customer gets the freshest beef from our ranch to their table.
WARNING: Please don't read this blog if you'll be offended by graphic pictures. These photos are true to the actual process of slaughter. They aren't selected to be particularly gruesome, but they are graphic.
Once Dale is ready to start work, the first step is killing the steers. We move them close to the gate so it's easier to move the carcasses to the abattoir. Dale uses a .22 rifle. He is amazingly fast and efficient. He carefully, but quickly, shoots each animal once in the head. Death is instantaneous.
This meat will go directly to the customers who ordered it. We're sure they're going to love it.