Well, after the last 3 days I have come to the conclusion that I am no longer going to butcher my own elk. This bull has all but put me into traction. After cutting and wrapping around 200 lbs of steaks and roast I still have around 150 lbs of burger to grind up on Sunday with a old #32 grinder. I may just have to take a fast trip down to Cabela's and pick up one of those fancy electric job ones, just if they were not so expensive.
Oh well, I'll just keep cranking until I am done. It is good exercise for the biceps and triceps turning that old crank around and around.
I am also tired of the smell of meat, yes meat. If I worked as a butcher for a living I would become a vegetarian. Tonights dinner fare is going to be a nice sallad of lettice, cucumbers, radishies, pepers, and what ever else is left in my garden.