vet says she has to go soon complications the calf is dead and she is needs to be soon one way or another.

I don't make these decisions only they have a cow vet says safe to eat , free meat do it soon

this is my first unfortunate cow while it is warm out 75 right now about 80 in the sun

all the rest were sub 40 and I could let them hang overnight.

I recruited a little help to get her 1/4 up and in a big chest freezer tonight to get her cooling

any wisdom you have on warm weather large animal butchering ?

plan is dispatch her and get her hanging , gutted and skinned as fast as I can.

get back straps of
the shoulders off
the brisket off
then split her up into spine and hind quarters.

I don't think I am going to try and save the ribs too much volume for too little meat.

have one clean and empty 8 foot chest freezer will line with plastic sheeting and set 1/4s into get the best air flow I can

might try and put a small fan in the freezer for air flow if I can fit it in

Can you split it down the back bone? If so , Break into the primal cuts if you can, cut the loin off the hind leg and the hock off. cut the rib from the chuck cut the brisket and front hock off the chuck and bone out the brisket
. Super simple if you have a band saw but can be done with a hand saw and knife

What are your over night temps?

The rib meat is easily stripped off with a knife for burger. Sorry you have to lose her.

YouTube gutless method and rib roll for elk

A new electric chain saw with vegetable oil for bar labor will make it go quick. A Sawzall works also.

I have a Sawzall with blades that cut meat and bone well

thanks , did that , I will probably use the tractor to lift this one up to make it easier to work on but good info , thanks

had it all in the freeze at 7pm
fired the shot about 5

the rest of the story on cow

she was purchased 9 months ago at approximately 6 months old the seller a local breeder provided a negative pregnancy test at that time.
well in the day or two after the test before she shipped the bull must have gotten to her cause surprise she was pregnant they notice several months ago well this young cow lost the calf probably a few weeks ago but didn't deliver , the vet was trying to get it out today but when he pulled a leg off trying to get it out he said nope , it would take a C-section 4500 dollars
well she just isn't worth that

she never should have been bread so early but stuff happens

they called the butcher they send a lot of beef to and he said ok I can do her in the morning . they told them so the thing is she has a dead calf in her with and the butcher said , nope sorry the inspector will fail that one for sure.

that is when I got the call

also Thankyou Horn it worked well to have my helpers all wearing scabbards and their own knives.

If you stuffed your freezer with hot meat it won't freeze for a while and might go green yet. I would start breaking it down and grinding as it cools.

I just did a moose in warmish weather same way.

Yes
Cool it ...but no freeze on warm meat

That will be a lot of meat, I traded carpet cleaning for chops from a hog farm they butchered it after it died, very tender

so how did it go did you cut up 1/4 today did they cool down over night

I would be really worried about that much hot meat in a freezer. Unless it’s over 70 at night I think I would hang quarters and cut up in AM.

got it in 1/4s tuesday night we have a big 8 foot freezer and set a 1/4 in each corner and ribs in the middle and straps , loins and brisket in meat lugs

my last two cows were a Thursday and a Friday the Thursday cow it was 10 below zero and so it hug in 1/4s in the garage for a week frozen solid then warmed up to 40 and I boned it out as they thawed sort of thawed it was still partially frozen when I was cutting
it all ground fine the steaks I cut and left in a meat lug another day till packaged

the Friday cow was good Friday in April this year cut everything Easter Saturday and got in lugs in a refrigerator , then ground on Easter

so this one is going to stay cold in the freezer till I get a little time to work on it this weekend

I had to work all night last night so I need to catch up on some sleep and finish work for the week.

skid loader , 308 , some of the famed Horn knives and a sawzall

72 and humid was the coolest it got all night

if it was a day later 45 at night for a low

You could have sectioned it out and put it in iced, salted water. Large cooler, vat, clean garbage cans, etc. That would have sucked the heat out and give you time to process. Keep more ice on hand to keep the water cold, the salt will get you below 32 degrees but won't freeze.

Hanging for a while after quartering even at 70 would help lose a lot of heat and shouldn't hurt the end product, then into the brine.

probably lots of better ways to do it , I wasn't expecting the call and I was lucky to get one freezer to work with , the freezer contents got consolidated to other freezers , it was down to temp and needed to be defrosted any way so the whole back wall was ice

I got the call about noon while at work and had just a little time to grab my tools and get out to the farm after work

laid a big sheet of plastic to line the hole thing and the meat is as separated as we could get it to cool fast

72 was the just before dawn temp it took all night to get there is was 86 while we were cutting.

we also had a bunch of sever storms roll through between the time I took the call and got off work the temp jumped oddly enough as we were right at the southern edge of the storm, that made for trees that now also need to get cleaned up one came down on the hog feed bin.

and I was cutting 25 yards from the hog pen so as soon as I got it off it got walked to the freezer to avoid flies

It will be ok I didn't really have the time to do it Tuesday but I made time for it and now it has to wait till Saturday