Richard Perkins documents killing and butchering his family bull Skansen on the farm. He walks through the bleeding, skinning, organ removal, and initial cuts, saving the tongue and liver, planning to hang the carcass to age and quarter it for the family and farm use.
Questions this video answers
€1500
About 30–40 kilos of meat per year
Approximately 200–250 (kilograms implied)
About six or seven years old
From Wednesday until Saturday (about 3 days)
Chapters
Welcome back to another episode, folks. It's a big day today, Skans, and our bull is going for slaughter to feed our family and the whole team next year. Viewer discretion is advised. This video contains the killing, bleeding and skinning of an animal. Those of you that are sensitive to that, please don't watch this video. I want this channel to be inclusive.
For everyone and also comfortable for everyone.
But if you make any comments that are inappropriate, I will ban people from commenting on our channel. I've warned you that the viewer discretion is important, and so if you're interested in how we're bringing meat to the family table, then you're welcome to watch. So, big day and neighbors are here to help. We don't have any equipment to lift such a heavy animal, and so they're going to help kill, bleed skin and hang it for us. We're actually going to take back the bull in quarters and hang it in the fridge to age it before taking it down. Maybe next weekend. It's a big day, sad day, but it's important for us. Ganson's already served the cows for next year, and we've had many calves with him. He's an incredible bull. He'll be hard to replace in that way, but we bought him for €1500. He's given us many calves, hopefully many more next year. And we're also getting a few thousand euros of beef from harvesting him now, and that will feed many people. I mean, I eat about 30, 40 kilos of meat a year. We should harvest 200, 250 from the bull.
It's always amazing how fragile life is. I know a lot of people will be sad to see Scanson go, but this is part of the cycle. So he's been bled out and he'll be taken off now to hang to skin and gut. And these neighbors have a wild game slaughtery. They've helped us with cows in the past. We don't have any way to lift such a heavy animal. And they've got all the gear there. Gone. This is the wild game slaughtery, so they have lots of decent gear in.
Here.
And the equipment to lift them up easily. Hot.
It's. It's. It. It's.
Okay. It's okay. I take the tongue.
For you. Do you eat the tongue on elk?
For the elk, you them, The person who shot the elk, take the tongue.
So tongue has been removed. Esophagus is cable tied. Cut the rib to the keel soon. Ready to lift. Sprinkle. And wait.
Yeah.
Take it away. A lot of meatballs how old was it?
I think six or seven.
Oh, it's old.
Okay, probably old.
But he live in Skansen in Stockholm. That's why he's. That's why he's called Skansen.
So we had to put another hook on here because perhaps it's weighing well over 300 kilos. So head and skin off. Okay. Getting straight into the bucket. Steen, who's doing this, is 70 years old now. He's in great shape.
Shape.
So this will make it a lot easier.
Hold it here.
Spleen and liver. So we'll be keeping the tongue, the tail, liver, kidneys, all the bits to make wonderful things with some beautiful fat. You can see about 7 years old. I believe the fat yellows off. Basson's only ever eaten grass in his whole life, so I expect the meat will be very marbled and fantastic eating. There we go. So here we have the heart and liver and kidneys. Okay. So weight is unclear, but we think at least over 250, possibly even 300.
Scanson will hang here. It's Wednesday today. He'll hang here until Saturday.
And then we'll take him down into quarters, maybe eight pieces so that we.
Can take and hang him in the chiller at the farm.
And then we'll be butchering him down.
And packing for the freezer.
So I'll show you that too. When we quarter him, we'll be able.
To weigh the individual pieces much easier. So I'll give you an update on the weight then. But it's a heavy animal and looks like it's beautifully marbled. So I'm looking forward to what we'll get from this beautiful animal. Johanna's going home to make oxtail soup guts. Because it's a home slaughter. Guts are going back to our farm and that will be that. Okay? Fresh raw liver, grass fed. It's quite good.
Big day. Sad day.
But I hope you found that interesting. It's always a fascinating process to eviscerate animals and to know that we're going to use that to nourish our family as well as the entire farm crew for the whole next year. Such a blessing to have such incredible food right on their doorstep. And I think the neighbors did a fantastic job. See you in the video soon, folks.
