In response to your original question: "What else do you do...?" ....we still butcher our own beef and pork. Usually as many as 8 hogs and sometimes 4 beef per year. Last year was a light one, we only butchered 5 hogs and 3 beef. The only thing we changed is that we no longer kill and scald our own hogs ourselves since we have a local shop that kills, scalds, scrapes, guts, halves and hangs them overnight for 20 bucks a head. (What a DEAL). Then we pick 'em up and process them all the way down to rendering lard for soapmaking, sausage making and all the normal cuts...pork chops/tenderloin, pork steaks, ham, bacon, pork roasts, ham steaks etc. etc. etc.

We still kill, skin, gut and hang beef in our cooler for a week before processing. Then there's the tractor thing.... but we won't start on THAT yet..... oh yeah, the motorcycles...yet another direction to go...

Oh yeah, I forgot to add : AWESOME catfish !!!!