Grit Blogs > Acorn and Thistle

Butchering Day

Acorn and ThistleWell, we knew it was coming. Today’s the day that our steer gets turned into beef. I’m a little apprehensive, because my neighbor is out of town and I’m meeting the mobile butcher at the property this afternoon – by myself. I’m also bringing my camera and my notepad, so I can document the whole process and the experience for the blog.  

As a result, this post is going to be short. Just like processing the rabbits, I need to gather my thoughts and prepare myself ahead of time for what is to come. It’s a big responsibility, one that I take very seriously, to ensure that the animals we raise for food are treated well, even in death. It’s the least I can do, I think, for choosing to eat meat.


It’s easy to forget where our food comes from, if the only time we see it is when it arrives on our plate. Today, my food has a face … and I’m not sure how I feel about that fact, right at this moment. It's different than the rabbits somehow – but I can't put my finger on it, yet. 

What was it like for you, the first time you raised beef?