Well, the weather here has cooled down nicely and we have had the top highs around 50 this week and lows in the 20s or so. So when I saw the forecast I decided it was time to butcher the steer. A beef really should hang in cool temps for at LEAST 2 or 3 days. Ideally this would be in a cooler that you could keep at around 30-33 degrees and hang them for several days but not many of us have access to one of these so I just wait for the weather to be as close to this as possible. We shot and butchered (skinned, gutted, and split) the steer Wed., and tomorrow (Sat we will be cutting (cutting up into steaks, roasts, etc.) the carcass. I have built a 'gallows' to hang animals from for butchering and got a chain hoist for raising them but a heavy tree limb or a heavy beam in a barn or whatever works fine also, for things like pigs and such even a kids swing set works and the timber type might work for the bigger critters if its tall enough. If none of this is available it can still be done on the ground. I did this one hanging the whole time but, especially for a beef, it is common to do the skinning by putting it on its back and using blocks of wood to keep it in place with the feet straight up then skin down as far as you can then roll it to one side and skin to or just past the back bone then flip it to the other side (using the skin as a blanket to lay it on) and skin from the other side to get it off. So keep in mind that even if you don't have the same set up that I do, neither did I when I started off and the way I do it is just that, the way I do it, there are other ways it can be done based on what you have and whats easiest for you, this is just to give you the basic idea of what needs to get done regardless of how you choose to do it. So, lets get started with the beef.