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So Long, Baby Angus

July 30, 2011

I live very close to a farm. In fact, it is just across the street. It belongs to TKP’s family and he together with his uncle works there every day. It is dairy farm of cows and calves. About 400 liters of milk are produced there each day with the cows being milked twice – in the morning and in the late afternoon.

Aside of milk production, there are other interesting events in a dairy farm. One of them is veal production, or when a bull calf is sent to the abattoir to be butchered. Rather than raising a non-milk producing stock, a dairy farmer opts to have the bull calf butchered when it reaches a few months old (say 6 months old). Also, rather than selling the veal which is what other dairy farmers do, TKP and his uncle choose to keep them for daily consumption and “for the winter.”

That was exactly what happened early this week. They sent a bull calf to the butcher. He was an Angus with a little bump on his head. Hubby took a picture of it a few minutes before it was brought to the abattoir.

Three (3) days later, the butcher’s wife delivered bags of Angus beef to the house.

They were bagged according to what part of the calf they came from. Ribs, muscle meat, chuck, liver, loin, brisket, flank and tongue. All in all, they weighed 49.4 kilos.



Ah tongue! It was the only secondary part of the calf that was delivered back to us. No leg, shin, or tail. I think, most Swiss don’t eat them.

TKP even cannot imagine himself eating a calf’s tongue dish. His mom and uncle do eat it though. I already found a recipe for Lengua* Con Setas (Lengua With Mushrooms) from my Good Housekeeping cookbook. Let’s see if he can resist it 😉

(This reminds me that I still have to convince him to eat “balut” (fermented duck egg) when we’ll be in Philippines again, agh!)

J and I vacuum-packed the meat, weighed and labeled them before putting them in the freezer. They can be stored this way for a long time, for as long as 2 years, I am told.




So much for storing, I am ready to eat another bratwurst (grilled or panfried sausage) now.

*”Lengua” means “tongue” in Spanish. “Die Zunge” is German.

One Comment leave one →
  1. Amanda permalink
    August 2, 2011 7:24 pm

    Wow! This is pretty crazy! We are getting a Heifer and will be butchering. I see it going one of two ways, A) I become a vegetarian or B) I have a whole new appreciation for that which our food comes from!

    Nice blog!


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