We spent the morning making snags.
A rather tedious job ...
We helped some friends out with slaughtering a bullock a few days back. A big old rogue fairly intent on not leaving the place, he'd jumped out of the yards a number of times when due to be loaded.
We have him well contained now. We were very graciously given half of the bullock, a welcome relief to the glut of pork we've experienced in the past month. With our half including thirty-five kilos of mince, packed and frozen just ready to hit the table as lasagne, spaghetti bolognaise, savoury mince and rissoles, we also kept another 20 kilos separate for sausages.
Romanian Jewish Sausages.
Beefy Pub Bangers.
Mustardy Beef Sausages.
Smoky Bacon & Onion Snags.
A rather messy business.
The big fella cut hay this evening.
We head back to Bottle Tree tomorrow to brand the last paddock.
Holidays are over ...
according to some.