The handy thing about having a cattle station is you can have steak as often as you want -- all you do is kill the beast in the paddock (it's called a 'killer') then skin & gut it on the spot; hoist it with a forklift where they let it hang overnight to bleed; a day later they cut it up into quarters to carry it to the 'meat house' which is a screened in hut where the quarters are further cut with a band-saw into smaller pieces and hung for another day; finally they get mostly cut into prime cuts and then hung in the coolroom. Then there's the barbeque! Apparently to get a really good steak you must let the meat hang for 4-6 months in the coolroom -- but with 40+ people on site, I think we consumed this beast in less than two weeks.
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