We inherited a Guernsey steer when we took over livestock management at a living history museum in southeast PA. The steer was supposed to be trained as an ox but learned too many bad habits to be trainable before we arrived on the scene. He could be a liability so we want to process him for meat. He is about 900lbs. We don't have the capital to have him professionally slaughtered and we don't have the infrastructure for selling beef for freezer trade. Any suggestions would be most welcome. We are near Philadelphia. He has been grass fed.
