When in prison one of the things I took was butchering. I had some funny feelings about bashing some cow's brains in and cutting it up in pieces, but I soon got over it. We would get live cattle in there early in the morning, kill them, hang then up to drain. We always cut some steaks right away and cooked them for our lunch. There is nothing better tasting in the world, to me, than steak so fresh that it mooed that morning. If you've never eaten it that way there is no way to explain the taste. Its nothing like the meat you buy in a store. Jack Childers in OKC International Society of BlackSheep Genealogists http://www.gbnf.com/genealogy/childers/html/surnames.htm "I've traveled a long way and some of the roads were not paved" Jaxone1234@msn.com