The Rural Voice, 1989-09, Page 28VENTILATION
AXIS -AIR
BLENDER
-* Uniform Temperature
-0 Reduces Drafts
-s Automatic System
--0 Easy Maintenance
-0 Corrosion Resistant
-o SERVICE for Martin -Air
PHONE 519-345-2258
AXIS PRODUCTS LTD.,
5 Main Street,
Brodhagen, Ontario
Canada NOK 1B0
Dealer enquiries welcome
Parts & Repairs
HYDRAULIC
CYLINDERS
IN STOCK
• Bulk chrome shafting
in most popular sizes
• Hydraulic tubing — 1 1/2" to
5" diameter
• 6 & 8T telescoping cylinders
• Packing kits for most makes
of cylinders
• Hydraulic fittings & hoses —
made to order
Repairs to all makes of
hydraulic cylinders
Emergency service — when
required
BARFOOT'S WELDING
AND
MACHINE SHOP
Wiarton
519-534-1200
26 THE RURAL VOICE
different animals and to accept them,"
Effinger says.
From the middle of January to the
end of March is "round -up time." The
buffalo are sorted into breeding bulls,
slaughter stock, and bred cows and
calves. "The vet comes mostly at
round -up, more than any other time of
the year," Effinger says. "At this
time, all the animals have blood work
done. Pregnancy checks are done on
the cows, semen tests and sperm
counts are done on the bulls, and each
animal has a general all-over check-
up, including checking the eyes for
pink -eye."
In order to work this closely with
the animals, Effinger has custom-de-
signed a handling facility. He visited
several other similar operations, drew
his set of designs, and had the blue
steel circular corral built by Frey Live-
stock Equipment (now J.K. Reid Man-
ufacturing) of Moorefield, Ontario.
"Buffalo always run counter-
clockwise, so the corral is round.
Buffalo are the most dangerous if they
get backed into a comer. So, there are
no corners," Effinger says. The ani-
mals are guided into the corral and
then into a hydraulically operated
squeeze chute. When the buffalo are
trucked, they are directed into a
specially designed 30 -foot horse
trailer with separate compartments.
The bulls are 2 1/2 to 3 years old at
the time of slaughter, double the time
for conventional beef animals. Only
male animals are killed, as the females
are all kept for breeding stock. The
average weight for slaughter bulls is
1,200 pounds live weight, and they
dress out at about 50 per cent. About
100 bulls are slaughtered each year,
either at a provincial slaughterhouse
in Stayner or locally at the St. Vincent
Meatpackers in Meaford, which also
handles the deer and wild boar.
The boar weigh 200 pounds and
the deer average 200 pounds at
slaughter. The operation ships buffalo
meat all across Canada, the majority
of meat sales being made in the
Maritimes, Quebec, and Ontario.
Hilde Effinger manages the by-
product marketing area of the busi-
ness. After the animals are slaugh-
tered, the hides are returned and
shipped to a tanning factory. The
hides are processed into a soft leather
that is lighter in colour than beef
leather. Then the leather is sent to
different areas, providing jobs for
craftspeople across the province.
"A tailor in Owen Sound custom -
makes skirts, vests, and other articles
of clothing," Hilde says. "The Indians
at Cape Croker makes gloves, mitts,
and vests, and a group of ladies in
Muskoka makes purses and mocca-
sins." While the items are expensive,
Effinger says that buffalo leather lasts
about 30 per cent longer than other
types. The horns, bones, and shoulder
blades of the animals are painted and
used for decoration.
"The buffalo are naturally fed, with
no chemicals, Effinger says. "Many
customers buy buffalo because they
can't eat other kinds of meat. It's
hypo -allergenic. It is a true health
food. Lean ground buffalo meat is
92 per cent lean and very economical.
High in protein, it satisfies more
because it is a lot meatier and so you
don't eat as much. It is lower in cho-
lesterol than caribou, beef, chicken,
elk, venison, or fish."
Another sideline of the business
run by Hilde is developing recipes for
cooking buffalo. "Lower temperatures
and shorter cooking times are impor-
tant," she says. `Buffalo can be inter-
changed with beef in any recipe.
Very slow, moist heat is the secret.
A crock -pot is perfect for cooking
buffalo."
There is even a "buffalo diet,"
consisting of buffalo meat and red
wine, the Effingers say. "One pound
of buffalo meat provides all the
minimum daily adult requirements of
vitamins, minerals, and protein."
Prices for buffalo meat are fairly
stable, with lean ground at $4.77/lb.,
steak at $10 to $22/lb., and roast at $9
to $15/lb., depending on the cut. As
with beef, cuts from the hindquarters
are tenderer. Meat products available
include: buffalo salami, summer
sausage, and bratwurst; buffalo and
game pates, sausage, meat pies, and
jerky; smoked meats and stewing
meat. The liver, heart, and kidneys
are also for sale, but are not as much
in demand.
Meat orders from private cus-
tomers as well as from hotels and
salesmen make up the bulk of the
business. A retail store in Toronto