The Rural Voice, 2019-08, Page 44might consider his business model’s
uncertain nature.
“I just work with the calls when
they come in.”
Over time, Wall has also gotten
his procedure down to a science.
There is no such thing as a regular
schedule in his line of work and calls
can be by nature very random, but
volume of demand, means given
reasonable geographic proximity and
animal size, his version of six steady
work days weekly (Monday through
Saturday) has evolved.
“My schedule is very
unpredictable but since this is my
full-time work, I can get to a majority
of calls.”
Ideally, Wall will slaughter an
animal in the afternoon, letting it
hang and chill overnight
inside his trailer before
returning the following
morning to cut and process
that animal, subsequently
heading out in the
afternoon to repeat the
cycle.
Host producers are
required to have a front-
end loader with enough lift
capability to move the
carcass during onsite
processing, a water hose
and tap, and a 220-volt
welding outlet in order to
power the mobile trailer’s
chiller unit.
In practice, following an onsite
assessment based on years of
experience, Wall humanely
dispatches injured animals with one
precisely-placed shot from a high-
powered rifle. The carcass is then
transported to and positioned on a
portable cradle for preliminary work,
lifted to finish the process and
remove internal organs, halved with
the assistance of an electric-powered
saw, transported to his portable
trailer, and further cut into pieces he
can manually lift onto hooks for the
chilling process.
The following day Wall returns,
quickly and efficiently beginning
a butchering process which can
include boneless roasts, steaks
packed in bulk, stewing beef
and ground beef packaged in
convenient microwave-safe plastic
tubes, which are sealed to enhance
Aaron Wall of the Milverton
area first gained experience
butchering animals at the
age of 17. Now 25, he owns
his own travelling abbatoir
and travels across South-
western Ontario butchering
on site with his temperature-
controlled trailer. He makes
all cuts and also grinds beef,
packaging it in microwave-
safe plastic tubes (below).
40 The Rural Voice