Yesterday I used Rocky as an ice pick
. Due to undependable winter weather, we usually end up breaking the carcass down and placing it in a ice chest for a week or so to age properly. The shoulders, hams and detached back straps are laid on a bed of cubed ice, then kept totally covered with ice till time to process. The ice chest is elevated on the end opposite the drain which is left open. As the ice melts, the water drains out and fresh ice is added as needed depending on how warm the outside air is. As it melts down the cubes become one big chunk covering the meat. This is where Rocky was useful yesterday
. The weight and heftiness made it ideal for this little chore.