I just subscribed to your channel a few days ago and I’ve got to tell you your videos are excellent I love the detail and the slow pace and everything, you definitely have a talent for this and it is really cool to see your farm develop , thank you and keep up the good work please !
My steer was around 1000 lbs live weight when I sent him and we got 502 lbs of meat back. And with the 28 day hang the meat was incredibly tender. So the longer hang time paid off for us.
@@LedgemereHeritageFarm yeah . Have been raising lamb for a few years and decided to raise a bottle calf for the first time to gauge how difficult it would be to see if it was a viable option for our farm . Like Evan we do a little of this and a little of that.
I always enjoy hearing your breakdown of the costs and how things went. They are real helpful to me in showing me what to keep track of personally in my own enterprises.
Example: Bought 3 different types of feed and mixed them together for all the animals. Total cost $800 for 1500 lbs. Pig ate 2 lbs.. per day for the first month, 3 lbs. the second month,, 4 lbs. the third month and 5 lbs. the fourth month for a total of 420 lbs. over 120 days. $800 x 420/1500 = $224 to feed the pig or about $1.87 per day. Or, you could grow turnips and feed those to the pigs.
Always good to see your friendly, smiling face on a new video, Mr. Evan. I perceive the time is coming when all of that stored food will serve you very well ...
I don’t see any reason to buy special pig feed just to keep track of feed costs, when you know what you’ve got works for all your critters. You know how much you’ve bought (weight wise).. just put a clipboard with a tally sheet next to your supplies and put hash marks for every 5 gallon pail used (for each animal group). Weigh a full pail of feed and use it as an approximation to figure your future or past costs (since you fed them every day x times)… it’s not exact, but should suffice. Don’t waist time and money buying “special feed” when you’re going to get the best price buying bulk corn and processing/mixing it yourself. You’ve already proven it works!
We had a pig farm in the 1990's. Back then the industry average was about 600 pounds of feed to take a 40 pound pig to market weight at about 240 pounds. In those days lean pork was more desirable, I believe market hogs today are much heavier. We never butchered our hogs we always had that done at a local processor. We sold lots of live hogs to customers where we normally delivered the hog to the processor. We had one customer who always had the whole hog processed into sausage. Thanks for sharing this with us.
You know exactly what went into the animals and how they were treated whilst alive. Just knowing that makes them taste better. Traceability, Farm to Fork. Worth every penny.
Great video, very informative, thank you. You remind me of my other favorite farmer YT channel called Just a Few Acres Farm. Pete in central NYS, has great information and brings joy…you do too…thank you.
at our Krogers store in the Houston area, the pork roasts were $0.89/lb last week. Yesterday, we bought beef ribeye steaks at $5.97/lb and we bought a ham and got free turkey at Brookshire Bros grocery. 3 weeks ago I dropped two nuisance feral hogs but I left them for the buzzards. we have a bad feral hog problem in East Texas.
So , you must have a Whole house generator to fall back ON , in case you lose power ! Otherwise , your frozen meat would spoil as well as anything else that was frozen !
If the freezer is full and kept at near zero degrees, the items will stay frozen for a few days if it loses power….if you keep it closed. This is just my personal experience with basic chest freezers.
WOW that is alot of meat and all i got is very hungry { lol} i think there is a high number of people doing just what you folks did because then u know what u are really eating.. great videos...
We have been raising our own beef for many years. We prefer to take ours strait off of grass to butcher. Seems to have better taste than feeding out for more weight.
Hi..... Evan nice to see you love watching your videos I really enjoy, thank you for showing your video homestead chicken Duck Goose farmer garden 👋 bye 👋 bye 👋 bye 👋 👕🐔🐓🐥🐕🐈🐐🐖🐄🐝🐠🌱🌺🌹🌿🌻🌼🌸🍀🌷🏡🎥👍👍👍
Evan, that is a good thing. I prefer larger hogs to butcher. You get larger hams, picnics and shoulders. The upside to me is you can have one ham cut into steaks, as well as one shoulder, plus have the ones from the other side cut in half. I bought a half a hog at the locker plant this year, I ended up mostly with bacon and sausage, my friend did not want any shoulder roasts, and I forgot to have the picnic cured and smoked. If they did the jowl, they marked it as bacon.
Thanks for sharing. The meat looks great! The bacon looks like it will be a great breakfast delight. It seems like you will save a lot with all that meat and the cost of things going up.
That pork shoulder roast will take a long time to smoke but well worth it. It just did 2 roasts and froze a lot of the smoked pork in one pound packages to eat during the winter when it’s too cold to be outside. This past summer, we purchased a 1/4 cow from a local farmer and the meat is fabulous. The average price of the beef was $5 a pound and we haven’t been disappointed. We are considering half a pig next year.
Great job!! You sure are going to be very well stocked up. You forgot to touch upon the fact the the frig/freezer will be great to have it on frig mode for the meat to rest once you start butchering your own meat. You can do that for the chickens next time you process them 👍 Happy for you both Corpus Christi TX
More talkative than your usually vids maybe but highly informative. The hoof weight to finished product and such was interesting for starters. And personally I never even knew there was such a thing as a fridge/freezer option in the same unit - haven't purchased either in a few years. So yeah thanks for the info and another great video.
If you want tender meat cut the running space the animal has for the last few weeks of life. The more exercise space they have the harder their muscle stay, Like working out at a gym and your muscles stay hard, same goes for any animal. Love your web site. My husband has followed your poll shed build and made a shop in the middle of ours that's heated. Although yours is beautiful in the building site with the rest of your farm.
FYI: Fridges and Freezers need to be kept in a heated or cooled space between 50-80 degrees F, recommended to be 60-65. Unconditioned spaces are not recommended because the fridge/freeze has to work harder to keep things cool. Otherwise you are wasting energy, found that out the hard way. Read the manual...
If you know that you are going to have to put the fridge or freezer in an unheated/uncooled space, look for appliances marked as "garage ready". They are set up to operate in wider temperature ranges than a traditional fridge or freezer.
I've learned that no matter how many pigs or cows you raise that there will be somebody that will by it. l raise 12 to 18 pigs every year 6 at a time and dad will raise 6 cows and it seems that no matter how many animals you raise that there will be people who will buy them. Thanks for another great video
chest freezer with extra temp. control to cut off at 33 deg and on at 36 deg will save a lot of money over an upright freezer in upfront cost and in running cost.
With your view count I suspect you can get into selling direct and even shipping frozen to several states nearby to you. Look up Gabe Brown's youtube channel (Regenerative Agriculture farmer in ND) as he is selling direct and talked about some of the ins/outs. The NY farmer youtuber 'a few acres farm' does too. Maybe half a dozen pigs and cattle next year at your place. With fertilizer costs running 'nearly triple' you'll want to secure feed earlier rather than later after those input costs flush through the economic system.
JudithB We enjoyed having our own meat from the farm, processed the way we wanted! We had to shuffle our current freezers to get sale turkeys in, plan to cook and can 2 next week! I think we are going to concentrate on hams and pork roasts after Thanksgiving and fill more jars.
The pigs turned out really well for you and Rebecca and now you are ready for the winter with plenty of pork and the beef is coming, so you will have home grown beef, pork, vegetables and fruits in the freezer. I like the way you have done the pole barn, the dog kennel looks really good and I know the dogs will love it and the rest is coming along also.
HA MAN I LIKE YOUR VIDEO. I HAVE ONE THING TO SAY, WHEN YOU STORE YOUR HAY IN THE BARN STACK THE HAY ON THE EDGE NOT ON FLAT SIDE. YOU GET VENTILATIONS.
Thanks for the video Evan. Really appreciate the day to day life on your lifestyle block. You come across as a real down to earth decent person. Not the typical loud brash in your face American that we see and hear in the media here in Australia. Keep those videos coming Mate ( Australian slang = friend)
Chest freezers are more economical to use whatever country or are you then stand-up ones you can store more food in them specially the big ones I think you need to look into that
Yes, chest freezers are more economical and store more food. But uprights are easier to find what you looking for and take up less floor space. They each have their advantages and disadvantages. Just depends on what you want. If you want a cheap way to store lots of frozen food, the chest freezer is the way to go.
Surprised at $1.21 per pound processing but after thinking about it, doesn’t seem that bad. Growing up approximately 50 years ago I remember many local processors. Now I don’t know where a processor might be locally. Guessing at least an hour if not two hour drive. But is better or at least more convenient than store bought. Another good video.
Thanks Evan and Rebecca for sharing with us, so glad you both are doing so well with your work on the farm. Stay safe and keep up the good work and videos. Fred. 🙏🏻🙏🏻👍🏻👍🏻👏🏻👏🏻✋🏻✋🏻
I have a steer that I will be sending to freezer camp in September. I am hoping he is not too terribly big by then because I have one old freezer and plan on getting another one soon. I am hoping to can a some of the meat. I have gotten a side of beef before and it filled my freezer.
Informative video for sure. I can't say its one of my favorites but it really is a good one to learn from. Kind of like needing that one college course that you have to have but it's not the most exciting subject... lol We're getting ready to move out to our new property in a few months and will probably be taking a similar journey as you guys, dipping our toes into different things to see what we can and can't do or, more like, what we want and don't want to do. Thanks.
Good advice! And I can't eat commercially produced ag products (Roundup makes me ill) and was so lucky to find a farmer who produces pasture raised, chemical-free beef (I get milk from his dairy) and now his brother is producing pastured pork. I had to buy a freezer, too! It is now almost half-full of beef and I have yet to pick up our half pig! Hope it fits! And the price per pound was much less than what I would pay at my organic food market - so I have not only more meat, but cuts that I could not afford to buy. This amount of meat will last us a year (or more).
I scheduled the butcher date when I got the pigs. Processers are so booked up, you have to book in advance. So it is a guessing game on when they will be finished.
Look at all that meat, it´s very very good to have this for the winter to come, and also know where your meat comes from, nothing extra weird in those, wonderful, I liked to know this even that the costs doesnt match in my country, it is still interesting :)
3 bucks a pound hanging weight and they pay the processing fee’s.. been raising pigs for a bit now.. biggest thing is people don’t realize how much work actually goes into raise good quality meat.. prices are going up I’m sure it’ll be different in another year.. heck look at the price of corn.
Don't sell yourself short, you have excellent and informative videos. Keep them coming!
Evan, the look of Pride, and Accomplishment, on your face!! WELL DESERVED! You guys have every Right to be Proud of your hard work!
Thank you very much that was a very good video I wish you all the luck in the world
I just subscribed to your channel a few days ago and I’ve got to tell you your videos are excellent I love the detail and the slow pace and everything, you definitely have a talent for this and it is really cool to see your farm develop , thank you and keep up the good work please !
My steer was around 1000 lbs live weight when I sent him and we got 502 lbs of meat back. And with the 28 day hang the meat was incredibly tender. So the longer hang time paid off for us.
That’s absolutely true. It’s well worth the wait
@@LedgemereHeritageFarm yeah . Have been raising lamb for a few years and decided to raise a bottle calf for the first time to gauge how difficult it would be to see if it was a viable option for our farm . Like Evan we do a little of this and a little of that.
@@freeholdequine2733 same here. I get Jersey calves from
A local dairy for next to nothing. We have sheep and chickens as well
We just picked up a hog from the processor today too. It’s such a great feeling having freezers full of good healthy meat that you raised.
Wow, they weighed so much more than what they looked like on video. Absolutely large.
I always enjoy hearing your breakdown of the costs and how things went. They are real helpful to me in showing me what to keep track of personally in my own enterprises.
Wish I lived closer I’d buy a half a steer from you! Thanks for the up date. 🥰🙃
Me and wife liked this video. Me and wife enjoy your video's.
Love your transparency on the costs etc and my word.........thats a lotta meat!
YAY! The pigs are back! 😃
...
Wait a moment...
...
Somehow they look a bit different...😮 😉
Thanks a lot for the video! 😊👍🏻
ツ
Example: Bought 3 different types of feed and mixed them together for all the animals. Total cost $800 for 1500 lbs. Pig ate 2 lbs.. per day for the first month, 3 lbs. the second month,, 4 lbs. the third month and 5 lbs. the fourth month for a total of 420 lbs. over 120 days. $800 x 420/1500 = $224 to feed the pig or about $1.87 per day. Or, you could grow turnips and feed those to the pigs.
Always good to see your friendly, smiling face on a new video, Mr. Evan. I perceive the time is coming when all of that stored food will serve you very well ...
Well done, very informative and enjoyable to listen to..
I don’t see any reason to buy special pig feed just to keep track of feed costs, when you know what you’ve got works for all your critters. You know how much you’ve bought (weight wise).. just put a clipboard with a tally sheet next to your supplies and put hash marks for every 5 gallon pail used (for each animal group). Weigh a full pail of feed and use it as an approximation to figure your future or past costs (since you fed them every day x times)… it’s not exact, but should suffice. Don’t waist time and money buying “special feed” when you’re going to get the best price buying bulk corn and processing/mixing it yourself. You’ve already proven it works!
Cold beers for the summer time 🍺🍻 in the pole barn Evan 😊👍
That looks like a great load of prime meat. U know they have had a good life & will taste great. 😋
We had a pig farm in the 1990's. Back then the industry average was about 600 pounds of feed to take a 40 pound pig to market weight at about 240 pounds. In those days lean pork was more desirable, I believe market hogs today are much heavier. We never butchered our hogs we always had that done at a local processor. We sold lots of live hogs to customers where we normally delivered the hog to the processor. We had one customer who always had the whole hog processed into sausage. Thanks for sharing this with us.
It the past couple years I seemed to feed 900 pounds of feed to each pig. For around a 300 pound pig. I will track it better next year.
Thanks for sharing. Blessings🙂
You know exactly what went into the animals and how they were treated whilst alive. Just knowing that makes them taste better. Traceability, Farm to Fork. Worth every penny.
Thanks for the information.
Thanks for giving a City Slicker a run down of costs, most interesting, and you know exactly what you are getting.
Very interesting video today. I really enjoyed it.
One of the best video's on youtube.
No wrong was done to the hogs in taking their lives, their destiny as meat animals was fulfilled; same with the beeves. No guilt, ever!
Great video, very informative, thank you. You remind me of my other favorite farmer YT channel called Just a Few Acres Farm. Pete in central NYS, has great information and brings joy…you do too…thank you.
Yeah, Pete has a great channel.
Thank you for going thru that.
Picking up my hog today. Picked up half a beef 2 weeks ago. We are set for a little while. Now I just need to find a local chicken farmer.
Great information Evan
great video,, i needed to hear all the info. i can, thanks Evan.
Good video thanks
at our Krogers store in the Houston area, the pork roasts were $0.89/lb last week. Yesterday, we bought beef ribeye steaks at $5.97/lb and we bought a ham and got free turkey at Brookshire Bros grocery. 3 weeks ago I dropped two nuisance feral hogs but I left them for the buzzards. we have a bad feral hog problem in East Texas.
Found this very interesting and informative
wow nice job! This city slicker loved tbe info..I took notes! I never even heard of a convertable freezer/fridge
Thank you a lot of useful information something to think about thank you
Some great info! Thanks. Never heard of the convertible freezer. That's amazing! Definitely need to find a local farmer to buy meat next year.
Good to see you guys again. Mighty fine haul of meat from the hogs. Looking forward to a great video.
So , you must have a Whole house generator to fall back ON , in case you lose power ! Otherwise , your frozen meat would spoil as well as anything else that was frozen !
If the freezer is full and kept at near zero degrees, the items will stay frozen for a few days if it loses power….if you keep it closed. This is just my personal experience with basic chest freezers.
WOW that is alot of meat and all i got is very hungry { lol} i think there is a high number of people doing just what you folks did because then u know what u are really eating.. great videos...
Very interested video
Talk all you want, your speech is knowledge. That is why we watch and listen. Great video!
Thx
We have been raising our own beef for many years. We prefer to take ours strait off of grass to butcher. Seems to have better taste than feeding out for more weight.
Hi..... Evan nice to see you love watching your videos I really enjoy, thank you for showing your video homestead chicken Duck Goose farmer garden 👋 bye 👋 bye 👋 bye 👋 👕🐔🐓🐥🐕🐈🐐🐖🐄🐝🐠🌱🌺🌹🌿🌻🌼🌸🍀🌷🏡🎥👍👍👍
Evan, that is a good thing. I prefer larger hogs to butcher. You get larger hams, picnics and shoulders. The upside to me is you can have one ham cut into steaks, as well as one shoulder, plus have the ones from the other side cut in half. I bought a half a hog at the locker plant this year, I ended up mostly with bacon and sausage, my friend did not want any shoulder roasts, and I forgot to have the picnic cured and smoked. If they did the jowl, they marked it as bacon.
Thanks for sharing. The meat looks great! The bacon looks like it will be a great breakfast delight. It seems like you will save a lot with all that meat and the cost of things going up.
That pork shoulder roast will take a long time to smoke but well worth it. It just did 2 roasts and froze a lot of the smoked pork in one pound packages to eat during the winter when it’s too cold to be outside. This past summer, we purchased a 1/4 cow from a local farmer and the meat is fabulous. The average price of the beef was $5 a pound and we haven’t been disappointed. We are considering half a pig next year.
Great job!! You sure are going to be very well stocked up. You forgot to touch upon the fact the the frig/freezer will be great to have it on frig mode for the meat to rest once you start butchering your own meat. You can do that for the chickens next time you process them 👍
Happy for you both
Corpus Christi TX
Yes, I was definitely thinking using it for when butchering chckens.
Nice..
Wooow what a difference, when I sale an animal normally is to strangers, family and close friends always get free meat.
Good info
More talkative than your usually vids maybe but highly informative. The hoof weight to finished product and such was interesting for starters. And personally I never even knew there was such a thing as a fridge/freezer option in the same unit - haven't purchased either in a few years. So yeah thanks for the info and another great video.
This is a great info video.
If you want tender meat cut the running space the animal has for the last few weeks of life. The more exercise space they have the harder their muscle stay, Like working out at a gym and your muscles stay hard, same goes for any animal. Love your web site. My husband has followed your poll shed build and made a shop in the middle of ours that's heated. Although yours is beautiful in the building site with the rest of your farm.
Great videos... Happy Thanksgiving! Keep up the good work.
The pork is so dark. Looks amazing also a good idea to have the convertables
That shoulder!!!
FYI: Fridges and Freezers need to be kept in a heated or cooled space between 50-80 degrees F, recommended to be 60-65. Unconditioned spaces are not recommended because the fridge/freeze has to work harder to keep things cool. Otherwise you are wasting energy, found that out the hard way. Read the manual...
If you know that you are going to have to put the fridge or freezer in an unheated/uncooled space, look for appliances marked as "garage ready". They are set up to operate in wider temperature ranges than a traditional fridge or freezer.
Obviously easier to cool in 70degree space vs a 95 degree space. Requires a little more maintenance to keep cooling fins clean and clear of junk.
I read my manual, it said to keep it the coolest location. You just don't want it colder than the temperature setting.
I've learned that no matter how many pigs or cows you raise that there will be somebody that will by it. l raise 12 to 18 pigs every year 6 at a time and dad will raise 6 cows and it seems that no matter how many animals you raise that there will be people who will buy them. Thanks for another great video
chest freezer with extra temp. control to cut off at 33 deg and on at 36 deg will save a lot of money over an upright freezer in upfront cost and in running cost.
There are two year waiting list here in Kansas.
Let’s have a cookout!😊🥩🥓🍗
Proud for you and Rebecca!
Looks like your estimates on weight a couple weeks ago were spot on Even.
Wow, they were huge. Great job.
Evan, be as long winded as you want. It’s all interesting stuff!
My freezers are full of venison right now. Full freezers is a good problem to have. Congratulations on your harvest. 👍👍❤
With your view count I suspect you can get into selling direct and even shipping frozen to several states nearby to you. Look up Gabe Brown's youtube channel (Regenerative Agriculture farmer in ND) as he is selling direct and talked about some of the ins/outs. The NY farmer youtuber 'a few acres farm' does too. Maybe half a dozen pigs and cattle next year at your place. With fertilizer costs running 'nearly triple' you'll want to secure feed earlier rather than later after those input costs flush through the economic system.
We always used to cure the bacon and hams ourselves. We liked a wet cure, and had so much fun exploring different methods of curing.
We cured our own bacon before. I didn't think about it this year.
Thanks for sharing. I am strongly considering making the jump to raise my own animals as well. This helps a feller learn somethings. 👍🏼
Great video! Very informative… Really enjoying your channel.
JudithB We enjoyed having our own meat from the farm, processed the way we wanted! We had to shuffle our current freezers to get sale turkeys in, plan to cook and can 2 next week! I think we are going to concentrate on hams and pork roasts after Thanksgiving and fill more jars.
The pigs turned out really well for you and Rebecca and now you are ready for the winter with plenty of pork and the beef is coming, so you will have home grown beef, pork, vegetables and fruits in the freezer. I like the way you have done the pole barn, the dog kennel looks really good and I know the dogs will love it and the rest is coming along also.
Great video. Important information to pass along.
HA MAN I LIKE YOUR VIDEO. I HAVE ONE THING TO SAY, WHEN YOU STORE YOUR HAY IN THE BARN STACK THE HAY ON THE EDGE NOT ON FLAT SIDE. YOU GET VENTILATIONS.
Thanks for the video Evan. Really appreciate the day to day life on your lifestyle block. You come across as a real down to earth decent person. Not the typical loud brash in your face American that we see and hear in the media here in Australia. Keep those videos coming Mate ( Australian slang = friend)
Chest freezers are more economical to use whatever country or are you then stand-up ones you can store more food in them specially the big ones I think you need to look into that
Yes, chest freezers are more economical and store more food. But uprights are easier to find what you looking for and take up less floor space. They each have their advantages and disadvantages. Just depends on what you want. If you want a cheap way to store lots of frozen food, the chest freezer is the way to go.
Surprised at $1.21 per pound processing but after thinking about it, doesn’t seem that bad.
Growing up approximately 50 years ago I remember many local processors. Now I don’t know where a processor might be locally. Guessing at least an hour if not two hour drive. But is better or at least more convenient than store bought. Another good video.
If I wouldn't have had the cured and smoked hams. It would have been only $.78 per pound. The curing and smoking add up.
Just a thought, grow your own feed? ( corn, soy) You have good fields for it.
Thanks Evan and Rebecca for sharing with us, so glad you both are doing so well with your work on the farm. Stay safe and keep up the good work and videos. Fred. 🙏🏻🙏🏻👍🏻👍🏻👏🏻👏🏻✋🏻✋🏻
I have a steer that I will be sending to freezer camp in September. I am hoping he is not too terribly big by then because I have one old freezer and plan on getting another one soon. I am hoping to can a some of the meat. I have gotten a side of beef before and it filled my freezer.
Good morning from Grand Forks
Enjoyed watching and listening!
Evan you try to salt cure a ham. that is really good fried up for breakfast with eggs and biscuits .+
Hope you have a whole house generator?
Good stuff.
Informative video for sure. I can't say its one of my favorites but it really is a good one to learn from. Kind of like needing that one college course that you have to have but it's not the most exciting subject... lol We're getting ready to move out to our new property in a few months and will probably be taking a similar journey as you guys, dipping our toes into different things to see what we can and can't do or, more like, what we want and don't want to do. Thanks.
Good one
Very interesting video thanks for sharing
wow, roast that pork shoulder cuban style with some mojo criollo. it would be great. a cuban holiday tradition!
I will have to look that up
Good advice! And I can't eat commercially produced ag products (Roundup makes me ill) and was so lucky to find a farmer who produces pasture raised, chemical-free beef (I get milk from his dairy) and now his brother is producing pastured pork. I had to buy a freezer, too! It is now almost half-full of beef and I have yet to pick up our half pig! Hope it fits! And the price per pound was much less than what I would pay at my organic food market - so I have not only more meat, but cuts that I could not afford to buy. This amount of meat will last us a year (or more).
I would get two larger chest style freezers.
Take care folks.
Consumers have no idea how much it costs to grow an animal for slaughter. Thank You for sharing
Evan you should harvest them sooner before they get to large
I scheduled the butcher date when I got the pigs. Processers are so booked up, you have to book in advance. So it is a guessing game on when they will be finished.
You can't beat raising your own animals. When I was raising pigs, l would get 5 of them and keep 2. The 3 would pretty much pay for my 2. Mmmmmmm.
Look at all that meat, it´s very very good to have this for the winter to come, and also know where your meat comes from, nothing extra weird in those, wonderful, I liked to know this even that the costs doesnt match in my country, it is still interesting :)
Question, now that you have filled your freezers FULL of Pork, Where are you going to put your beef?
It's good that the pigs are back from Camp freezer .Thanks for
Video . When's the cook out ?
3 bucks a pound hanging weight and they pay the processing fee’s.. been raising pigs for a bit now.. biggest thing is people don’t realize how much work actually goes into raise good quality meat.. prices are going up I’m sure it’ll be different in another year.. heck look at the price of corn.