Quick definition: hanging weight is the weight of the cow carcass after initial slaughter and processing. It’s the weight of the carcass after the hide, head and some organs have been removed. The actual meat you will receive is typically 60% +/- of the hanging weight.) So if you paid $2100 for 400 pound hanging weight you took home approximately 240 actual pounds of beef, making it roughly $8.75 per pound. It can be very confusing so I'm sure you did not make this mistake intentially. But I know you try to be as accurate as you can be so I wanted to share.
Great explanation! My hubby is a cattle farmer and many are confused by how the price is calculated. We sell by hanging weight but new customers don’t understand that there will be waste and will be upset that they didn’t get the full weight they paid for. I found a great resource, that explains the process, in one of my hubby’s cattle magazines and photo copy one for new customers. It is personal choice when it comes to your own money but we prefer grain finished beef. We’ve raised both and grass finished is too lean and a bit gamey tasting. Fat equals flavor!
Almost two thousand comments so you've probably already heard this by now, but the tongue is actually incredible meat. Once you get over being grossed out, put it in your slow cooker and cover with water, add some garlic and spices, and let simmer on low overnight. It'll be ready to shred up for tongue tacos, and it will be very easy to peel, or you can let it cool and then refrigerate it for a day, slice and fry and eat it that way. My son (he's 9) requests tongue regularly now. It's also a powerhouse of nutrients and vitamins! Perfect for you and baby.
You have truly rekindled my quest for home stability. My hubby calls it “Becky mode” when I get talking about my plans. I absolutely adore your videos. Thank you for taking the time and care to share your knowledge. It has helped in so many ways. Lots of love from Florida!
@@AcreHomestead You're killin it Becky! I loved this video, so informative! I've wanted to purchase farm raised meats before...even this year, but it always seemed so overwhelming. Thank you for sharing how to do it. I think it may not be so bad. 😊
When looking for a local pig or cow to buy, I always start by calling my local 4-H and FFA organizations to see if they have any kids that have fair projects that either didn't make weight for show or whatever the problem might have been. I get a great deal and it helps the kids out because that's a big investment to make with no financial return.
We just bought half a beef. The farmer had us write the check to his young son. The boys face said it all. His Dad said it was his first one. He had done all the work. So he’s raising us another.
The return is better than monetary I feel. Good food for the body and bone given to us by a well raised cow. It’s a great feeling have good meat in your home for your family. My Mother did that with the ladies in the neighborhood when I was growing up. I tried with my friends and they thought I was kidding them! Not one went in with me. So, I did it myself. Investing in 4H and FFA is super too! Always great to support the kids organizations when possible. Enjoy that beef!
Just be careful. Not all 4-H kids are the children of farmers who know how to properly raise an animal. My parents supported a local kid and the meat tasted awful.
In 14 hours 112k+ Views 13k+ Likes 1k+ Comments With ONLY 350k+ subscribers currently, imagine when it grows more. Keep it going Becky👏🏻👏🏻👏🏻 I admire you, you're an inspiring humble human being with a beautiful soul, may God continue to bless you❣
While I love supporting local farmers, in our area when I started looking for local beef it was $1000 for a quarter plus processing fee. Unaffordable. Our peaches are $7 a pound. So when our grocer had California peaches for 59 cents a pound and absolutely delicious. As much as I want to support local farmers, I do as my budget allows.
We are cattle ranchers.... and you can believe what you wish about all grass fed, or finishing on grains. Most of your analysis about the ratios of fatty acids are subject to speculation and in most cases are SOLD to the consumer to attract higher prices with little to no difference in the actual meat. If paying more for totally grass fed makes you feel better, then by all means do that. But I am telling you... the quality of the meat is about the same..... however, it IS much better than buying your meat at a grocery store. That much I will guarantee! We live in cattle country here in Nebraska, and local persons are shocked when I tell them that when they buy beef in our local stores, that the beef we raise doesn't come anywhere near Nebraska!! The majority of our local beef in stores is shipped to the East and West Coasts where they can sell it at a high premium. Local beef here in Walmart or other local stores, is shipped in from Canada, Brazil, etc., a much cheaper quality. So finding a rancher or farmer willing to fatten you a beef is a rare gift compared to buying in Walmart. One prime example of this "lying to the consumer" is the milk industry. People... over the years have been "led to believe" that whole milk is BAD for you because it has SO MUCH fat in it! The REAL truth is skim milk has 1% milkfat, two percent has 2% of course, and whole milk has 3% milkfat!!! It is such a tiny amount more, that a person would have to consume insane quanities to make any difference!!-- For crying out loud.... it is a 1% difference!! LOL If you had 100 grains of rice and within that 100 grains you had 1,2,or 3 grains of sand.... would that make any difference in whether or not you used it? Of course not!! LOL But people believe what they have been told by so called experts. So in future, here is something to consider: We have "experts" online today telling us that these foods are bad for you : white potatoes, white flour, beans, tomatoes, all fruits, corn, beef, pork, dairy products, etc., I would agree with today's CORN, simply because it is nearly impossible to get anything that is no longer GMO today, and margarine...and YES, orange juice, because those foods are NOT truly good for you. But if we followed every experts advice, it would take everything God created off the food list! But here is the truth... God created this earth and He created ALL fruits and vegetables AND meat for the goodness of mankind to eat. We are to eat said foods in moderation only, and it is only when we eat some outside of that, where we get into trouble. Pork was off limits in the Old Testament because we today know, that it requires refrigeration to stave off bacteria, more so than other meats. We don't have that problem today. The New Testament tells us that all meats were made for us to eat, so if you care for your foods in safe practices, the very best foods to consume is anything and everything that has no other ingredients except preservatives. Today, more than ever, people need to start reading labels because Canada is beginning to put foods on the shelves containing "cricket flour"! I am not kidding about that and it is NOT good for you. The "powers that be" in this world that you may refer to as the deep state, cabal, illumaniti, free masons, etc., want, what they refer to as the pions, deplorables, or just common folks, to eat BUGS trying to sell to us that this is healthy, while THEY are eating the real food and having steaks, non-GMO veggies, and the premium quality foods.-- They want ya to die people!
I lived in Scotland 🏴 and have lived on farms that have bread Aberdeen Angus cattle, and all the cattle were grass feed, and hung for 28 days. I applaud that you source your meats via local farmers and you take great care where your meat comes from. When you know your local farmer you appreciate the meat and exceptional quality, and I love the fact that you respect the animal and use everything, you are what you eat.m
Cow tongue is so delicious!!! Perfect for tacos… cook it in your crock pot with good seasonings, then shred it up. Top with cilantro, onion, lime & salsa or chili. So good 😊
@Acre Homestead. Becky, as. Southerner, please allow me to teach you that those under-ripe peaches should be place in about Single rows at the bottom of paper bags outside the frig until ripe. Once ripe, they should still be left in the paper bag in the frig. Process when ripe. You will see the quality difference in the sweetness of the fruit. No wrinkles. No hardness. Peace and blessings! 🐾🧡🙏🌞
I just asked about this in another video. I couldn't decide if I should wait for the peaches to fully ripen before harvesting and processing or pick and process them a bit under-ripe so they would hold their shape better. I ended up picking, quartering and freezing them when fully ripe :)
I spotted Campfire Farms pork in that farmer's market freezer case - that farm is owned by my friend's Zach and Christina! Very cool to see their products out there. Thanks for supporting small farmers, we need all the help we can get!
We never buy beef because of the price but half a pig and a lamb gets its way into my freezers every year. My husband hunt moose and if the shooter doesn´t want the heart I take it and smoke it. Delicious as a cold meat starter or thinly sliced in a sandwich. Brined and cooked tounge is fantastic! But you have to press it properly to get the right texture.
Consider putting an outside sink with a slotted drain, that drains back into the land. This way you can rinse the veggies and not bring the dirt into the house or dirt/sand into your plumbing. This can go outside your basement. You'll need an inside sink too, of course. You can bring not so perfect couch & chairs down to the basement so others can be comfy while keeping you company and or to feed baby comfortably. A port a crib can go down there too!
Those rectangular ground beef containers look like a game changer! My butcher puts our ground beef in flat vacuum seal containers. Still nice, but those cubes are elevated!
Becky you have ignited a new passion for my life and I’m so grateful for you!! Feels weird to be grateful for someone you’ve never met but, I truly am!
I stopped what ever I'm doing to watch Becky's channel. You are my favorite U,-tuner ever. You teach everyone do much even at my age 72 Blessing to you and Josh and the baby 👶 ❤️
I’m 70 and wish I learned all this and the garden 40 years ago. Due to my husband’s illness I now have to cook all from scratch. I only know 5 things. Never learned to cook needless to say it’s not in the genes. I’m trying to like it really I am. Not there yet but Becky sure is an inspiration.
we are so lucky, my father-in-law raises angus for the calves but every once in a while will have one butchered. We get all our beef for free which these days is a huge blessing. They are rotational grazed cattle so only fed grains or supplemented with hay during the winter months if it is needed. Which in northern Missouri can definitely happen. You can for sure taste a difference between what we get from them vs. beef from the grocery store.
My family raise cattle on grain, grass and hay. We live in Montana. Meat really doesn't have a sweet taste. But I am glad you are supporting local farmers.❤
I think it’s a common misconception. Grass fed/ grass finished isn’t any better than grass fed/ grain finished. There’s zero chance that cows have access to grass all year round either.
Hi Becky. Oh yes you scored 👏👏👏, meat is dealt with differently here in UK we eat different dishes & cuts. 1. oxtail makes the best stew or better still is a Jamaican Oxtail Curry the best curry ever. Don’t forget the Plantains. 2. The rump joint would be very expensive and should be roasted but still pink inside ( no blood) thin sliced it’s amazing & so tender. If you are worried about cooking it for your first time I would suggest you cut the joint in half and do a small one too see if you like it. Serve with vegetables and good Horseradish sauce. Makes lovely sliders or mini Yorkshire puddings as a holiday appetiser. Everything can be prepared in advance. 3. Tongue loads of Recipes on UA-cam, you can pickle it after it’s cooked (not raw) don’t bother adding spices/ herbs when boiling it’s a waste as tongue won’t take the flavour during cooking. Great hot or cold. 4. Bones if they are Marrow bones these are fantastic if you roast them first in oven then scoop out the internal marrow and use this as a topping for your steak. Put in pan with Water add all your vegetables leftovers to make beef stock. ( do not feed the cooked bones to your dogs) 5. Hearts are beautiful when slow roasted alternatively I used to slice & dehydrate for my dogs as treats. 6. Liver makes a lovely pate smooth or course depending on what your preference is and when put in jars and topped with clarified butter (Ghee) will keep for months, lovely gifts for thanksgiving or Christmas. Hundreds of recipes on UA-cam. 7 beef burgers / meat balls mix 2-1 ground beef & ground pork add seasoning to taste shape and cook. 100% better than store bought. When cold freeze ready for additional sauce ect when you want to cook. My goodness I could go on & on with different ideas. Becky jump out of your comfort zone & try a few new dishes you might be very surprised. 👍💕💕💕
How exciting for your Furbabies!! PLEASE video them getting their treats, they are the CUTEST!! I JUST lost mine on the 10th this month I STILL can't believe he's gone ... Much love to you & your family & of course those lovable Furbabies 🐾🐕🦺🦴💙🐕🐾
I have just received 2 one fourth quarter beefs at my butcher. I paid 1200.00. I have all my cuts of steaks, roasts, meat is very tender, vacoomed packed could not happier.
Hey Becky, with the oxtail I urge you to make Jamaican oxtail stew. It is delicious & I promise you from then on you will always look forward to buying half a cow cause it means you get to make oxtail stew again. 🍲
Awesome Sweetie! When I was young, my father had an arrangement with an old couple who farmed in the church my father pastored. The first year, my father bought one cow, one hog & 150 chickens plus some other supplies. The old couple cared for the animals & shared their crops, eggs and milk. At slaughter time, my father & the old man would butcher together. We all ate the whole year & were able to sell off the excess to supply the next year's needs. Pretty sure the old couple would have gone without proper nutrition had my father not done that. We were never sick. Much to be said for homegrown & local farmed!
I want to add that if you don’t want to pay for a quarter beef, you can always split with a friend. A quarter beef is still quite a bit of meat. Thank you so much for supporting the ranching community. ❤❤
Becky! I just love having you "in" my life. I thoroughly enjoy every video. I don't have really great internet where I am so my husband downloads the videos at work and brings them home on a flash drive and so he knows that I binge my Becky every Friday. It's a whole thing. Haha. 💕 Thanks for being our friend. I hope you're feeling better with your pregnancy.
TIM from Canada just to update you on a lot of stuff.. all your beef. ..everything is grass fed farmers will bail hay summer and fall to get bales of hay for winter. This is what they feed their cows on and a lot of farmers will grow secondary crops like corn wheat, rye a lot of your grains, soy beans, sour gum… and they will keep some of this for themselves and mix it in with with their daily feedings so it is 75% farmers growing their own hay and crops and 25% farmers going outside of their fields and getting greens that they need to subsidize with..
I would love to continue to support local raised beef farmers, however we are 70 years old and on old age benefits and eat much less than we used to, ie 1 burger divided in half is a meal for us. We did purchase these burgers from a butcher and are 6 oz. Each! 🥰
The beef tongue is delicious as a lunch meat. Very easy to make! You use it as cooked ham or turkey on sandwiches. You can also slice it and serve for dinner, but personally I never had that, to me, it’s for sandwiches! I found a Norwegian recipe for you and translated it in a hurry (Google translate plus quite a lot of fixing, LOL ☺️), so I hope you see this can use it. It is really delicious! PS! I would maybe have jazzed up the aromatics a little, but the recipe states what’s traditional. 🤗 COOKED BEEF TONGUE * 1 piece lightly salted beef tongue * 4 pcs. whole pepper * 1 bay leaf * 1 piece carrot in chunks * 0.5 pcs. onion in boats * 2.5 l water THIS IS WHAT YOU DO Pour enough water into the pan to cover the meat. Bring to a boil and skim before adding spices and vegetables.. Let the tongue soak at 90 ºC (195˚F) in 2 1/2-3 hours. Remove it and pull the skin off while it is warm. Cut a cut in front under the tongue tip and gently pull the skin. Feel free to let it cool in the the broth. Cut it into thin slices from the tip and back. Cooked, cold tongue is lovely Christmas lunch meat that taste good with for example different mayonnaise based salads, a little sour cream and lingonberry, fruit, sweet&sour pickled cucumbers, chopped onions or onion marmalade
My mother is law used to grind up the “root” of the tongue (after cooking) and mix it with mustard and ketchup. It was a delicious sandwich spread. I never see tongue in the store anymore or I would be doing it. Tongue is delicious.
Lengua, aka beef tongue, makes the absolute BEST tacos! It tastes very similar to traditional pot roast and is braised in a similar way, low and slow for hours.
I watched a lady put up peach pie filling and she washed her fruit well and then sliced it. No peeling! In that same video she freeze dried slices for treats for her children. In that same vein I have canned my home grown pears without peeling. They are great. I feared the skin might be tough or slide off or something but it works perfectly and you save so many nutrients that are right under their thin skin....saves so much time, too.
Hi Becky, congratulations on everything,(pregnancy, the new home, harvesting, and preservation. You are my little ray of sunshine and peace during my most hectic days. 🥰 🎉Once again Congratulations!!! 🎉
Oh my goodness, I just heard you say Hillsboro, OR! I live in Alabama but went many, many summers out to visit my aunt in Hillsboro!! Oh Becky, what a sweet memory you just provided me, I'm almost in tears. I loved going to Saturday market there, don't know if they still offer it or not. She passed away about 15 years ago at the age of 99! Thank you for a trip down memory lane 🙂
I see the baby bump now so so cute. I’m so happy for you I love how your so passionate about grass fed grass finish beef , I learn so much from you and I appreciate you so much, I use throw away meats that were frozen for a month in my freezer cause I thought it was bad, but I learned food preservation and what can freeze and how long from you and my freezer meals. Thank you Becky I love watching your videos. You make me just want to go by a cow and I live in a one bedroom! Imagine that lmao.
When I was in your size place, I got a small chest freezer (6 cubic feet). It will hold about a quarter, especially if the butcher will package the ground beef flat like that! Put a round plywood piece on it and threw a long tablecloth over it. Sat in the corner of my living room. Only ever had one guest ask "why is your end table humming??!?" when the compressor kicked on LOL.
I love beef liver and I can't believe you give it to dogs lol! Also, 35 yrs ago I spent $5 on $1 tickets a local high school agricultural class in Texas for the prize cow. I received 311lbs of the best beef I have ever eaten! Support your local farmers/ranchers and kids raising animals.
Thank you for explaining everything so well! I had been wondering what you meant when you'd say "grass fed , grass FINISHED," and now I know! That's really devious that some will advertise Grass Fed when the animals have not been fed grass the entire time! $2,100 total, or just over $5 per pound for ALL that meat, including the specialty cuts for 2 years for the two of you is definitely SMART SHOPPING Becky!!! Your explanation of Talo was also appreciated! You are so well-educated on everything you do. You are so intentional, organized and . . . if you ever decide to write a book and/or specifically do online classes for Homesteading . . . you would do very well! Also . . . when done well, La Lengua tacos are absolutely delicious! As they say "like buttah!!!"
While all your videos teach me so much, I've watched many You Tubers talk about their "cows", not one of.them taught.me.what I learned from you.today! Thank you for sharing your wisdom Sweetheart, I just love ya! You get more done in one video than I can accomplish in 2 months! May God continue to bless you!
I just froze peaches and made preserves besides eating them raw. Oh my...so yummy! Colorado peaches that our church sells for a fundraiser. We get a half of a half of beef and a half of a pork. It's a great way to buy meat. Oxtail makes the BEST vegetable beef soup. My grandpa made the best soup with oxtail.Take care of yourself and your precious little babe! God's blessings....
I’m from Tasmania Australia and when we moved to our property we got 2 cows ( never raise cows before) it was a experience lol and this year they where butchered hanging weight was 800kgs exactly for both, I loved raising them knowing I gave them the best life and omg they gave us the best tasting meat I have ever had…will do it again but not for awhile as I have a lot of meat
We never had the liver frozen with the rest of the meat. I cut it up fresh as the meat processor left it in a bucket. The liver can fill up your dunk. Sometimes not so big. Great for dog treats if dehydrated.
You’re prices are very good over there. The farm I use in New Jersey is Vitality Pastures. Grass fed grass finished beef and pasture raised pork. The beef is $5.75 hanging weight and that’s for everything. The butchers share comes out of that. You can do basically the same as far as special requests, organ meat etc. I love buying from the farm!!❤️
Eating beef tongue is actually quite delicious. I do not eat liver, heart etc because it has a strong taste or the texture can be not appealing. But the tongue is very good and so tender. I personnaly don't cook it, my mom does. From what I remember, she cooks it in bouillon/stock with veggies like carrots etc (that we eat with tongue as well). She also cooks a tomato sauce in which she adds madère. We eat it with rice. SO good! Hope you will try it, I think you will love it 🙂
I absolutely LOVE your content! I love how you share all the "little" details. I'm pushing 60 and learn SO much from you! Keep up the excellent content
You are incredible! I’m exhausted from watching this video but so fascinated by you and your commitment to respecting and using your food habits. For such a young lady you are extremely knowledgeable and certainly willing to share your life and choices. And your energy level is off the charts!
We usually get a whole cow every 2 years 1 hog every year and it lasts my family. Becky, if you can you really should try beef tongue. They make amazing street tacos!!. My brother loves beef tongue sandwiches. It is really good and full of flavor. My mom would take the tongue and boil it down till fork tender. Cool it. Chop it fine and finally chopped celery, red onion and pickels,salt and pepper and some mayo and mustard. Mix it together and put it on bread. Or you can boil it till fork tender, chop it and put it in sauce pan with butter and add taco seasoning. Serve mini taco with pico de and some fresh cilantro, sour ccream , queso fresco and a splash of fresh lime.
I paid 3.30 a lb for grass fed/grass finished. I just paid that in July from my local rancher. My deposit is 200 (no matter my portion of beef) my processing fee is $35 kill fee and 75 cents per pound for wrapping. I paid 896 total for 1/4 of a cow, which was a total of 213lbs of black Angus beef. I'm in north central Wisconsin.
For the tongue meat we use it for tacos! It's actually my favorite kind of taco to get but they're on the pricier side and not everyone sells it. But it's a soft meat and very delicious when you make it into tacos. There are UA-cam videos on how to prepare it! Please give it a try! 😋
One of the things I love about watching your channel Becky, is that even if your video is not sponsored you will talk about the products you use. Meaning.. you don’t have to be paid to tell us your thoughts etc.. which makes your sponsored content EVEN more reliable. Informative and trustworthy. I always learn something watching your videos!! Please show us when you finally process the peaches! Xo
Stand up freezer was the best investment we ever made! We are only a family of 5 (3 humans 2 dogs.. I do make my dogs food) but also lots of teenage boy friends!! I don’t homestead! But we have a CSA and it’s way more than we can use! And when something goes on sale I’m THAT person! I will clean the cooler. If anyone is looking I give them first dibs but then I’ll buy it all. It saves sooo much money!! Our freezer like 8 years ago was $800 and it paid for itself in 6 months! Your encouraging me to buy a half cow! And maybe even a hog. That won’t last us a year… my 90 lb dogs eat 3lbs of meat a day. Do you know if there are places that will freeze dry the organs for the dogs?
A couple extra quick tips when ordering meat from a butcher. If you are going to order smoked, cured or specialty meat be sure to buy enough of each item for a meal or two to test the flavor and make sure you like it! All butchers have their own recipes for these items and all are not created equally
I love getting my 1/2 side of beef. I just found someone or does both beef and pork. Excited about getting fresh pork. I haven't had fresh pork since I was a kid. I paid 4.00 a lb with a 250.00 deposit last year.
A 1/2 steer lasts us about 18-20 months and last December it was about $1200. I know that sounds like a lot to most people but when I did the realistic math, it saved me about $400. I HATE dishing out the money in the moment (or month) but for me, it’s worth knowing I can always come up with something for supper.
For washing vegetables - use a small tub or big bowl and fill with water, then add lettuce or what have you. Give it a swirl so water covers all. Leave for 5+ minutes. Bugs will usually float to the top and dirt will go to the bottom, saving water & time. We love our OXO salad spinner, btw.
You may never see this, but just in case you do. Research picking green/under-ripe peaches. I recently heard in a canning and preserving Facebook group that the reason peaches from the store get mushy when they ripen at home is they have been refrigerated right after picking. If you want a better quality ripe peach, you may need to let them ripen at room temp for a few days then refrigerate if you still don't have time to process them. I haven't actually researched this myself, but I do know there is a difference in the texture of my peaches purchased at the store sometimes.
I absolutely appreciate the longer vlog Becky.. I so respect you for your knowledge on local farming and the different cuts of beef, which I find it very interesting and I agree getting that amount of meat I’m sure saves you so much more than the grocery store, which you have no idea how that animal was fed or killed. Thank you for sharing!🫶🏾
This was so helpful! We just ordered our first 1/2 cow. I knew nothing and didn’t know what to expect! I thought beef could only stay in your freezer for 6 months. I’m amazed that you’d able to keep it for 2 years! Thank you so much!
Great video. As a family of 6, getting bulk meat is such a blessing. Funny that you mentioned the Bearded Butchers. They are a little over an hour from us. I plan to go to their shop hopefully in October. We love them. Take care.
Oh how I envy you picking fresh peaches, by the time we get them here in England they’ve been picked a while to be transported, otherwise we buy tinned ones!! Watching you bite into a freshly picked one made my mouth water. I love watching you baking meals and food for the freezer-s and find it fascinating some of the different ingredients you use, I have to ask a friend at Church who was from the USA what they are. Please take care carrying those heavy bags etc now you’re expecting. Keep the vlogs going I love them x
Totally agree with you, I was picking fresh fruit at home all the time, but in Ireland the only things we can get fresh and local are carrots, potatoes and apples. Check out Polish stores, they normally have a much better quality of fresh produce than other shops. I normally buy there peach the size of 2 fists, 15 kg watermelons, etc - the stuff I would pick / buy at home
Oxtails are delicious. I had not eaten them all my life until about 3 years ago. Went to a restaurant, and they served them over rice. They had gravy and were ver tender so tasty.
I love watching your videos. I currently just have a small garden in the city, but my in laws bought 10 acres! Your videos have helped me give suggestions of ideas. We're buying them a freeze dryer for christmas to help them preserve their food. I never would have known without you!
Here in NZ most beef is grass-fed, grass-finished so it's not even labelled. I only learned a couple years ago that grain-fed was a thing, and I'm not sure I've ever tasted it.
Thank you for your comments at the end of this video. Most people I know don’t understand my need to know where my food comes from. I feel better feeding my family and friends this kind of food. I’m a 3x breast cancer survivor. After the last diagnosis at the end of 2021, I took a deep dive into how to nourish my body for better health. I feel physically better with the changes I’ve made and I feel better feeding my family better food. It nourishes us both body and soul.
🙋🏻♀️. Cancer survivor here too. Some people might assume I’m being a snobby foodie but yes, I just want to choose wisely because it’s the only body I have and I only get one try at keeping it alive and well. You go, friend! Keep choosing wisely!
Thank you, Becky, for taking the time to explain about buying part of a cow. Good to know info!!!! Get some rest. You're sounding and looking a little winded. Take care. Love your videos!!!! Thank you for all the good you inspire!!!
I love seeing someone use as much of the animal as possible!!! I come from a family of hunters who respect animals and use as much of it as possible and I love seeing all of the new ways to use organ meats!!
Peruvians use the heart to make anticuchos. I was hesitant to try it at first, but it's fantastic. The best thing to remember is that the heart is a muscle just like the steaks so the texture and flavor is the same. Highly recommend.
Picking’fruit is so cool! my neighbor is literally an orchard where I can pick pears and apples. the farmers recently planted peaches, nectarines and apricots, next year will be the first year we can pick them, I can't wait for next summer. being able to eat fruit locally is so satisfying.
Thank you for all of the knowledge. Although I have purchased 1/2 of a cow several times I did not know as much information as you shared today. God Bless!
Viki have you tried taking your dehydrated or freeze dried liver and other organ meats and make it into powder and then put it in capsules so that you can actually get the benefits from all these wonderful cuts of the cow or pork it’s a simple easy method to get your iron and stuff like that from liver and other organ meats. Note: you don’t have to eat it, you just swallow the capsule, no cooking, no smelling, no tasting. So simple and good for you.
I was worried when you said you were a vegetarian. It's so refreshing to have a vegetarian just curious and not upset about this subject. I appreciate this comment and your pov more than you know. Stay awesome!
I'm a vegetarian also, for the last 22 years and I cook and prepare meat daily for my family. It's simply my choice, I don't force that on others or my children. As I wish to be given the same option for myself.
Thank you for giving out all this information because I am not much of a researcher on things like this at all. What you talked about was tremendously helpful. We ordered a quarter of a beef and will be getting it around Oct. Give my husband a heads up to contact the butcher right away for them to add the bones in with our order !
And the tallow! Easy to render down for cooking fat, doesn’t taste beefy at all. Pure clean fat. Lots of UA-cam videos and you can do it right in the crockpot. Strain through cheesecloth and store in canning jars. Completely shelf stable. My local grocer still has a butcher counter and if I give them a week, they will save the fat from both beef and pig (lard) and sell it to me very economically. I think last time was $2 per pound and I usually stick to between 5-10 pounds. It makes a lot of cooking fat. I also turn my butter into ghee so it’s shelf stable as well. The process for all three is very similar but I do the ghee in the instant pot. Thank goodness for UA-cam and the content providers! 🙂
Tongue is amazing - made like a roast and sliced for sandwiches! Heart- cut and clean, quarter and quarter again then pressure with sweet potatoes and green peppers- amazing!!
Your videos are wonderful. I thoroughly enjoy them and am uplifted by your enthusiasm impressed with your overall common sense, homemaking skills, kindness, respect and humility. You are a pleasure to welcome into my home. Your mother raised you well.😁
The kidney sautéed with olive oils, garlic and then cook in red wine is absolutely delicious, liver stake is really good and pickled tongue amazing It is all food, and very tasty 😋
My family and I LOVE beef tongue. We make tacos with it. Reminds me of my summers in Mexico when I was a kid. I have never pickled it but sounds interesting. Beef tongue is the most tender and flavorful when cooked correctly. It’s just the perfect base for a taco. Yum. I cook it in a large stockpot with water OR in my crockpot and just left it cook low and slow. I just add onion, garlic, bay leaves or thyme some salt. Once it’s cooked then you remove the outer layer of the tongue. Cut the beef tongue into bite size pieces, get yourself some tortillas, some chopped onion and cilantro a squeeze of fresh lime juice and top it off with some salsa de tomatillo. Then enjoy. So YUM!!!!! Now I’m hungry. I can’t believe it can get tossed out if people don’t request it. That makes me sad. Good video today. Thank you.
Oh, my gosh, yes. It's like the most flavorful, melt in your mouth texture of you do it right, which really just means leaving it alone to cook low and slow for a long time
Pregnant and cutting up raw liver. You have my respect. I couldn’t even drink tea.😂 you’re a hero.
It was mostly frozen which helped so much! Last time I cute it up it was totally raw and I gagging the whole way through lol
@@AcreHomestead I was so surprised cause just watching you cut it made me get a weak stomach lol…very brave 😊
@@missmorla1339 I craved liver for 2 of my four kids. I just cooked it. I don't mind liver, cooked with onions.
The meat from the oxtail is delicious. We sear and braise them like pot roast low and slow.
Quick definition: hanging weight is the weight of the cow carcass after initial slaughter and processing. It’s the weight of the carcass after the hide, head and some organs have been removed. The actual meat you will receive is typically 60% +/- of the hanging weight.) So if you paid $2100 for 400 pound hanging weight you took home approximately 240 actual pounds of beef, making it roughly $8.75 per pound. It can be very confusing so I'm sure you did not make this mistake intentially. But I know you try to be as accurate as you can be so I wanted to share.
I pay $4lb here typically here. It's not grass finished because I personally don't like grass finished, tastes too gamey.
I learned alot by this video, love bone broth
Great explanation! My hubby is a cattle farmer and many are confused by how the price is calculated. We sell by hanging weight but new customers don’t understand that there will be waste and will be upset that they didn’t get the full weight they paid for. I found a great resource, that explains the process, in one of my hubby’s cattle magazines and photo copy one for new customers. It is personal choice when it comes to your own money but we prefer grain finished beef. We’ve raised both and grass finished is too lean and a bit gamey tasting. Fat equals flavor!
Almost two thousand comments so you've probably already heard this by now, but the tongue is actually incredible meat. Once you get over being grossed out, put it in your slow cooker and cover with water, add some garlic and spices, and let simmer on low overnight. It'll be ready to shred up for tongue tacos, and it will be very easy to peel, or you can let it cool and then refrigerate it for a day, slice and fry and eat it that way. My son (he's 9) requests tongue regularly now. It's also a powerhouse of nutrients and vitamins! Perfect for you and baby.
You have truly rekindled my quest for home stability. My hubby calls it “Becky mode” when I get talking about my plans. I absolutely adore your videos. Thank you for taking the time and care to share your knowledge. It has helped in so many ways. Lots of love from Florida!
Same here!! Greetings from South Africa
Aw thanks so very much!!
@@AcreHomestead Hey for the tongue , I have it lots of times in Mexican food for tacos its delicious..... dont be scared it taste just like roast beef
She definitely has that effect on me as well. Love her energy
@@AcreHomestead You're killin it Becky! I loved this video, so informative! I've wanted to purchase farm raised meats before...even this year, but it always seemed so overwhelming. Thank you for sharing how to do it. I think it may not be so bad. 😊
I LOVE the Bearded Butchers! So informative.
When looking for a local pig or cow to buy, I always start by calling my local 4-H and FFA organizations to see if they have any kids that have fair projects that either didn't make weight for show or whatever the problem might have been. I get a great deal and it helps the kids out because that's a big investment to make with no financial return.
We just bought half a beef. The farmer had us write the check to his young son. The boys face said it all. His Dad said it was his first one. He had done all the work. So he’s raising us another.
The return is better than monetary I feel. Good food for the body and bone given to us by a well raised cow. It’s a great feeling have good meat in your home for your family. My Mother did that with the ladies in the neighborhood when I was growing up. I tried with my friends and they thought I was kidding them! Not one went in with me. So, I did it myself. Investing in 4H and FFA is super too! Always great to support the kids organizations when possible. Enjoy that beef!
I love this idea! Thank you
Just be careful. Not all 4-H kids are the children of farmers who know how to properly raise an animal. My parents supported a local kid and the meat tasted awful.
@@audreyhughes9569 me too thinking what a great idea!
In 14 hours
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With ONLY 350k+ subscribers currently, imagine when it grows more.
Keep it going Becky👏🏻👏🏻👏🏻
I admire you, you're an inspiring humble human being with a beautiful soul, may God continue to bless you❣
While I love supporting local farmers, in our area when I started looking for local beef it was $1000 for a quarter plus processing fee. Unaffordable. Our peaches are $7 a pound. So when our grocer had California peaches for 59 cents a pound and absolutely delicious. As much as I want to support local farmers, I do as my budget allows.
Those are terrible prices! Where do you live?
@@Melshed Michigan, we feel for our farmers, they have been hit hard too. A friend found peaches for $60 a bushel. I got corn for $35 a bushel.
We all buy what we can. Some of us don't have the money to live like kings. They better not talk down to us.
Wow, that's super crazy price on beef! We've always sold ours for just a bit over market price plus processing.
@@loiscarteaux9389 what area in Michigan? Eastern Market in Detroit is super affordable compared to those prices.
I think it’s great you support local ranchers and farmers. You get the pure products you want for your family and everyone wins.
We are cattle ranchers.... and you can believe what you wish about all grass fed, or finishing on grains.
Most of your analysis about the ratios of fatty acids are subject to speculation and in most cases are SOLD to the consumer to attract higher prices with little to no difference in the actual meat. If paying more for totally grass fed makes you feel better, then by all means do that. But I am telling you... the quality of the meat is about the same..... however, it IS much better than buying your meat at a grocery store. That much I will guarantee!
We live in cattle country here in Nebraska, and local persons are shocked when I tell them that when they buy beef in our local stores, that the beef we raise doesn't come anywhere near Nebraska!! The majority of our local beef in stores is shipped to the East and West Coasts where they can sell it at a high premium. Local beef here in Walmart or other local stores, is shipped in from Canada, Brazil, etc., a much cheaper quality. So finding a rancher or farmer willing to fatten you a beef is a rare gift compared to buying in Walmart.
One prime example of this "lying to the consumer" is the milk industry. People... over the years have been "led to believe" that whole milk is BAD for you because it has SO MUCH fat in it!
The REAL truth is skim milk has 1% milkfat, two percent has 2% of course, and whole milk has 3% milkfat!!! It is such a tiny amount more, that a person would have to consume insane quanities to make any difference!!-- For crying out loud.... it is a 1% difference!! LOL
If you had 100 grains of rice and within that 100 grains you had 1,2,or 3 grains of sand.... would that make any difference in whether or not you used it? Of course not!! LOL
But people believe what they have been told by so called experts. So in future, here is something to consider:
We have "experts" online today telling us that these foods are bad for you : white potatoes, white flour, beans, tomatoes, all fruits, corn, beef, pork, dairy products, etc., I would agree with today's CORN, simply because it is nearly impossible to get anything that is no longer GMO today, and margarine...and YES, orange juice, because those foods are NOT truly good for you. But if we followed every experts advice, it would take everything God created off the food list!
But here is the truth... God created this earth and He created ALL fruits and vegetables AND meat for the goodness of mankind to eat. We are to eat said foods in moderation only, and it is only when we eat some outside of that, where we get into trouble. Pork was off limits in the Old Testament because we today know, that it requires refrigeration to stave off bacteria, more so than other meats. We don't have that problem today. The New Testament tells us that all meats were made for us to eat, so if you care for your foods in safe practices, the very best foods to consume is anything and everything that has no other ingredients except preservatives.
Today, more than ever, people need to start reading labels because Canada is beginning to put foods on the shelves containing "cricket flour"! I am not kidding about that and it is NOT good for you. The "powers that be" in this world that you may refer to as the deep state, cabal, illumaniti, free masons, etc., want, what they refer to as the pions, deplorables, or just common folks, to eat BUGS trying to sell to us that this is healthy, while THEY are eating the real food and having steaks, non-GMO veggies, and the premium quality foods.-- They want ya to die people!
I lived in Scotland 🏴 and have lived on farms that have bread Aberdeen Angus cattle, and all the cattle were grass feed, and hung for 28 days. I applaud that you source your meats via local farmers and you take great care where your meat comes from. When you know your local farmer you appreciate the meat and exceptional quality, and I love the fact that you respect the animal and use everything, you are what you eat.m
Bone broth is the BEST thing to eat post birth recovery. So many benefits plus getting in your liquids.
Cow tongue is so delicious!!! Perfect for tacos… cook it in your crock pot with good seasonings, then shred it up. Top with cilantro, onion, lime & salsa or chili. So good 😊
I had a friend make me cow tongue tacos and at first I was a little put off I have to admit, but once I tasted it I was hooked! They were so good! 😊
@Acre Homestead. Becky, as. Southerner, please allow me to teach you that those under-ripe peaches should be place in about Single rows at the bottom of paper bags outside the frig until ripe. Once ripe, they should still be left in the paper bag in the frig. Process when ripe. You will see the quality difference in the sweetness of the fruit. No wrinkles. No hardness. Peace and blessings! 🐾🧡🙏🌞
I just asked about this in another video. I couldn't decide if I should wait for the peaches to fully ripen before harvesting and processing or pick and process them a bit under-ripe so they would hold their shape better. I ended up picking, quartering and freezing them when fully ripe :)
You should add a little apple cider vinegar to your broth-it helps bring out more nutrition.
Knowing you have that much meat in the freezer is such a good feeling! Thanks for doing the price break down for use too! 😀
"Real food comes dirty" is such a great idea for you to make on branded merch for your channel!!!!
I spotted Campfire Farms pork in that farmer's market freezer case - that farm is owned by my friend's Zach and Christina! Very cool to see their products out there. Thanks for supporting small farmers, we need all the help we can get!
We never buy beef because of the price but half a pig and a lamb gets its way into my freezers every year. My husband hunt moose and if the shooter doesn´t want the heart I take it and smoke it. Delicious as a cold meat starter or thinly sliced in a sandwich. Brined and cooked tounge is fantastic! But you have to press it properly to get the right texture.
Consider putting an outside sink with a slotted drain, that drains back into the land. This way you can rinse the veggies and not bring the dirt into the house or dirt/sand into your plumbing. This can go outside your basement. You'll need an inside sink too, of course. You can bring not so perfect couch & chairs down to the basement so others can be comfy while keeping you company and or to feed baby comfortably. A port a crib can go down there too!
Those rectangular ground beef containers look like a game changer! My butcher puts our ground beef in flat vacuum seal containers. Still nice, but those cubes are elevated!
Becky you have ignited a new passion for my life and I’m so grateful for you!! Feels weird to be grateful for someone you’ve never met but, I truly am!
oh wow Whitney! You are so very sweet! Thanks for being here!
I have been without internet and VERY bad service for the last couple of months and I missed watching your videos SOOOOO much!!!!!
I stopped what ever I'm doing to watch Becky's channel. You are my favorite U,-tuner ever. You teach everyone do much even at my age 72
Blessing to you and Josh and the baby 👶 ❤️
Agree, I’m 74 and Becky’s my favorite 🤓
I am 66...Cant get enough of sweet Becky❤
I am 64 and am learning so much and she definitely inspires me…thanks Becky!
I'm 70 and couldn't agree more!!
I’m 70 and wish I learned all this and the garden 40 years ago. Due to my husband’s illness I now have to cook all from scratch. I only know 5 things. Never learned to cook needless to say it’s not in the genes. I’m trying to like it really I am. Not there yet but Becky sure is an inspiration.
we are so lucky, my father-in-law raises angus for the calves but every once in a while will have one butchered. We get all our beef for free which these days is a huge blessing. They are rotational grazed cattle so only fed grains or supplemented with hay during the winter months if it is needed. Which in northern Missouri can definitely happen. You can for sure taste a difference between what we get from them vs. beef from the grocery store.
My family raise cattle on grain, grass and hay. We live in Montana. Meat really doesn't have a sweet taste. But I am glad you are supporting local farmers.❤
I think it’s a common misconception. Grass fed/ grass finished isn’t any better than grass fed/ grain finished. There’s zero chance that cows have access to grass all year round either.
Hi Becky. Oh yes you scored 👏👏👏, meat is dealt with differently here in UK we eat different dishes & cuts.
1. oxtail makes the best stew or better still is a Jamaican Oxtail Curry the best curry ever. Don’t forget the Plantains.
2. The rump joint would be very expensive and should be roasted but still pink inside ( no blood) thin sliced it’s amazing & so tender. If you are worried about cooking it for your first time I would suggest you cut the joint in half and do a small one too see if you like it. Serve with vegetables and good Horseradish sauce. Makes lovely sliders or mini Yorkshire puddings as a holiday appetiser. Everything can be prepared in advance.
3. Tongue loads of Recipes on UA-cam, you can pickle it after it’s cooked (not raw) don’t bother adding spices/ herbs when boiling it’s a waste as tongue won’t take the flavour during cooking. Great hot or cold.
4. Bones if they are Marrow bones these are fantastic if you roast them first in oven then scoop out the internal marrow and use this as a topping for your steak.
Put in pan with Water add all your vegetables leftovers to make beef stock. ( do not feed the cooked bones to your dogs)
5. Hearts are beautiful when slow roasted alternatively I used to slice & dehydrate for my dogs as treats.
6. Liver makes a lovely pate smooth or course depending on what your preference is and when put in jars and topped with clarified butter (Ghee) will keep for months, lovely gifts for thanksgiving or Christmas. Hundreds of recipes on UA-cam.
7 beef burgers / meat balls mix 2-1 ground beef & ground pork add seasoning to taste shape and cook. 100% better than store bought. When cold freeze ready for additional sauce ect when you want to cook.
My goodness I could go on & on with different ideas. Becky jump out of your comfort zone & try a few new dishes you might be very surprised. 👍💕💕💕
How exciting for your Furbabies!! PLEASE video them getting their treats, they are the CUTEST!! I JUST lost mine on the 10th this month I STILL can't believe he's gone ... Much love to you & your family & of course those lovable Furbabies 🐾🐕🦺🦴💙🐕🐾
I have just received 2 one fourth quarter beefs at my butcher. I paid 1200.00. I have all my cuts of steaks, roasts, meat is very tender, vacoomed packed could not happier.
Hey Becky, with the oxtail I urge you to make Jamaican oxtail stew. It is delicious & I promise you from then on you will always look forward to buying half a cow cause it means you get to make oxtail stew again. 🍲
I second this 🥰
Yesss please try making a good stew with that oxtail! You will not regret it!
Just dropped a recipe to this in the comments because so delicious
My Mom always cooked the oxtail for soup. I loved eating the soft delicious meat off the bone.
Yes! Its so good!
Such a welcome video! Thank you , Becky! ...Is your hair in a bun or has it been trimmed? Sorry it is late and I cannot tell.
Awesome Sweetie! When I was young, my father had an arrangement with an old couple who farmed in the church my father pastored. The first year, my father bought one cow, one hog & 150 chickens plus some other supplies. The old couple cared for the animals & shared their crops, eggs and milk. At slaughter time, my father & the old man would butcher together. We all ate the whole year & were able to sell off the excess to supply the next year's needs. Pretty sure the old couple would have gone without proper nutrition had my father not done that. We were never sick. Much to be said for homegrown & local farmed!
We got 1/4 cow for the first time. Most tender beef we've ever had. Make la lengua tacos from the tongue...yum.
I want to add that if you don’t want to pay for a quarter beef, you can always split with a friend. A quarter beef is still quite a bit of meat. Thank you so much for supporting the ranching community. ❤❤
One of the most informational videos I've watched. Thank you so much! You are such a blessing. God bless💜
Becky! I just love having you "in" my life. I thoroughly enjoy every video. I don't have really great internet where I am so my husband downloads the videos at work and brings them home on a flash drive and so he knows that I binge my Becky every Friday. It's a whole thing. Haha. 💕 Thanks for being our friend. I hope you're feeling better with your pregnancy.
TIM from Canada just to update you on a lot of stuff.. all your beef. ..everything is grass fed farmers will bail hay summer and fall to get bales of hay for winter. This is what they feed their cows on and a lot of farmers will grow secondary crops like corn wheat, rye a lot of your grains, soy beans, sour gum… and they will keep some of this for themselves and mix it in with with their daily feedings so it is 75% farmers growing their own hay and crops and 25% farmers going outside of their fields and getting greens that they need to subsidize with..
I would love to continue to support local raised beef farmers, however we are 70 years old and on old age benefits and eat much less than we used to, ie 1 burger divided in half is a meal for us. We did purchase these burgers from a butcher and are 6 oz. Each! 🥰
The beef tongue is delicious as a lunch meat. Very easy to make! You use it as cooked ham or turkey on sandwiches. You can also slice it and serve for dinner, but personally I never had that, to me, it’s for sandwiches! I found a Norwegian recipe for you and translated it in a hurry (Google translate plus quite a lot of fixing, LOL ☺️), so I hope you see this can use it. It is really delicious! PS! I would maybe have jazzed up the aromatics a little, but the recipe states what’s traditional. 🤗
COOKED BEEF TONGUE
* 1 piece lightly salted beef tongue
* 4 pcs. whole pepper
* 1 bay leaf
* 1 piece carrot in chunks
* 0.5 pcs. onion in boats
* 2.5 l water
THIS IS WHAT YOU DO
Pour enough water into the pan to cover the meat. Bring to a boil and skim before adding spices and vegetables.. Let the tongue soak at 90 ºC (195˚F) in 2 1/2-3 hours. Remove it and pull the skin off while it is warm. Cut a cut in front under the tongue tip and gently pull the skin. Feel free to let it cool in the the broth. Cut it into thin slices from the tip and back.
Cooked, cold tongue is lovely Christmas lunch meat that taste good with for example different mayonnaise based salads, a little sour cream and lingonberry, fruit, sweet&sour pickled cucumbers, chopped onions or onion marmalade
My mother is law used to grind up the “root” of the tongue (after cooking) and mix it with mustard and ketchup.
It was a delicious sandwich spread.
I never see tongue in the store anymore or I would be doing it.
Tongue is delicious.
@@cherylkoenig5509 they have it in walmarts in central Alabama but it's so expensive 😔
Lengua, aka beef tongue, makes the absolute BEST tacos! It tastes very similar to traditional pot roast and is braised in a similar way, low and slow for hours.
Great in the instant pot too
You beat me to it! Beef tongue tacos are delicious!
I cannot convey how amazing lengua can be. People are off put by the thought/visual of the raw product, but, man, it's worth it.
I was going to suggest lengua tacos too - they are very popular in Mexican restaurants
near me and I agree that it's similar to pot roast.
Your meats look really nice !! I hope your not over doing it !! You sound like your out of breath !! Love watching your love for quality foods !! 😀😀😀
I watched a lady put up peach pie filling and she washed her fruit well and then sliced it. No peeling! In that same video she freeze dried slices for treats for her children. In that same vein I have canned my home grown pears without peeling. They are great. I feared the skin might be tough or slide off or something but it works perfectly and you save so many nutrients that are right under their thin skin....saves so much time, too.
As a visual person that was super helpful seeing all the meat laid out - thanks!
Hi Becky, congratulations on everything,(pregnancy, the new home, harvesting, and preservation. You are my little ray of sunshine and peace during my most hectic days. 🥰
🎉Once again Congratulations!!! 🎉
Oh my goodness, I just heard you say Hillsboro, OR! I live in Alabama but went many, many summers out to visit my aunt in Hillsboro!! Oh Becky, what a sweet memory you just provided me, I'm almost in tears. I loved going to Saturday market there, don't know if they still offer it or not. She passed away about 15 years ago at the age of 99! Thank you for a trip down memory lane 🙂
I see the baby bump now so so cute. I’m so happy for you
I love how your so passionate about grass fed grass finish beef , I learn so much from you and I appreciate you so much, I use throw away meats that were frozen for a month in my freezer cause I thought it was bad, but I learned food preservation and what can freeze and how long from you and my freezer meals. Thank you Becky I love watching your videos. You make me just want to go by a cow and I live in a one bedroom! Imagine that lmao.
When I was in your size place, I got a small chest freezer (6 cubic feet). It will hold about a quarter, especially if the butcher will package the ground beef flat like that! Put a round plywood piece on it and threw a long tablecloth over it. Sat in the corner of my living room. Only ever had one guest ask "why is your end table humming??!?" when the compressor kicked on LOL.
@@karladenton5034 Such a clever girl! Made me laugh out loud about the guest!
@@karladenton5034 great idea! Thanks for sharing.
The ending was a beautiful encouragement to eat fresh and local. If you can't for what ever reason the next best thing is just cook!
I love the way you & Josh partner together in prioritizing your needs and wants for your living.
I love beef liver and I can't believe you give it to dogs lol! Also, 35 yrs ago I spent $5 on $1 tickets a local high school agricultural class in Texas for the prize cow. I received 311lbs of the best beef I have ever eaten! Support your local farmers/ranchers and kids raising animals.
Thank you for explaining everything so well! I had been wondering what you meant when you'd say "grass fed , grass FINISHED," and now I know! That's really devious that some will advertise Grass Fed when the animals have not been fed grass the entire time! $2,100 total, or just over $5 per pound for ALL that meat, including the specialty cuts for 2 years for the two of you is definitely SMART SHOPPING Becky!!! Your explanation of Talo was also appreciated! You are so well-educated on everything you do. You are so intentional, organized and . . . if you ever decide to write a book and/or specifically do online classes for Homesteading . . . you would do very well! Also . . . when done well, La Lengua tacos are absolutely delicious! As they say "like buttah!!!"
While all your videos teach me so much, I've watched many You Tubers talk about their "cows", not one of.them taught.me.what I learned from you.today!
Thank you for sharing your wisdom Sweetheart, I just love ya! You get more done in one video than I can accomplish in 2 months! May God continue to bless you!
Thank you for having “chapter time stamps.” I always appreciate this as a person who doesn’t want to look at raw meat
I just froze peaches and made preserves besides eating them raw. Oh my...so yummy! Colorado peaches that our church sells for a fundraiser. We get a half of a half of beef and a half of a pork. It's a great way to buy meat. Oxtail makes the BEST vegetable beef soup. My grandpa made the best soup with oxtail.Take care of yourself and your precious little babe! God's blessings....
P.S. I love the cute little baby bump~~~ :)
I’m from Tasmania Australia and when we moved to our property we got 2 cows ( never raise cows before) it was a experience lol and this year they where butchered hanging weight was 800kgs exactly for both, I loved raising them knowing I gave them the best life and omg they gave us the best tasting meat I have ever had…will do it again but not for awhile as I have a lot of meat
We never had the liver frozen with the rest of the meat. I cut it up fresh as the meat processor left it in a bucket. The liver can fill up your dunk. Sometimes not so big. Great for dog treats if dehydrated.
Fill up your sink!!!
You’re prices are very good over there. The farm I use in New Jersey is Vitality Pastures. Grass fed grass finished beef and pasture raised pork. The beef is $5.75 hanging weight and that’s for everything. The butchers share comes out of that. You can do basically the same as far as special requests, organ meat etc. I love buying from the farm!!❤️
I know their prices are great, wish they shipped to GA
Love the way your name is!
Eating beef tongue is actually quite delicious. I do not eat liver, heart etc because it has a strong taste or the texture can be not appealing. But the tongue is very good and so tender.
I personnaly don't cook it, my mom does. From what I remember, she cooks it in bouillon/stock with veggies like carrots etc (that we eat with tongue as well). She also cooks a tomato sauce in which she adds madère. We eat it with rice. SO good!
Hope you will try it, I think you will love it 🙂
I absolutely LOVE your content! I love how you share all the "little" details. I'm pushing 60 and learn SO much from you! Keep up the excellent content
I LOVE the LPBW show. Wow it's nice to hear that U live there and grew up in that area. Thanks for sharing.
You are incredible! I’m exhausted from watching this video but so fascinated by you and your commitment to respecting and using your food habits. For such a young lady you are extremely knowledgeable and certainly willing to share your life and choices. And your energy level is off the charts!
We usually get a whole cow every 2 years 1 hog every year and it lasts my family. Becky, if you can you really should try beef tongue. They make amazing street tacos!!. My brother loves beef tongue sandwiches. It is really good and full of flavor. My mom would take the tongue and boil it down till fork tender. Cool it. Chop it fine and finally chopped celery, red onion and pickels,salt and pepper and some mayo and mustard. Mix it together and put it on bread. Or you can boil it till fork tender, chop it and put it in sauce pan with butter and add taco seasoning. Serve mini taco with pico de and some fresh cilantro, sour ccream , queso fresco and a splash of fresh lime.
I paid 3.30 a lb for grass fed/grass finished. I just paid that in July from my local rancher. My deposit is 200 (no matter my portion of beef) my processing fee is $35 kill fee and 75 cents per pound for wrapping. I paid 896 total for 1/4 of a cow, which was a total of 213lbs of black Angus beef. I'm in north central Wisconsin.
Fantastic information about grass feed grass finished, and please becareful carrying heavy items🤗🙏
For the tongue meat we use it for tacos! It's actually my favorite kind of taco to get but they're on the pricier side and not everyone sells it. But it's a soft meat and very delicious when you make it into tacos. There are UA-cam videos on how to prepare it! Please give it a try! 😋
amazing long driveway, congratulations on that.
One of the things I love about watching your channel Becky, is that even if your video is not sponsored you will talk about the products you use. Meaning.. you don’t have to be paid to tell us your thoughts etc.. which makes your sponsored content EVEN more reliable.
Informative and trustworthy. I always learn something watching your videos!!
Please show us when you finally process the peaches! Xo
Becky thinks of everyone. Not herself. Her happiness in doing is her life. 🙏
aw thank you! I just filled processing the peaches!
Stand up freezer was the best investment we ever made! We are only a family of 5 (3 humans 2 dogs.. I do make my dogs food) but also lots of teenage boy friends!! I don’t homestead! But we have a CSA and it’s way more than we can use! And when something goes on sale I’m THAT person! I will clean the cooler. If anyone is looking I give them first dibs but then I’ll buy it all. It saves sooo much money!! Our freezer like 8 years ago was $800 and it paid for itself in 6 months! Your encouraging me to buy a half cow! And maybe even a hog. That won’t last us a year… my 90 lb dogs eat 3lbs of meat a day. Do you know if there are places that will freeze dry the organs for the dogs?
A couple extra quick tips when ordering meat from a butcher. If you are going to order smoked, cured or specialty meat be sure to buy enough of each item for a meal or two to test the flavor and make sure you like it! All butchers have their own recipes for these items and all are not created equally
I love getting my 1/2 side of beef. I just found someone or does both beef and pork. Excited about getting fresh pork. I haven't had fresh pork since I was a kid. I paid 4.00 a lb with a 250.00 deposit last year.
So excited to see your face today! Your content is wholesome, informative and inspiring! Love you, Rockstar! ❤️👍🏽
A 1/2 steer lasts us about 18-20 months and last December it was about $1200. I know that sounds like a lot to most people but when I did the realistic math, it saved me about $400. I HATE dishing out the money in the moment (or month) but for me, it’s worth knowing I can always come up with something for supper.
For washing vegetables - use a small tub or big bowl and fill with water, then add lettuce or what have you. Give it a swirl so water covers all. Leave for 5+ minutes. Bugs will usually float to the top and dirt will go to the bottom, saving water & time. We love our OXO salad spinner, btw.
You may never see this, but just in case you do. Research picking green/under-ripe peaches. I recently heard in a canning and preserving Facebook group that the reason peaches from the store get mushy when they ripen at home is they have been refrigerated right after picking. If you want a better quality ripe peach, you may need to let them ripen at room temp for a few days then refrigerate if you still don't have time to process them. I haven't actually researched this myself, but I do know there is a difference in the texture of my peaches purchased at the store sometimes.
I absolutely appreciate the longer vlog Becky.. I so respect you for your knowledge on local farming and the different cuts of beef, which I find it very interesting and I agree getting that amount of meat I’m sure saves you so much more than the grocery store, which you have no idea how that animal was fed or killed. Thank you for sharing!🫶🏾
This was so helpful! We just ordered our first 1/2 cow. I knew nothing and didn’t know what to expect! I thought beef could only stay in your freezer for 6 months. I’m amazed that you’d able to keep it for 2 years! Thank you so much!
Great video. As a family of 6, getting bulk meat is such a blessing. Funny that you mentioned the Bearded Butchers. They are a little over an hour from us. I plan to go to their shop hopefully in October. We love them. Take care.
I started buying our beef and pork from local butchers. The flavor is amazing. Plus it’s so economical.
Oh how I envy you picking fresh peaches, by the time we get them here in England they’ve been picked a while to be transported, otherwise we buy tinned ones!! Watching you bite into a freshly picked one made my mouth water. I love watching you baking meals and food for the freezer-s and find it fascinating some of the different ingredients you use, I have to ask a friend at Church who was from the USA what they are. Please take care carrying those heavy bags etc now you’re expecting. Keep the vlogs going I love them x
Totally agree with you, I was picking fresh fruit at home all the time, but in Ireland the only things we can get fresh and local are carrots, potatoes and apples. Check out Polish stores, they normally have a much better quality of fresh produce than other shops. I normally buy there peach the size of 2 fists, 15 kg watermelons, etc - the stuff I would pick / buy at home
Oxtails are delicious. I had not eaten them all my life until about 3 years ago. Went to a restaurant, and they served them over rice. They had gravy and were ver tender so tasty.
I love watching your videos. I currently just have a small garden in the city, but my in laws bought 10 acres! Your videos have helped me give suggestions of ideas. We're buying them a freeze dryer for christmas to help them preserve their food. I never would have known without you!
Here in NZ most beef is grass-fed, grass-finished so it's not even labelled. I only learned a couple years ago that grain-fed was a thing, and I'm not sure I've ever tasted it.
Thank you for your comments at the end of this video. Most people I know don’t understand my need to know where my food comes from. I feel better feeding my family and friends this kind of food. I’m a 3x breast cancer survivor. After the last diagnosis at the end of 2021, I took a deep dive into how to nourish my body for better health. I feel physically better with the changes I’ve made and I feel better feeding my family better food. It nourishes us both body and soul.
🙋🏻♀️. Cancer survivor here too. Some people might assume I’m being a snobby foodie but yes, I just want to choose wisely because it’s the only body I have and I only get one try at keeping it alive and well. You go, friend! Keep choosing wisely!
I love grass fed and grass finished! So so good.
Thank you, Becky, for taking the time to explain about buying part of a cow. Good to know info!!!! Get some rest. You're sounding and looking a little winded. Take care. Love your videos!!!! Thank you for all the good you inspire!!!
I love seeing someone use as much of the animal as possible!!! I come from a family of hunters who respect animals and use as much of it as possible and I love seeing all of the new ways to use organ meats!!
Peruvians use the heart to make anticuchos. I was hesitant to try it at first, but it's fantastic. The best thing to remember is that the heart is a muscle just like the steaks so the texture and flavor is the same. Highly recommend.
Julia Nixon can you share the heart anticuchos please?
Ground meat on azure is cheap
Yes azure has lean ground beef 66 cents a pound
Picking’fruit is so cool! my neighbor is literally an orchard where I can pick pears and apples. the farmers recently planted peaches, nectarines and apricots, next year will be the first year we can pick them, I can't wait for next summer. being able to eat fruit locally is so satisfying.
That's a great price! I bought half a cow earlier in the year and it was $5 and change per pound as well.
Thank you for all of the knowledge. Although I have purchased 1/2 of a cow several times I did not know as much information as you shared today. God Bless!
Viki have you tried taking your dehydrated or freeze dried liver and other organ meats and make it into powder and then put it in capsules so that you can actually get the benefits from all these wonderful cuts of the cow or pork it’s a simple easy method to get your iron and stuff like that from liver and other organ meats. Note: you don’t have to eat it, you just swallow the capsule, no cooking, no smelling, no tasting. So simple and good for you.
I've been a vegetarian almost my whole life, but it was very interesting to find out how it works with the cow and how much it costs. Thank you
I was worried when you said you were a vegetarian. It's so refreshing to have a vegetarian just curious and not upset about this subject. I appreciate this comment and your pov more than you know. Stay awesome!
@@gunthercindy Thank you so much💚
I'm a vegetarian also, for the last 22 years and I cook and prepare meat daily for my family. It's simply my choice, I don't force that on others or my children. As I wish to be given the same option for myself.
@@TMamaXs2 You are so right !
Wonderful and informative video. Who knew buying beef was so complicated! Many thanks. Susan B, Cypress, Texas
Thank you for giving out all this information because I am not much of a researcher on things like this at all. What you talked about was tremendously helpful. We ordered a quarter of a beef and will be getting it around Oct. Give my husband a heads up to contact the butcher right away for them to add the bones in with our order !
And the tallow! Easy to render down for cooking fat, doesn’t taste beefy at all. Pure clean fat. Lots of UA-cam videos and you can do it right in the crockpot. Strain through cheesecloth and store in canning jars. Completely shelf stable. My local grocer still has a butcher counter and if I give them a week, they will save the fat from both beef and pig (lard) and sell it to me very economically. I think last time was $2 per pound and I usually stick to between 5-10 pounds. It makes a lot of cooking fat. I also turn my butter into ghee so it’s shelf stable as well. The process for all three is very similar but I do the ghee in the instant pot. Thank goodness for UA-cam and the content providers! 🙂
Tongue is amazing - made like a roast and sliced for sandwiches! Heart- cut and clean, quarter and quarter again then pressure with sweet potatoes and green peppers- amazing!!
Your videos are wonderful. I thoroughly enjoy them and am uplifted by your enthusiasm impressed with your overall common sense, homemaking skills, kindness, respect and humility. You are a pleasure to welcome into my home. Your mother raised you well.😁
The kidney sautéed with olive oils, garlic and then cook in red wine is absolutely delicious, liver stake is really good and pickled tongue amazing
It is all food, and very tasty 😋
My family and I LOVE beef tongue. We make tacos with it. Reminds me of my summers in Mexico when I was a kid. I have never pickled it but sounds interesting. Beef tongue is the most tender and flavorful when cooked correctly. It’s just the perfect base for a taco. Yum. I cook it in a large stockpot with water OR in my crockpot and just left it cook low and slow. I just add onion, garlic, bay leaves or thyme some salt. Once it’s cooked then you remove the outer layer of the tongue. Cut the beef tongue into bite size pieces, get yourself some tortillas, some chopped onion and cilantro a squeeze of fresh lime juice and top it off with some salsa de tomatillo. Then enjoy. So YUM!!!!! Now I’m hungry. I can’t believe it can get tossed out if people don’t request it. That makes me sad. Good video today. Thank you.
Oh, my gosh, yes. It's like the most flavorful, melt in your mouth texture of you do it right, which really just means leaving it alone to cook low and slow for a long time
You are so right. Tacos de lengua are so moist, flavorful and delicious.
You have to try it. You won’t regret it.
There is nothing like a stand up freezer. I love mine!