Hey Josh, I have to tell you I really enjoyed this video, you see I was a meat inspector/environmental health inspector in the UK in the early 1970's (now long retired) and served my time in an abattoir as part of that. How things have changed ! Unlike most people, I like to know where my food comes from and your channel gives a great deal of insight into that, so thank you for sharing. Best regards from Ireland.
FYI Just took a calf to butcher (Oklahoma) today. Kill fee $95.00 and process fee of $1.00 per pound HW. Several other charges for extra stuff as well.
Josh- In the past 3 months I’ve noticed you’re looking better in every video. You’ve lost weight and seem to have more energy and a more positive attitude. I don’t know what you’re doing but keep it up. I know your marriage was suffering for an extended period, maybe with that behind you some of the stress is gone. Love your channel, keep up the good work in all aspects of your life. You are one of my heroes! Life is too too short not to enjoy every day what you do and the people in your life.
We have a family of 6. We bought a 1/4 beef last October. Worked with a local cattle farmer and she had spots reserved at our local meat locker in advance. Was an informative process. Don’t be hesitant to have the cattle farmer or processing facility explain all the costs in detail like you are in elementary school.
We use to have our cattle processed with a butcher we fully trusted. One thing I’m not sure if mentioned or not they also asked what percent of fat did we want as they will add fat to the hamburger. Frozen hamburger in in plastic bags was always our favorite as it kept much longer not allowing the air to touch or form ice crystals. On a funny note: Beef tongue is wonderful, but not before I knew that I was eating it as my grandmother would boil it, and then process it through her hand grinder making beef salad. As a young adult I one day realized that the days following seeing the tongue boiling that I never saw her serve it or use the tongue. I then asked what she had done with the tongue. She smiled and just replied you’ve been eating on your sandwiches. I’m sorry for the long story, but I still laugh about it all these years later. Thank You!
Just sent our first cow off to the abattoir two weeks ago...They just called -- hanging weight was 838 pounds. Will pick up next week and distribute to our clients. Cow was 21 months old. Excited!!!
It was just on Tuesday my best mate had a mobile butcher come around. He went 50/50 with his neighbour to have a Dexter steer dropped & the other neighbour bought 10 sheep around to get dropped as well. The butcher bought a portable cool room which they’re all hanging in right now. He’ll be back in a few weeks to cut it all up.
Not sure why I ended up watching this, but it was pretty informative. This really isn't a way to save money. It is a way to get far higher quality beef if you have the ability to raise a cow for food.
We always Butchered our own. Never took to slaughter house. I started helping my Dad when I was about 6 years old. We always waited till late fall when the weather was cooler so we could hang the meat to age it. We did the same with Hogs... I surprised that you are not doing some of your own Butchering like you do with your chickens.
we butcher hogs on the farm...have a whole series...but how the heck am I gonna butcher a 1600 lb animal by myself in the 95 degree heat of summer....I can't do it all myself buddy ...there's only one of me
An older cow can be good eating if you are prepared to cook the meat properly. Long and slow will give you an amazingly good meal. Pot-roast is the classic. Tie up your piece of meat. Prepare root vegetables. Brown the meat, pull out and put the vegetables in to lightly roast, place the meat on top and put water to cover the vegetables. Cook for at least 2 hours. The meat should be tender and the vegetables will make the most amazing soup. The meat can be served hot or cold. Cold it will be very similar to corned beef, just much tastier.
A bull that's no longer able to breed is also a good candidate for HB meat and sausage as well some cuts would also be good for a roast that's slow cooked till it falls apart
The farm down the road was offering fresh meat from a butcher so I walked up and asked what he had. It was spendy but I got so much more meat than I would at Walmart for the same price. He even packed it and vacuumed sealed it for me (included in the price).
hamburger purchased from a grocery store could have meat from up to 1000 different animals...what did they eat? How were they raised? Feed lot beef is garbage!! Eating animals that are raised belly deep in manure and blasted with wormer, antibiotics and steroids are not the way...however if you're buying beef off a farm..it should be processed in a USDA inspected facility, I think that's the law my friend
@@StoneyRidgeFarmer it was he just had extras he couldn’t deal with. On a smaller scale here for chickens and stuff they just do it themselves. Noticeable diffrence in the quality for sure!!!
We used to have a farm in northern New Mexico that had yearlings available. Buy the cow, it's taken to a processor near Colorado, then we would pick it up. We paid the farm for the meat and the processor for his work. We also got aged beef (28 days). I really need to see if I can get with someone (you) to get more meat like that. Worth the wait!
We actually stopped using Mitchell’s while back for reasons I will not say on here however we don’t sell individual cuts only 1/4, 1/2 and whole cows so usda is not needed long as our customer picks up the cow from the butcher.. but we started using these guys out of elkin and they actually come out to the farm and dispatch and dress the cow in the pasture. They claim that it’s way less stress on the cow and we didn’t have to haul the cows. Good info here though lots of people are starting to raise out their own beef and don’t have a clue what happens come butcher time!
Thank you so much! I think we often think about points a and z but I think often we can forget about the process and the negotiation that needs to happen between the people who Raise the animals for slaughter versus ones that actually Do the slaughtering and selling.
Josh, this was really informative as I’ve only bought my meat at a supermarket so this is new information to me. How much in total did you pay the butcher to process your meat? I enjoy your videos!
I recommend you watch this video 2 or 3 times just before you take the cow in because lots of times they font ask questions like what do you want done with the tongue , organs and brisket so you end up losing it or they grind it up into burgers. Also if your a hunter save some of the fat to add to your ground venison.
Our butcher shop was kosher. Because of that, no one bothered with pigs. Depending on your family size, you might only want a side of beef. The butcher shop we used would buy a side of beef off of you and would deduct the cost of processing from the meat you sold. The butcher shop was within 3 hours of New York City. You could bring a steer to the butcher shop, receive your meat and also pick-up a check. In the States, you really do want to use an USDA inspected facility. You can use a facility that is State inspected. This can be cheaper, but you can only sell the meat within the state. That is an issue in the Northeastern US, where the states are smaller. You can use an uninspected facility, but if you do that, you can't sell the meat. A good butcher shop will be happy to help you fill out the cut sheet, explain the fees that you are going to incur and how to prepare the animal for harvesting.
USDA inspected.....in my understanding means you can sell anywhere in the US, my butcher shop used to accommodate folks buying 1/2 and 1/4 or whole cows...but they don't anymore due to the folks no showing and not paying
If you have to travel a good distance from the butcher to the house it can be worth it to put a deep freezer in the back of the truck with a power inverter to keep it cold during the trip. If you do this often enough it may be worth it to have an extra alternator installed to power the setup. You want a cheaper freezer to have no computers and that you can set the temperature in as you don't always want frozen if you can set it for in the 40's you have a nice chest fridge going.
That was a great break down on all the stuff you need to know, Josh. BTW, your looking with the weight loss. As a 60 year old myself, the wife is on me all the time to loose some weight. Not easily done. You keep on, and you won't be able to cast a shadow. 👍
So appreciate this video as I am just in the dreaming stages of my grazing stock plan. On yr 3 of meat birds and hoping to get a couple sheep in spring.
I agree wholeheartedly about the toughness of older beefs. I must demur regarding the notion that older cow is lest tasty, however. The best steak I ever had came off of a 12 year old milk cow. It was slightly tougher. But so juicy and flaverful. Succulence is caused by muscle effort. Not so for tenderness. Great video with lots of useful info. I had no idea the CNS tissue ban was still in place. I thought that would haver went away after the outbreak in Europe was over.
Very informative! It’s a necessity to understand the food processing chains and variables… thanks for sharing your knowledge so others can learn! Subscribed/Liked
I certainly enjoy getting my beef from a local farmer. It is better than large box stores. Most of the farmers I deal with have a complete record of that beef and gives me the confidence that it will be good. You got some good looking hamburgers there!
Costs change based off location so what is true for North Carolina would not be the same for Arizona so you are better off checking with someone local that has cattle. I know it is not what you want to hear but it is down to how long they can eat the grass vs needing hay or grain.
thanks for sharing and posting here is my personal prefrence and practice if and when I can there are so many parts that get trashed and we don't think of it that much cow/bull or any animal should be treated exactly like native Americans treat bison/animals and that is: Nothing goes to waist silverskin is used for backing selfbows or threads, same as tendons as sinew hooves and horns used to make glue I would tann the hide small intestine would be bowstring testical sack on the bull would be a money bag bone will turned into knfehandle -- I "personaly"will never send my animal to a slaughterhouse but some people don't have the time nor the knowledge /primitive skills
It's not a knowledge thing...it's a 1600lb animal my friend...a major major undertaking for a person to attempt, especially the way you are talking about using everything. What we don't use goes back to the earth my friend...and Native Americans worked together as a tribe...spending countless hours clothing and feeding themselves and preparing for the colder months....we're talking about nearly 800 lbs of intestines, bones and discarded material. It all gets used for bone meal, hides are shipped out to make leather and all of the above. So...nothing goes to waste..just a bit more of an industrialized society. Butchering a 1600lb animal is a major undertaking for 3 or 4 people my friend
Great Information. Estimated freezer space per 100# hanging weight weight would be a nice addition. My late Mother-in-law was a trained butcher back when I raised my own beef. This information is very useful to me. I think that finding a USDA abattoir, that can give your beef a USDA inspection would be great for any resale or rare beef eaters.
My family did it all raise and butcher beef pork chicken rabbits Raised out in country no electricity always late fall Currently local butcher will come to you kill and dress on site you have dispose of hide and intestines and depending on if you want head processed ? They then take to shop and hang in cooler for 14 days +/- before cutting up to your requirements For self or family consumption have option of doing it all yourself This skill is being lost but good one to have when push come to shove then you not dependent and someone else and just look at $$ saving you keep in your pocket Takes planning and preparing But once you have that you never held hostage to some else schedule Always an option
My local butcher shop will connect customers with the local farms for those who don’t have an immediate connection .They also help you if you only want a quarter or half a cow,pairing you with others who want the same. Since I have property set up to raise cattle I usually buy 1 bottle baby steer from the local dairy farm very cheap,then raise it for 1 year..You have to get that date from the butcher ASAP. Cows start costing more to feed the longer you keep them.And if your not breeding them you don’t want them around to long making them more expensive.. We say 1 and done … Having a cow raised for you is a great option,you get to see who , how, and where it is raised..something you’ll never get a chance to see just going to the grocery..I’d buy from a local rancher every chance I could vs store bought.. One thing about store bought,the label will say USA, for where it came from.But that is not exactly true.It could have come from another country and raised to their standards,but labeled USA because it was final processed here.. Bottom line is: Do you know where your food comes from? I’d rather know than guess
The line here in California and I'm sure the whole United States is over 30 months. Under 30 months you can keep the backbone in your steaks. We're 1.65 per lb here on the central coast.
You talk about age restrictions when it comes to butchered cuts. We have butchered cows upwards to 10 years. They produced steak, roasts, etc. that were great quality. It’s not age exactly, it’s quality of feed and hay-grass.
USDA restricts the use of the T-bone after a certain number of months due to mad cow concerns and exposure to CSF (Cerebral spinal fluid) which can carry mad cow disease.
Great explanation on the process. I'm going to share it on my FaceBook Page if that's agreeable. My customers are always wanting to know the different aspects of this process. I have 150 broad cows and we also sell beef. Our primary business is Cow Calf but I generally keep several Steers from each calving group to raise for beef. After ten years of trying get the best marbling and carcass weight I've found my Angus all natural grass fed grass finished steers need to be here on the farm for 24 moths to 27 months. I've had good luck with that and haven't had any issues with inspectors claiming they were over 30 months old. I also will cull a cow to slaughter but only when she is as you say no older than 8 years old and she must have carcass scale of at least 7. I've found these cows with calving issues are pretty easy to pick out because they are generally butter balls.lol The steaks we save out of the cows include tenderlion, ribeye,and strip steaks. I love the taste of the hamburger and steaks from these old cows. Good luck and hope its not as dry in NC as it is here in western central Virginia.
Graining up or feeding the cow grain ad's in the fat / marble in the beef makes it taste better than pure grass Fed cow at least thats my opinion I'm no expert though
Josh, My new favorite of all your videos (just got back from vacation and catching up). I have a small farm in southwest VA and am about the same distance to Mitchell's. I am getting my 'starter' herd hopefully in October (hopefully cheaper than in April as I am wintering them). Our scale is about 1/4 of yours but pastures are well established. You are my online mentor.
Very informative video! I was wondering do you have to have a business license or any other legal aspects in place to sell beef to a individual and make profit?
Just a ballpark guess, what you say it total cost you to raise the cow, have it process. What you estimate your total cost per pound at the end …… would make a good video
Other than trusting your butcher, how do ya know the animal you take in is really the animal meat you will get back? I worry about getting someone else meat. I try to take great care of my animal cause I want nice meat
Question, so we have started a homestead and are raising our own beef. We recently took on of our Hereford heifers 6 wk old to the vet. While there we were asked if we were raising them for beef said yes. Well we were told that cows and or heifers tend to be a tougher beef than a steer. Is this a true statement or not? I understand the older animals being tougher, just don't see how gender makes a difference.
first question...why did you take your animal to the vet? I think we get in a habit of being "overly sensitive and concerned" about our animals when most of the time...give the animal a little time and the ailment will subside. My guess is the vet gave you a bunch of meds, shots or some sort of western medicine v/s telling you the cause of the ailment, what to do to prevent it and to keep an eye on your animals...but don't rush back to the vet for things that will heal over time...that's my guess. Now...as for male v/s female meat. First cow we processed was an 8 year old female and she was delicious and tender. Last week we took in a 24 month old steer...he's tender and delicious too. If you're concerned that the meat might be tough simply ask your butcher to make an older cow or cull heifer into all hamburger...however I've not seen any difference in the male v/s female....however older cows tend to be tougher and have more connective tissue or "grissle" than a young beef cow/steer. Hope this helps.....fyi the reason I mention the vet is simply this....you take your large animal to the vet and you'll spend half it's value up in the vet's office. If there's an ailment coming on, research how to prevent v/s medication and antibiotics. Dr's and Vets are very quick to jump to the "cure" when an ounce of prevention is what was needed. Taking a full grown cow to the vet for chronic hoof issues or jaw abscesses or even a wound, basically takes all the profitability out of your animal....sometimes it's better to establish a relationship with your local butcher/slaughter house and trailer the cow to have it processed as a cull animal v/s spending $400 at the vet to pump them full of meds and antibiotics. Just my 2 cents...every ailment my cows have ever had simply cleared up over time...typically it's a foot issue that comes from cows that arent' used to being on soft grassy ground.
@@StoneyRidgeFarmer 6 week old heifer was attacked by a neighbors dog who put a nice hole in her side. And her belly started to really swell. The bill was so $60. I'm not a vet an have only been at this a yr. So, simply there is no real difference in quality of beef based on gender, just age thanks.
When you get your beef back you should show how much freezer space it takes to fit a cow. It’s way more that you think
This is an excellent suggestion for those who have never bought beef in this manner.
I bought a half beef recently it filled up a 7 cubic foot freezer
3 steers with 750lb hanging weight filled 3~21 cu. ft freezers plus part of a 14cu ft freezer for me.
I ordered a whole cow and it filled my 18.5 cu ft chest freezer. Packaging probably matters, mine wasn’t packaged in the most efficient way 🤷🏻♂️
Hey Josh, I have to tell you I really enjoyed this video, you see I was a meat inspector/environmental health inspector in the UK in the early 1970's (now long retired) and served my time in an abattoir as part of that. How things have changed ! Unlike most people, I like to know where my food comes from and your channel gives a great deal of insight into that, so thank you for sharing. Best regards from Ireland.
100% No waste on that Animal that gave its life so we can have food on our tables!
FYI Just took a calf to butcher (Oklahoma) today. Kill fee $95.00 and process fee of $1.00 per pound HW. Several other charges for extra stuff as well.
Hi Josh... That was the most informative 15 minute presentation on beef that I have ever heard. Thank you.
thanks bruce
Josh- In the past 3 months I’ve noticed you’re looking better in every video. You’ve lost weight and seem to have more energy and a more positive attitude. I don’t know what you’re doing but keep it up. I know your marriage was suffering for an extended period, maybe with that behind you some of the stress is gone. Love your channel, keep up the good work in all aspects of your life. You are one of my heroes! Life is too too short not to enjoy every day what you do and the people in your life.
I had a very toxic situation going on in my life....things were not good for a very long time. I can finally be myself again and it's so very nice
We have a family of 6. We bought a 1/4 beef last October. Worked with a local cattle farmer and she had spots reserved at our local meat locker in advance. Was an informative process. Don’t be hesitant to have the cattle farmer or processing facility explain all the costs in detail like you are in elementary school.
We use to have our cattle processed with a butcher we fully trusted. One thing I’m not sure if mentioned or not they also asked what percent of fat did we want as they will add fat to the hamburger. Frozen hamburger in in plastic bags was always our favorite as it kept much longer not allowing the air to touch or form ice crystals.
On a funny note: Beef tongue is wonderful, but not before I knew that I was eating it as my grandmother would boil it, and then process it through her hand grinder making beef salad. As a young adult I one day realized that the days following seeing the tongue boiling that I never saw her serve it or use the tongue. I then asked what she had done with the tongue. She smiled and just replied you’ve been eating on your sandwiches. I’m sorry for the long story, but I still laugh about it all these years later.
Thank You!
No worse than eating pig's feet or chitlins . 😊
Beef tongue is great. My mother used to make it like a roast.
Just sent our first cow off to the abattoir two weeks ago...They just called -- hanging weight was 838 pounds. Will pick up next week and distribute to our clients. Cow was 21 months old. Excited!!!
Great information! Many thanks for sharing. Most of us have no idea of the complexity of processing a cow. I appreciate all that you do. Keep going.
It was just on Tuesday my best mate had a mobile butcher come around.
He went 50/50 with his neighbour to have a Dexter steer dropped & the other neighbour bought 10 sheep around to get dropped as well.
The butcher bought a portable cool room which they’re all hanging in right now. He’ll be back in a few weeks to cut it all up.
very cool
Not sure why I ended up watching this, but it was pretty informative. This really isn't a way to save money. It is a way to get far higher quality beef if you have the ability to raise a cow for food.
Good information Josh. Learning there's a lot more to it than just taking the animal to the processor and paying. Enjoyed it, Wooooo!
Great education Vlog;
So much to know, well done Josh. I hope everyone enjoys it. David
I’m picking up a side of beef this weekend. I could have used this video a month ago but I’m sure it will help the next time.. Thanks Josh
We always Butchered our own. Never took to slaughter house. I started helping my Dad when I was about 6 years old. We always waited till late fall when the weather was cooler so we could hang the meat to age it. We did the same with Hogs... I surprised that you are not doing some of your own Butchering like you do with your chickens.
we butcher hogs on the farm...have a whole series...but how the heck am I gonna butcher a 1600 lb animal by myself in the 95 degree heat of summer....I can't do it all myself buddy ...there's only one of me
@@StoneyRidgeFarmer we always did it in cool weather so we could let the meat hang and didn't have to worry about insects...
An older cow can be good eating if you are prepared to cook the meat properly. Long and slow will give you an amazingly good meal. Pot-roast is the classic. Tie up your piece of meat. Prepare root vegetables. Brown the meat, pull out and put the vegetables in to lightly roast, place the meat on top and put water to cover the vegetables. Cook for at least 2 hours. The meat should be tender and the vegetables will make the most amazing soup. The meat can be served hot or cold. Cold it will be very similar to corned beef, just much tastier.
I honestly saw no difference in the older cow v/s an 18 month old steer
A bull that's no longer able to breed is also a good candidate for HB meat and sausage as well some cuts would also be good for a roast that's slow cooked till it falls apart
Wow, that's alot of information and I am sure it's just the tip of the iceberg. 🚜 -Woooo!!
The farm down the road was offering fresh meat from a butcher so I walked up and asked what he had. It was spendy but I got so much more meat than I would at Walmart for the same price. He even packed it and vacuumed sealed it for me (included in the price).
hamburger purchased from a grocery store could have meat from up to 1000 different animals...what did they eat? How were they raised? Feed lot beef is garbage!! Eating animals that are raised belly deep in manure and blasted with wormer, antibiotics and steroids are not the way...however if you're buying beef off a farm..it should be processed in a USDA inspected facility, I think that's the law my friend
@@StoneyRidgeFarmer it was he just had extras he couldn’t deal with. On a smaller scale here for chickens and stuff they just do it themselves. Noticeable diffrence in the quality for sure!!!
We used to have a farm in northern New Mexico that had yearlings available. Buy the cow, it's taken to a processor near Colorado, then we would pick it up. We paid the farm for the meat and the processor for his work. We also got aged beef (28 days). I really need to see if I can get with someone (you) to get more meat like that. Worth the wait!
We actually stopped using Mitchell’s while back for reasons I will not say on here however we don’t sell individual cuts only 1/4, 1/2 and whole cows so usda is not needed long as our customer picks up the cow from the butcher.. but we started using these guys out of elkin and they actually come out to the farm and dispatch and dress the cow in the pasture. They claim that it’s way less stress on the cow and we didn’t have to haul the cows. Good info here though lots of people are starting to raise out their own beef and don’t have a clue what happens come butcher time!
Thank you so much! I think we often think about points a and z but I think often we can forget about the process and the negotiation that needs to happen between the people who Raise the animals for slaughter versus ones that actually Do the slaughtering and selling.
This video is pure gold! Thank you for sharing.
Glad it was helpful!
Josh, this was really informative as I’ve only bought my meat at a supermarket so this is new information to me. How much in total did you pay the butcher to process your meat? I enjoy your videos!
Lookin fit Brother. I hope all is well outside what you put on UA-cam.
Love the channel and the content
Thanks for always providing great content Josh!
I recommend you watch this video 2 or 3 times just before you take the cow in because lots of times they font ask questions like what do you want done with the tongue , organs and brisket so you end up losing it or they grind it up into burgers. Also if your a hunter save some of the fat to add to your ground venison.
Now I have a better picture of why meat prices are what they are.
It is not the butcher it's the packing houses that are the problem
The producer/farmer gets the smallest portion of what the consumer pays
Our butcher shop was kosher. Because of that, no one bothered with pigs. Depending on your family size, you might only want a side of beef. The butcher shop we used would buy a side of beef off of you and would deduct the cost of processing from the meat you sold. The butcher shop was within 3 hours of New York City. You could bring a steer to the butcher shop, receive your meat and also pick-up a check. In the States, you really do want to use an USDA inspected facility. You can use a facility that is State inspected. This can be cheaper, but you can only sell the meat within the state. That is an issue in the Northeastern US, where the states are smaller. You can use an uninspected facility, but if you do that, you can't sell the meat. A good butcher shop will be happy to help you fill out the cut sheet, explain the fees that you are going to incur and how to prepare the animal for harvesting.
USDA inspected.....in my understanding means you can sell anywhere in the US, my butcher shop used to accommodate folks buying 1/2 and 1/4 or whole cows...but they don't anymore due to the folks no showing and not paying
If you have to travel a good distance from the butcher to the house it can be worth it to put a deep freezer in the back of the truck with a power inverter to keep it cold during the trip. If you do this often enough it may be worth it to have an extra alternator installed to power the setup. You want a cheaper freezer to have no computers and that you can set the temperature in as you don't always want frozen if you can set it for in the 40's you have a nice chest fridge going.
That was a great break down on all the stuff you need to know, Josh. BTW, your looking with the weight loss. As a 60 year old myself, the wife is on me all the time to loose some weight. Not easily done. You keep on, and you won't be able to cast a shadow. 👍
lol...oh I'm still 230lbs my brotha
So appreciate this video as I am just in the dreaming stages of my grazing stock plan. On yr 3 of meat birds and hoping to get a couple sheep in spring.
I agree wholeheartedly about the toughness of older beefs. I must demur regarding the notion that older cow is lest tasty, however. The best steak I ever had came off of a 12 year old milk cow. It was slightly tougher. But so juicy and flaverful. Succulence is caused by muscle effort. Not so for tenderness. Great video with lots of useful info. I had no idea the CNS tissue ban was still in place. I thought that would haver went away after the outbreak in Europe was over.
If you've liked in the UK for more than a year (I believe), you cannot donate blood to the Red Cross. It's a real issue, and not only for cows.
Yeah, the older the beef, the richer and tastier it is, especially if its pasture raised.
Josh, you are always sharing your knowledge...thanks.
Very informative! It’s a necessity to understand the food processing chains and variables… thanks for sharing your knowledge so others can learn! Subscribed/Liked
I certainly enjoy getting my beef from a local farmer. It is better than large box stores. Most of the farmers I deal with have a complete record of that beef and gives me the confidence that it will be good. You got some good looking hamburgers there!
Abattoir is french! ♡♡♡ Mais, oui!! (Battre means to hit or strike. Abattre can mean to slaughter or merely to defeat.)
Thanks for putting this out. Always wondered and most don't cover it all
Thanks I am having a steer and a cull cow processed in September I learned some things.
My dad would always butcher a cow that was 12 yrs or older, so tough you couldnt put a fork in the gravy
How tough is a old cow really?
Great stuff. Could you breakdown the cost of raising a cow from day 1 up until the sale of meat? How much profit is there raising to sale?
Costs change based off location so what is true for North Carolina would not be the same for Arizona so you are better off checking with someone local that has cattle. I know it is not what you want to hear but it is down to how long they can eat the grass vs needing hay or grain.
@@TheUserid82 Thanks
Hi..... thank you for showing your video homestead 🎥👍👍👍
What you need to know in out area is it is a one year wait to get in. Our small independent processors are covered up.
Wow josh great video once again....info very useful cuz I didn't know this stuff..... again josh awesome video n keep them coming.....
thanks for sharing and posting
here is my personal prefrence and practice if and when I can
there are so many parts that get trashed and we don't think of it that much
cow/bull or any animal should be treated exactly like native Americans treat bison/animals and that is: Nothing goes to waist
silverskin is used for backing selfbows or threads, same as tendons as sinew
hooves and horns used to make glue
I would tann the hide
small intestine would be bowstring
testical sack on the bull would be a money bag
bone will turned into knfehandle
--
I "personaly"will never send my animal to a slaughterhouse but some people don't have the time nor the knowledge /primitive skills
It's not a knowledge thing...it's a 1600lb animal my friend...a major major undertaking for a person to attempt, especially the way you are talking about using everything. What we don't use goes back to the earth my friend...and Native Americans worked together as a tribe...spending countless hours clothing and feeding themselves and preparing for the colder months....we're talking about nearly 800 lbs of intestines, bones and discarded material. It all gets used for bone meal, hides are shipped out to make leather and all of the above. So...nothing goes to waste..just a bit more of an industrialized society. Butchering a 1600lb animal is a major undertaking for 3 or 4 people my friend
Great Information. Estimated freezer space per 100# hanging weight weight would be a nice addition. My late Mother-in-law was a trained butcher back when I raised my own beef. This information is very useful to me. I think that finding a USDA abattoir, that can give your beef a USDA inspection would be great for any resale or rare beef eaters.
Thank you for the information. You are kind to share with us.
My pleasure!
Keep going. I want to be self sufficient
Thank you for the financial breakdown
Wow!! Information overload! 🤣 Thank you Josh.
Good Stuff,Great Tips😄👍🏿
My family did it all raise and butcher beef pork chicken rabbits
Raised out in country no electricity always late fall
Currently local butcher will come to you kill and dress on site you have dispose of hide and intestines and depending on if you want head processed ?
They then take to shop and hang in cooler for 14 days +/- before cutting up to your requirements
For self or family consumption have option of doing it all yourself
This skill is being lost but good one to have when push come to shove then you not dependent and someone else and just look at $$ saving you keep in your pocket
Takes planning and preparing
But once you have that you never held hostage to some else schedule
Always an option
Hello from Minnesota. My dad was a butcher but he preferred to be called a meat market manager. :)
Excellent information, thank you.
One of your best videos Josh!!! Thanks!!
Great video
My local butcher shop will connect customers with the local farms for those who don’t have an immediate connection .They also help you if you only want a quarter or half a cow,pairing you with others who want the same.
Since I have property set up to raise cattle I usually buy 1 bottle baby steer from the local dairy farm very cheap,then raise it for 1 year..You have to get that date from the butcher ASAP. Cows start costing more to feed the longer you keep them.And if your not breeding them you don’t want them around to long making them more expensive.. We say 1 and done …
Having a cow raised for you is a great option,you get to see who , how, and where it is raised..something you’ll never get a chance to see just going to the grocery..I’d buy from a local rancher every chance I could vs store bought..
One thing about store bought,the label will say USA, for where it came from.But that is not exactly true.It could have come from another country and raised to their standards,but labeled USA because it was final processed here..
Bottom line is: Do you know where your food comes from? I’d rather know than guess
Amazing explanation .great
Video.thanks Josh
First time watching and Learned a lot.👍🏾
I see right now that you're going to have an amazing farm to bring people in to teach them I see your military training showing up a little bit
The line here in California and I'm sure the whole United States is over 30 months. Under 30 months you can keep the backbone in your steaks. We're 1.65 per lb here on the central coast.
Thanks Josh
Very interesting video, thanks
You talk about age restrictions when it comes to butchered cuts.
We have butchered cows upwards to 10 years. They produced steak, roasts, etc. that were great quality. It’s not age exactly, it’s quality of feed and hay-grass.
USDA restricts the use of the T-bone after a certain number of months due to mad cow concerns and exposure to CSF (Cerebral spinal fluid) which can carry mad cow disease.
Josh @ 9:13 Miss Minnie there has mastitis in that front left quarter. A most excellent video. Thank you! Looking pretty svelte there Mr. Farmer!
Thank you!! That was great, everything I needed to know!
Great information, thx for the clear breakdown all the way to the grill.🙏👍
The cow in front at 9:12 looks like has a teat that is much larger than the others. I am no cow expert, but could this be mastitis?
yep mild case of mastitis just after she calfed...cleared up in a few days
Great explanation on the process. I'm going to share it on my FaceBook Page if that's agreeable. My customers are always wanting to know the different aspects of this process. I have 150 broad cows and we also sell beef. Our primary business is Cow Calf but I generally keep several Steers from each calving group to raise for beef. After ten years of trying get the best marbling and carcass weight I've found my Angus all natural grass fed grass finished steers need to be here on the farm for 24 moths to 27 months. I've had good luck with that and haven't had any issues with inspectors claiming they were over 30 months old. I also will cull a cow to slaughter but only when she is as you say no older than 8 years old and she must have carcass scale of at least 7. I've found these cows with calving issues are pretty easy to pick out because they are generally butter balls.lol The steaks we save out of the cows include tenderlion, ribeye,and strip steaks. I love the taste of the hamburger and steaks from these old cows. Good luck and hope its not as dry in NC as it is here in western central Virginia.
good information, thank you.
30 months on brain and spinal column. Central Texas kill fee is $100 and $1.09 processing.
Hey Josh, do you do anything with the hide?
Also would like to know
Do I get to choose some of the parts from an animal that normally the butcher keep? stomach for example,the ox tale, tongue, even the skin...
depending on your butcher...yes. It's your animal...you get what you want my friend
Talkie video !!
I've herd several people i know with farms refer to graining up your cow 30 days in advance. what all does that mean and is it nessary?
Graining up or feeding the cow grain ad's in the fat / marble in the beef makes it taste better than pure grass Fed cow at least thats my opinion I'm no expert though
I appreciate of your work, Mr Josh
Wow thanks for that information
Great video Josh 🇺🇲 WOOOOOO 🇺🇲 this was great information 🇺🇲
Josh, My new favorite of all your videos (just got back from vacation and catching up). I have a small farm in southwest VA and am about the same distance to Mitchell's. I am getting my 'starter' herd hopefully in October (hopefully cheaper than in April as I am wintering them). Our scale is about 1/4 of yours but pastures are well established. You are my online mentor.
Very informative video!
I was wondering do you have to have a business license or any other legal aspects in place to sell beef to a individual and make profit?
Great info, Josh, Thanks for the Vid
Very helpful video, thank you man
Do a taste test between walmart beef and local farm raised beef and you'll soon know the difference!
Be cool to have a video from the butcher
You did the right thing
Very, Very Good Information!!! Thank You So Much!! God Bless!! 😀❤⚘
How many acres of land does it take to raise one cow? I have roughly eight acres of land that is cleared for animals
Totally depends on where you live, soil, weather and so many factors. In Gillette Wyoming....30-50 acres...where I live...maybe 1-2 acres
Just a ballpark guess, what you say it total cost you to raise the cow, have it process. What you estimate your total cost per pound at the end …… would make a good video
Only $.65 / pound here in Arkansas for processing
Always a wealth of knowledge, that's again
Stoney Ridge Farmer Mitchell's Meat Processing 25 minutes from you. Excellent processor and in business for over 50 years.
Is this packed for resale and if so did you have to take in any documentation?
meat processed at a UDSA inspected facility can be sold to the public
Fantastic info brother! Thank you for making this video.
Other than trusting your butcher, how do ya know the animal you take in is really the animal meat you will get back? I worry about getting someone else meat. I try to take great care of my animal cause I want nice meat
Brilliant question.
Question, so we have started a homestead and are raising our own beef. We recently took on of our Hereford heifers 6 wk old to the vet. While there we were asked if we were raising them for beef said yes. Well we were told that cows and or heifers tend to be a tougher beef than a steer. Is this a true statement or not? I understand the older animals being tougher, just don't see how gender makes a difference.
first question...why did you take your animal to the vet? I think we get in a habit of being "overly sensitive and concerned" about our animals when most of the time...give the animal a little time and the ailment will subside. My guess is the vet gave you a bunch of meds, shots or some sort of western medicine v/s telling you the cause of the ailment, what to do to prevent it and to keep an eye on your animals...but don't rush back to the vet for things that will heal over time...that's my guess. Now...as for male v/s female meat. First cow we processed was an 8 year old female and she was delicious and tender. Last week we took in a 24 month old steer...he's tender and delicious too. If you're concerned that the meat might be tough simply ask your butcher to make an older cow or cull heifer into all hamburger...however I've not seen any difference in the male v/s female....however older cows tend to be tougher and have more connective tissue or "grissle" than a young beef cow/steer. Hope this helps.....fyi the reason I mention the vet is simply this....you take your large animal to the vet and you'll spend half it's value up in the vet's office. If there's an ailment coming on, research how to prevent v/s medication and antibiotics. Dr's and Vets are very quick to jump to the "cure" when an ounce of prevention is what was needed. Taking a full grown cow to the vet for chronic hoof issues or jaw abscesses or even a wound, basically takes all the profitability out of your animal....sometimes it's better to establish a relationship with your local butcher/slaughter house and trailer the cow to have it processed as a cull animal v/s spending $400 at the vet to pump them full of meds and antibiotics. Just my 2 cents...every ailment my cows have ever had simply cleared up over time...typically it's a foot issue that comes from cows that arent' used to being on soft grassy ground.
@@StoneyRidgeFarmer 6 week old heifer was attacked by a neighbors dog who put a nice hole in her side. And her belly started to really swell. The bill was so $60. I'm not a vet an have only been at this a yr. So, simply there is no real difference in quality of beef based on gender, just age thanks.
Awesome video thanks
GREAT INFORMATION JOSH THANK YOU BUD🇺🇸🇺🇸🇺🇸
Very informative really enjoyed this video
Very educational. Great video!