I raised polled herefords for ten years, one steer every two years. I learmed a lot about beef and enjoyed eating the fresh organic beef. I had no internet, google or cell phone back then. It was all self learning and asking around. It was learn by experience. Over ten years and nine steers, and I included everything, vets, hay, grain, fence wire, all other items that I bought, it cost me $.90 per lb to raise these myself, including my labor in 1975-86. I also raised two hogs, 12 turkeys and 8 laying hens. I had to buy all my hay. I never sold any of it. It was a great experience and I miss it. I love your videos. Keep them coming. Happy Birthday Hillary.
I have watched several of your videos and the content has been outstanding ! I have been interested in homesteading and farming for several years and I am very impressed with your knowledge and commitment to producing helpful and insightful content. Keep up the great work. I will be sure to return to your channel.
Hi, I have been enjoying a lot your videos since a month or so. I’m a woman, live in Belgium with my two border collies and my cat. Farming has always interested me, never started it, but I relate to it a lot. What your videos did for me, was ‘ tasted’ all aspects….from the romance of it and at the same time the hard work and rawness of it at the same time. Growing and butchering and selling all with your attention and love for life!!!! Also the process from Animal to meat I tended to stay away from. Both your attitude and showing it has learned me, what I learned from school. Steiner and his way of farming has always felt sympathetic and natural. So THANK YOU both of you. Loving the animals alive and as meat is felt through all. Also using old material for tractors, and rebuilding with old and new material. So all in all, I’m a fan. I’m 72 years old and hope to enjoy you for a long time…. Stay healthy all of you!!! Best wishes Catharina…
I love the way you explain things to us on your videos. My spouse and I have been talking about which breed of cattle we may try to raise. after listening to your programs and thinging about it and careful planning. once we have a place we can raise cattle on with our horse we are thinking strongly about the dexter cattle being the way to go to start. Thank you for being so informative. I look forward to listening to your you tube shows. Have a bless day.
Every time I have a farm question before I google I look through your videos because I know I’ll most likely find a great video that leaves me no googles necessary then a few more videos I sometimes can’t watch but listen to driving you have a great voice and an amazing ability to keep me captivated
We raise miniature Herefords. We just got some Dexters and we are going to cross them with our mini Hereford bull. Looking forward to seeing what they produce.
The matter of fact down to earth style is great. I remember working on a dairy farm as 12/13 yrs old, I learnt to drive on an old Massey Fergusson tractor, plowed paddocks etc. You bring back memories
Thank you so much for sharing your stories and videos! My family and I just bought a 18 ac farm in Alberta Canada and we've been talking about dexter cows. Your videos calmed my nerves and made us excited to get started ! I'm Glad I ran into your page as we have a lot to learn and prepare. thanks again and great job!
@@JustaFewAcresFarm Thank you for the reply!! That hide tanned is worth a lot of money! Enjoy, your authenticity! Working on doing much of the same thing!
Thank you for the breakdown Pete. Have really gotten into processing my own deer over the years and did my first cow this year. Love your channel. Been binge watching your videos. Can’t wait to see the MD all done. Thank your for the information. This kind of thing can get lost in our “modern world”. You have a good day Pete and keep it up.
You know, it feels wonderful to watch a nice video about beef production and know that no vegetarians are watching the video with you and cringing at the thought of eating meat...lol. I Like my steaks with a British formulated steak sauce called "HP" or House Parliament sauce in a blue labeled jar made by A-1. An excellent sauce that brings out the true flavor of the beef.
Well I expect the vegetarians, and especially the vegans, will show up eventually and protest. Gonna try that steak sauce; Hilarie is heading to the grocery store today!
I heard you say in a video you don't read many comments anymore, but if you happen to read this one, How do you decide what to take to the farmers market and how much? I know you like to sell out every trip and you sell beef, pork and chicken along with eggs. Are most of your sales on a preorder basis? I think it is apparent you sell from home too with the packages you mentioned selling in the video. Other than you know your customer base, I am just curious how you base your take to market products every Saturday? I can tell you just don't do anything based on chance! Great channel and you have put out enough content for me to binge watch! Love the diversity and when Hillarie makes an appearance! Her quiet disposition is balancing well on the channel. Her support is invaluable in everything you and your family have accomplished. Hope you enjoyed the Farmall convention this weekend! Jeff
Good information on what you get from a steer from the butcher. They do a good job of cutting it for market. Were seeing a few farmers starting to raise bison and sell the cuts at the farm.
One good thing about your beef is you know it is done right and handled correctly. I hunt deer and I have people tell me all the time I tried it and it wasn’t good. But when people eat it at my house they all fall in love with it cause I know how to process it and take care of it and also how to cook it. I am sure you know how cause I know you hunt on your farm.
Interesting. For 20 years (When children were home) we ordered a half a beef twice a year and two pigs. We got beef hung for 14 days and once 21; but the loss was greater and it was not much better. Once we got a virgin bull. It was the best beef we ever had. Mostly from rural processor. I think weight for half was 250 to 275. It was the same weight as a pig. All weights were hanging. Good to see you are carrying on the tradition.
We just took 5 Dexter's in before Christmas. 3 steers , 1 heifer , and a 7 year old chondro carrier cow. We personally kept half of a steer and the whole 7 year old for ourselves. We have been doing side by side comparison's and everything from the 7 year old has just a little more beefy flavor but both are excellent. We experimented with the steer we kept also as he was only 18 months old instead of our normal 24+ month olds. Other than obviously being smaller he was very well marbled and tender. We cut our steaks to 1.25 inches and his ribeyes are all pretty close to 12 oz ea.. Something we started doing last year with a young cull cow was having the rump and round cut at 1/4 inch for making quick jerky. It was a big success and I couldn't dry it fast enough. The family and co workers would eat it as fast as I made it. Good video.
Hi Charles, I have never had a bad cut from an older Dexter. We've had them butchered up to 12 years old and the flavor just keeps getting better, without a lot of toughness. The first time we brought an older one in the butcher said she would have to be ground, but he changed his mind when he started cutting. That is good to know about your young steer. We have 2 heifers to bring in a few months, and they will only be 14 months old.
Being a deer Hunter you get a lot back from a Dexter. I have a lot of people that ask for venison but they want it right ready to cook and by the time I process it and package it it’s hard to give away and illegal to sell. I have given a lot away but then when we run out I always regret it because it is better than beef too my family but it’s handled right and processed and we know how to cook it. I would like to try the dexter out because I would think it would be much better than what you get at the grocery store. Really it might say angus but I have been told by farmers that if it had much black on it then it is labeled as Angus but they say they get docked at the sale barn if it’s not black.
Thank you for this! We are getting a Belfair (JerseyXDexter) milk cow next week and she is bred to a Dexter bull and if her calf is a bull calf, this will be our future! Looks like we can look forward to beautiful beef from Dexters.
Because I am handicapped I have to wait till weather is just right for me to be driven to ithaca far,ers market..AND someone willing to drive me to buy ...I hope I can still do it n3xt spring?I will keep listening to your vlogs and when you butcher. I want to fill my small freezer. I am looking forward to eating Dexter beef.
Great video!!! We are just getting started in the Dexter field, so we are very new to the business.. I am learning so much from your videos. Thank you so much. And, Happy Birthday Hillary!!! 🎂🎊🎉🎈🎁❤
great video. looks like you might be due for a walk-in freezer. Looking at all those freezers in that space......lots of electricity...and lots of compressors. lots of things to go wrong.
Two hundred pounds a hanging side, then, which isn't bad as long as you have a butcher that knows what he's dealing with, and that would "fit" a lot of smaller households in the city. One thing I experienced with a very high yield Simmental cross back in the eighties was the incredibly good rural butcher outfit I dealt with in Lynden, Wa. was neverthelesss of a "mindset" that when you said 2.5 to 3 lb. roasts, they adjusted for what THEY SAW as a "family": nine kids, an uncle, two wives, and three grandparents: all the roasts were 5 to 7.5 lbs.!!! Lesson learned.
Great rundown. Would you be able to do a video at some point if your chicken processing setup? Would live to see how you do it and the numbers that you process on one of your morning sessions.
When weighing, weigh on a solid surface a freezer top will false read. The best meat we've had was a 3-4 year old dexter cow , crazy as but tender and tasty
organ meats are an incredible bargain; meat plant wanted to know if I even wanted to cuts!! A surprisingly good yield for a cow, and lots of good fat cover, (without overdoing it) was somewhat of a surprise.
I found your channel today and watched a few videos . I can't believe you don't have a bunch of subs you put out great videos . There is a bunch of people missing out .
Pete, I gotta tell ya, you make the grade in your inserted corny jokes. Just be careful that Hilary doesn't give you a head slap from behind, for being a goofball! Ha,ha ha! 😂
Haven't seen a T-bone for sale in Canada in decades, for some very good reasons. The tenderloin should be separated completely. It's not economic, nor it seems appreciated, to include that incredible cut in retail sales. I'd keep as many beef roasts as I can, the only hamburger is what's left over. What you MIGHT do is market retail a package of "make your own Pastrami" etc. and include the lower end roast cuts with a package of brine/spices???
Oxtail and cross ribs sell for HUGE COIN in Canada. There are no bargains. I suspect "Vietanmese beef tripe" soup, and other ethnic dishes drives the price. Yummy.
We’ve been enjoying your videos and learning a lot too! How were you able to get the T-bone back from this cow? With all the cows we have ever taken to a USDA butcher, if they were over 36 months old we were not able to get back the T-bone steak because of regulations.
I like the way you think, your reasons for the cuts you do make total sense. Going to do my first dexter the same way! How old was the cow you butchered? When is a cow considered OLD and likely have tough meat?
Hi ISayFinn, thank you! This cow was 5 years old. Dexter meat remains surprisingly tender on older cows like this. We have had them butchered up to 12 years old with these results.
I raised polled herefords for ten years, one steer every two years. I learmed a lot about beef and enjoyed eating the fresh organic beef.
I had no internet, google or cell phone back then. It was all self learning and asking around. It was learn by experience.
Over ten years and nine steers, and I included everything, vets, hay, grain, fence wire, all other items that I bought, it cost me $.90 per lb to raise these myself, including my labor in 1975-86.
I also raised two hogs, 12 turkeys and 8 laying hens.
I had to buy all my hay. I never sold any of it. It was a great experience and I miss it.
I love your videos. Keep them coming. Happy Birthday Hillary.
I love your content. Its concise, intelligent, and easy to understand!
pete taught us a lot for sure!!
I have watched several of your videos and the content has been outstanding ! I have been interested in homesteading and farming for several years and I am very impressed with your knowledge and commitment to producing helpful and insightful content. Keep up the great work. I will be sure to return to your channel.
J. Oden thanks so much! You seriously made my day with this comment!
Hi, I have been enjoying a lot your videos since a month or so.
I’m a woman, live in Belgium with my two border collies and my cat.
Farming has always interested me, never started it, but I relate to it a lot.
What your videos did for me, was ‘ tasted’ all aspects….from the romance of it and at the same time the hard work and rawness of it at the same time. Growing and butchering and selling all with your attention and love for life!!!!
Also the process from Animal to meat I tended to stay away from.
Both your attitude and showing it has learned me, what I learned from school. Steiner and his way of farming has always felt sympathetic and natural.
So THANK YOU both of you. Loving the animals alive and as meat is felt through all.
Also using old material for tractors, and rebuilding with old and new material.
So all in all, I’m a fan.
I’m 72 years old and hope to enjoy you for a long time….
Stay healthy all of you!!!
Best wishes Catharina…
One day i hope to have a few cattle, chickens and pigs to self-sustain my family. I really enjoy your videos and the passion you have for what you do!
My family and I love your videos ... we have learnt so much from you! Happy Birthday Hillary!
This channel has helped me so much
couldnt agree more!!
I’m on a two year plan to live this life. Your videos are so informative and priceless! Thanks for sharing all your knowledge
i love this breakdown! really educational for us!
I couldn’t say it better myself, thank you Pete for making me hungry 😋
Beautiful Illustration✊🏿💪🏿✌🏿
I love the way you explain things to us on your videos. My spouse and I have been talking about which breed of cattle we may try to raise. after listening to your programs and thinging about it and careful planning. once we have a place we can raise cattle on with our horse we are thinking strongly about the dexter cattle being the way to go to start. Thank you for being so informative. I look forward to listening to your you tube shows. Have a bless day.
Every time I have a farm question before I google I look through your videos because I know I’ll most likely find a great video that leaves me no googles necessary then a few more videos I sometimes can’t watch but listen to driving you have a great voice and an amazing ability to keep me captivated
Hey just found another posting I haven’t seen. What a nice surprise.
Tallow is amazing for feeding birds in the winter.
We raise miniature Herefords. We just got some Dexters and we are going to cross them with our mini Hereford bull. Looking forward to seeing what they produce.
The matter of fact down to earth style is great.
I remember working on a dairy farm as 12/13 yrs old, I learnt to drive on an old Massey Fergusson tractor, plowed paddocks etc. You bring back memories
Thank you so much for sharing your stories and videos! My family and I just bought a 18 ac farm in Alberta Canada and we've been talking about dexter cows. Your videos calmed my nerves and made us excited to get started ! I'm Glad I ran into your page as we have a lot to learn and prepare. thanks again and great job!
Hi Allison, Dexters are a great breed to get started with! Best of luck!
I really appreciate the specific details to the business of farming that you offer.
Hi cbeyre, glad you liked it and thanks for watching!
2:57 Ghost in the background!! On the right side!! LOL
Thank you for taking the time to video this for us.
You're welcome Bernie!
Thank you for the video!
Do you get any leather from back?
@@MrSeadawg123 we do not get any hide/leather back. We probably could if we asked for it, but we are not in the tanning business! Thanks for watching.
@@JustaFewAcresFarm
Thank you for the reply!!
That hide tanned is worth a lot of money!
Enjoy, your authenticity!
Working on doing much of the same thing!
Happy Birthday Hillary!
Thank you for the breakdown Pete. Have really gotten into processing my own deer over the years and did my first cow this year. Love your channel. Been binge watching your videos. Can’t wait to see the MD all done. Thank your for the information. This kind of thing can get lost in our “modern world”. You have a good day Pete and keep it up.
You know, it feels wonderful to watch a nice video about beef production and know that no vegetarians are watching the video with you and cringing at the thought of eating meat...lol.
I Like my steaks with a British formulated steak sauce called "HP" or House Parliament sauce in a blue labeled jar made by A-1. An excellent sauce that brings out the true flavor of the beef.
Well I expect the vegetarians, and especially the vegans, will show up eventually and protest. Gonna try that steak sauce; Hilarie is heading to the grocery store today!
I heard you say in a video you don't read many comments anymore, but if you happen to read this one, How do you decide what to take to the farmers market and how much? I know you like to sell out every trip and you sell beef, pork and chicken along with eggs. Are most of your sales on a preorder basis? I think it is apparent you sell from home too with the packages you mentioned selling in the video. Other than you know your customer base, I am just curious how you base your take to market products every Saturday? I can tell you just don't do anything based on chance! Great channel and you have put out enough content for me to binge watch! Love the diversity and when Hillarie makes an appearance! Her quiet disposition is balancing well on the channel. Her support is invaluable in everything you and your family have accomplished. Hope you enjoyed the Farmall convention this weekend! Jeff
Great video
Love the visual! Just came across your channel this week....Very educational!!! Right to the point...Just the way the videos should be 👍👍
The information you share is very helpful in showing what to look for in the Dexter breed as well as entertaining. Thanks.
Good information on what you get from a steer from the butcher. They do a good job of cutting it for market. Were seeing a few farmers starting to raise bison and sell the cuts at the farm.
One good thing about your beef is you know it is done right and handled correctly. I hunt deer and I have people tell me all the time I tried it and it wasn’t good. But when people eat it at my house they all fall in love with it cause I know how to process it and take care of it and also how to cook it. I am sure you know how cause I know you hunt on your farm.
Interesting. For 20 years (When children were home) we ordered a half a beef twice a year and two pigs. We got beef hung for 14 days and once 21; but the loss was greater and it was not much better. Once we got a virgin bull. It was the best beef we ever had. Mostly from rural processor. I think weight for half was 250 to 275. It was the same weight as a pig. All weights were hanging. Good to see you are carrying on the tradition.
Great and informative video, as always! I appreciate the visual of what to expect to come back from the butcher.
Thanks Cria and Kidd!
We just took 5 Dexter's in before Christmas. 3 steers , 1 heifer , and a 7 year old chondro carrier cow. We personally kept half of a steer and the whole 7 year old for ourselves. We have been doing side by side comparison's and everything from the 7 year old has just a little more beefy flavor but both are excellent. We experimented with the steer we kept also as he was only 18 months old instead of our normal 24+ month olds. Other than obviously being smaller he was very well marbled and tender. We cut our steaks to 1.25 inches and his ribeyes are all pretty close to 12 oz ea.. Something we started doing last year with a young cull cow was having the rump and round cut at 1/4 inch for making quick jerky. It was a big success and I couldn't dry it fast enough. The family and co workers would eat it as fast as I made it. Good video.
Hi Charles, I have never had a bad cut from an older Dexter. We've had them butchered up to 12 years old and the flavor just keeps getting better, without a lot of toughness. The first time we brought an older one in the butcher said she would have to be ground, but he changed his mind when he started cutting. That is good to know about your young steer. We have 2 heifers to bring in a few months, and they will only be 14 months old.
I’ve just commented about not getting a video with the meat, and I’m seeing one right now.
Thanks
Love the shows and I wish you all Gods blessings for you all
Being a deer Hunter you get a lot back from a Dexter. I have a lot of people that ask for venison but they want it right ready to cook and by the time I process it and package it it’s hard to give away and illegal to sell. I have given a lot away but then when we run out I always regret it because it is better than beef too my family but it’s handled right and processed and we know how to cook it. I would like to try the dexter out because I would think it would be much better than what you get at the grocery store. Really it might say angus but I have been told by farmers that if it had much black on it then it is labeled as Angus but they say they get docked at the sale barn if it’s not black.
Really cool vid - Helped me when I may purchase a side in the future
Thank you for this! We are getting a Belfair (JerseyXDexter) milk cow next week and she is bred to a Dexter bull and if her calf is a bull calf, this will be our future! Looks like we can look forward to beautiful beef from Dexters.
Happy Birthday Hillary
Thanks for the education! Saved and will watch again.
Because I am handicapped I have to wait till weather is just right for me to be driven to ithaca far,ers market..AND someone willing to drive me to buy ...I hope I can still do it n3xt spring?I will keep listening to your vlogs and when you butcher. I want to fill my small freezer. I am looking forward to eating Dexter beef.
P.s..do you sell heart and tongue?
Great content sir
Thanks for sharing !
Excellent video! Thanks for this. One of the best explanations I've seen of all the cuts of beef.
thankyou! i love all your videos. Truly helpful.
Great video!!! We are just getting started in the Dexter field, so we are very new to the business.. I am learning so much from your videos. Thank you so much.
And, Happy Birthday Hillary!!!
🎂🎊🎉🎈🎁❤
Thanks for watching Juliann! Best of luck with your Dexters. And Hil says thank you.
great video. looks like you might be due for a walk-in freezer. Looking at all those freezers in that space......lots of electricity...and lots of compressors. lots of things to go wrong.
I live up near Rochester I would love to have a similar farm someday love what you do keep it up thank you
Wonderful and well done! I love your videos, really helps perspective and future plans, thankyou.
I've been considering dexters...
thank you
Wish I could buy some from you!
Two hundred pounds a hanging side, then, which isn't bad as long as you have a butcher that knows what he's dealing with, and that would "fit" a lot of smaller households in the city. One thing I experienced with a very high yield Simmental cross back in the eighties was the incredibly good rural butcher outfit I dealt with in Lynden, Wa. was neverthelesss of a "mindset" that when you said 2.5 to 3 lb. roasts, they adjusted for what THEY SAW as a "family": nine kids, an uncle, two wives, and three grandparents: all the roasts were 5 to 7.5 lbs.!!! Lesson learned.
Thank you, very informative.
Awesome channel!
Great rundown. Would you be able to do a video at some point if your chicken processing setup? Would live to see how you do it and the numbers that you process on one of your morning sessions.
Will have lots of questions once we're on our new property!!
I’m just commenting-to help 👍
New subbie here 🙋🏽♀️ Your videos are inspiring ✨️
When weighing, weigh on a solid surface a freezer top will false read. The best meat we've had was a 3-4 year old dexter cow , crazy as but tender and tasty
Excellent an educational! Thank you for sharing. Now I’m hungry😁
organ meats are an incredible bargain; meat plant wanted to know if I even wanted to cuts!! A surprisingly good yield for a cow, and lots of good fat cover, (without overdoing it) was somewhat of a surprise.
The best vid I have seen in a long time.
Awesome farm channel mate!
Thanks Curtis!!!
O.k...I made my list...I wi
Be bringing my large picnic cooler.
Outstanding.
Let me get my hand on that porter house 😋
Making me hungry!
I found your channel today and watched a few videos . I can't believe you don't have a bunch of subs you put out great videos . There is a bunch of people missing out .
Thank Aaric. I guess there's so much to watch on UA-cam that it takes time for people to notice. I hope the channel grows!
Your beef looks delicious wish we could try some, but I looked Your farm up on maps and your a 3hr drive there and 3hr back. That a long day
Great educational video. Thanks so Pete.
Could you do a video similar to the porkenomics video for the dexters where it shows the profit margins?
Good educational videos. I’m reading your book and enjoying it too
happy birthday!!!!!!!
Pete, I gotta tell ya, you make the grade in your inserted corny jokes. Just be careful that Hilary doesn't give you a head slap from behind, for being a goofball! Ha,ha ha! 😂
Thx
Love your content and logical approach. Keep up the great work!
Your videos are so interesting love them
great vid thanks
Cheers
HI there again Pete. I really enjoy your down to earth and friendly approach to your farming videos. I have learned so much from you! Thanks.
Haven't seen a T-bone for sale in Canada in decades, for some very good reasons. The tenderloin should be separated completely. It's not economic, nor it seems appreciated, to include that incredible cut in retail sales. I'd keep as many beef roasts as I can, the only hamburger is what's left over. What you MIGHT do is market retail a package of "make your own Pastrami" etc. and include the lower end roast cuts with a package of brine/spices???
Passion
Oxtail and cross ribs sell for HUGE COIN in Canada. There are no bargains. I suspect "Vietanmese beef tripe" soup, and other ethnic dishes drives the price. Yummy.
Love beef tongue!
Thanks for sharing Aloha and Mahalo🤙
Learning a lot and I appreciate all the information !!
As an equal opportunity beef eater im enjoying this video while i eat a new york strip. Fear may be the mind killer but Fat is the mind builder.
We’ve been enjoying your videos and learning a lot too! How were you able to get the T-bone back from this cow? With all the cows we have ever taken to a USDA butcher, if they were over 36 months old we were not able to get back the T-bone steak because of regulations.
Frying potatoes in beef tallow makes the best french fries!
Very insightful video!
This was so very helpful, thank you!
Your the best man
Great info Pete 👍👍👍👍
Thanks 😊
Hello thank you for the video. How much dose the butcher charge for preparing the meat?
thank you
Well presented.
how much weight did you knock off the final weight to account for all that vac sealing plastic?
Love your channel!!!
I like the way you think, your reasons for the cuts you do make total sense. Going to do my first dexter the same way! How old was the cow you butchered? When is a cow considered OLD and likely have tough meat?
Hi ISayFinn, thank you! This cow was 5 years old. Dexter meat remains surprisingly tender on older cows like this. We have had them butchered up to 12 years old with these results.
I love AnGes beef