When I was growing up, my father worked for a bank (and my grandfather was a former rancher). Family owned bank, and they owned a couple of ranches as well. The owners daughter was into hand raising cattle for FFA, and more than once our freezer was full of blue ribbon winners. Life was good in the 60s and 70s in cattle country. No pink slime, no "water added for flavor", just wonderful dry aged beef.
@@john_in_phoenix My father used to tell me about the days when he was a kid and his mother would go to the butcher shop to get a chicken. The chickens were kept alive and slaughtered after purchase, due to no refrigeration. Once in a while they would get a chicken with what they called “unborn eggs”. The eggs were on a “string”, like a string of pearls; each progressively larger until the one at the end which was the next to be laid. What my grandmother would do was put the whole string in hot oil, crisp them up, and put powdered sugar on them. My father said they were delicious. I never tried them and unless I go to a farm and find an egg laying chicken, I never will.
Great video guys. Looks like an honest operation. I could tell you nightmares ive been through lol. Thats what i get for not doing my research and going to a reputable operation like this.
That's a dream of ours; a deep freezer large enough to accommodate the quarter and half beefs being offered around. Pigs as ell. Oh, we use most of the "bits", cheeks, tongue, liver, heart, suet,etc. I'd absolutely want the tail! Flank and skirt are tasty. Seeing it finished in crates helps visualize the kind of room you need. Yep 36 pounds of bits? cool. Thank you!
What about the bones/neck/cheeks? I would want them for stocks. Is it possible to get them as well or are the just discarded? If they are processed, is there an additional processing charge?
@Nmdixon-cu7vm i understand that, but they dont say, im goin to cut the pork up into cuts.... they say im going to cut the pig up into parts. But for some reason, instead of saying im going to cut the "cow" up into parts, they use the term beef.
Died like a true champion. But hers and executioners are great on their job. Awesome craftsmanship guys. I will order meat from you guys. I appreciate you..
Cattle raised for human consumption are called beef cattle. Within the American beef cattle industry, the older term beef (plural beeves) is still used to refer to an animal of either sex.
@@showaltersmeats4377 well now I know :) I know beef is what we call the meat from a cow. Like venison is the meet from a deer. But I never heard anyone refer to a deer as a venison.
One of the reasons I did the video was so people could set realistic expectations. If the video leaves you still wondering, You are welcome to come to our place and watch every step of the process & see for yourself that we are not keeping meat back.
Why is it that folk keep thinking the shop "kept some of the meat"? That is so unlikely that it is ludicrious. The shop would instantly lose its reputation if they did that. So much to lose for so little gain.
Go back through the video, the weights add up. They give you the rare weight. 1100 lbs on the hoof minus the head, offal and hide. 42+ % sounds about right.
When I was growing up, my father worked for a bank (and my grandfather was a former rancher). Family owned bank, and they owned a couple of ranches as well. The owners daughter was into hand raising cattle for FFA, and more than once our freezer was full of blue ribbon winners. Life was good in the 60s and 70s in cattle country. No pink slime, no "water added for flavor", just wonderful dry aged beef.
I miss those days
@@john_in_phoenix My father used to tell me about the days when he was a kid and his mother would go to the butcher shop to get a chicken. The chickens were kept alive and slaughtered after purchase, due to no refrigeration. Once in a while they would get a chicken with what they called “unborn eggs”. The eggs were on a “string”, like a string of pearls; each progressively larger until the one at the end which was the next to be laid. What my grandmother would do was put the whole string in hot oil, crisp them up, and put powdered sugar on them. My father said they were delicious. I never tried them and unless I go to a farm and find an egg laying chicken, I never will.
Got a half beef last year from Showalter's and it has been great.
Thanks for that feed-back!
How much per pound for half a cow
I’m a retired 35 year butcher in California. Young Sheldon is good.👍🏽
Great video guys. Looks like an honest operation. I could tell you nightmares ive been through lol. Thats what i get for not doing my research and going to a reputable operation like this.
Yum. I appreciate seeing this.
That's a dream of ours; a deep freezer large enough to accommodate the quarter and half beefs being offered around. Pigs as ell. Oh, we use most of the "bits", cheeks, tongue, liver, heart, suet,etc. I'd absolutely want the tail! Flank and skirt are tasty. Seeing it finished in crates helps visualize the kind of room you need. Yep 36 pounds of bits? cool. Thank you!
Life was good in the 60s and 70s in cattle country.
Love your show! Wish I had the money.
This was great to watch. Now im hungry
What about the bones/neck/cheeks? I would want them for stocks. Is it possible to get them as well or are the just discarded? If they are processed, is there an additional processing charge?
Im curious why its called a beef instead of a cow,steer etc? We dont call a pig a pork or a deer a venison etc. I always wondered.
Great vids tho❤
Beef refers to the meat from the cow; just as pork chops refers to the meat of a pig.
@Nmdixon-cu7vm i understand that, but they dont say, im goin to cut the pork up into cuts.... they say im going to cut the pig up into parts. But for some reason, instead of saying im going to cut the "cow" up into parts, they use the term beef.
@@GatorsNest cows are dairy animals. Cows are cattle that have had a baby and produce milk. Steers and heifers are known as beef cattle typically
@Stevenoneillbutcher thanks for the explanation. As a lay person i just found it a strange term to use. Cheers
So do we eat cows? .....
Yo, does your guy have open toed slides on in the shop? What about a cut glove and puncture vest? Thats some old school moves right there
And what is the total value of all the meat that you get from 1 cow?
I Love Beef ribs, and I'd want as much of the fats as possible, so I can get quality Tallow. Required gor great cooking
I know the customer wanted some organ meat, but how much fat, and bones were in that? I like to get the by-products.
I would have been fired if I would have left that much trim on the bones when I served my apprenticeship 60 years ago! Band saw bandits!
Bones, skin, tail, tallow ?
I want to buy my own (gigantic) cow and have my own meat. Imagine getting 15 porterhouse steaks!
what about ribs?
we usually do short ribs. But only if the customer wants it, some dont want short ribs
How does one get training to do this?
Ground short ribs what a wate.
shorte ribs good for hamburger
CAN A COW AVAILABLE WHO IS NOT GRASS FED
I promise, not trying to be negative but why are you guys not wearing hair netting while processing?
And just chewing gum over the meat
True !!
Died like a true champion. But hers and executioners are great on their job. Awesome craftsmanship guys. I will order meat from you guys. I appreciate you..
What’s a beef? I thought that animal was called a cow.
Cattle raised for human consumption are called beef cattle. Within the American beef cattle industry, the older term beef (plural beeves) is still used to refer to an animal of either sex.
@@showaltersmeats4377 well now I know :) I know beef is what we call the meat from a cow. Like venison is the meet from a deer. But I never heard anyone refer to a deer as a venison.
cool
was that guy wearing open toe sandals weighing the meat wtf
You got weird customers
We are getting most of the organs back for our raw fed dogs. I’m sure some people think that about us without knowing lol….
42% thats horrible and its really less than that, minus the weight of the crates. You guys probably kept some meat.
One of the reasons I did the video was so people could set realistic expectations. If the video leaves you still wondering, You are welcome to come to our place and watch every step of the process & see for yourself that we are not keeping meat back.
🤡🤡🤡🤡🤡🤡🤡
Bring home weight on cows my Dad had butchered when I was young averaged around 500lbs,this isn't far off of that.
Why is it that folk keep thinking the shop "kept some of the meat"? That is so unlikely that it is ludicrious. The shop would instantly lose its reputation if they did that. So much to lose for so little gain.
Go back through the video, the weights add up.
They give you the rare weight.
1100 lbs on the hoof minus the head, offal and hide. 42+ % sounds about right.
Grass fed are not any bigger than any other.