Grass fed and finished beef in Loveland Colorado is going for 8.99 to $15.00 a pound. Grass fed and finished beef results in less fat overall and less marbling. Good marbling is the result of cattle being at least grain finished. Merry Christmas 🎄❤️
I was going to tell Alone the same thing, grass fed and grass finished will give you definitely leaner meat, versus grain fed. And her prices are also consistent with others in the marketplace. I can relate to her comments though...first time out ordering like she did, I too would have had some misgivings until I got acclimated to the reality of grass fed, finished beef, and all the costs involved.
Alone, you are THE BEST. How kind of you to say such nice things about the hurricane of abject chaos that is swirling around me every day lol!!! We're doing night chores right now, and I've been baking all day, but my best friend Becky texted me to say you were talking about me and I'm so incredibly humbled. But Jeff said let's get chores done and go cast this on the TV! I had no idea you looked up to me. I look up to you too!! You're so insightful and inspiring and (ironically) I love to listen to you speak!! I literally teared up. Thank you for your friendship and for going along this journey with me (and all those others) you are a true blessing to this world❤
The chaos may be true Leigh but you handle it so well! And yeah I do look up to you. You have a lot going on and you make it look so easy! I still say you have to get Jeff in your videos though! I think we would all like to meet your better half! You keep cranking out your video knowledge and you can count on me being there to watch and comment every time! Or at least to give you a hard time! You take care my UA-cam mentor!
@@AloneinRemoteAlaska hahahaha! It's just so funny that you say that, because I've been doing UA-cam since I "lost" my job in March 2020, and I've learned more about everything Tube since "meeting" you in just the last 6 months or so! I'm a very sheltered, simple minded person, and technology just vexes me. So I usually have just avoided it, or used it at it's most minimal capacity. But I know you're also relatively new to Tube, so you inspire me to stretch my abilities and flex my mental muscles. So in many ways you're also MY mentor! I promise, I will try to get Jeff on camera! He's a male version of me (only stronger and smarter), so no promises, but definitely challenge accepted lol!!!
@@oldtavernfarm We will teach each other Leigh! The only thing I keep in mind about UA-cam is you get back what you put into it so I give UA-cam 100%. And UA-cam owes me a kidney! It sure ain't easy sometimes! I hear you about technology though! Having a farm/homestead is the same way. You get what you put into it! Well if Jeff is saying he cant handle the stress of being on camera for 60 seconds even though you and I do it almost daily for many minutes then ............. yup I get it! It is not easy to film yourself and show the world!
You're absolutely right!! You do get out of anything what you put into it. But that also includes fellowship with folks who have talents above mine, so I'm blessed with your friendship. Haha, Jeff has no chance lol🤣🤣🤣🤣🤣
@@oldtavernfarm OK we will give Jeff a pass on the videos! Maybe he can just walk by and say hi! So we know he is real Feel free to email me anytime Leigh!
Your meat certainly is very lean. I periodically purchase 1/2 of a grass raised angus from a local farmer. The farmer gives her cattle free choice corn for a time before they are butchered and the meat is very well marbled. Some cattle varieties put on more fat than than others. It is also much less expensive per pound down here in Wisconsin. I have found canning meat to be very rewarding and it’s nice not to have to be concerned with freezer burn.
The animal was NOT FINISHED. There are many factors involved in producing finished quality grass fed beef...breed, sex, age, pasture, etc. The beginning of video showed some Holstein on SHORT 0 management pasture. Now, anyone can feed grain to create more marbling, but to properly finish livestock on pasture requires a much, much higher level of expertise! First you want to see a healthy mix of pastures grasses and forbes...a more balanced diet. Never allow pasture to be grazed less than say 4" and MOVE. Don't return until the pasture has had sufficient rest. This keeps the land AND livestock healthy. They are on a high plane of nutrition all the time. An animal needs to reach a relatively mature frame size so their body can shift from bone and muscle development to putting on back fat and intramuscular fat (marbling). Then you get into the other factors I mentioned. Alaska has a short growing season so will probably make quality grass finishing even more difficult. Small frame breeds like Lowliness Angus or Highlander cattle can make it a bit easier. I hope everyone understands the health benefits of grass fed versus grain fed, and might I say, birds eat grain cows eat grass/forbes. I hope my suggestion is of benefit.
You have every right to be particular about your purchase. It’s very disappointing when you don’t receive what you want especially the price you paid. Thanks for the advice!!
We went through a family ranch in Delta Junction, called Alaska Natural Foods. It's a fantastic farm and they do all processing on site and the butcher called us and we had it packaged exactly as we wished. You should check them out!
Wow! That's a lot of beef Alone! This is all a learning experience for you and the majority of your viewers. For that, thank you for sharing. Although you didn't get the cuts you thought you were purchasing, I know you will create wonderful meals. Nice that you will be sharing with your community. One thing's for sure, you won't go hungry! Hope you and Kenai are well! ~ Chris 🎄
Yeah Kenai and I will definitely still be eating well this winter! It is a lot of beef and I am very disappointed how it turned out but I will be canning a lot and that will rescue much of these cuts that are far too lean for me! I will share as much as I can with neighbors etc. but I assume most people out here don't know what beef is 🤣 It's all caribou and moose out here! Thank you so much Chris! 🤗🧡
You’ll find canning meat is very easy plus you’ll see it really tenderizes and adds flavor. Your issues of how the meat was packaged is valid. As you said at the start you didn’t have any prior knowledge so went with was easily available. It’s also good the suppliers are aware of your opinions. Love the snow, everything is so beautiful.
Alone, I am proud of your adventurous spirit! You have maintained a beautiful full exciting life!!😂❤. I live vicariously through you! Stay safe and cozy!! Almarita :)
Leigh from Old Tavern Farm? 🤪 Why does her name sound so familiar? 🤭 Does she make UA-cam videos? 🤣🧡 Leigh is the best! She is going to be a super big UA-camr someday 🤫
Hey pretty lady, Merry Christmas and maybe we'll see you before New Years. Don't let the snow get ahead of you. Stay warm, eat healthy and keep moving forward. I still love watching you prove your metal. I watch you and smile. Canning meat will leave you with many great meals. Trust those words. Don't be afraid to can what you find in excess, you will be pleasantly surprised.
I hear you James! I have pressure canned before in Colorado but that was my first time. So since it has been so long I am sure it will all come back to me. I do remember enjoying the process actually. We will see if I still say that after many years of canning! And I can make some jerky too! You will still see my videos popping up over the holidays like normal. Ain't nobody visiting me over the holidays so I will be making videos for you! And thank you so much for the kind words James! I have plenty of firewood to keep warm and plenty of meat for Kenai and I to last a few winters!
Ok, now that I've gushed about your kind words, Jeff and I watched the rest of this video and really appreciated your honesty as regards the side of beef purchase. Firstly, as a livestock grower, I thank you for an extremely fair review. That was top shelf. Secondly, all first time bulk meat purchasers have this learning curve, including us!! We're raising a bull calf now, and will continue to bring in more, as they take about 18 months to raise for slaughter. But we've done pigs for many years. Filling out a cut sheet is paramount to telling the processor what you want to eat over the year, and Jeff and I both thought (in kind honesty) that perhaps they didn't pick up on what you were putting down. Yes, you can do a stroganoff with that rib roast, but its just you- you're not feeding a crowd. Still delicious but not cost effective. Anyway, suffice to say everything you said was spot on. Now, as regards your future livestock journey...pigs are your best bet, imho. They'll root up those saplings, and poop and add nutrients to your soil. You must have hot wire to contain them. And they can be pushy, but they're much less trouble than goats, unless you just love goat meat. Also, since you're a hunter, look into developing your own on-property slaughtering and processing system, which will substantially slash your costs. LEM makes a great meat grinder called Mighty Bite which is easy to use and clean. Ok, I'll stop. Do you have email?
As far as filling out a cut sheet, since I had never done it before it was a bit confusing. I did call the butcher and they helped me understand better by walking me through it. And still it was done incorrectly. I understand they had a lot of beef to butcher but I have to wonder how much they actually looked at my cut sheet. Non of this meat will go to waste for sure as I have plenty that I can share it with. Of course Kenai will get a nice share besides the bones he got. And I will enjoy the liver. I have given much thought to pigs and goats and they may be both on the "menu" as soon as I get the fencing put up in the backyard. I just have to make sure I can care for them properly during winter. Oh and an on property meat processing system is a definite for me! I will keep the Mighty Bite on my list when that time comes. My email (since I cannot type it here or UA-cam will delete the comment) is my UA-cam channel at Gmail. Or it can be found in my about page under the business inquiries only. VIEW EMAIL ADDRESS
@AloneinRemoteAlaska I have 3 Nigerian dwarf goats, I put up fence panels, and have used premier one electrical fence. In several years, only had one jump the electric fence once, I think the wind scared her and she banked off the cattle panel tractor, but she stayed right be the fence, they won't travel far from their buddy...I have found also bottle fed are much better to handle, the one I bred and was raised by her mom is skittish. I have also raised pigs, commercial breeds in my opinion are very unpredictable as far as disposition, not sure about the pasture (Idaho or kunekune kunekune's, but what I've been reading are better personalities and being alone, I would say pasture breeds).
@@AloneinRemoteAlaska See? Another thing you just taught me! I had no idea UA-cam would delete a comment with an email address on it! I wonder why.... And I think you're right about the cut sheet. That can be very frustrating. When we took 5 pigs to market in January, the cut sheet was followed to the letter, but we ordered too much of this and not enough of that, so the "mistake" was ours and still slightly frustrating. So to have that much miscommunication has got to be vexing. How long do you think that supply will last you? About a year? When the time comes to consider livestock for you, be sure and reach out- Jeff and I both will be more than happy to help in any way we can!!
@@robinsouth8555 The Nigerian Dwarf was one I had researched and I do know that a dwarf breed of some kind is what I will end up getting. I have to get my Jurassic Park fence put up not so much to keep the animals in but to keep the bears out. Pig vs bear never ends well for the pig. Once I feel like I can adequately care and protect livestock, I plan on getting pigs for sure though. And a guard donkey!
@@oldtavernfarm Yeah email addresses and external web links (Especially to Amazon) will just get deleted by UA-cam. Also anything having to do with the recent vax's thing we just went through. I was told the same thing about "too much of this and not enough of that" and you would think there would be some sort of column that tells you this. Like the butchers are like "Duh lady" don't you know cow anatomy like we do? 🙄Oh you can 100% guarantee I will be contacting you when I start my livestock journey. I wont even start until my backyard gets fenced in though. Bears and wolves!
Love your channel. I have to agree with Linda Sawitsky regarding grass fed and grass finished beef. I ordered a sample box from a local rancher in Arizona. It was beautiful meat, but kind of tasteless and very chewy as well as spendy. I think you would be happier with grain fed and grain finished beef. More marbling and tastier. Maybe buy in bulk at Costco for a better price or pay a few dollars more for what you want? Anyway, great content all around. You are the real deal! Thank you.
I have found that grain finished has more marbling and a thicker fat cap and much more tender. They're only on grain for the last 6 weeks of life from what I've been told. We too had a problem with our butcher when we had our pig done 2 years ago. They asked us what we wanted in cuts and what we wanted back. Well, we did not get back what we ordered and found out how they process our Ham (name of our pig), and it has a aftertaste that I just don't like. Very disappointed with our butcher (which has been closed down). Very good vlog. Love watching your channel.
I'm so thankful your hand is healed and doing good and I'm thankful that you have a good supply of food for yourself too. The snow is beautiful there and all the mountains and trees with all the snow is gorgeous! I've watched the bloopers over and over, they're funny. Please give precious Kenai kisses and hugs foe me. Love your videos. Take care and God Bless you and Kenai always
After the burn I immediately applied this "stuff" (to be mentioned in my upcoming video) and it was like I never burned my hand! Second time I have done this and it worked flawlessly! If anything, I have enough steak to last me awhile! Kenai will be spoiled with steak too! Kenai got his hugs and kisses from "Lisa" 🤗 He knows your name now for sure! 😉🧡
Holy cow, literally!! One of the things I have learned about you (and I admire)is that you put a great deal of thought into the choices you make and everyone who watches your channel benefits from that. I love the Japanese table!! Very practical. I'm glad to see you're staying well in all the snow. ❄️ Maybe a snowman ⛄️ next time?! lol Take good care and belly rubs for Kenai. x
It will need to warm up a bit before I could build a snowman 🤭 Its so cold right now that the snow wont stick to even make a snowball! I do have a tendency to "overthink" some things. I just hope it helps others be aware so they don't make this kind of error. I will have to get creative to make all the meat tastier but I have done it before! that Japanese table is just SO awesome! It actually gets too hot sometimes! Kenai LOVES it! He just got an extra big dose of belly rubs from you! 🤗🧡
Hi Alone, that is quite a haul you got there, you might have to add another freezer, lol. Before building here in Willow, I never bought meat in a store, I had always eaten wild game, including fish and fowl. Times sure have changed for me. Hears a tip for that firewood, if it is a cord or so, move the top layer pieces so it's fairly flat and lay down some 2x4's or 2x6's or plywood, not osb and then put your tarp over it and you can get your wood out more easily. You could also invest in a small shelter logic and have your wood thrown in there, no shoveling. Hey, it's always good to see you. Thanks for sharing.
I bought the cow because I didn't think I would get a chance to even go hunting this year. And even if you go, doesn't always mean you get something. I just wanted to make sure but no more 1/2 cow for this gal. Just too many cuts I do not normally ever buy. But at least I got some liver!! I will use the 2x4 method for sure. Hopefully next year when I get the roof line extended, I wont have to worry about tarps for the firewood at all. I am trying to avoid the Shelter Logic route since they always need to be cleared off. I had considered getting one and bringing it with me from Colorado but they aren't cheap! I may end up getting one for the vehicle though! Thank you so much John!
This was a great video. So informational. I like your plans going forward reference sourcing your beef. I too like marbling and a good fat cap. In the suburbs, it is getting much harder to find this at the local supermarkets.
Tough, smart and talented. I believe you made the right choice when you chose your new habitat and the way you manage it is both surprising and fascinating. I don't know of any other channel that offers so much relatable info in such an entertaining format. However, I may be slightly biased, God bless...Just sayin'
Thanks for the shout out, I appreciate it. On January 22. I’ll drop a video on canning chili, it started out as an experiment, but was good enough that I canned several gallons. I think you should get on the road kill list.😁 A moose seems like a daunting task, but you could totally do it. Additionally, have you considered dip netting for salmon?
I look forward to watching the video! As usual! 😉 The road kill list I have considered but I do not own a trailer yet. Others in the area are on the list and I have volunteered to help should the need arrive. I am looking at possibly dip netting or gaining access to a fish wheel. My contractor is going to see if he can find a trail to the Copper river from my backyard so we may have private/secluded access to dip net or just cast fishing. Trying a snowmachine trail to start. If we can get access that will just be a huge game changer for fishing salmon. It seems to be a very isolated stretch of the river. Except for boats of course. Many plans and ideas. Hopefully something works!
@@AloneinRemoteAlaska Your own personal spot would be awesome. If not, there is lots of good public access.😁 I did the Copper last year for the first time and had a blast. I’m already planning a return trip.
The reason you do not have much marble in your beef is because it is grass fed .I bought a half of beef for 930.00 and had it processed for 336.00. It showed 398 pounds of meat. I had 100# of ground beef. You always get a lot of round steak when butchering. Some people have it ground. I cook it real quick on each side and slice it real thin. I make panini sandwiches and Asian stir fry with it. I live in the Great Plains, so there is plenty of beef to choose around here. Your beef has a real dark color. The beef I get is usually a medium red color when frozen. I thought I heard you say there is a Costco a few hours away. You could pick the meat cuts you want from there. I don't know their cost in Alaska, but they seem fair in price around here from what I been told. Love your channel.
I know that pan right off. That is a cornbread pan with the dividers in it, i believe.. Right now i am starting to build up my 2nd collection of vintage & old & pans between 1930-1950. Pans & cook pots stamped, made in U.S.A are from 1960 & newer..😊😊😊😊😊. By the way, i am building up my mountain property at 6850 ft in northern Arizona. My place will be as close as i can get to a pioneer,s cabin..😊 doing things the old way appeals to me and yes it takes several steps to get things done.. In fact, i want a old style land line phone. Service is at the corner of my property, so why not, as long as i don't pay too much.. going to have a underground water tank and yes A oil burning heater is ideal. I wont have any plastic, drywall, paint and things like that inside my cabin..right now i have one out building, the rock driveway and a bridge from street onto property.. Going to be putting up a flag pole and a huge ham operators antennas on two towers for emergencies or if i want to communicate with others around the world 🌎 especially in winter when the roads have not been cleared by the state & county in this particular area. My property is 12 miles from our only one super market if i need to go.. Thinking about getting rid of my cell phone, maybe.. I don't really want modern conveniences to live.. I will have some things that are needed in winter time, such as a log splitter. In winter time, ya want to get the job done fast and then go back inside, right 😅 from Man in a Cabin.
I am glad that your hand is improving. You know you can purchase a meat cutter & a meat grinder. I really think you can process your own meat & package it vacuum sealers. You can google how separate the muscles & remove the silver skin. Or maybe one of your neighbors could show you on one of their harvests. My husband learned to do it with animals he has harvested. Also, he can do beef or pork, etc. You can do it! We are expecting strong winds up to 50 mph gusts & cold temps in the next few days in Virginia. It will be nothing like your weather though. Please give Kenai a head rub for me. Merry Christmas 🎄
Bought beef several times before. Pretty inexcusable for any good butcher/processor for not getting your cut sheet order right. Most likely they gave your cuts to other customers and just gave you 'whatever' and hoped you wouldnt say anything. Especially sad since that particular processor sells beef fat on their website for $1.25/lb.....if you pay for a fat cap, you should get a fat cap. Love your videos stay warm.
Maybe slightly more snow that you but it certainly has been cold! -20F to -40F so sometimes I just go outside long enough to do what must be done and then stand in front of the wood stove for 30 minutes warming up! 🤭🧡 It's either a survivor or just too darn stubborn to fail! 😁
HA! Yes no climbing on the roof I promise! Al though with so much snow, the distance to the ground is shorter! 😉 The snow is awesome and I love it! Thank you so much Cindy! 🤗🧡
Every time I watch your videos it puts me in a state of wow! What I could have become. I am envious, and I wish you nothing but the best. Love, love, love, your videos. Keep on keepin on. All of the majesty, the beauty, and the music(more Vogner) have a very merry merry merry Christmas.
This was certainly interesting. I would not have known what to order. I’m so used to the grocery store. I even have an old cookbook that shows the cuts of beef and I still wouldn’t have known. I’m sure you will figure out some delicious flavoring methods because you are resourceful. I love ribeye as well. Yum. My goodness you sure did get the snowfall. My daughter was in Fairbanks and Anchorage last week. She showed me lots of beautiful pictures. An earthquake,yikes. Happy it wasn’t a huge one. Take care of yourself. ~ Janet 😘
I know cuts of beef but I certainly wasn't sure how to fill out the cut sheet they provided. I had to call them and they walked me through it. Even though I didn't get the cuts I wanted (ribeye), I have many recipes to flavor these cuts up. I will be canning some of it as well! Was your daughter in Alaska for work or vacation? Earthquakes are common in Alaska but my area rarely feels them luckily. Thank you so much Janet! 🤗🧡
Beef canning suggestions: I recommend that instead of canning your ground beef, that you cube and can your round steak, sirloin, and even some of your roasts or chuck in pint jars -- whatever cuts you think you won't eat much of as is. Pressure caning will help tenderize the meat, and you can open a jar and eat the meat cold or make stew or stroganoff or anything you like with it. What I do is cut my meat in cubes and sear it in my cast iron pan in small batches to brown the cubes at least on two or three sides. Then I put each batch in a pint jar and quickly put a small amount of water in the pan to get up the brown goody, and dump THAT in the pint jar. When I have all my jars filled with beef, I add enough boiling water to fill the rest of each jar to the desired height. That ends up making nice brown tasty juice that I can use for gravy, simply by adding a little corn starch, and the meat looks appetizing and tastes good. If you don't brown your meat before you can it, it will look gray and not taste very good. My mom always said, canned food should not only taste good, it should look appetizing or no one will want to eat it. I use the same process with venison, and any other red meat that I can. The reasons I suggest you can your solid meat rather than your ground beef is that it will tenderize it, make it more manageable to use, and allow for quick meals. The thing about canning ground beef is that 1 pound only makes 1 pint. So why not just take a pound out of the freezer when you need it and thaw it out, versus wasting a jar (if you have freezer space)? The way I can ground beef (I have a tiny freezer) is that I cook it up in my cast iron pan with some diced peppers. When it's nicely browned but just barely cooked through, I drain the fat off, put the meat in a pint jar, and fill the jar with boiling water. There's still a little fat in there, but it's not too greasy, and the broth is lovely and flavorful. Sometimes I add the hamburger broth to soup or stew for extra flavor. I use an All American pressure canner (like Gnomie uses) that only holds 8-10 pints or (I think) 7 quarts or 20 half pints, mainly because anything larger is too heavy for me to lift off an electric stove burner. However, I now use a propane 2-burner camp stove to pressure can and I do it outdoors on my covered porch, so weight is not as crucial. Still, the canner is solid aluminum and quite heavy to lift for cleaning and such. Good luck with your canning!
I brined and pressure canned my smaller roasts into corned beef - and you don't have to precook it, you can raw pack it. When I learned to can meat, I was told not to fill the jars with too much liquid because then the meat can't release the juice it's holding, and you will get siphoning. Consider using your sirloins for kebabs over the summer - sirloin is a great meat for that.
Great video, Alone! My parents used to send their Black Angus out to be butchered. The ground meat was good, very lean tho, almost too lean as it had a tendency to want to crumble when you fried it. The filet mignon was good, all the other steaks were too tough. We had to marinate them a LONG time. None of us liked the chuck roasts so we got those ground going forward. That's a shame that the butcher didn't package the steaks 1 per pack as you requested. You might just have to have one of your neighbor friends over for steak! 🤗 Thanks for the video. I hope you have a nice Christmas! 🎄❄️⛄️🎄
I think I will get my butchering skills up to par eventually. I know it is not an easy task but I am totally up for it! I do plan on making a nice meat processing area just for that and hopefully any game I end up getting some years. I figured the one steak per package would have cost me more and would have gladly paid it but since they just chose to ignore my one per package and put two per, just tells me that I may have chosen the wrong butcher. It's a live and learn and none of the meat will go to waste. What I don't give away, I will can or freeze and of course Kenai will get more than just the bones now! And I finally got some liver! YUMMY! Thank you so much Tiff!
Wow-I have never seen so much snow! I'm only 4'10", so I would probably have only my head showing out! 🤷♀️ That is a LOT of meat! As resourceful as you are I can't wait to see what you do with that, and your recipes! You & Kenai take care, and have a blessed Christmas, and a happy, healthy 2023! ❄️☃️❄️⛄️🌬
It would be like the Home Alone movie! Walk inside the cabin and realize you were not there! Teresa!!?? Yeah I guess I didn't realize how much a half cow really was but I can make all kinds of goodies with it! And you have a Merry Christmas and a Happy New year as well Teresa!
@@AloneinRemoteAlaska that made me laugh! 🤣😅 I have no doubt you will make all kinds of wonderful meals with it. I just wish you had gotten the cuts you really wanted and could use! You & Kenai take care, and stay safe! 💚🎄❤️🎁
Dearest Alone, I'm sorry, I'm a little behind in my video watching from having had some challenging times with my health lately. I'm so sorry to hear that you have burned you hand, but I'm really reassured and not surprised that you were able to heal that hand quite effectively! I hope it heals entirely soon. I'm also so sorry to hear that your meat order was not to your liking and it must be frustrating considering the amount of the order. I guess it was an experience and that next year you will find a butcher that offers meat cuts to your liking. I love that little warm and cozy Japanese table. I feel you will enjoy some nice moments of creativity and good meals with your toes all toasty! Take great care of yourself dearest! 🙏💙
Abigaelle, you please take care of yourself first! My videos will be here when you are better and back from your show! Sell many cards! My hand was burned and hurt but what I used on it right away, you would never know! I will discuss exactly what I used in my next video though! I had never tried ordering so much meat before and never will again. None of this meat will go to waste though and I will give a lot away, can as much as I possibly can and of course Kenai will get some nice dinners as well! He isn't as much of a steak snob as me! The Kotatsu table is amazing! So warm and toasty! Perfect place to fix my lamp or just relax. Kenai loves it! Too much!
I know it is sure a good feeling to have a freezer full of meat, I purchased 1/4 of beef from a friends father inlaw, who ranches in Wiggens, last May. He charged me $976.50 for my share of the animal, $25.00 slaughter fee, $239.25 for processing. I got 217.5# of meat for @$5.75./lb then the butcher threw in several pounds of suet so I could make tallow, several pounds of soup bones and several tongues so that I could try it (didn't like it but my dog loved it}. There was an extra charge if you only wanted 1 steak per package. The cut sheet was very extensive listing all cuts, weight or thickness of each cut, how many per package and any cut that you do not request will be ground up, I got 72# of ground beef. Glad you are getting to know the people in the community, sounds like a nice place with good people. Looks like the beautiful snow is piling up, is it the normal amount for this time of the year? Another excelent and informative video, love the Alaskan scenery. CMQCA++
You definitely got a better deal than I did WOW! I do like cow tongue (and so does Kenai) I would have gladly paid for the extra packaging to package up single servings but I most likely would have got charged for it and still got doubles I even discussed the cut sheet with the butcher over the phone to make sure I was filling it out correctly. It could be somewhat confusing if never done before. The area I live in has some great people (even if there are so few. We have our share of bad apples out here too though. As for the snow, it seems to be normal to me. I guess it is slightly different now that I have a few options to get the driveway plowed pretty cheap. Even if I still don't drive anywhere! Glad you enjoyed the video Chip! CMQCA++ 🤗
Wow, all that snow and firewood to move!. I can't imagine five chords for winter!. We get by with only two. And all that meat! Sorry to hear they couldn't divide it into single servings. But still, great to have all that😊😊. As always be safe out there 😊
I had one cord left from last year (out of 8) and ordered 9 for this year. So started with 10 cords this year and now have about 7 cords left. Coldest months of winter are coming up though! With all this meat I certainly wont be starving this winter!
Hello again Alone in remote Alaska. Thanks for such an informative video.kudos to you for your ability.stay safe.enjoy.Merry Christmas. Happy New Years
Good to see you Alone 🥰🤗👋 Yes we purchase our beef from a beef farmer here in Michigan as well. Ours averages out to be about 6$ a pound overall. I agree with you about wanting the cuts you specifically marked off. That’s how we do it here too. Although we can’t have single slices. We don’t have that choice on the menu. I believe it’s 2 per package. Wow the snow looks beautiful, but chilly brrr lol. We are getting snow here today in Michigan, but not like you for sure lol. Much love to you hun, Happy Holidays again and stay warm, safe and take care-Debbie 🤗👋
I understand the butcher not wanting to single wrap the cuts as that is time consuming and use more material. BUT they could charge extra for it or it should not have been an option on my cut sheet. I guess the fact that I filled out the cut sheet and they just decided to do whatever make me wonder why bother. And then to not get a single ribeye? It was definitely a learning experience and non of the meat will go to waste at all. I will can some and give some away. And Kenai will get spoiled too! 🤫 I always look forward to the snow! Yeah its super cold but I absolutely love it! And Michigan gets cold enough! 🥶 Thank you so much Debbie! 😉🧡
That is absolutely outrageous Per pound! And the reason it doesn’t have a lot of marbling in it is it was not corn fed as well as grass fed it needed the fat from the corn
When I was kid, five years old I was playing with matches, as a kid will I burned my hand second and third degree burns. toasted a lot of the side and back. My mom called my dad, a mechanic, and he just said, make him keep his hand in antifreeze. Of course my hand just burned and burned, but once I put it in the antifreeze the burning immediately stopped. I kept my hand submerged in that ethylene glycol all day and wrapped it with a cloth saturated in it all night. The next day, my hand was pink, but no longer burned or hurt at all. My hand never developed scars and with a couple days I could use it normally, which was good as it was my good hand. An old mechanics burn treatment that really works. I've had many burns since, especially when I was a steam boiler operator. None of the modern burn creams or anything I tried worked nearly as well as regular old antifreeze.
WOW. I know that things cost more in Alaska. (We have friends who have lived there for 40ty plus years.) I’m so sorry that your beef wasn’t what you wanted. I chose from our processor how I wanted our meat cut & packaged. I get the fat & bones . We also get the tongue heart & liver. I have an older couple who always want ours. I am so THANKFUL that I have never paid that much for our Processed Beef in the 25 years we have been buying our meat from the same Farmer. Our 2 pigs yearly come from another farmer is the same area. (Always have gotten very good beef & exactly what I ordered in my cuts) We Drive 2 & 1/2 hours from our farm. No butchers in our area. We buy one beef yearly & 2 pigs. We are a 3 generation family of 5. Sadly I think you are right for choosing a different route on buying your beef. GOD BLESS FROM WEST CENTRAL INDIANA FARMLAND
You’re so right about temperature differences - it’s been very cold (close to 0f) and after working outside a bit I went in a heated well house and guessed it was 65, really super nice, but the thermometer read 49. Couldn’t believe my eyes.
Live and learn with the meat purchase...but I know you will make if right with some of your recipes..Grass fed isn't the tastiest but much healthier for you. There is less fat for marbling,also. I buy grass fed ground beef from Walmart and some from Costco that's already made into patties. Enjoyed my visit with you my dear. Glad your burn responded so well to your treatment.
I have some pretty tasty recipes I can make for sure. I will can up what I can as well. Give some away. Spoil Kenai. I knew there would be less fat but was not expecting less marbling. I will chat about what I did for the burn in my next video! Second time this has worked for me so far! Thank you so much Terrie!
I so enjoy your videos. I found this one to be so informative. I have always wanted to get a side of beef for the freezer but after watching your video I’m glad I haven’t. I would much prefer to select my cuts of beef. I’m looking forward to seeing your future videos with recipes to cook some of your beef cuts. Merry Christmas and happy, healthy new year.
That's so awesome to hear Lisa! It is exactly why I made the video! I too will just be buying the cuts of meat I want. I will be canning this meat and of course giving some of it away. Kenai will get the occasional steak as well! And I will definitely be making some recipes with it! And Merry belated Christmas to you as well! I hope 2023 is your best year ever! 🤗🧡
I'm a big fan of heat batteries. My bedroom heat somes from a heat battery -- a rocket mass heater. That's basically 900 pounds of concrete with a 3" tunnel winding around inside it, leading to chimney pipe. Hot gasses are from an LP flame running through it heating it up. Once hot, it radiates heat all night long with no flame burning. Your wood stove is likely burning all day long, so why not warm up some bricks to put on the floor to rest your feet on while you sit reading, eating or doing crafts? Just a thought. 😊
I enjoyed your video and I absolutely love the heater on your table. I feel the same way about my beef. I want the marbling and fat. I can all kinds of meat. I enjoy doing and I believe you will also. If you can those tougher meats i think you may enjoy them more. I cold pack my jars and you don’t add liquid to your jars.
I just came across your channel. Very interesting. I love a cooler home. But I would struggle to get out of a cozy warm bed in a 50-55 degree home. I usually go with about 60-65 max. So interesting watching how you manage everything. I will be back to watch more!
I like when you do shorts some times because I know you are safe. Great info on the beef. Ty for sharing. In Alabama beef is 7.99 to 10.99. Be blessed.
Not too bad a price for beef then. Just too much beef that I don't normally purchase but it certainly will not go to waste! Yeah SHORTS more or less just keep the channel active too. If the channel is active I must still be alive! 😉🧡
idk if other have commented this but turn what you don't love into jerky. We make a lot of jerky and have used a lot of different cuts. round, rump, sirloin and I can't say I'm able to tell much difference. Enjoying your channel. We also keep our home in Iowa on 50-55. No bad temp, just bad clothing choices. :)
HA! I was just commenting to some other comments about making jerky too! Great minds! I have never made jerky before but I am anxious to give it a shot! Jerky is always good! And Kenai likes it too! I think 50-55F inside is perfect! I may have to wear a sweater but I sure do sleep better when the cabin is "colder" 🤭 I am so happy you are enjoying my channel Meg! Thank you so much 😉🧡
Thank you so much Janet! I have been battling and adjusting that volume decibel a lot lately. just doing whatever UA-cam recommends! Video is not much help if you cant hear it! 🤣🧡
Be careful. My wife tripped getting out of the bed and broke her shoulder and dislocated it. It has taken her two months to get back to moving around. It was not easy for her, she can't stand sitting around doing nothing. Take care of yourself. Trust you have a really good first aid pack, with good pain killers.
Ok regarding the beef you got organic which is more expensive the processing cost was about right. Now from experience we sell half a beef with processing (Angus beef grass and corn fed) for $600.00 + $250.00 processing total $850.00 for around the same poundage as yours. As for the cuts the processers should have been more explicit on the cuts of beef you want and how many ie: rib steaks, t-bones, sirloin, strip steaks, size of your roast, stew meat, cube steaks, flank steak, chuck roast etc. As for pressure cooking meat we use to do the tougher pieces of meat and we called it loosey meat, yum obviously you need a pressure cooker, we did at least 25-30 quart jars a year. Oh I do watch your shorts and I always have aloe plants in the house sometimes burn myself either cooking or filling the wood stove hardly ever blisters. Hugs to Kenai. Be Blessed.😊🇺🇲
I actually walked through the cut sheet with the butcher (over the phone) to make sure I filled it out correctly. I just know they didn't follow it. I mean I bought half a cow and got zero ribeyes? The single wrap could have been an extra charge I would have gladly paid. I know canning the meat will still be good! I may make some beef jerky out of it too! I use aloe all the time for lighter burns too! Amazing stuff! But make sure you watch my next video! I will discuss what I used and this will be my second time using it and it just simply works! Big hugs given to Kenai! 🤗🧡
Another fantastic video! I love your honest opinions. So many times the UA-camr will always sing the praises of whatever they’re talking about. We have a local butcher here that offers several packages and you get exactly what is advertised. You can make two substitutions on the package you choose forward to checking out the links of other UA-camrs you posted. Glad your hand is better. Can’t wait to see your homeopathic video you’re going to make! Enjoy the rest of your weekend!
It was my first time buying meat in bulk like this and I know many people have considered it. Just want to make sure they understand there are some pitfalls in going this route sometimes. I know some people have done it for years and I had watched many other videos about buying this much meat and I don't think I heard a single negative experience. I will definitely just be buying what I know I will eat going forward and I have many ideas to get this meat canned or given away. I will make the homeopathic video very soon as I am a strong believer in it. And in this case, I truly believed it saved my hand from burning. Thank you so much Pris!
And a final comment on buying a side of beef: some years ago I raised Devon cattle, and they are the one type of beef that will self-marble on grass. Angus will not do that. I raised my cows on organic pasture and NEVER grain fed and they were lovely and fat. I was raising the American Milking Devon (AMD) as opposed to the beef Devon, but you will get beautifully marbled beef with either one. Devons are small cows, smart and highly trainable. They graze very efficiently and convert grass better than any other breed I know of. I halter trained all my cows. They do have horns, but they are docile. The challenge is finding someone who raises them.
Great video. Nice you got some meat eh. I just finished canning a bunch,of moose meat. So your round steak, chuck and rib eye roast will be perfect to can. I found precooking the burger first is best but everything else I raw pack with just the meat and salt in the jar. No water at all. Hopefully next year you will get a moose or caribou then u can cut and wrap it yourself….although a big job….it’s worth it. Cheers ❄️🇨🇦❄️. PS suppose to get down to -40C this coming week…burrrrr
I plan on canning a bunch just plain so I can cook it however I like later. Good to know about the burger though thank you! I plan to give a lot of the meat away if people have room in their freezers! I could still get a caribou this year but thats a long shot now. Next year for sure! -40 is VERY BRRRRRR 🥶🥶
Hello Alone, it's still me Black Monday. Akways tunning in to see what yr up to and of course the beautiful big boi Kenai. Stay awesome. If i don't see u, 🍃🌲Merry Christmas honeys.......🍃🌹
Hey Black Monday! I couldn't get to your last comment on the video before this one sorry! Always good to hear from you! Kenai is doing great. He will be getting more steak this winter! 🤣 But Merry Christmas to you as well! 😉🧡
Do some 1 hr lives sitting inside that has superchats , Have some Q and A times, tell us about the struggles there by yourself and the great advantages of the alaska life.. thats where you make some good money....you would be good at it.. new sub here...
I have considered doing live chats but my internet connection would just get in the way! I have been on some superchats and when it freezes up all the time it gets very annoying! But maybe when I upgrade to Starlink I can reconsider. Although I don't know how good I would be! I have a tendency to get tongue tied a lot! 🤭🧡 I do manage to answer those questions throughout my videos though. Also I did a three part Q&A and I think I answered every single question I was asked from the community post. And thank you so much for the sub! 🤗
HELLO 'ALONE'...YOUR TREES LOOK LIKE THEY HAVE CAKE FROSTING ALL OVER THEM...REALLY PRETTY...I LIKE YOUR HAT WITH THE BRAIDS...I WEAR THOSE, TOO...AND THOSE DINING CHAIRS ARE VERY NICE...CHIPPENDALE?...THAT'S ALOT OF MEAT!...ALL THE BEST...🙏❄🎿🏔🌨🎍🎄;)
Yes Chippendale! Good eye! I originally got 4 from my mother (out of 16) but my kids ended up breaking three. This is the last remaining one! I will have to find some nice chairs somewhere here in Alaska for my table. LOL yeah and a lot of meat. Time to start canning some of it up! HA! I never thought of the trees with frosting on them but that is exactly what they look like I love seeing the trees covered in snow though! Everything is so still and quiet! I suppose the beanie with the braids has no real function but I like them!
I got some more education from watching your videos. I Did not know that you could can meat 🥩 in jars. Also I learned to look for marble in the meat so that it’s full of flavor and tender. Wow that’s a lot of snow ❄️ and it’s only December. We are getting our first winter ❄️ storm this weekend. I love watching all of your videos which are the Best. 🎄💖🐶💕☃️
Marbling makes the meat so tasty! Even if you cook with the fat on the edges, you dont have to eat it but it sure makes the steak taste so much better! Canning meat is a great way to preserve it for a long time! I may still have more than I could ever need here but Kenai will get a lot and I will share with my neighbors. If I ever see them! 🤣 Enjoy the snow but be careful when you are walking on it to and from work Carri! 😉🧡
We get half a steer a year and it's grass fed and finished on grain that gives the meat the marbling that you are looking for. I'm not sure if you mentioned in the beginning or not but we get a cut sheet from the processor on what cuts we want. It took us a little bit of trial and error before we got down what we wanted. But I think ordering the specific cuts you want from the butcher will be better for you that's a lot of meat to get through before you can get what you want.
I did get a cut sheet and I even filled it out with the assistance of the butcher over the phone. Since I never had filled one out before. I will just be purchasing individual cuts from now on. I did get far too much meat I normally would not by but I will can it up and give a lot of it away. As much caribou and moose that everyone eats out here, I think COW would be exotic meat But at least I got some liver!
Messaging you from Wisconsin, earlier this year I purchased black Angus meat from one of my customers the meat cost $2.79 per pound. The processing cost was $187.00 total, cut and packaged. I purchased a quarter, my total was about $500. I did not think that was a bad price. About 6 clients of mine purchased from the same lady, all were very happy with the meat. Have not started a garden because our soil is clay. Tomatoes end up with bottom end rot from inconsistency of water in the soil. My husband had a job interview in Fairbanks, AK four years ago. The company flew both of us to Fairbanks. I was in the room with my husband during the interview. We were both filled in on life in Fairbanks. The Human Resources manager and another administration employee asked me to cut their hair. I am a hairdresser by trade. I declined because my husband was there for a job, not me. Had my husband been offered the job I would have been cutting all the people that worked there. They interviewed my husband because the ceo of the company was from Milwaukee Wisconsin. We were in Fairbanks in June, beautiful countryside and clear water. I enjoy your video's because when was a child my grandparents lived in a dry farmhouse with an outhouse and I stayed summers with them. Enjoy the beauty that surrounds you.
For some reason I remember more snow last year but I may have already just got used to Alaska snow! A coworker told me you just got snow last night? My daily temp has been around -20F 🥶🥶
Grass fed and finished beef in Loveland Colorado is going for 8.99 to $15.00 a pound.
Grass fed and finished beef results in less fat overall and less marbling.
Good marbling is the result of cattle being at least grain finished. Merry Christmas 🎄❤️
Ya the beef needs some corn in its diet to get good fat content for flavor.
I was going to tell Alone the same thing, grass fed and grass finished will give you definitely leaner meat, versus grain fed. And her prices are also consistent with others in the marketplace. I can relate to her comments though...first time out ordering like she did, I too would have had some misgivings until I got acclimated to the reality of grass fed, finished beef, and all the costs involved.
Shoot, that’s what plain ole regular grocery store beef is here! Astronomical beef prices here in in western NC in the smokies.
@@cumberlandquiltchic1 Beef prices are sky high in Ontario too. I have learned to stock up if it goes on sale.
Right! The grain finish had always been more tastier to my liking. Lots of good fat and marbling
Alone, you are THE BEST. How kind of you to say such nice things about the hurricane of abject chaos that is swirling around me every day lol!!! We're doing night chores right now, and I've been baking all day, but my best friend Becky texted me to say you were talking about me and I'm so incredibly humbled. But Jeff said let's get chores done and go cast this on the TV! I had no idea you looked up to me. I look up to you too!! You're so insightful and inspiring and (ironically) I love to listen to you speak!! I literally teared up. Thank you for your friendship and for going along this journey with me (and all those others) you are a true blessing to this world❤
The chaos may be true Leigh but you handle it so well! And yeah I do look up to you. You have a lot going on and you make it look so easy! I still say you have to get Jeff in your videos though! I think we would all like to meet your better half! You keep cranking out your video knowledge and you can count on me being there to watch and comment every time! Or at least to give you a hard time! You take care my UA-cam mentor!
@@AloneinRemoteAlaska hahahaha! It's just so funny that you say that, because I've been doing UA-cam since I "lost" my job in March 2020, and I've learned more about everything Tube since "meeting" you in just the last 6 months or so! I'm a very sheltered, simple minded person, and technology just vexes me. So I usually have just avoided it, or used it at it's most minimal capacity. But I know you're also relatively new to Tube, so you inspire me to stretch my abilities and flex my mental muscles. So in many ways you're also MY mentor! I promise, I will try to get Jeff on camera! He's a male version of me (only stronger and smarter), so no promises, but definitely challenge accepted lol!!!
@@oldtavernfarm We will teach each other Leigh! The only thing I keep in mind about UA-cam is you get back what you put into it so I give UA-cam 100%. And UA-cam owes me a kidney! It sure ain't easy sometimes! I hear you about technology though! Having a farm/homestead is the same way. You get what you put into it! Well if Jeff is saying he cant handle the stress of being on camera for 60 seconds even though you and I do it almost daily for many minutes then ............. yup I get it! It is not easy to film yourself and show the world!
You're absolutely right!! You do get out of anything what you put into it. But that also includes fellowship with folks who have talents above mine, so I'm blessed with your friendship. Haha, Jeff has no chance lol🤣🤣🤣🤣🤣
@@oldtavernfarm OK we will give Jeff a pass on the videos! Maybe he can just walk by and say hi! So we know he is real Feel free to email me anytime Leigh!
Your meat certainly is very lean. I periodically purchase 1/2 of a grass raised angus from a local farmer. The farmer gives her cattle free choice corn for a time before they are butchered and the meat is very well marbled. Some cattle varieties put on more fat than than others. It is also much less expensive per pound down here in Wisconsin. I have found canning meat to be very rewarding and it’s nice not to have to be concerned with freezer burn.
Me too.
The animal was NOT FINISHED. There are many factors involved in producing finished quality grass fed beef...breed, sex, age, pasture, etc. The beginning of video showed some Holstein on SHORT 0 management pasture. Now, anyone can feed grain to create more marbling, but to properly finish livestock on pasture requires a much, much higher level of expertise! First you want to see a healthy mix of pastures grasses and forbes...a more balanced diet. Never allow pasture to be grazed less than say 4" and MOVE. Don't return until the pasture has had sufficient rest. This keeps the land AND livestock healthy. They are on a high plane of nutrition all the time. An animal needs to reach a relatively mature frame size so their body can shift from bone and muscle development to putting on back fat and intramuscular fat (marbling). Then you get into the other factors I mentioned.
Alaska has a short growing season so will probably make quality grass finishing even more difficult. Small frame breeds like Lowliness Angus or Highlander cattle can make it a bit easier.
I hope everyone understands the health benefits of grass fed versus grain fed, and might I say, birds eat grain cows eat grass/forbes.
I hope my suggestion is of benefit.
You have every right to be particular about your purchase. It’s very disappointing when you don’t receive what you want especially the price you paid. Thanks for the advice!!
Ya know, you are a hardcore champion. I CAN'T imagine your intesteinal fortitude. Keep it coming sista!
Keep safe. Thank you for sharing. … & Merry Christmas.
Merry belated Christmas to you as well Joanna! And thank you so much for watching and commenting! 🤗🧡
I want too tell you.. I absolutely love watching your videos!!
We went through a family ranch in Delta Junction, called Alaska Natural Foods. It's a fantastic farm and they do all processing on site and the butcher called us and we had it packaged exactly as we wished. You should check them out!
Wow! That's a lot of beef Alone! This is all a learning experience for you and the majority of your viewers. For that, thank you for sharing. Although you didn't get the cuts you thought you were purchasing, I know you will create wonderful meals. Nice that you will be sharing with your community. One thing's for sure, you won't go hungry! Hope you and Kenai are well! ~ Chris 🎄
Yeah Kenai and I will definitely still be eating well this winter! It is a lot of beef and I am very disappointed how it turned out but I will be canning a lot and that will rescue much of these cuts that are far too lean for me! I will share as much as I can with neighbors etc. but I assume most people out here don't know what beef is 🤣 It's all caribou and moose out here! Thank you so much Chris! 🤗🧡
So happy to see video pop up.
You’ll find canning meat is very easy plus you’ll see it really tenderizes and adds flavor. Your issues of how the meat was packaged is valid. As you said at the start you didn’t have any prior knowledge so went with was easily available. It’s also good the suppliers are aware of your opinions. Love the snow, everything is so beautiful.
you are so amazing, you are so strong praying for you
Thank you so much Kevin! And thank you for the compliment! 🤗🧡
Alone, I am proud of your adventurous spirit! You have maintained a beautiful full exciting life!!😂❤. I live vicariously through you! Stay safe and cozy!! Almarita :)
OMG, Leigh is my best buddie ,she would be so happy to hear you say that you love her shorts!!!!
Leigh from Old Tavern Farm? 🤪 Why does her name sound so familiar? 🤭 Does she make UA-cam videos? 🤣🧡 Leigh is the best! She is going to be a super big UA-camr someday 🤫
Incredible amount of snow! Intrigued by that pan! Really enjoyed the music. 👍😎🇨🇦🎅🎁🔥🐾
Hey pretty lady, Merry Christmas and maybe we'll see you before New Years. Don't let the snow get ahead of you. Stay warm, eat healthy and keep moving forward. I still love watching you prove your metal. I watch you and smile. Canning meat will leave you with many great meals. Trust those words. Don't be afraid to can what you find in excess, you will be pleasantly surprised.
I hear you James! I have pressure canned before in Colorado but that was my first time. So since it has been so long I am sure it will all come back to me. I do remember enjoying the process actually. We will see if I still say that after many years of canning! And I can make some jerky too! You will still see my videos popping up over the holidays like normal. Ain't nobody visiting me over the holidays so I will be making videos for you! And thank you so much for the kind words James! I have plenty of firewood to keep warm and plenty of meat for Kenai and I to last a few winters!
Ok, now that I've gushed about your kind words, Jeff and I watched the rest of this video and really appreciated your honesty as regards the side of beef purchase. Firstly, as a livestock grower, I thank you for an extremely fair review. That was top shelf. Secondly, all first time bulk meat purchasers have this learning curve, including us!! We're raising a bull calf now, and will continue to bring in more, as they take about 18 months to raise for slaughter. But we've done pigs for many years. Filling out a cut sheet is paramount to telling the processor what you want to eat over the year, and Jeff and I both thought (in kind honesty) that perhaps they didn't pick up on what you were putting down. Yes, you can do a stroganoff with that rib roast, but its just you- you're not feeding a crowd. Still delicious but not cost effective. Anyway, suffice to say everything you said was spot on.
Now, as regards your future livestock journey...pigs are your best bet, imho. They'll root up those saplings, and poop and add nutrients to your soil. You must have hot wire to contain them. And they can be pushy, but they're much less trouble than goats, unless you just love goat meat. Also, since you're a hunter, look into developing your own on-property slaughtering and processing system, which will substantially slash your costs. LEM makes a great meat grinder called Mighty Bite which is easy to use and clean. Ok, I'll stop. Do you have email?
As far as filling out a cut sheet, since I had never done it before it was a bit confusing. I did call the butcher and they helped me understand better by walking me through it. And still it was done incorrectly. I understand they had a lot of beef to butcher but I have to wonder how much they actually looked at my cut sheet. Non of this meat will go to waste for sure as I have plenty that I can share it with. Of course Kenai will get a nice share besides the bones he got. And I will enjoy the liver. I have given much thought to pigs and goats and they may be both on the "menu" as soon as I get the fencing put up in the backyard. I just have to make sure I can care for them properly during winter. Oh and an on property meat processing system is a definite for me! I will keep the Mighty Bite on my list when that time comes. My email (since I cannot type it here or UA-cam will delete the comment) is my UA-cam channel at Gmail. Or it can be found in my about page under the business inquiries only. VIEW EMAIL ADDRESS
@AloneinRemoteAlaska I have 3 Nigerian dwarf goats, I put up fence panels, and have used premier one electrical fence. In several years, only had one jump the electric fence once, I think the wind scared her and she banked off the cattle panel tractor, but she stayed right be the fence, they won't travel far from their buddy...I have found also bottle fed are much better to handle, the one I bred and was raised by her mom is skittish. I have also raised pigs, commercial breeds in my opinion are very unpredictable as far as disposition, not sure about the pasture (Idaho or kunekune kunekune's, but what I've been reading are better personalities and being alone, I would say pasture breeds).
@@AloneinRemoteAlaska See? Another thing you just taught me! I had no idea UA-cam would delete a comment with an email address on it! I wonder why....
And I think you're right about the cut sheet. That can be very frustrating. When we took 5 pigs to market in January, the cut sheet was followed to the letter, but we ordered too much of this and not enough of that, so the "mistake" was ours and still slightly frustrating. So to have that much miscommunication has got to be vexing. How long do you think that supply will last you? About a year? When the time comes to consider livestock for you, be sure and reach out- Jeff and I both will be more than happy to help in any way we can!!
@@robinsouth8555 The Nigerian Dwarf was one I had researched and I do know that a dwarf breed of some kind is what I will end up getting. I have to get my Jurassic Park fence put up not so much to keep the animals in but to keep the bears out. Pig vs bear never ends well for the pig. Once I feel like I can adequately care and protect livestock, I plan on getting pigs for sure though. And a guard donkey!
@@oldtavernfarm Yeah email addresses and external web links (Especially to Amazon) will just get deleted by UA-cam. Also anything having to do with the recent vax's thing we just went through. I was told the same thing about "too much of this and not enough of that" and you would think there would be some sort of column that tells you this. Like the butchers are like "Duh lady" don't you know cow anatomy like we do? 🙄Oh you can 100% guarantee I will be contacting you when I start my livestock journey. I wont even start until my backyard gets fenced in though. Bears and wolves!
A reminder to people very cold weather age's you so always use vitamin lotions on your body. Don't let the fun of your living in cold turn you so old.
Love your channel. I have to agree with Linda Sawitsky regarding grass fed and grass finished beef. I ordered a sample box from a local rancher in Arizona. It was beautiful meat, but kind of tasteless and very chewy as well as spendy. I think you would be happier with grain fed and grain finished beef. More marbling and tastier. Maybe buy in bulk at Costco for a better price or pay a few dollars more for what you want? Anyway, great content all around. You are the real deal! Thank you.
I have found that grain finished has more marbling and a thicker fat cap and much more tender. They're only on grain for the last 6 weeks of life from what I've been told. We too had a problem with our butcher when we had our pig done 2 years ago. They asked us what we wanted in cuts and what we wanted back. Well, we did not get back what we ordered and found out how they process our Ham (name of our pig), and it has a aftertaste that I just don't like. Very disappointed with our butcher (which has been closed down). Very good vlog. Love watching your channel.
Happy to hear you made it through the storms and the earthquake. Stay warm and safe 🎄
Good to see you again please please stay warm
Never a dull moment for you, take care, be safe.
I really could go for some dull moments now though!
Wow you do have a lot of snow Glad you are well and happy. You are one tough woman to live there, don't get me wrong it's beautiful where you are
I'm so thankful your hand is healed and doing good and I'm thankful that you have a good supply of food for yourself too. The snow is beautiful there and all the mountains and trees with all the snow is gorgeous! I've watched the bloopers over and over, they're funny. Please give precious Kenai kisses and hugs foe me. Love your videos. Take care and God Bless you and Kenai always
After the burn I immediately applied this "stuff" (to be mentioned in my upcoming video) and it was like I never burned my hand! Second time I have done this and it worked flawlessly! If anything, I have enough steak to last me awhile! Kenai will be spoiled with steak too! Kenai got his hugs and kisses from "Lisa" 🤗 He knows your name now for sure! 😉🧡
Holy cow, literally!! One of the things I have learned about you (and I admire)is that you put a great deal of thought into the choices you make and everyone who watches your channel benefits from that.
I love the Japanese table!! Very practical. I'm glad to see you're staying well in all the snow. ❄️ Maybe a snowman ⛄️ next time?! lol Take good care and belly rubs for Kenai. x
It will need to warm up a bit before I could build a snowman 🤭 Its so cold right now that the snow wont stick to even make a snowball! I do have a tendency to "overthink" some things. I just hope it helps others be aware so they don't make this kind of error. I will have to get creative to make all the meat tastier but I have done it before! that Japanese table is just SO awesome! It actually gets too hot sometimes! Kenai LOVES it! He just got an extra big dose of belly rubs from you! 🤗🧡
@@AloneinRemoteAlaska 💕
Hi Alone, that is quite a haul you got there, you might have to add another freezer, lol. Before building here in Willow, I never bought meat in a store, I had always eaten wild game, including fish and fowl. Times sure have changed for me. Hears a tip for that firewood, if it is a cord or so, move the top layer pieces so it's fairly flat and lay down some 2x4's or 2x6's or plywood, not osb and then put your tarp over it and you can get your wood out more easily. You could also invest in a small shelter logic and have your wood thrown in there, no shoveling. Hey, it's always good to see you. Thanks for sharing.
I bought the cow because I didn't think I would get a chance to even go hunting this year. And even if you go, doesn't always mean you get something. I just wanted to make sure but no more 1/2 cow for this gal. Just too many cuts I do not normally ever buy. But at least I got some liver!! I will use the 2x4 method for sure. Hopefully next year when I get the roof line extended, I wont have to worry about tarps for the firewood at all. I am trying to avoid the Shelter Logic route since they always need to be cleared off. I had considered getting one and bringing it with me from Colorado but they aren't cheap! I may end up getting one for the vehicle though! Thank you so much John!
@@AloneinRemoteAlaska You're welcome, always a pleasure hearing from you.
This was a great video. So informational. I like your plans going forward reference sourcing your beef. I too like marbling and a good fat cap. In the suburbs, it is getting much harder to find this at the local supermarkets.
Tough, smart and talented. I believe you made the right choice when you chose your new habitat and the way you manage it is both surprising and fascinating. I don't know of any other channel that offers so much relatable info in such an entertaining format. However, I may be slightly biased, God bless...Just sayin'
Wow you got a big bunch of snow ⛄.
Merry Christmas and Happy New Year 🧑🎄
Thanks for the shout out, I appreciate it. On January 22. I’ll drop a video on canning chili, it started out as an experiment, but was good enough that I canned several gallons.
I think you should get on the road kill list.😁 A moose seems like a daunting task, but you could totally do it. Additionally, have you considered dip netting for salmon?
I look forward to watching the video! As usual! 😉 The road kill list I have considered but I do not own a trailer yet. Others in the area are on the list and I have volunteered to help should the need arrive. I am looking at possibly dip netting or gaining access to a fish wheel. My contractor is going to see if he can find a trail to the Copper river from my backyard so we may have private/secluded access to dip net or just cast fishing. Trying a snowmachine trail to start. If we can get access that will just be a huge game changer for fishing salmon. It seems to be a very isolated stretch of the river. Except for boats of course. Many plans and ideas. Hopefully something works!
@@AloneinRemoteAlaska Your own personal spot would be awesome. If not, there is lots of good public access.😁 I did the Copper last year for the first time and had a blast. I’m already planning a return trip.
WOW, it is so beautiful. Please take care and stay warm. Love seeing and listening to all you have say. Thank you🎄❄☃️🌨❤❤
Great information! Thanks. Always enjoy your videos.
The reason you do not have much marble in your beef is because it is grass fed .I bought a half of beef for 930.00 and had it processed for 336.00. It showed 398 pounds of meat. I had 100# of ground beef. You always get a lot of round steak when butchering. Some people have it ground. I cook it real quick on each side and slice it real thin. I make panini sandwiches and Asian stir fry with it.
I live in the Great Plains, so there is plenty of beef to choose around here. Your beef has a real dark color. The beef I get is usually a medium red color when frozen.
I thought I heard you say there is a Costco a few hours away. You could pick the meat cuts you want from there. I don't know their cost in Alaska, but they seem fair in price around here from what I been told.
Love your channel.
"The lows at night are negative 40 but it's not that bad" she says....ha! I can't!! 😆
I know that pan right off.
That is a cornbread pan with the dividers in it, i believe..
Right now i am starting to build up my 2nd collection of vintage & old & pans between 1930-1950.
Pans & cook pots stamped, made in U.S.A are from 1960 & newer..😊😊😊😊😊.
By the way, i am building up my mountain property at 6850 ft in northern Arizona.
My place will be as close as i can get to a pioneer,s cabin..😊 doing things the old way appeals to me and yes it takes several steps to get things done..
In fact, i want a old style land line phone.
Service is at the corner of my property, so why not, as long as i don't pay too much.. going to have a underground water tank and yes A oil burning heater is ideal. I wont have any plastic, drywall, paint and things like that inside my cabin..right now i have one out building, the rock driveway and a bridge from street onto property..
Going to be putting up a flag pole and a huge ham operators antennas on two towers for emergencies or if i want to communicate with others around the world 🌎 especially in winter when the roads have not been cleared by the state & county in this particular area. My property is 12 miles from our only one super market if i need to go..
Thinking about getting rid of my cell phone, maybe..
I don't really want modern conveniences to live..
I will have some things that are needed in winter time, such as a log splitter.
In winter time, ya want to get the job done fast and then go back inside, right 😅 from Man in a Cabin.
I am glad that your hand is improving. You know you can purchase a meat cutter & a meat grinder. I really think you can process your own meat & package it vacuum sealers. You can google how separate the muscles & remove the silver skin. Or maybe one of your neighbors could show you on one of their harvests. My husband learned to do it with animals he has harvested. Also, he can do beef or pork, etc. You can do it! We are expecting strong winds up to 50 mph gusts & cold temps in the next few days in Virginia. It will be nothing like your weather though. Please give Kenai a head rub for me. Merry Christmas 🎄
Sounds like your pup is going to eat well !!
It looks so beautiful there!!! Thanks for sharing!
Bought beef several times before. Pretty inexcusable for any good butcher/processor for not getting your cut sheet order right. Most likely they gave your cuts to other customers and just gave you 'whatever' and hoped you wouldnt say anything. Especially sad since that particular processor sells beef fat on their website for $1.25/lb.....if you pay for a fat cap, you should get a fat cap. Love your videos stay warm.
So you finally got more snow than me, looks beautiful; I do not worry about you, you are a survivor
Maybe slightly more snow that you but it certainly has been cold! -20F to -40F so sometimes I just go outside long enough to do what must be done and then stand in front of the wood stove for 30 minutes warming up! 🤭🧡 It's either a survivor or just too darn stubborn to fail! 😁
The snow is so beautiful. Stay safe and warm. Love your content
Here in ky ,alot of women still live by themselves and they are old.They could teach all of us alot
Be careful and no climbing on the latter's to get the snow off. Prayers for you outside around the heavy snow.
Merry Christmas Alone, God bless you 🙏
HA! Yes no climbing on the roof I promise! Al though with so much snow, the distance to the ground is shorter! 😉 The snow is awesome and I love it! Thank you so much Cindy! 🤗🧡
Every time I watch your videos it puts me in a state of wow! What I could have become. I am envious, and I wish you nothing but the best. Love, love, love, your videos. Keep on keepin on. All of the majesty, the beauty, and the music(more Vogner) have a very merry merry merry Christmas.
This was certainly interesting. I would not have known what to order. I’m so used to the grocery store. I even have an old cookbook that shows the cuts of beef and I still wouldn’t have known. I’m sure you will figure out some delicious flavoring methods because you are resourceful. I love ribeye as well. Yum. My goodness you sure did get the snowfall. My daughter was in Fairbanks and Anchorage last week. She showed me lots of beautiful pictures. An earthquake,yikes. Happy it wasn’t a huge one. Take care of yourself. ~ Janet 😘
I know cuts of beef but I certainly wasn't sure how to fill out the cut sheet they provided. I had to call them and they walked me through it. Even though I didn't get the cuts I wanted (ribeye), I have many recipes to flavor these cuts up. I will be canning some of it as well! Was your daughter in Alaska for work or vacation? Earthquakes are common in Alaska but my area rarely feels them luckily. Thank you so much Janet! 🤗🧡
Beef canning suggestions: I recommend that instead of canning your ground beef, that you cube and can your round steak, sirloin, and even some of your roasts or chuck in pint jars -- whatever cuts you think you won't eat much of as is. Pressure caning will help tenderize the meat, and you can open a jar and eat the meat cold or make stew or stroganoff or anything you like with it. What I do is cut my meat in cubes and sear it in my cast iron pan in small batches to brown the cubes at least on two or three sides. Then I put each batch in a pint jar and quickly put a small amount of water in the pan to get up the brown goody, and dump THAT in the pint jar. When I have all my jars filled with beef, I add enough boiling water to fill the rest of each jar to the desired height. That ends up making nice brown tasty juice that I can use for gravy, simply by adding a little corn starch, and the meat looks appetizing and tastes good. If you don't brown your meat before you can it, it will look gray and not taste very good. My mom always said, canned food should not only taste good, it should look appetizing or no one will want to eat it. I use the same process with venison, and any other red meat that I can. The reasons I suggest you can your solid meat rather than your ground beef is that it will tenderize it, make it more manageable to use, and allow for quick meals. The thing about canning ground beef is that 1 pound only makes 1 pint. So why not just take a pound out of the freezer when you need it and thaw it out, versus wasting a jar (if you have freezer space)? The way I can ground beef (I have a tiny freezer) is that I cook it up in my cast iron pan with some diced peppers. When it's nicely browned but just barely cooked through, I drain the fat off, put the meat in a pint jar, and fill the jar with boiling water. There's still a little fat in there, but it's not too greasy, and the broth is lovely and flavorful. Sometimes I add the hamburger broth to soup or stew for extra flavor. I use an All American pressure canner (like Gnomie uses) that only holds 8-10 pints or (I think) 7 quarts or 20 half pints, mainly because anything larger is too heavy for me to lift off an electric stove burner. However, I now use a propane 2-burner camp stove to pressure can and I do it outdoors on my covered porch, so weight is not as crucial. Still, the canner is solid aluminum and quite heavy to lift for cleaning and such. Good luck with your canning!
I brined and pressure canned my smaller roasts into corned beef - and you don't have to precook it, you can raw pack it. When I learned to can meat, I was told not to fill the jars with too much liquid because then the meat can't release the juice it's holding, and you will get siphoning. Consider using your sirloins for kebabs over the summer - sirloin is a great meat for that.
Great video, Alone!
My parents used to send their Black Angus out to be butchered. The ground meat was good, very lean tho, almost too lean as it had a tendency to want to crumble when you fried it. The filet mignon was good, all the other steaks were too tough. We had to marinate them a LONG time. None of us liked the chuck roasts so we got those ground going forward. That's a shame that the butcher didn't package the steaks 1 per pack as you requested. You might just have to have one of your neighbor friends over for steak! 🤗
Thanks for the video. I hope you have a nice Christmas!
🎄❄️⛄️🎄
I think I will get my butchering skills up to par eventually. I know it is not an easy task but I am totally up for it! I do plan on making a nice meat processing area just for that and hopefully any game I end up getting some years. I figured the one steak per package would have cost me more and would have gladly paid it but since they just chose to ignore my one per package and put two per, just tells me that I may have chosen the wrong butcher. It's a live and learn and none of the meat will go to waste. What I don't give away, I will can or freeze and of course Kenai will get more than just the bones now! And I finally got some liver! YUMMY! Thank you so much Tiff!
Wow-I have never seen so much snow! I'm only 4'10", so I would probably have only my head showing out! 🤷♀️ That is a LOT of meat! As resourceful as you are I can't wait to see what you do with that, and your recipes! You & Kenai take care, and have a blessed Christmas, and a happy, healthy 2023! ❄️☃️❄️⛄️🌬
It would be like the Home Alone movie! Walk inside the cabin and realize you were not there! Teresa!!?? Yeah I guess I didn't realize how much a half cow really was but I can make all kinds of goodies with it! And you have a Merry Christmas and a Happy New year as well Teresa!
@@AloneinRemoteAlaska that made me laugh! 🤣😅 I have no doubt you will make all kinds of wonderful meals with it. I just wish you had gotten the cuts you really wanted and could use! You & Kenai take care, and stay safe! 💚🎄❤️🎁
Dearest Alone, I'm sorry, I'm a little behind in my video watching from having had some challenging times with my health lately. I'm so sorry to hear that you have burned you hand, but I'm really reassured and not surprised that you were able to heal that hand quite effectively! I hope it heals entirely soon. I'm also so sorry to hear that your meat order was not to your liking and it must be frustrating considering the amount of the order. I guess it was an experience and that next year you will find a butcher that offers meat cuts to your liking. I love that little warm and cozy Japanese table. I feel you will enjoy some nice moments of creativity and good meals with your toes all toasty! Take great care of yourself dearest! 🙏💙
Abigaelle, you please take care of yourself first! My videos will be here when you are better and back from your show! Sell many cards! My hand was burned and hurt but what I used on it right away, you would never know! I will discuss exactly what I used in my next video though! I had never tried ordering so much meat before and never will again. None of this meat will go to waste though and I will give a lot away, can as much as I possibly can and of course Kenai will get some nice dinners as well! He isn't as much of a steak snob as me! The Kotatsu table is amazing! So warm and toasty! Perfect place to fix my lamp or just relax. Kenai loves it! Too much!
@@AloneinRemoteAlaska 😊💙
Thanks for sharing the reality on the beef purchase experience
A huge learning experience for me and I hope it helps others who may be considering a big purchase like this! Thank you so much! 🤗🧡
I know it is sure a good feeling to have a freezer full of meat, I purchased 1/4 of beef from a friends father inlaw, who ranches in Wiggens, last May. He charged me $976.50 for my share of the animal, $25.00 slaughter fee, $239.25 for processing. I got 217.5# of meat for @$5.75./lb then the butcher threw in several pounds of suet so I could make tallow, several pounds of soup bones and several tongues so that I could try it (didn't like it but my dog loved it}. There was an extra charge if you only wanted 1 steak per package. The cut sheet was very extensive listing all cuts, weight or thickness of each cut, how many per package and any cut that you do not request will be ground up, I got 72# of ground beef.
Glad you are getting to know the people in the community, sounds like a nice place with good people.
Looks like the beautiful snow is piling up, is it the normal amount for this time of the year?
Another excelent and informative video, love the Alaskan scenery. CMQCA++
You definitely got a better deal than I did WOW! I do like cow tongue (and so does Kenai) I would have gladly paid for the extra packaging to package up single servings but I most likely would have got charged for it and still got doubles I even discussed the cut sheet with the butcher over the phone to make sure I was filling it out correctly. It could be somewhat confusing if never done before. The area I live in has some great people (even if there are so few. We have our share of bad apples out here too though. As for the snow, it seems to be normal to me. I guess it is slightly different now that I have a few options to get the driveway plowed pretty cheap. Even if I still don't drive anywhere! Glad you enjoyed the video Chip! CMQCA++ 🤗
Wow, all that snow and firewood to move!. I can't imagine five chords for winter!. We get by with only two. And all that meat! Sorry to hear they couldn't divide it into single servings. But still, great to have all that😊😊. As always be safe out there 😊
I had one cord left from last year (out of 8) and ordered 9 for this year. So started with 10 cords this year and now have about 7 cords left. Coldest months of winter are coming up though! With all this meat I certainly wont be starving this winter!
Stay warm and safe up there! 🎄Merry Christmas 🎄
I will be nice and warm and cozy! And with Kenai here, I will be safe too! Thank you so much Helene!
Hello again Alone in remote Alaska. Thanks for such an informative video.kudos to you for your ability.stay safe.enjoy.Merry Christmas. Happy New Years
Thank you so much James! Glad you enjoyed the video And Merry Christmas and Happy New Year to you as well!
Good to see you Alone 🥰🤗👋 Yes we purchase our beef from a beef farmer here in Michigan as well. Ours averages out to be about 6$ a pound overall. I agree with you about wanting the cuts you specifically marked off. That’s how we do it here too. Although we can’t have single slices. We don’t have that choice on the menu. I believe it’s 2 per package. Wow the snow looks beautiful, but chilly brrr lol. We are getting snow here today in Michigan, but not like you for sure lol. Much love to you hun, Happy Holidays again and stay warm, safe and take care-Debbie 🤗👋
I understand the butcher not wanting to single wrap the cuts as that is time consuming and use more material. BUT they could charge extra for it or it should not have been an option on my cut sheet. I guess the fact that I filled out the cut sheet and they just decided to do whatever make me wonder why bother. And then to not get a single ribeye? It was definitely a learning experience and non of the meat will go to waste at all. I will can some and give some away. And Kenai will get spoiled too! 🤫 I always look forward to the snow! Yeah its super cold but I absolutely love it! And Michigan gets cold enough! 🥶 Thank you so much Debbie! 😉🧡
That is absolutely outrageous Per pound! And the reason it doesn’t have a lot of marbling in it is it was not corn fed as well as grass fed it needed the fat from the corn
When I was kid, five years old I was playing with matches, as a kid will I burned my hand second and third degree burns. toasted a lot of the side and back. My mom called my dad, a mechanic, and he just said, make him keep his hand in antifreeze. Of course my hand just burned and burned, but once I put it in the antifreeze the burning immediately stopped. I kept my hand submerged in that ethylene glycol all day and wrapped it with a cloth saturated in it all night. The next day, my hand was pink, but no longer burned or hurt at all. My hand never developed scars and with a couple days I could use it normally, which was good as it was my good hand.
An old mechanics burn treatment that really works. I've had many burns since, especially when I was a steam boiler operator. None of the modern burn creams or anything I tried worked nearly as well as regular old antifreeze.
WOW. I know that things cost more in Alaska. (We have friends who have lived there for 40ty plus years.) I’m so sorry that your beef wasn’t what you wanted. I chose from our processor how I wanted our meat cut & packaged. I get the fat & bones . We also get the tongue heart & liver. I have an older couple who always want ours. I am so THANKFUL that I have never paid that much for our Processed Beef in the 25 years we have been buying our meat from the same Farmer. Our 2 pigs yearly come from another farmer is the same area. (Always have gotten very good beef & exactly what I ordered in my cuts) We Drive 2 & 1/2 hours from our farm. No butchers in our area. We buy one beef yearly & 2 pigs. We are a 3 generation family of 5. Sadly I think you are right for choosing a different route on buying your beef. GOD BLESS FROM WEST CENTRAL INDIANA FARMLAND
You’re so right about temperature differences - it’s been very cold (close to 0f) and after working outside a bit I went in a heated well house and guessed it was 65, really super nice, but the thermometer read 49. Couldn’t believe my eyes.
Live and learn with the meat purchase...but I know you will make if right with some of your recipes..Grass fed isn't the tastiest but much healthier for you. There is less fat for marbling,also. I buy grass fed ground beef from Walmart and some from Costco that's already made into patties. Enjoyed my visit with you my dear. Glad your burn responded so well to your treatment.
I have some pretty tasty recipes I can make for sure. I will can up what I can as well. Give some away. Spoil Kenai. I knew there would be less fat but was not expecting less marbling. I will chat about what I did for the burn in my next video! Second time this has worked for me so far! Thank you so much Terrie!
I so enjoy your videos. I found this one to be so informative. I have always wanted to get a side of beef for the freezer but after watching your video I’m glad I haven’t. I would much prefer to select my cuts of beef. I’m looking forward to seeing your future videos with recipes to cook some of your beef cuts. Merry Christmas and happy, healthy new year.
That's so awesome to hear Lisa! It is exactly why I made the video! I too will just be buying the cuts of meat I want. I will be canning this meat and of course giving some of it away. Kenai will get the occasional steak as well! And I will definitely be making some recipes with it! And Merry belated Christmas to you as well! I hope 2023 is your best year ever! 🤗🧡
I've been thinking of purchasing a half of beef. You made some great points on purchasing your beef. Thanks for sharing.
We homestead in SW Va and get half a beef each year from a local rancher and 1-2 hogs local. You are right that a good processor is key.
A good processor is a very expensive lesson I have learned so I hope this video helps some people. Sounds like you have done that! 😉🧡
Thank you for the honest review
You bet! I hope it helps others too!
I'm a big fan of heat batteries.
My bedroom heat somes from a heat battery -- a rocket mass heater.
That's basically 900 pounds of concrete with a 3" tunnel winding around inside it, leading to chimney pipe.
Hot gasses are from an LP flame running through it heating it up.
Once hot, it radiates heat all night long with no flame burning.
Your wood stove is likely burning all day long, so why not warm up some bricks to put on the floor to rest your feet on while you sit reading, eating or doing crafts?
Just a thought. 😊
Loved your video. Great shots of snow on the trees and a picture of daily life. Can’t wait for some of your beef recipes. Thanks for sharing. Cheers.
I enjoyed your video and I absolutely love the heater on your table. I feel the same way about my beef. I want the marbling and fat. I can all kinds of meat. I enjoy doing and I believe you will also. If you can those tougher meats i think you may enjoy them more. I cold pack my jars and you don’t add liquid to your jars.
I just came across your channel. Very interesting. I love a cooler home. But I would struggle to get out of a cozy warm bed in a 50-55 degree home. I usually go with about 60-65 max. So interesting watching how you manage everything. I will be back to watch more!
I like when you do shorts some times because I know you are safe. Great info on the beef. Ty for sharing. In Alabama beef is 7.99 to 10.99. Be blessed.
Not too bad a price for beef then. Just too much beef that I don't normally purchase but it certainly will not go to waste! Yeah SHORTS more or less just keep the channel active too. If the channel is active I must still be alive! 😉🧡
idk if other have commented this but turn what you don't love into jerky. We make a lot of jerky and have used a lot of different cuts. round, rump, sirloin and I can't say I'm able to tell much difference. Enjoying your channel.
We also keep our home in Iowa on 50-55. No bad temp, just bad clothing choices. :)
HA! I was just commenting to some other comments about making jerky too! Great minds! I have never made jerky before but I am anxious to give it a shot! Jerky is always good! And Kenai likes it too! I think 50-55F inside is perfect! I may have to wear a sweater but I sure do sleep better when the cabin is "colder" 🤭 I am so happy you are enjoying my channel Meg! Thank you so much 😉🧡
Amazing way of life Annie I throughly enjoy what I’ve seen and you honesty. Very interesting thank you. ❤️🇦🇺🇺🇸
Very informative Alone 😘👍
You Rock ✋, Merry Christmas 🎄🎄🎄🎄💖, stay safe and be happy 😁, God 🙏 bless you 💓, great job on the video, can hear you much better 😊😊👍👍
Thank you so much Janet! I have been battling and adjusting that volume decibel a lot lately. just doing whatever UA-cam recommends! Video is not much help if you cant hear it! 🤣🧡
Suggestion you could ask for stew meat and can it. You could also cut up some of the roasts or steak and can it.
thank you very much....greetings from France europe
I would love to live there.
Be careful. My wife tripped getting out of the bed and broke her shoulder and dislocated it. It has taken her two months to get back to moving around. It was not easy for her, she can't stand sitting around doing nothing.
Take care of yourself. Trust you have a really good first aid pack, with good pain killers.
OMG... that's a lot of snow...as beautiful as it is I'd be on the first plane out of there...get me back to Texas.....😂😂😂
Ok regarding the beef you got organic which is more expensive the processing cost was about right. Now from experience we sell half a beef with processing (Angus beef grass and corn fed) for $600.00 + $250.00 processing total $850.00 for around the same poundage as yours. As for the cuts the processers should have been more explicit on the cuts of beef you want and how many ie: rib steaks, t-bones, sirloin, strip steaks, size of your roast, stew meat, cube steaks, flank steak, chuck roast etc. As for pressure cooking meat we use to do the tougher pieces of meat and we called it loosey meat, yum obviously you need a pressure cooker, we did at least 25-30 quart jars a year. Oh I do watch your shorts and I always have aloe plants in the house sometimes burn myself either cooking or filling the wood stove hardly ever blisters. Hugs to Kenai. Be Blessed.😊🇺🇲
I actually walked through the cut sheet with the butcher (over the phone) to make sure I filled it out correctly. I just know they didn't follow it. I mean I bought half a cow and got zero ribeyes? The single wrap could have been an extra charge I would have gladly paid. I know canning the meat will still be good! I may make some beef jerky out of it too! I use aloe all the time for lighter burns too! Amazing stuff! But make sure you watch my next video! I will discuss what I used and this will be my second time using it and it just simply works! Big hugs given to Kenai! 🤗🧡
Another fantastic video! I love your honest opinions. So many times the UA-camr will always sing the praises of whatever they’re talking about. We have a local butcher here that offers several packages and you get exactly what is advertised. You can make two substitutions on the package you choose forward to checking out the links of other UA-camrs you posted. Glad your hand is better. Can’t wait to see your homeopathic video you’re going to make! Enjoy the rest of your weekend!
It was my first time buying meat in bulk like this and I know many people have considered it. Just want to make sure they understand there are some pitfalls in going this route sometimes. I know some people have done it for years and I had watched many other videos about buying this much meat and I don't think I heard a single negative experience. I will definitely just be buying what I know I will eat going forward and I have many ideas to get this meat canned or given away. I will make the homeopathic video very soon as I am a strong believer in it. And in this case, I truly believed it saved my hand from burning. Thank you so much Pris!
🌲🌲🌲merry christmas!!!❤❤❤
And a final comment on buying a side of beef: some years ago I raised Devon cattle, and they are the one type of beef that will self-marble on grass. Angus will not do that. I raised my cows on organic pasture and NEVER grain fed and they were lovely and fat. I was raising the American Milking Devon (AMD) as opposed to the beef Devon, but you will get beautifully marbled beef with either one. Devons are small cows, smart and highly trainable. They graze very efficiently and convert grass better than any other breed I know of. I halter trained all my cows. They do have horns, but they are docile. The challenge is finding someone who raises them.
Very informative. I’m thinking of a half beef next year..👊
Have a wonderful and warm week..!!
Make sure you ask questions and fill out that cut sheet 100% accurately! Like I have to say that to you ......
Welcome to Alaska
Best state in the US! Thank you so much Mike! 🤗🧡
Merry Christmas 🎄
Nice looking knife and sheath. Looks great with your pistol rig set up. Love your videos!
Great video. Nice you got some meat eh. I just finished canning a bunch,of moose meat. So your round steak, chuck and rib eye roast will be perfect to can. I found precooking the burger first is best but everything else I raw pack with just the meat and salt in the jar. No water at all. Hopefully next year you will get a moose or caribou then u can cut and wrap it yourself….although a big job….it’s worth it. Cheers ❄️🇨🇦❄️. PS suppose to get down to -40C this coming week…burrrrr
I plan on canning a bunch just plain so I can cook it however I like later. Good to know about the burger though thank you! I plan to give a lot of the meat away if people have room in their freezers! I could still get a caribou this year but thats a long shot now. Next year for sure! -40 is VERY BRRRRRR 🥶🥶
Hello Alone, it's still me Black Monday.
Akways tunning in to see what yr up to and of course the beautiful big boi Kenai. Stay awesome. If i don't see u,
🍃🌲Merry Christmas honeys.......🍃🌹
Hey Black Monday! I couldn't get to your last comment on the video before this one sorry! Always good to hear from you! Kenai is doing great. He will be getting more steak this winter! 🤣 But Merry Christmas to you as well! 😉🧡
Do some 1 hr lives sitting inside that has superchats , Have some Q and A times, tell us about the struggles there by yourself and the great advantages of the alaska life.. thats where you make some good money....you would be good at it.. new sub here...
I have considered doing live chats but my internet connection would just get in the way! I have been on some superchats and when it freezes up all the time it gets very annoying! But maybe when I upgrade to Starlink I can reconsider. Although I don't know how good I would be! I have a tendency to get tongue tied a lot! 🤭🧡 I do manage to answer those questions throughout my videos though. Also I did a three part Q&A and I think I answered every single question I was asked from the community post. And thank you so much for the sub! 🤗
HELLO 'ALONE'...YOUR TREES LOOK LIKE THEY HAVE CAKE FROSTING ALL OVER THEM...REALLY PRETTY...I LIKE YOUR HAT WITH THE BRAIDS...I WEAR THOSE, TOO...AND THOSE DINING CHAIRS ARE VERY NICE...CHIPPENDALE?...THAT'S ALOT OF MEAT!...ALL THE BEST...🙏❄🎿🏔🌨🎍🎄;)
Yes Chippendale! Good eye! I originally got 4 from my mother (out of 16) but my kids ended up breaking three. This is the last remaining one! I will have to find some nice chairs somewhere here in Alaska for my table. LOL yeah and a lot of meat. Time to start canning some of it up! HA! I never thought of the trees with frosting on them but that is exactly what they look like I love seeing the trees covered in snow though! Everything is so still and quiet! I suppose the beanie with the braids has no real function but I like them!
I got some more education from watching your videos. I Did not know that you could can meat 🥩 in jars. Also I learned to look for marble in the meat so that it’s full of flavor and tender. Wow that’s a lot of snow ❄️ and it’s only December. We are getting our first winter ❄️ storm this weekend. I love watching all of your videos which are the Best. 🎄💖🐶💕☃️
Marbling makes the meat so tasty! Even if you cook with the fat on the edges, you dont have to eat it but it sure makes the steak taste so much better! Canning meat is a great way to preserve it for a long time! I may still have more than I could ever need here but Kenai will get a lot and I will share with my neighbors. If I ever see them! 🤣 Enjoy the snow but be careful when you are walking on it to and from work Carri! 😉🧡
We get half a steer a year and it's grass fed and finished on grain that gives the meat the marbling that you are looking for. I'm not sure if you mentioned in the beginning or not but we get a cut sheet from the processor on what cuts we want. It took us a little bit of trial and error before we got down what we wanted. But I think ordering the specific cuts you want from the butcher will be better for you that's a lot of meat to get through before you can get what you want.
I did get a cut sheet and I even filled it out with the assistance of the butcher over the phone. Since I never had filled one out before. I will just be purchasing individual cuts from now on. I did get far too much meat I normally would not by but I will can it up and give a lot of it away. As much caribou and moose that everyone eats out here, I think COW would be exotic meat But at least I got some liver!
Cannot wait to see what the pan is used for...
I just love your videos! They take me back to my days in Alaska!
Well that's so awesome to hear Donald thank you! I hope you can make it back to Alaska someday! Alaska misses you! 🤗🧡
MERRY CHRISTMAS ALONE! I JUST LOVE ALL OF YOUR EXPERIENCES AND YOU ❤️
🎄🎄🎄Girl- you rock- MERRY CHRISTMAS- thank you for all your beautiful videos that you share with us💝🎄🎄🎄 so glad your hand is okay😳
Messaging you from Wisconsin, earlier this year I purchased black Angus meat from one of my customers the meat cost $2.79 per pound. The processing cost was $187.00 total, cut and packaged. I purchased a quarter, my total was about $500. I did not think that was a bad price. About 6 clients of mine purchased from the same lady, all were very happy with the meat. Have not started a garden because our soil is clay. Tomatoes end up with bottom end rot from inconsistency of water in the soil. My husband had a job interview in Fairbanks, AK four years ago. The company flew both of us to Fairbanks. I was in the room with my husband during the interview. We were both filled in on life in Fairbanks. The Human Resources manager and another administration employee asked me to cut their hair. I am a hairdresser by trade. I declined because my husband was there for a job, not me. Had my husband been offered the job I would have been cutting all the people that worked there. They interviewed my husband because the ceo of the company was from Milwaukee Wisconsin. We were in Fairbanks in June, beautiful countryside and clear water. I enjoy your video's because when was a child my grandparents lived in a dry farmhouse with an outhouse and I stayed summers with them. Enjoy the beauty that surrounds you.
Great video
Thats alotta snow!!!!!! Me none lately!!!!! Just single digit cold.
For some reason I remember more snow last year but I may have already just got used to Alaska snow! A coworker told me you just got snow last night? My daily temp has been around -20F 🥶🥶