Filling The Freezer With Home Grown Beef
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- Опубліковано 7 лют 2025
- We’re working through butchering our home raised steer and today Ben is working on one of the hind quarters.
Beef Butchering Book: amzn.to/3H3Ppim
Poultry/Sheep/Pork Butchering Book: amzn.to/3vvceJh
Today’s music, in order (available through Epidemic Sound bit.ly/2Mt3tXm ):
Intro: Let Me Love You by Loving Caliber
The River’s Gonna Cry When You’re Gone by Loving Caliber
The Night Is Young by Aiyo
The Next Chapter by Cody Francis
Home Cooked by Sight of Wonders
Sunday Bright by Lindsay Abraham
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Hi......Meg and Ben thanks you for showing your video homestead keep it up bye 👋 bye 👋 bye 👋 bye 👋 👍👍👍
Is there anything you can’t do Ben. You are a homesteading marvel man. Your family is so lucky to have you and your wonderful influence not only on your family but this whole community. I couldn’t be prouder of you if you were my own son!
I just love how buggy jumped on in and helped. Some parents wouldn't allow it. I am so glad she is learning about all the homestead things.
I think any time you have cold weather (wearing coats or butchering meat inside) Buggy needs SHOES when she goes outside with her daddy.
Yes, rolling nest boxes!!!! I bet Ben can easily build them. Then your Grey chicken won't end up in the pot. And with extra sunflower seeds, etc, for extra protein, problem solved!! ❤❤
Hollar's I hope you take the time to pat yourselves on the back ! You are really making homesteaders PROUD !!!
What a nice thing to say marylefa!!❤❤
Oh my parents let us build forts in the dining room! Thank you for the memories. Hours of fun. Thank you Lord for patient parents. Linen washes clean. Memories last forever.i am 60.
Hearing Buggy say "and bunny" makes me so happy. We raise rabbits for meat and animal food. I've gotten a lot of hateful comments, even from other homestead/farmers. "They're too cute to eat. How can you butcher them?" Etc. Hearing the next generation being supportive of eating rabbit gives me hope. Not that I'm surprised she is down to eat 🤣🤣🤣
I'd love to know your kids thoughts on how life is now on the homestead and how it's changed their ideas for their future. As a parent who has 6 older kids ages 23-30 who didn't grow up on a homestead and homeschooled and now our youngest three 6-13 who are, It's neat seeing their thoughts on their future. I think others who are thinking of taking the jump would love to hear how impactful it is. Without calling out which kid or putting to much of their privacy out there. My son has many plans and Butchering is one of his interests. He loved watching the last 2 vlogs
110% on having hard books because the power can go down, internet can fail, but a book will always be where and when you need it. God bless y'all in this new year of 2024 and keep growing!
Meg & Ben. As a mother of 4 boys I also know at their age they're a bottomless pit. Love what you're doing. Looking forward to watching you in 2024🎉
You are 1 of 4 Homestead families that I Love to Watch,, ❤ I look forward to each video as your family works so well together. So glad everyone learns together ❤️ awesome butchery skills and tips... love Buggy digging into the middle to learn. Love finding out what Meg is cooking or canning. I always am amazed at her ease of pulling everything together,,, and I always learn something ✨️..
Just something that I learned Meg when something is too salty, cut a raw potato and cook with it the potato draws out the salt. Ben we put into practice with our chickens,. When it comes to egg eaters they are looking for more protein, we add sunflower seeds and mix some turkey grower feed in with our regular layer mash. Especially in during molting, fall and winter . This has seemed to work well the last couple of years. I hope these tips from a 66 year old Farm gal helps...😊 Bless you all 😊
You need rolling nest boxes, where the egg rolls into safety
I'm definitely with you, Ben, on books. I'm a teacher - and often remind my students how, without warning - we could suddenly be without power. Although I have a lot of e-books and audiobooks nowadays for "entertainment" (I have MANY books for that as well, but that space is filled) - when it comes to important books about gardening, gathering, cooking, spiritual and other forms of survival - physical books are where it's at.
I love they way as parents you value the children's interest(s) and participation.💖
I appreciate your honesty about how you run your homestead not shying away from the fact that your animals are there for a purpose. Nothing wrong with having animals for pets but you have a clear goal and don’t shy away from it.
Just some ideas for videos (I know y'all keep saying you don't have anything to show)... A series of videos in different parts of the property with a 15-20 minute discussion about the status of that area and plans for it, is it doing well, need adjustments or fixed. For example, the orchard, Meg's kitchen garden, the greenhouse, the old farmhouse, the chicken house, the workshop/barn, the house, etc. A video of you and Meg talking about NC and is life here what you had hoped, what's taken the most adjustment, what still needs adjustment, etc. Plans for this year's garden... Any plants you've grown in the past that you're writing off, any new things to try, any surprises you didn't think you'd like but plan to keep on growing, and what you think you'll always grow? Animals... Thoughts on what you have, do you need to adjust growing schedules or how you are raising things, where, when or how?
As folks who are learning everything as we are going, we are always impressed with all and everything y’all do…especially with the depth of knowledge you share. I mean, pig butchering class, bacon on the smoker, replanting little tress, skirting the house, the gardens, welding, knife repair to make a new tip and detailed beef butchering…keep it up…oh yeah and making a video and raising a family while doing it all. Plus all the fun yummy stuff in the kitchen too!!!
May the Lord continue to bless your family.
You're using a boning knife like a pro now. I set the bar low today for me and it worked, I achieved everything. I have one job a day to do usually.. I did well. Relax guys, I'm 75 and very rickety... Hey! I'm here, that's a bonus :)
My son butchers three cows every year. He always saves the Tritips. He makes a wonderful smoked tritip. He also saves a number of shanks for me. They are a tough meat, but a very flavorful meat if made correctly. We all love the traditional German recipes of my family using beef shanks but we also all love a couple Asian recipes too, not to mention vegetable beef soup. He does sacrifice a few steaks (not the ribeye) for some specialty cuts. Enjoy your videos.
Every tiny step completed is one less step to be done. There are many steps in a project. Today you made progress. Enjoy the journey.
Hubby is a qualified butcher and while he doesn’t trade anymore, where he did his apprenticeship they did it all - from slaughtering their own beef, pork and lamb to hanging, breaking it down and processing it.
When we first discussed embarking on our homesteading journey we knew that this background would prove to be invaluable.
"And bunny" She's always paying attention!!! Lily is such a brilliant little farmer lady!!!
I love learning from you both ALL THE TIME!!!! Thanks for sharing the beauty and art of butchering.
Cindy Ings NL, Canada
You and your family are a pleasure to watch. Thank you. Pastor Skip, Christmas FL
Come on you know especially boys have hollow legs 😃.
Ben, I was fortunate to have a Dad who was not only a butcher but also a contractor. I learned how to cut meat but not how to build.🥴.
I know there are certain cuts of beef I've never heard of until recently such as tri tip, flank steak etc. so learned something new today.
Blessings to you and the family. 😊🇺🇲
Thanks for sharing these last two days of breaking the beef quarters. Mighty good looking beef 😉
You're making it look easy! And OMG Buggy is using all the tools. She is so stinking cute!
My ex once traded a welding job for a meat bandsaw. Once he cut out the tri-tip, he would lay the leg on the saw, and cut 2 1\2 inch thick slabs of what we named "Flintstone steaks". They were almost 2 feet in diameter and fit perfectly on our round top grill. So delish on charcoal.
I love seeing the kids in the kitchen! Great young men in the making❤
I know you really stress over filming your activities, but you do a great job. I pray you do more projects just like you did this one. Set your camera up and go to town, worry about the results later
It's nice to see a family thank the lord for what they have. I've enjoyed your videos and I will continue to watch them.
As someone from Santa Maria who has lived in VA for 15 years, I literally could not contain my happiness over you cutting tri-tips and talking about the Santa Maria tri-tip. I have had multiple butchers in VA tell me "That's a trash cut" when it first moved out here.
Whenever we had egg eaters we would add oyster shells to their feed. They tend to get low in calcium and vitamin D in January/February. Alternatively you can grind up egg shells and add to their feed to help supplement the calcium they’re putting out.
Once we figure out which chickens are eating eggs, my dad cuts half the top beak off the offenders. Chicken beaks grow back like fingernails - eventually - but they can't eat eggs in the meanwhile. They can eat and drink, they just can't peck holes in eggs.
Keep in mind, this is usually our last resort (before the stewpot). We try marble eggs first, but it's hard to get a chicken to stop eating eggs once they get in the habit.
I appreciate the fact that you are aware of safe food handling practices. Local health departments give free classes on food safety. Take advantage of free knowledge.
lol 😂 Mariachi 💖 I sacrilegiously listened to Christmas music while putting away my decorations 💖😂
You're doing a heck of a good job, Ben and Meg. It is a genuine pleasure to watch your family sit down to dinner together.
Take care and God Bless.
I watched my Dad cut up beef and pork most of my life, if he was alive he would tell you your doing a great job❤
Butchering is very interesting and fascinating to me. I'm glad to ride along as you parcel everything out. 😊
Thanks for taking us with you on your homesteading adventures! God bless!
I learned years ago that teenage boys can eat like there's no tomorrow. My mom would cook in pots the size of a canner,good memories. (By the way there was 3 teenage boys at the time but 8 children total.)
Us growing girls can pack away the groceries too!
Heartway farm uses the warthog knife sharpener. Just for interest.
Its awesome you can do. Just have to love Buggy so smart for her age. Knows how to run the farm too funny👍🏽
love how Buggy tries to help she is looking like a pro hugssssss
Ben...you are handy enough to build some roll out nest boxes to keep the eggs away from the egg eaters.
A day with the Hollar Homestead is better than a day without, even if it is a lot of Timelapse. In Oklahoma, our butchers have been cutting tri-tip for about as long as I can remember and I'm 56. I guess it depends on who your butchers are. We've even had them in our local grocery store for forever. For foods that are over salted, throw some raw potato chunks in with what you are simmering. It will absorb the salt. My grandma taught me that trick.
A sharp knife is a safe knife! Well done on all the hard work you guys!! Much love x
That’s a big job to by yourself Ben. But looks like you’re doing a fine job. Dinner always looks phenomenal at your house Hollars. Great job Meg
Hey Family, When I was on our family farm in vermont, we always had a week of beef and chicken butchering in March. As a 7 year old, I was
in charge of aprons and later in the day, we did the grind both chicken then beef. I always helped make the burgers and my Grandmother made sure she had a few in the cast iron skillet on the wood stove. Tasting fresh beef just ground was always a reward for us on the last night
of packing and wrapping for the freezer. I learned alot just by watching and I can tell your daughter will always remember those days of butchering.
When your chickens start eating eggs, it is a sign they are needing calcium. One free source is to feed them back their eggshells because the shells are calcium. Or buy a calcium supplement for them to free range on as they need it. I've had to do this and it helps every time. They stop eating the eggs. Hope this helps.
My husband doesn't watch alot of videos with me, and man when you said tri tip, my California born hubby's ears perked up❤😂😂😂😂
GREAT video!!
Six years ago I started recommending the Bon Appétit UA-cam channel, How To Butcher An Entire Cow: Every Cut Of Meat Explained
ROUND: bottom round roast beef, eye round roast beef, sirloin tip steak, london broil steak, shank (osso buco)
LOIN: sirloin steak, tenderloin steak, flank steak, filet mignon, New York strip steak
RIB: skirt steak, ribeye steak
CHUCK: brisket, ranch steak, denver steak, chuck steak or roast, flat iron steak
They have videos on pork, lamb, fish, chicken etc. The Bearded Butchers have some good videos to.
beared butchers pull the tri-tip and thev have a video on it. don't fret to much about time, first time, one man, it's quite a job.
They some growing boys there. And Meg's cooking? Oh my word. Thanks for the sharpening lesson, Ben.
I've got Adam Danforth's _Butchering_ book. To anyone on the fence _get it_. I ended up unable to schedule processing for some feeder lambs I bought and I learned how entirely from his lamb and goat chapter. No lost meat, no injuries, just perfect cuts into the freezer.
I haven't had a trip in 40 years. An excellent cut.
Thanks for bringing me back the best memories of my late grandfather. Loved watching him work.
I thought your day was very productive.. and to be rewarded with gnocchi!! What a great day!❤
I just watched the Bearded Butchers break down half a cow and they cut out the tri tip. I don't know if that was a resource you found or not. Thank you for all the wonderful content!
I have been fascinated watching you cut up the beef. As for the boys taking a nother portion Gnocchi, they are growing boys and their legs are hollow as the saying goes. 😂.
They are growing boys. My husbands mother would bake homemade bread every day. My husband as a growing teen could eat a whole loaf after school. He was also 6ft in the 8th grade. Did chores before and after school. He had an appetite.😂❤
Egg eater, a lady put thick green paste in a couple egg shells so the culprits got green beaks.
Happy new year,it's great to see you all again.
Wow hello it is so great seeing Buggie helping the way she does. She is so cute.& all your boys are great helpers to.
Working on cutting up the steer! Cute, Mariachi music that Buggy thinks is Christmas music! So Tyler was in the tan hood and cape? And Corbin was in the black cape? Lord of the Rings? Cool, books on breaking down animals written by Adam Danforth. Thanks for sharing that! I agree, a book is great to have! Thanks for showing how you cut it up on time lapse! Yum, dumplings! I'll have to remember cutting out a tri-tip! I have a book that just has pictures of the cuts of meat and where it's cut from. I'm sure if you are cutting up your own meat you have to research what cuts you want. With a chicken it's pretty easy. These much bigger animals must be a lot harder to part out. I sure was impressed by Jason and family when they cut up his two beefy boys. You had a huge steer to cut up! Once you sharpened your knife it went faster! Yum, gnocchi! Red or green sauce and your garlic sausage! Those are some growing boys! Thanks for this video family!
Great progress in the whole family! You’re a great family. Thanks for sharing! 🤗💕🇨🇦
you make me envy your skills with meat cutting
. Such a great skill to have Ben, Your family is fortunate to have you .
You have 4 growing boys there. Love watching when you do stuff like this. And I really enjoy watching Meg cook and seeing the boys help.
Very fascinating to watch! Hubby is a cattle farmer and we’ve never processed our own personal steer. It’s a labor of love that I know y’all appreciate every time you pull a package out of the freezer.
We eat a lot of tri tip. If you are having a fund raiser in the Salinas Valley, it is almost guaranteed to be tri tip sandwiches, bagged salad, and garlic bread. Whenever untrimmed tri tips are on sale, we stock up the freezer.
How happy you must be to have all that meat in the freezer. I had 7 boys and 2 girls and all my kids were big eaters. I would have been over the moon to have even a 1/2 of a cow in my freezer when they were growing up. I was never able to do that but makes happy that you are able to do that for your family.
4 boys... leftovers???🤣 You are some funny folks.
That really was the handsomest cow ever! 49 years ago I was in 4H and had two steers. They were sweet as pie, used to follow me around. I raised them from calves. A butcher bought them. I was furious, my Dad didn’t tell me that they would be sold for meat. I got the money for them (completely under duress), gave the money to my parents and never ate meat again! It saddens me to this day! I’m very sad for your beautiful cow!
Waw I haven't seen yall sense some time when your daughter was born, at home ❤❤so good to see you all again as the beautiful family I will never forget 🎉🎉
Oh yes, books are life!
Thebeardedbuchers are the best youtube butchers channel to watch! They do all the cuts! Tomahawks, Denver, Tritips. They do game, way (sp?) Bison, really interesting. They have seasonings and share recipes too! Brothers, family business...
I totally agree on having your reference books for your library in hardcopy. If you lose electric, or the internet you have direct access to your reference material.
Our butcher when processing the cow for us cut out the Tri- Tip, and placed it in food saving bags for us to use. I'm going to check out the Santa Maria recipe.
Your mashed potato gnocchi is an excellent idea for left over mash potatoes. Have you ever made it from a sweet potato?
It's ok she said.. such a wise girl Buggy is. It;s always nice to see a family happily sitting together for a good meal. Happy New Year to you all
I knew you were going to sat tri-tip; grilled tritip is bomb. It’s not summer without it! (NorCal here)
“AND BUNNY!!!” 🤣🤣🤣
I just bought the butchering book on poultry, lamb ,pork etc. for my husband for Christmas. It came in very handy when we butcher a whole hog last year. Great book recommendations
A painters cloth on the floor when working up meat is great. Catches most of the oil/fat drippings and little cleanup. That is a great looking beef.
Everything looks good. Boys are really getting big!!
When my folks butchered, we didn't grind as much as a commercial butcher does. Most of that meat was cut into chunks and processed as canned beef. I still dream about that beef and the gravy it made.
Ben we all have days where we dont get done what we wanted to, keep your head and and keep moving forward, dosent matter of its done tomorrow or in a few days time itll all eat 😊
We love Santa Maria Tri-tip! We can’t find it here in Nashville, but if you do they always cut off the fat and that’s what makes it so good! I’m glad you are figuring out how to cut it out.
What a tremendous accomplishment, to harvest your own animals.+
Always great you guys! Love the whole family time! Thanks for the video
The boys look like they are heading out to celebrate Tolkien's birthday! They look ready for a good kind of trouble either way! Thanks for sharing this stuff with us. I may never get to butcher my own meat in this life, but I can sure try to learn some just in case!
The boys do the same thing my boys used to do...they're just growing so fast...trying to fill up that "hollow" leg! 😘
On the opposite end of the Sirloin from the Tritip is the Surloin Cap or Picaha. It is a favorite cut in South America. The delicious meat that is served cut from skewers in Brazilian restaurants is the Pacaha.. The fat is always left on it and eaten with the meat. I think it's my favorite cut. Serve it with chimichurri sauce. Yum!
Thanks for letting us visit
Enjoy watching your show, My sister and her family is getting ready to do this.
Didn’t get much done?? All that meat you carved up for your family. Wow! They are well cared for between you and Meg! (“Bunny!”)😂
Tri~Tip....the best! That was our Christmas "roast".
I wish we lived closer to you. My husband is a butcher and he could help you process that beef in no time. But I must say watching you make me appreciate what my husband does for a living.
Ben &Meg and family I am happy to see your video Ben you and your family are awesome doing everything together and teaching how to eat what you raise and grow, Happy New Year 🎊
Just ordered the books. Looking forward to the butcher classes this fall. Thanks.
Love y’all Hollar’s
God Bless & Happiest of New Year 2024
🙏🙏🙏🙏🙏🙏🙏
Love the boys cape.
I had homemade Einkorn gnocchi with home canned sauce for dinner tonight! Yum!
I’ve also had to feed growing men. It’s insane the amount of food they consume and still be slim. It’s a great they are learning to cook. Well rounded, experienced kids.