We enjoyed your story about the trailer and the power of prayer. Also liked your loading method. I can remember having had to handle bulls at Sam’s age and size. There certainly were some heart stopping experiences. He did a great job of safely getting the gates closed. Most of all, we enjoyed seeing you and your family sitting at table to enjoy your own quality grass fed Devon beef. May God Bless and Keep You and Yours
Great video Jason! Love the trailer story - ask and he shall provide :) Farm is looking great. I absolutely agree with regard to the slowdown in larger sales of whole and halves - inflation is very much putting the hurt on the consumer, as well as us producers. Keep the faith though, we will persevere. We have been selling by the lb and that does seem to be more palatable for our customers.
@@birchfieldfarming We are running purebred Galloways and we just purchased a pureblood Southpoll bull. We are planning on breeding the two, which is super exciting! We like both breeds so far. They are easy handlers and the bull is very good natured. We bought the cows pregnant, and they are due any time now (they are having Galloway calves - our SP bull will rebreed the cows as we just got him this year). Everyone is getting fat on forage, so we can't ask for more. I will let you know how calving goes!
Thank you for sharing your story about prayer and how amazing it can be when things seem so bad and then things just work out. Thanks also for sharing your experience with processing your beef. I would be curious how the processing of sheep compares.
Great stuff as always. Your confidence in our savior is aspirational. Would be interested in the video about what you saw that would not make him good for breeding stock. Also, I keep looking at my 2 fenced pastures wondering why I don't have animals in them...
Hi Jason, interesting video about processing Mr. Big for meat. You mentioned that it would be better to not keep him so long because of cost and meat quality reduction but doing that he would be at a lot less weight than the 1260 pounds. I like the nice packaging job done by the processor and the 1 lb packages of Ground Beef. It makes it nice for resale and even if customers want just a small amount you have the nice and compact 1 lb packages. When that other Bull came around it was interesting watching Mr. Big's eyes when he heard the other Bull Fussing. Did Sam film the cutting of the hay with the Drone? The views you can get from the drone of cutting a field of Hay and seeing the nice rows and the lush Green fresh cutting is really amazing. Was that Alfalfa, it sure looked like it? Nice way to end the video with you all enjoying some fresh Hamburgers with your freshly processed Bull.
Thanks for watching, Ben! Yeah, again I think that ideal weight and time is about 1100 lbs and finishing off in that 28 to 32 month timeframe. Yes, Sam got the drone shots of hayfield and no that field is actually grass hay with some volunteer clover. It’s good stuff!
He came with a cow we also bought, was about 3 to 4 months old and nursing on her at the time. I should look back and see what we paid! Great question!
So I was comparing selling quarters and halves vs selling by the lb. It’s illegal to have a beef processed without USDA inspection and sell by the lb. Beyond that, permits and such all depends on state and local regs.
@@birchfieldfarming thank you for responding. We run angus and just take to sell barn or process for ourselves. I was thinking about legally selling grass fed. Too many people say they can’t make any money on farming cattle now a days but they keep doing it the same way their grandfathers did. I was thinking about trying a different route and selling grass fed beef. Nobody can really help me around where I live because they’ve never done it. We’ve never done grass finished either but I want to start.
@@tannerlong1067 I think that’s awesome and admirable of you to push thru and try something different (and better IMO). Cross your t’s and dot your i’s with a call to local health dept. I know many times they want to check freezer temps on the bigger operators. I do definitively know tho that if your processor is not USDA certified you cannot sell by the pound. Best wishes to ya!🤠
@@birchfieldfarming yeah my current one definitely is not. I’m doing my research and trying to find one semi close to me that is. Your videos are a lot of help. Thank you for the response and God bless.
@@birchfieldfarming we used (Holstein) ai for first 3 or 4 services, then moved to pen with the cleanup bull. We bred year round to have an average of 2 calves born every day. He might have serviced 25 to 50 heifers a year. After we switched to tail painting for heat detection, we got rid of the cleanup bull and any heifer that did not breed in 3 or 4 services. Now with 80 mostly Angus females, they used a sexed ai straw once and then they were put with the 2 Angus bulls after 10 to 14 days. My brother mentioned about 50% took with ai, so about 20 per young bull. Bulls were picked from about 170 bulls, 168 were castrated.
Processor says the older bulls are leaner and can make the steak tough. This was our first bull to process, so maybe somebody else can chime in with more info.
We enjoyed your story about the trailer and the power of prayer. Also liked your loading method. I can remember having had to handle bulls at Sam’s age and size. There certainly were some heart stopping experiences. He did a great job of safely getting the gates closed. Most of all, we enjoyed seeing you and your family sitting at table to enjoy your own quality grass fed Devon beef.
May God Bless and Keep You and Yours
God bless you as well, friend. Indeed, that’s what it all comes back to - that shared meal of life with family and friends.❤
Great video Jason! Love the trailer story - ask and he shall provide :) Farm is looking great. I absolutely agree with regard to the slowdown in larger sales of whole and halves - inflation is very much putting the hurt on the consumer, as well as us producers. Keep the faith though, we will persevere. We have been selling by the lb and that does seem to be more palatable for our customers.
Hey thanks, John! What breed(s) of cattle are you running now? Did you ever get your South Polls?…If so, how do you like them?
@@birchfieldfarming We are running purebred Galloways and we just purchased a pureblood Southpoll bull. We are planning on breeding the two, which is super exciting! We like both breeds so far. They are easy handlers and the bull is very good natured. We bought the cows pregnant, and they are due any time now (they are having Galloway calves - our SP bull will rebreed the cows as we just got him this year). Everyone is getting fat on forage, so we can't ask for more. I will let you know how calving goes!
@@laughlinhighlandsfarm Man, that’s awesome!!🤠
Thank you for sharing your story about prayer and how amazing it can be when things seem so bad and then things just work out. Thanks also for sharing your experience with processing your beef. I would be curious how the processing of sheep compares.
Future video ideas, thanks Guy!
Fantastic channel Im a new subscriber. Thank you for your highly informative video.
Awesome, thank you!
Nicely done! Great to see this harvest on this level of detail. And that is classic Sam there at the end 😉!
🤣🤣🥩
God bless, what a great story
Thanks for watching and commenting🤠
Great video, cheers, im enjoying some grass fed burger tonight with the family as well. God bless
God bless, Stuart…enjoy that beef!!🤠
no better feeling than a freezer full of beef
…bout like a barn full of hay and firewood heading into winter!🤠👍
Looks delicious and nutritious!!!
Hey, thanks for watching!🌱
Great stuff as always. Your confidence in our savior is aspirational. Would be interested in the video about what you saw that would not make him good for breeding stock.
Also, I keep looking at my 2 fenced pastures wondering why I don't have animals in them...
…we need to get you stocked up there!🐄🐑🥩
Hi Jason, interesting video about processing Mr. Big for meat. You mentioned that it would be better to not keep him so long because of cost and meat quality reduction but doing that he would be at a lot less weight than the 1260 pounds.
I like the nice packaging job done by the processor and the 1 lb packages of Ground Beef. It makes it nice for resale and even if customers want just a small amount you have the nice and compact 1 lb packages.
When that other Bull came around it was interesting watching Mr. Big's eyes when he heard the other Bull Fussing.
Did Sam film the cutting of the hay with the Drone? The views you can get from the drone of cutting a field of Hay and seeing the nice rows and the lush Green fresh cutting is really amazing. Was that Alfalfa, it sure looked like it?
Nice way to end the video with you all enjoying some fresh Hamburgers with your freshly processed Bull.
Thanks for watching, Ben! Yeah, again I think that ideal weight and time is about 1100 lbs and finishing off in that 28 to 32 month timeframe. Yes, Sam got the drone shots of hayfield and no that field is actually grass hay with some volunteer clover. It’s good stuff!
Great video 🇳🇿🙏🏼
Hey, thanks for watching across the pond!🍻
Love your sons face😂😂😂
He’s my main man!🤠🐄🥩
What was the acquisition cost of bull?
He came with a cow we also bought, was about 3 to 4 months old and nursing on her at the time. I should look back and see what we paid! Great question!
So all you need to do to sell the beef by the pound is a usda inspection? Or do you also need a permit?
So I was comparing selling quarters and halves vs selling by the lb. It’s illegal to have a beef processed without USDA inspection and sell by the lb. Beyond that, permits and such all depends on state and local regs.
@@birchfieldfarming thank you for responding. We run angus and just take to sell barn or process for ourselves. I was thinking about legally selling grass fed. Too many people say they can’t make any money on farming cattle now a days but they keep doing it the same way their grandfathers did. I was thinking about trying a different route and selling grass fed beef. Nobody can really help me around where I live because they’ve never done it. We’ve never done grass finished either but I want to start.
@@tannerlong1067 I think that’s awesome and admirable of you to push thru and try something different (and better IMO). Cross your t’s and dot your i’s with a call to local health dept. I know many times they want to check freezer temps on the bigger operators. I do definitively know tho that if your processor is not USDA certified you cannot sell by the pound. Best wishes to ya!🤠
@@birchfieldfarming yeah my current one definitely is not. I’m doing my research and trying to find one semi close to me that is. Your videos are a lot of help. Thank you for the response and God bless.
Our cattle hauler recommended that we ship a heifer or cow with a bull. We had Holstein or Angus bulls.
That’s interesting to know
@@birchfieldfarming only kept one at a time, if any, as a cleanup bull for dairy heifers that we did not see heats on to ai.
@@birchfieldfarming only kept one at a time, if any, as a cleanup bull for dairy heifers that we did not see heats on to ai.
@@Marilou-g5tIn your operation, how many females would one bull successfully service in a single season?
@@birchfieldfarming we used (Holstein) ai for first 3 or 4 services, then moved to pen with the cleanup bull. We bred year round to have an average of 2 calves born every day. He might have serviced 25 to 50 heifers a year. After we switched to tail painting for heat detection, we got rid of the cleanup bull and any heifer that did not breed in 3 or 4 services. Now with 80 mostly Angus females, they used a sexed ai straw once and then they were put with the 2 Angus bulls after 10 to 14 days. My brother mentioned about 50% took with ai, so about 20 per young bull. Bulls were picked from about 170 bulls, 168 were castrated.
Did that wall get smacked? Been there ❤
I almost took out the kitchen when I borrowed a backhoe 😂
Previous owner did it in the 90’s🙄
🤣🤣
Still standing and put to use. Well done.
Why no steaks?
Processor says the older bulls are leaner and can make the steak tough. This was our first bull to process, so maybe somebody else can chime in with more info.
Tougher meat due to age, also bulls have testosterone due to them having testicles.
@@jamesmedina2119It’s been great tasting so far. Also had some good feedback from customers. Processor did a good job.
In Bangladesh 🇧🇩 1lbs meat cost 2.5💰
Interesting, what’s the common beef breed over there?