My steer was around 1000 lbs live weight when I sent him and we got 502 lbs of meat back. And with the 28 day hang the meat was incredibly tender. So the longer hang time paid off for us.
@@LedgemereHeritageFarm yeah . Have been raising lamb for a few years and decided to raise a bottle calf for the first time to gauge how difficult it would be to see if it was a viable option for our farm . Like Evan we do a little of this and a little of that.
I just subscribed to your channel a few days ago and I’ve got to tell you your videos are excellent I love the detail and the slow pace and everything, you definitely have a talent for this and it is really cool to see your farm develop , thank you and keep up the good work please !
You know exactly what went into the animals and how they were treated whilst alive. Just knowing that makes them taste better. Traceability, Farm to Fork. Worth every penny.
We had a pig farm in the 1990's. Back then the industry average was about 600 pounds of feed to take a 40 pound pig to market weight at about 240 pounds. In those days lean pork was more desirable, I believe market hogs today are much heavier. We never butchered our hogs we always had that done at a local processor. We sold lots of live hogs to customers where we normally delivered the hog to the processor. We had one customer who always had the whole hog processed into sausage. Thanks for sharing this with us.
WOW that is alot of meat and all i got is very hungry { lol} i think there is a high number of people doing just what you folks did because then u know what u are really eating.. great videos...
Great video, very informative, thank you. You remind me of my other favorite farmer YT channel called Just a Few Acres Farm. Pete in central NYS, has great information and brings joy…you do too…thank you.
Thanks for sharing. The meat looks great! The bacon looks like it will be a great breakfast delight. It seems like you will save a lot with all that meat and the cost of things going up.
at our Krogers store in the Houston area, the pork roasts were $0.89/lb last week. Yesterday, we bought beef ribeye steaks at $5.97/lb and we bought a ham and got free turkey at Brookshire Bros grocery. 3 weeks ago I dropped two nuisance feral hogs but I left them for the buzzards. we have a bad feral hog problem in East Texas.
Great job!! You sure are going to be very well stocked up. You forgot to touch upon the fact the the frig/freezer will be great to have it on frig mode for the meat to rest once you start butchering your own meat. You can do that for the chickens next time you process them 👍 Happy for you both Corpus Christi TX
Evan, that is a good thing. I prefer larger hogs to butcher. You get larger hams, picnics and shoulders. The upside to me is you can have one ham cut into steaks, as well as one shoulder, plus have the ones from the other side cut in half. I bought a half a hog at the locker plant this year, I ended up mostly with bacon and sausage, my friend did not want any shoulder roasts, and I forgot to have the picnic cured and smoked. If they did the jowl, they marked it as bacon.
The pigs turned out really well for you and Rebecca and now you are ready for the winter with plenty of pork and the beef is coming, so you will have home grown beef, pork, vegetables and fruits in the freezer. I like the way you have done the pole barn, the dog kennel looks really good and I know the dogs will love it and the rest is coming along also.
We have been raising our own beef for many years. We prefer to take ours strait off of grass to butcher. Seems to have better taste than feeding out for more weight.
Thanks for the video Evan. Really appreciate the day to day life on your lifestyle block. You come across as a real down to earth decent person. Not the typical loud brash in your face American that we see and hear in the media here in Australia. Keep those videos coming Mate ( Australian slang = friend)
Thanks Evan and Rebecca for sharing with us, so glad you both are doing so well with your work on the farm. Stay safe and keep up the good work and videos. Fred. 🙏🏻🙏🏻👍🏻👍🏻👏🏻👏🏻✋🏻✋🏻
Hi..... Evan nice to see you love watching your videos I really enjoy, thank you for showing your video homestead chicken Duck Goose farmer garden 👋 bye 👋 bye 👋 bye 👋 👕🐔🐓🐥🐕🐈🐐🐖🐄🐝🐠🌱🌺🌹🌿🌻🌼🌸🍀🌷🏡🎥👍👍👍
JudithB We enjoyed having our own meat from the farm, processed the way we wanted! We had to shuffle our current freezers to get sale turkeys in, plan to cook and can 2 next week! I think we are going to concentrate on hams and pork roasts after Thanksgiving and fill more jars.
FYI: Fridges and Freezers need to be kept in a heated or cooled space between 50-80 degrees F, recommended to be 60-65. Unconditioned spaces are not recommended because the fridge/freeze has to work harder to keep things cool. Otherwise you are wasting energy, found that out the hard way. Read the manual...
If you know that you are going to have to put the fridge or freezer in an unheated/uncooled space, look for appliances marked as "garage ready". They are set up to operate in wider temperature ranges than a traditional fridge or freezer.
With your view count I suspect you can get into selling direct and even shipping frozen to several states nearby to you. Look up Gabe Brown's youtube channel (Regenerative Agriculture farmer in ND) as he is selling direct and talked about some of the ins/outs. The NY farmer youtuber 'a few acres farm' does too. Maybe half a dozen pigs and cattle next year at your place. With fertilizer costs running 'nearly triple' you'll want to secure feed earlier rather than later after those input costs flush through the economic system.
Look at all that meat, it´s very very good to have this for the winter to come, and also know where your meat comes from, nothing extra weird in those, wonderful, I liked to know this even that the costs doesnt match in my country, it is still interesting :)
Chest freezers are more economical to use whatever country or are you then stand-up ones you can store more food in them specially the big ones I think you need to look into that
Yes, chest freezers are more economical and store more food. But uprights are easier to find what you looking for and take up less floor space. They each have their advantages and disadvantages. Just depends on what you want. If you want a cheap way to store lots of frozen food, the chest freezer is the way to go.
Good advice! And I can't eat commercially produced ag products (Roundup makes me ill) and was so lucky to find a farmer who produces pasture raised, chemical-free beef (I get milk from his dairy) and now his brother is producing pastured pork. I had to buy a freezer, too! It is now almost half-full of beef and I have yet to pick up our half pig! Hope it fits! And the price per pound was much less than what I would pay at my organic food market - so I have not only more meat, but cuts that I could not afford to buy. This amount of meat will last us a year (or more).
I scheduled the butcher date when I got the pigs. Processers are so booked up, you have to book in advance. So it is a guessing game on when they will be finished.
Ask your butcher if you can bring those shoulders with you when you pick up the steers they'll probably shoot them through the bandsaw for you and cut them in half. Or you can do it yourself with your sawsall. Best of luck.....................
Agree! Those shoulders are too big for ordinary use, but if you plan any large events, you’ll have plenty of pulled pork. Personally,mid have them halved. You can always cook two if you need to.
We sold grass finished beef for several years until covid hit and now for some reason our processor is booked up for a year and a half so that basically put us out of business. We could have sold a hundred head this year if we could have gotten them processed.
@@CountryViewAcres I have an appointment but I had to book it 2 years ago. Most customers don't want to wait 2 years for their beef so unless things change we are out of the beef business.
3 bucks a pound hanging weight and they pay the processing fee’s.. been raising pigs for a bit now.. biggest thing is people don’t realize how much work actually goes into raise good quality meat.. prices are going up I’m sure it’ll be different in another year.. heck look at the price of corn.
Great info. We are wanting to be able to pay a friend that raises their own personal beef and buy our own steer and have it processed. That way you know it's all natural, no preservatives or antibiotics. And I was curious the cost to process if you haul the animal to the shop alive. In the old days when I was growing up, the shops we went to came out, killed and dressed the animal on site, cut it in half and hauled it off in a refrigerated truck. It got to the point where that was expensive. We tried on a steer once to do the field dress ourselves and that was downright messy! I think the last few years my parents butchered their own, they hauled it in live but I had already moved away. Anyhow, very informative. Thanks.
For reference, how long will all that meat hold in a freezer? I was always under the impression 3 months tops for meat, but maybe that's just store bought and not vacuumed sealed.
With so many refrigerators and freezers, wonder what your electric bill jumps to next month. What about a root cellar? Could that be a helpful option ?
Concerning feed estimates, Could you take the number of months last time and figure your average cost to raise pigs per month and then use that number for each of the extra months this time?
@@CountryViewAcres let us know the cubic ft on that freezer. We have a similar upright freezer in the garage I think should be big enough for a half a beef but curious on what you find out.
Makes sausages out of the pork shoulders. Could you comment on the type of pig, and how the meat looked....lean or fatty? Looked like the cuts were nice and lean. Knowing what kind of pig would help me sourcing piglets.
Don't sell yourself short, you have excellent and informative videos. Keep them coming!
My steer was around 1000 lbs live weight when I sent him and we got 502 lbs of meat back. And with the 28 day hang the meat was incredibly tender. So the longer hang time paid off for us.
That’s absolutely true. It’s well worth the wait
@@LedgemereHeritageFarm yeah . Have been raising lamb for a few years and decided to raise a bottle calf for the first time to gauge how difficult it would be to see if it was a viable option for our farm . Like Evan we do a little of this and a little of that.
@@freeholdequine2733 same here. I get Jersey calves from
A local dairy for next to nothing. We have sheep and chickens as well
We just picked up a hog from the processor today too. It’s such a great feeling having freezers full of good healthy meat that you raised.
I just subscribed to your channel a few days ago and I’ve got to tell you your videos are excellent I love the detail and the slow pace and everything, you definitely have a talent for this and it is really cool to see your farm develop , thank you and keep up the good work please !
Thank you very much that was a very good video I wish you all the luck in the world
Love your transparency on the costs etc and my word.........thats a lotta meat!
One of the best video's on youtube.
Thanks for sharing. Blessings🙂
Wish I lived closer I’d buy a half a steer from you! Thanks for the up date. 🥰🙃
Great information Evan
You know exactly what went into the animals and how they were treated whilst alive. Just knowing that makes them taste better. Traceability, Farm to Fork. Worth every penny.
YAY! The pigs are back! 😃
...
Wait a moment...
...
Somehow they look a bit different...😮 😉
Thanks a lot for the video! 😊👍🏻
ツ
Thanks for the information.
Talk all you want, your speech is knowledge. That is why we watch and listen. Great video!
Thank you for going thru that.
Thanks for giving a City Slicker a run down of costs, most interesting, and you know exactly what you are getting.
That looks like a great load of prime meat. U know they have had a good life & will taste great. 😋
great video,, i needed to hear all the info. i can, thanks Evan.
We had a pig farm in the 1990's. Back then the industry average was about 600 pounds of feed to take a 40 pound pig to market weight at about 240 pounds. In those days lean pork was more desirable, I believe market hogs today are much heavier. We never butchered our hogs we always had that done at a local processor. We sold lots of live hogs to customers where we normally delivered the hog to the processor. We had one customer who always had the whole hog processed into sausage. Thanks for sharing this with us.
It the past couple years I seemed to feed 900 pounds of feed to each pig. For around a 300 pound pig. I will track it better next year.
Good video thanks
Found this very interesting and informative
Good to see you guys again. Mighty fine haul of meat from the hogs. Looking forward to a great video.
Thank you a lot of useful information something to think about thank you
Very interested video
WOW that is alot of meat and all i got is very hungry { lol} i think there is a high number of people doing just what you folks did because then u know what u are really eating.. great videos...
No wrong was done to the hogs in taking their lives, their destiny as meat animals was fulfilled; same with the beeves. No guilt, ever!
Great video, very informative, thank you. You remind me of my other favorite farmer YT channel called Just a Few Acres Farm. Pete in central NYS, has great information and brings joy…you do too…thank you.
Yeah, Pete has a great channel.
Some great info! Thanks. Never heard of the convertible freezer. That's amazing! Definitely need to find a local farmer to buy meat next year.
Thanks for sharing. The meat looks great! The bacon looks like it will be a great breakfast delight. It seems like you will save a lot with all that meat and the cost of things going up.
at our Krogers store in the Houston area, the pork roasts were $0.89/lb last week. Yesterday, we bought beef ribeye steaks at $5.97/lb and we bought a ham and got free turkey at Brookshire Bros grocery. 3 weeks ago I dropped two nuisance feral hogs but I left them for the buzzards. we have a bad feral hog problem in East Texas.
This is a great info video.
That shoulder!!!
Let’s have a cookout!😊🥩🥓🍗
Great job!! You sure are going to be very well stocked up. You forgot to touch upon the fact the the frig/freezer will be great to have it on frig mode for the meat to rest once you start butchering your own meat. You can do that for the chickens next time you process them 👍
Happy for you both
Corpus Christi TX
Yes, I was definitely thinking using it for when butchering chckens.
There are two year waiting list here in Kansas.
Nice..
Wow, they were huge. Great job.
Thx
My freezers are full of venison right now. Full freezers is a good problem to have. Congratulations on your harvest. 👍👍❤
The pork is so dark. Looks amazing also a good idea to have the convertables
Evan, that is a good thing. I prefer larger hogs to butcher. You get larger hams, picnics and shoulders. The upside to me is you can have one ham cut into steaks, as well as one shoulder, plus have the ones from the other side cut in half. I bought a half a hog at the locker plant this year, I ended up mostly with bacon and sausage, my friend did not want any shoulder roasts, and I forgot to have the picnic cured and smoked. If they did the jowl, they marked it as bacon.
Enjoyed watching and listening!
The pigs turned out really well for you and Rebecca and now you are ready for the winter with plenty of pork and the beef is coming, so you will have home grown beef, pork, vegetables and fruits in the freezer. I like the way you have done the pole barn, the dog kennel looks really good and I know the dogs will love it and the rest is coming along also.
We have been raising our own beef for many years. We prefer to take ours strait off of grass to butcher. Seems to have better taste than feeding out for more weight.
Thanks for the video Evan. Really appreciate the day to day life on your lifestyle block. You come across as a real down to earth decent person. Not the typical loud brash in your face American that we see and hear in the media here in Australia. Keep those videos coming Mate ( Australian slang = friend)
Looks like your estimates on weight a couple weeks ago were spot on Even.
Thanks Evan and Rebecca for sharing with us, so glad you both are doing so well with your work on the farm. Stay safe and keep up the good work and videos. Fred. 🙏🏻🙏🏻👍🏻👍🏻👏🏻👏🏻✋🏻✋🏻
Great video. Important information to pass along.
Wooow what a difference, when I sale an animal normally is to strangers, family and close friends always get free meat.
Great video! Very informative… Really enjoying your channel.
Good morning from Grand Forks
Hi..... Evan nice to see you love watching your videos I really enjoy, thank you for showing your video homestead chicken Duck Goose farmer garden 👋 bye 👋 bye 👋 bye 👋 👕🐔🐓🐥🐕🐈🐐🐖🐄🐝🐠🌱🌺🌹🌿🌻🌼🌸🍀🌷🏡🎥👍👍👍
Evan, be as long winded as you want. It’s all interesting stuff!
JudithB We enjoyed having our own meat from the farm, processed the way we wanted! We had to shuffle our current freezers to get sale turkeys in, plan to cook and can 2 next week! I think we are going to concentrate on hams and pork roasts after Thanksgiving and fill more jars.
Good stuff.
FYI: Fridges and Freezers need to be kept in a heated or cooled space between 50-80 degrees F, recommended to be 60-65. Unconditioned spaces are not recommended because the fridge/freeze has to work harder to keep things cool. Otherwise you are wasting energy, found that out the hard way. Read the manual...
If you know that you are going to have to put the fridge or freezer in an unheated/uncooled space, look for appliances marked as "garage ready". They are set up to operate in wider temperature ranges than a traditional fridge or freezer.
Obviously easier to cool in 70degree space vs a 95 degree space. Requires a little more maintenance to keep cooling fins clean and clear of junk.
I read my manual, it said to keep it the coolest location. You just don't want it colder than the temperature setting.
Good one
Very interesting video thanks for sharing
With your view count I suspect you can get into selling direct and even shipping frozen to several states nearby to you. Look up Gabe Brown's youtube channel (Regenerative Agriculture farmer in ND) as he is selling direct and talked about some of the ins/outs. The NY farmer youtuber 'a few acres farm' does too. Maybe half a dozen pigs and cattle next year at your place. With fertilizer costs running 'nearly triple' you'll want to secure feed earlier rather than later after those input costs flush through the economic system.
Hope you have a whole house generator?
Look at all that meat, it´s very very good to have this for the winter to come, and also know where your meat comes from, nothing extra weird in those, wonderful, I liked to know this even that the costs doesnt match in my country, it is still interesting :)
Consumers have no idea how much it costs to grow an animal for slaughter. Thank You for sharing
Chest freezers are more economical to use whatever country or are you then stand-up ones you can store more food in them specially the big ones I think you need to look into that
Yes, chest freezers are more economical and store more food. But uprights are easier to find what you looking for and take up less floor space. They each have their advantages and disadvantages. Just depends on what you want. If you want a cheap way to store lots of frozen food, the chest freezer is the way to go.
Evan you try to salt cure a ham. that is really good fried up for breakfast with eggs and biscuits .+
It's good that the pigs are back from Camp freezer .Thanks for
Video . When's the cook out ?
wow, roast that pork shoulder cuban style with some mojo criollo. it would be great. a cuban holiday tradition!
I will have to look that up
Now that's a lot of meat to eat! Happy eating!
I would get two larger chest style freezers.
Take care folks.
Looks like your set for another year!
Good advice! And I can't eat commercially produced ag products (Roundup makes me ill) and was so lucky to find a farmer who produces pasture raised, chemical-free beef (I get milk from his dairy) and now his brother is producing pastured pork. I had to buy a freezer, too! It is now almost half-full of beef and I have yet to pick up our half pig! Hope it fits! And the price per pound was much less than what I would pay at my organic food market - so I have not only more meat, but cuts that I could not afford to buy. This amount of meat will last us a year (or more).
Just a thought, grow your own feed? ( corn, soy) You have good fields for it.
Evan, the look of Pride, and Accomplishment, on your face!! WELL DESERVED! You guys have every Right to be Proud of your hard work!
DUDE! YOUR FREEZERS ARE FULL, WHERE YOU PUTTING YOUR STEERS?
Evan you should harvest them sooner before they get to large
I scheduled the butcher date when I got the pigs. Processers are so booked up, you have to book in advance. So it is a guessing game on when they will be finished.
Ask your butcher if you can bring those shoulders with you when you pick up the steers they'll probably shoot them through the bandsaw for you and cut them in half. Or you can do it yourself with your sawsall. Best of luck.....................
Agree! Those shoulders are too big for ordinary use, but if you plan any large events, you’ll have plenty of pulled pork. Personally,mid have them halved. You can always cook two if you need to.
Question, now that you have filled your freezers FULL of Pork, Where are you going to put your beef?
Evan nice haul on the pork,my question is since your freezer all full where you gonna put the beef at.
I’ve never heard of the freezer refrigerator like that what are they called
We sold grass finished beef for several years until covid hit and now for some reason our processor is booked up for a year and a half so that basically put us out of business. We could have sold a hundred head this year if we could have gotten them processed.
I have scheduling butcher dates when I buy my feeders, because they processors are so booked up
@@CountryViewAcres I have an appointment but I had to book it 2 years ago. Most customers don't want to wait 2 years for their beef so unless things change we are out of the beef business.
3 bucks a pound hanging weight and they pay the processing fee’s.. been raising pigs for a bit now.. biggest thing is people don’t realize how much work actually goes into raise good quality meat.. prices are going up I’m sure it’ll be different in another year.. heck look at the price of corn.
Heaps of meat. You guys won’t run out will you. Lol awesome.
Don’t sweat the talking head we appreciate the information
Great info. We are wanting to be able to pay a friend that raises their own personal beef and buy our own steer and have it processed. That way you know it's all natural, no preservatives or antibiotics. And I was curious the cost to process if you haul the animal to the shop alive. In the old days when I was growing up, the shops we went to came out, killed and dressed the animal on site, cut it in half and hauled it off in a refrigerated truck. It got to the point where that was expensive. We tried on a steer once to do the field dress ourselves and that was downright messy! I think the last few years my parents butchered their own, they hauled it in live but I had already moved away. Anyhow, very informative. Thanks.
you are going to have to build a walk in freezer/refrigerator the way you are going
It is in the plan to build a walk in fridge. Probably next year
You going to need more room for steers when they come back all the freezers you have are full of hogs now lol
For reference, how long will all that meat hold in a freezer? I was always under the impression 3 months tops for meat, but maybe that's just store bought and not vacuumed sealed.
Vacuum sealed it is good for a year or more.
With so many refrigerators and freezers, wonder what your electric bill jumps to next month. What about a root cellar? Could that be a helpful option ?
look at all that bacon!!!
Concerning feed estimates, Could you take the number of months last time and figure your average cost to raise pigs per month and then use that number for each of the extra months this time?
Maybe I missed it but where are you putting all of the beef?
Evan, did you get any spare ribs? If I was having a pig processed, that's the first thing I'd order, along with smoked shoulder and bacon.
Yes we're got spare ribs
Do they give you the cowhide back as well? How long does the meat keep in the freezer?
👍👍👍👍👍👍👍👍👍
Where are you gone to keep the cow meat
How are you going to cook that huge pork shoulder? There is just the two of you. 😀
We are probably going to cut it in half. Then cook half in the smoker and make pulled pork.
@@CountryViewAcres yum 😃
So where the heck are you going to put the steers? Guessing only keeping what fits in the shop freezer?
Hoping to pack our half of a steer in the garage freezer. I am picking the beef up tomorrow we will see how it goes.
@@CountryViewAcres let us know the cubic ft on that freezer. We have a similar upright freezer in the garage I think should be big enough for a half a beef but curious on what you find out.
The new freezer is 13.8 cubic feet. I am picking up the beef tomorrow, we will see how well it fits.
@@CountryViewAcres cool, we have a 15.7 cu ft Maytag from Menards
🐷👍
we did are own pigs
Enjoy your long windedness !
Makes sausages out of the pork shoulders. Could you comment on the type of pig, and how the meat looked....lean or fatty? Looked like the cuts were nice and lean. Knowing what kind of pig would help me sourcing piglets.
These were Hereford pigs. They are considered a lard pig. And they had plenty of fat.