There is a lot to be said for grass-fed beef. My granddad raised Hereford cattle that were grass-fed and during the Depression, he sold beef to a local grocery. People came from miles around to buy the beef. On a different note, my dad was going to market, hoping to pick up some sheep. My grandmother asked him to watch out for a young heifer she could raise for a milk cow as hers was getting too old. Dad brought home a yearling, Jersey heifer that was pitifully skinny. My grandmother chastised him for buying such a 'beauty' that would probably never raise a calf. She named cow Beauty and when she came in season after her second year, started milking her. I eventually got the milking chore and Beauty would produce two, 2-gallon water pails of milk, twice a day. The milk was a creamy yellow as opposed to white. And like the Ryans said, she was as gentle as could be. She could be laying in the shade of a tree in the pasture, you could walk up to her, sit down beside her and rest against her belly, and she would just lay there chewing her cud. Memories from the 50's and 60's!!!
I've been a fan of Dean & Julie and Lake Janis beef for sometime, and am so pleased you've also found them!! We buy their beef exclusively -- so healthy!!
The Jersey is the prettiest cow and have traveled the world - I'm fortunate to live in their home island and have a herd of heifers outside my back door!
You have stumbled upon the Dairy Farmers secret. We were never want for Ice Cream and the best beef around, My Grandfather traded milk and roasts for eggs and chickens from the farm down the road. Quite a bit of trade and barter went on actually, but the steaks never went far. Those were for family and special friends only. His secret weapon was a home made silage that everyone said stunk. He said it smelled like fresh printed money and the cows always got their fill after a milking.
Pasquale. We are so happy to see your big tummy. We are wishing you all the best. Hoping all goes well. From seeing you pull in a queenie on the rod to the goats and your tomatoes, you and Troy are gems ❤️
Wonderful the message you are putting out. This is more what sustainability and organic is about that is touted by many huge concerns and corporations.
We always kept a Friesian/Hereford cross cattle beast for our own personal use. Thank you for sharing guys. Love your channel. There was a lot of information to absorb this time. A great presentation. Again thank you.
hiya folk, you might be interested in Kachana station in the kimberley that uses holistic farming methods, alan savory was a driving though when i was a hometutor in the early 2000ish. Some weed invasive grass issues from my viewpoint yet interesting approach.
It's quite amazing what you guys are doing and what you are teaching on your RUclips channel. That meat looks quite incredible. I've seen the meat from Japan and this looks exactly the same. Also it looks like the time for baby is quickly approaching. You both must be so excited and I wish you all the best. What a lucky baby.
Thanks guys, great vlog as per usual. Troy, get your feet up. You need to relax. : ) Only joking Pascale. We know you're managing the work load. Looking beautiful as ever. All the best to you both for the near future and beyond. 8 )
Very interesting I bought my first steer calves this year (nearly ready to wean :) they are Jersey Friesian cross which I researched first and here in NZ people look down on these breeds for meat because I guess they are cheap and the classic beef breeds are regarded as desirable for heavier carcasses. But I found the information on line matches this guys comments also what particularly interested me was the Jerseys are lighter animals which is good in our soft soils in the less pugging. We shall see how these ones go but from this and other sources I have seen I am keen to find Jersey steers next time rather than the cross. Thanks for that, your videos generally contain a few gems this one in particular.
The Friesian steers at that farm were noticeably taller. Clastic beef breeds are preferred for their more rapid gain- the Jersey takes twice the time to finish as the best meat steers.
Those steaks and that lamb certainly look the goods. What I wouldn't give for some of those ribeyes. Funnily enough I'm having ribeye tonight as I have been getting it for $17/kg lately. If not for that, there'd be no ribeyes for me. At that price though I'm sure you can imagine that they are not marbled like that cheers. P.S. looks like there is a part 2 to this? Please make it so.
Amazing contrast between theirs & your paddocks "at the moment", I'm sure it charged your ideas. However from what you've done in ~12mths, looking forward to seeing results in another 12.
Dean mentioned Trans fat, but that’s not a naturally occurring fat. That is hydrogenated oil , usually vegetable type oil. I think he was thinking of polyunsaturated versus monounsaturated fats possibly. Interesting regen ranch/farm!
Trans fats are very low in Australian products. Was largely removed from food supply in the 90s. Marg is trans fats free. America has only in 2020 banned the use of trans fatty acids!!
I'd be interested in how you sourced the 1/2 carcass -- where did you get in dispatched / where did you purchase? We've done the meat boxes, and bought from some of the butchers slightly further afield (Bunbury/Busselton) however we'd prefer to go the 1/2.
Great to see some truly local content. It's been a pretty dry winter in the Donnybrook area but the pasture is finally growing. I think I will order some of the Janis beef as my Highlands are a few months away from being ready.
I m pretty sure the japanese wagyu beef stock originally came from the uk. Another thing that pommies aren't recognised and thanked for. I'm sorry if i'm biased but all the best beef comes from britain.
HI GUYS ,THIS IS REALLY 😎❤ COOL FARMING AND WHAT I HV TRYED TO DO ON OUR SMALL FARM I WOULD ❤ HUNDREDS OF ACRES MORE I STUDIED CATTLE MANAGEMENT/AGRICULTURE/HORTICULTURE/PERMACULTURE I hv breed SPECKLED PARK COWS FOR YEARS AND APPARENTLY THERE MEAT HAS A MARBLED MEAT TOO ,BUT STARTED WITH A DAIRY LINE AND INPROVED MY BREEDING I LOVE JERSEY'S THOUGH AS I HV GOT SICKER FROM A CAR ACCIDENT AT 16YRS OLD I HAD TO GET OUT OF BREEDING AND COS I WAS A SMALL HERD ON SMALL ACREAGE 8 COWS U CAN SAY THEY ARE YOUR EXPERIENCE PETS MOSTLY ARFTERS FIRES WENT THOUGH OUR AREA I LOST MY 2 SPECKLED PARK STEARS I HAD KEEP SO ARFTER I GOT MY PADDOCKS FIXED LIKE $25,000 WORTH I HV GONE FOR THE DAIRY COWS AGAIN AS THIS WAS ALL I COULD ALFORD TO AND WAS GOING TO RUN 5 PUTTING 2 IN THE FREEZER BUT UNFORTUNATELY DUE TO A VIRUS 2 DIED AND TRYING TO SAVE THEM OVER WEEKS MENT I BONDED SO MUCH WITH MY LITTLE COWS SO THE 3 REMAINING ARE ONCE A AGAIN VALUED FIRE CONTROL LAWN MOWERS LOL 😁🤣😍 THAT WE LOVE ONE THAT IS A JERSEY'S X THANKS TO STAR ,OREO AND MILKY FOR THIS LONG TEXTS + RIP TO BLAZE AND STAR BABY ,YES WE HAD TO STARS ONE WAS BELLLLLLOW BUT MY MUM RE NAMED HIM STAR HE IS THE JERSEY'S LOL ❤❤❤❤❤❤❤🥰💗💓💞🧡💙💜❤💗
Thx for sharing and your enthusiasm; but would be far more readable if you use lower case; upper case doesn't read easily & sends wrong message to reader; usually associated with anger, dressing-down (berating someone).
@@veziqiniso4425 YES I DO AGREE That this was a little hard to read I was not really feeling well I do get a lot of HIGHLIGHTED REPLIES THOUGH AND I MOSTLY DO HIGER CASE I WRIGHT FOR THE HEART, THATS WHAT REALLY MATTERS SENDING U ❤
Shhhh! This is a little known secret. We sell meat from Jerseys, and frequently or say its the best beef theyve ever had. We grow them out to 24-30 months.
There is a lot to be said for grass-fed beef. My granddad raised Hereford cattle that were grass-fed and during the Depression, he sold beef to a local grocery. People came from miles around to buy the beef. On a different note, my dad was going to market, hoping to pick up some sheep. My grandmother asked him to watch out for a young heifer she could raise for a milk cow as hers was getting too old. Dad brought home a yearling, Jersey heifer that was pitifully skinny. My grandmother chastised him for buying such a 'beauty' that would probably never raise a calf. She named cow Beauty and when she came in season after her second year, started milking her. I eventually got the milking chore and Beauty would produce two, 2-gallon water pails of milk, twice a day. The milk was a creamy yellow as opposed to white. And like the Ryans said, she was as gentle as could be. She could be laying in the shade of a tree in the pasture, you could walk up to her, sit down beside her and rest against her belly, and she would just lay there chewing her cud. Memories from the 50's and 60's!!!
Pascal is looking fantastic. We are so excited to see your new family member.❤
I've been a fan of Dean & Julie and Lake Janis beef for sometime, and am so pleased you've also found them!! We buy their beef exclusively -- so healthy!!
The Jersey is the prettiest cow and have traveled the world - I'm fortunate to live in their home island and have a herd of heifers outside my back door!
You have stumbled upon the Dairy Farmers secret. We were never want for Ice Cream and the best beef around, My Grandfather traded milk and roasts for eggs and chickens from the farm down the road. Quite a bit of trade and barter went on actually, but the steaks never went far. Those were for family and special friends only. His secret weapon was a home made silage that everyone said stunk. He said it smelled like fresh printed money and the cows always got their fill after a milking.
Peaceful, easy feelings... Thank you.
Very beautiful 😊👍
What a beautiful farm.
Farmers are the backbone of the country well done lovely thanks.
The cow farmer has been watching Joel Salatin LOL such a beautiful farm the best way 😊
Don't forget Alan Savory and Andre Voison!
Awesome research and content
Good one team, and Troy, you may have found your true calling, your on camera skills are becoming fully dialed in. Love the sincerity as always.
Beautiful piece of property, farmers, and brown eyed cows. ❤
Very interesting presentation. Thank you.
Fascinating.
Pasquale. We are so happy to see your big tummy. We are wishing you all the best. Hoping all goes well. From seeing you pull in a queenie on the rod to the goats and your tomatoes, you and Troy are gems ❤️
Good old Jersey cows. Worked on a Jersey dairy farm for a few years. Lovely cows.
You guys just seem to roll with the punches Alaina is the most amazing mun Ruly you’re time to step up cheers
Yes we have been getting their beef for a bit now from our Butcher. Fantastic tasting and tender!
Was in Egypt in and as we crossed the Sinia we saw sprinklers on the sand with a circle of corn growing, it's a wonderful thing!
The nutrients go from the variety of grass, into the cows and throughout your healthy family...the yellow is vitamin A.
Wonderful the message you are putting out. This is more what sustainability and organic is about that is touted by many huge concerns and corporations.
That was great. Can't wait to get back to WA and try some of that lamb and beef.
Cheers.
Well done video and very interesting
We always kept a Friesian/Hereford cross cattle beast for our own personal use. Thank you for sharing guys. Love your channel. There was a lot of information to absorb this time. A great presentation. Again thank you.
Thanks for sharing. Very keen to explore the beef and the lamb.
Nicely done
hiya folk, you might be interested in Kachana station in the kimberley that uses holistic farming methods, alan savory was a driving though when i was a hometutor in the early 2000ish. Some weed invasive grass issues from my viewpoint yet interesting approach.
It's quite amazing what you guys are doing and what you are teaching on your RUclips channel. That meat looks quite incredible. I've seen the meat from Japan and this looks exactly the same.
Also it looks like the time for baby is quickly approaching. You both must be so excited and I wish you all the best. What a lucky baby.
That was very interesting and although I don’t eat much red meat, I’d love to try that beef
Thanks guys, great vlog as per usual.
Troy, get your feet up. You need to relax. : )
Only joking Pascale. We know you're managing the work load.
Looking beautiful as ever.
All the best to you both for the near future and beyond.
8 )
Troy has actually taken over the video production, but I'm still on the sound;)
Greg Judy is doing it in Missouri
Very interesting I bought my first steer calves this year (nearly ready to wean :) they are Jersey Friesian cross which I researched first and here in NZ people look down on these breeds for meat because I guess they are cheap and the classic beef breeds are regarded as desirable for heavier carcasses. But I found the information on line matches this guys comments also what particularly interested me was the Jerseys are lighter animals which is good in our soft soils in the less pugging. We shall see how these ones go but from this and other sources I have seen I am keen to find Jersey steers next time rather than the cross.
Thanks for that, your videos generally contain a few gems this one in particular.
The Friesian steers at that farm were noticeably taller. Clastic beef breeds are preferred for their more rapid gain- the Jersey takes twice the time to finish as the best meat steers.
@@FreeRangeLiving Which suits me as I think we will only able to eat 1 and a bit per year so my 4 calves are basically the next 3 to 4 years beef :)
A great video! I can't wait until next year when I can get my dental implants and eat a steak again!
Those steaks and that lamb certainly look the goods. What I wouldn't give for some of those ribeyes.
Funnily enough I'm having ribeye tonight as I have been getting it for $17/kg lately. If not for that, there'd be no ribeyes for me. At that price though I'm sure you can imagine that they are not marbled like that cheers.
P.S. looks like there is a part 2 to this? Please make it so.
❤❤
The word that immediately got my attention is 'marbling'. Compared to red 'unmarbled' meat, it is tastier, more tender and much easier to prepare.
Amazing contrast between theirs & your paddocks "at the moment", I'm sure it charged your ideas. However from what you've done in ~12mths, looking forward to seeing results in another 12.
With spring on our doorstep, our pig-plowed pastures are starting to look very good. The goats love them
Jerseys…lovely cows… unpredictable bulls, never turn your back.
Becoming steers must have cured them of their ornery ways.
Dean mentioned Trans fat, but that’s not a naturally occurring fat. That is hydrogenated oil , usually vegetable type oil. I think he was thinking of polyunsaturated versus monounsaturated fats possibly.
Interesting regen ranch/farm!
Good catch. I think you are spot on.
Trans fats are very low in Australian products. Was largely removed from food supply in the 90s. Marg is trans fats free. America has only in 2020 banned the use of trans fatty acids!!
I'd be interested in how you sourced the 1/2 carcass -- where did you get in dispatched / where did you purchase? We've done the meat boxes, and bought from some of the butchers slightly further afield (Bunbury/Busselton) however we'd prefer to go the 1/2.
We contacted them directly. You could DM them via facebook if that is an option you use.
@@FreeRangeLiving I've had a word with Julia and all is sorted -- thanks for the reply here -- best, Cyn
Ok. So I pop in and out. I missed something. Pascal is pregnant. With a girl I would guess? Congrats to you both!
Where can we find this meat.... to purchase please............
OK I should have waited until the end to find out........ looking forward to purchasing some...
No grain is so much better for the cows. 🙂
STOVICH 2023. fall. please !
Great to see some truly local content. It's been a pretty dry winter in the Donnybrook area but the pasture is finally growing. I think I will order some of the Janis beef as my Highlands are a few months away from being ready.
Loved cows taste better. Good luck with the forthcoming sprog. Way more difficult.
I m pretty sure the japanese wagyu beef stock originally came from the uk.
Another thing that pommies aren't recognised and thanked for. I'm sorry if i'm biased but all the best beef comes from britain.
HI GUYS ,THIS IS REALLY 😎❤ COOL FARMING AND WHAT I HV TRYED TO DO ON OUR SMALL FARM I WOULD ❤ HUNDREDS OF ACRES MORE I STUDIED CATTLE MANAGEMENT/AGRICULTURE/HORTICULTURE/PERMACULTURE I hv breed SPECKLED PARK COWS FOR YEARS AND APPARENTLY THERE MEAT HAS A MARBLED MEAT TOO ,BUT STARTED WITH A DAIRY LINE AND INPROVED MY BREEDING I LOVE JERSEY'S THOUGH AS I HV GOT SICKER FROM A CAR ACCIDENT AT 16YRS OLD I HAD TO GET OUT OF BREEDING AND COS I WAS A SMALL HERD ON SMALL ACREAGE 8 COWS U CAN SAY THEY ARE YOUR EXPERIENCE PETS MOSTLY ARFTERS FIRES WENT THOUGH OUR AREA I LOST MY 2 SPECKLED PARK STEARS I HAD KEEP SO ARFTER I GOT MY PADDOCKS FIXED LIKE $25,000 WORTH I HV GONE FOR THE DAIRY COWS AGAIN AS THIS WAS ALL I COULD ALFORD TO AND WAS GOING TO RUN 5 PUTTING 2 IN THE FREEZER BUT UNFORTUNATELY DUE TO A VIRUS 2 DIED AND TRYING TO SAVE THEM OVER WEEKS MENT I BONDED SO MUCH WITH MY LITTLE COWS SO THE 3 REMAINING ARE ONCE A AGAIN VALUED FIRE CONTROL LAWN MOWERS LOL 😁🤣😍 THAT WE LOVE ONE THAT IS A JERSEY'S X THANKS TO STAR ,OREO AND MILKY FOR THIS LONG TEXTS + RIP TO BLAZE AND STAR BABY ,YES WE HAD TO STARS ONE WAS BELLLLLLOW BUT MY MUM RE NAMED HIM STAR HE IS THE JERSEY'S LOL ❤❤❤❤❤❤❤🥰💗💓💞🧡💙💜❤💗
Thx for sharing and your enthusiasm; but would be far more readable if you use lower case; upper case doesn't read easily & sends wrong message to reader; usually associated with anger, dressing-down (berating someone).
@@veziqiniso4425 YES I DO AGREE That this was a little hard to read I was not really feeling well I do get a lot of HIGHLIGHTED REPLIES THOUGH AND I MOSTLY DO HIGER CASE I WRIGHT FOR THE HEART, THATS WHAT REALLY MATTERS SENDING U ❤
Shhhh! This is a little known secret. We sell meat from Jerseys, and frequently or say its the best beef theyve ever had. We grow them out to 24-30 months.