That's definitely the best way to buy beef. You know where it came from, how it was cared for and it's more economical than buying from the grocery. We processed a beef a couple of years ago with some Amish friends and it was a very rewarding experience.
Absolutely! The quality is amazing and I feel like I appreciate it more going through the whole process raising it. I don’t want any of it to go to waste.
Great video! I have such a fear of taking our pigs to the butcher this year that we won’t get our exact pigs meat back. We just don’t have the time to process ourselves this year. Like how do the butchers keep track of which meat belongs to what owner once it’s being processed. -Dayna
I don’t know the exact process, but I will be sure to ask when I take the next one. That being said, I see such quality in the work of the processor I use, I have no doubt that they have a system. I am inclined to think our butcher works each animal start to finish on the cutting so it wouldn’t be that complicated to keep it straight.
Most put a Tag on between Bone and tendon on a back leg with your name and a ID number on it. Some use a food grade ink stamp with a ID Number correlated to you name and stamp it on the neck, side or back leg.
That's definitely the best way to buy beef. You know where it came from, how it was cared for and it's more economical than buying from the grocery. We processed a beef a couple of years ago with some Amish friends and it was a very rewarding experience.
Absolutely! The quality is amazing and I feel like I appreciate it more going through the whole process raising it. I don’t want any of it to go to waste.
we need a breakdown of the total cost to raise beef.
If you weren't eating steak for breakfast, lunch and dinner, maybe it would last a little longer Lucas!! 🤣🤣
But it is soooo good!
what is the point of life then? lol
Good morning Lukas I’m hoping to get a couple cows this year. Thanks for the video.
Good morning! It is very rewarding! I enjoy the whole process!
Great video! I have such a fear of taking our pigs to the butcher this year that we won’t get our exact pigs meat back. We just don’t have the time to process ourselves this year. Like how do the butchers keep track of which meat belongs to what owner once it’s being processed.
-Dayna
I don’t know the exact process, but I will be sure to ask when I take the next one. That being said, I see such quality in the work of the processor I use, I have no doubt that they have a system. I am inclined to think our butcher works each animal start to finish on the cutting so it wouldn’t be that complicated to keep it straight.
Most put a Tag on between Bone and tendon on a back leg with your name and a ID number on it. Some use a food grade ink stamp with a ID Number correlated to you name and stamp it on the neck, side or back leg.
@@BigDaddyKrapper thanks! That’s good to know!
It still cost you a lot less than buying the meat at the grocery store 👍🏻, you're going to have some good BBQ this summer 👍🏻🙋🏼♂
Oh man! Smoked brisket here we come!!!
@@PeeksPeakHobbyHomestead yummy 👍🏻
6:38 I didn't know you had hair! 😁
Now THAT is funny! I forgot my hat that day! Lol
Were the Beef lol