What no one understands is the amount of time it takes. 9 months is the quickest I can get a Berkshire to 250-300 pounds. It takes 16 months to feed out a steer to that 1100 1200 pound butcher weight. I am constantly looking at least 1 year out for my steers!
As a Central Oregon ranch wife, it's so nice to see someone educate the the public. With 250 head out my living room window, we have never had anyone stop and ask about our beef or the way we raise it.
My husband and I just spent 9 hours processing 18 whole chickens that we purchased to be slaughtered, from a local farm 30 mins from our house. This is the second year we've done this and it has been so empowering! We figure that combined with the local 1/2 beef we have on order, as well as the CSF (community supported fisheries) we're apart of, this should be enough chicken to last until next year. It's a tremendous amount of work to part out each chicken, but we get to control the cuts we make and ensure everything is used. Not to mention the price per/lb is about half that of grocery store prices and WAY higher quality and better animal husbandry. I canned up a batch of stock last night already and this morning I have canned meat in the canner. Thank you for your encouragement to try new things!
What is animal husbandry? I'm learning about buying local & figured chickens would be an easy start for me. In a major city, but a neighbor has a few hens & gives me fresh eggs. Just the quality difference alone makes me what to buy local. Let alone the cost savings in the long run.
@@teniaosayande6355 farm fresh eggs are the gateway drug for many, lol! I have another farmer I support with bi-weekly egg deliveries, it's lovely! How exciting for you to dive into the world of supporting your local food web. Animal husbandry refers to how a domesticated animal is raised. For me, knowing that the chicken's have a good life and are cared for with compassion is important. The farm they call home for their life is diverse and they have room to "be chickens" Also knowing that their death is quick and without prolonged suffering is another important factor. In fact, the farmer that raised these chickens is also one of our local vets. I know that she's processing them in the most humane and quick way possible.
Becky! I work with farmers all over the country building soil health with my husband and I must say I really really appreciate your videos! You are very well versed and researched thank you
This was a super helpful video. Both times we have purchased a cow, it was last minutes, someone had backed out and it was already butchered, so I had no choice in the matter. The first one had a lot more roasts, the second had hardly any roasts. So I learned a lot from that experience. I will get a lot of flack from some of your fans, but I loved this shorter video format. Thanks for being you and for inviting us into your your home.
i like shorter videos,...i pass up many or skip many parts of videos because i just dont have time for such long videos....its fine that she likes to film this way....ill just pick and choose what parts i watch
No flack from me, I do love a good roast :) I bought a rib eye roast for the first time the other day, not so sure about that, yet to taste, I like silverside :)
love her videos all. We have been either growing beef or buying it from farmers that grass feed for decades. All beef come with the same cuts depending on the size so folks that are getting lots of roast one time and none the other, well, it really doesn't work that way.
My son shows and sells hogs through 4H locally in our county and at the State Farm show. I would encourage people to support 4H and FFA youth as well. Knowing how the animal is/was raised and where it is butchered (you choose both), is a great way to align your values. Becky, thank you for educating us on these things. It is refreshing to see your passion and commitment to supporting your local farmers.
You have inspired us all the way to Australia, my husband invested in a start up company to connect local farmers to customers and they are now up and running and we just purchased our first half a cow, we decided which cuts of meat we wanted and what size we wanted it packed
Amber how does it work in Australia in what your purchase weight is to what your butchered weight is, I’ll explain a bit better 😂 With Becky she paid the farmer for the whole animal, it then gets butchered but she is only buying a few items from that hog and leaving so many great cuts, if we do that here in Australia, does the butchers then pay us for all the cuts Becky isn’t using, or do they basically get those cuts for free? To me it seems like an expensive way to buy it because you have already paid for the cuts your then not going to eat 🤔
@@dianecuthbertson2686 Beckey is turning the meat in to Sausages because she doesn’t use the fancy cuts in her everyday cooking. That’s why she’s not getting all the great cuts you’re referring to.
Becky, can you also do a video similar to this about how you found farmers to get seconds and other bulk produce like when you bought all of those onions last year?
We’ve ordered numerous times from a local farmer that even delivers. The quality of meat is such a game changer and his prices haven’t changed in years.
I recently (in the past few months) found the Bearded Butchers and I LOVE their channel and learned so much. I still don't have the budget to do this process, BUT I did find a pretty local place to buy bulk organic grassfed/finished beef from so thats what ive been doing and loving it. We can only do so much and constantly trying to improve.
I am 4’10”and butcher injured animals wether cow, goat, pig, lamb, chicken or goose as long as it’s not tainted by injury myself. Butchering is a very hard labor intensive process even in perfect conditions. But I speak with several farmers to buy their injured animal for instance have gotten a whole cow 🐄 with broken leg for 150.00 and have spent the day processing it well worth the time, money, energy and schedule shifting.
Thank you so much for talking about community sufficiency! Most homesteads focus on self-sufficiency, but that's so much harder to attain than community sufficiency! Strong communities caring for others is such a wonderful goal!
You are working with an amazing farmer. Not all would do the same on refund. Ive had my own experience with raising Kune Kune in the past. Great little pigs but very little usable meat. I enjoyed raising them and also Guinea Hogs. The meat was fantastic as far as taste but there just wasn't enough to justify continuing to raise them for our family.
Just purchased my first 1/4 cow, My daughter and I went in together and oh my goodness the meat is so good. Nothing like store bought . Looking to get a hog soon.
Excellent information Becky!!!!! I wish I had known all this a year ago when we purchased 1/4 of a cow with our son and daughter. This year I learned so many things….number 1….I would have asked for the fat so I could have had that for cooking and other things. Don’t know if we’ll actually order more meat in the future as we are in our 70’s and don’t go through it as fast as families with kids, etc. Perhaps our kids will order more and I can ask them to get the fat for me😜 Thank you for explaining the process….it will be so helpful to those followers of yours who plan to purchase farm raised animals (beef, pork, etc).💕💕💕
I love the smaller video clips like this! It makes it easier to fit little tidbits into the day, but I also love your longer content as well! Keep up the good work! ☺️
I grew up with parents who got meat this way! I remember us going to the 'meat locker' in summer, wearing our winter coats, and helping bring out all the brown bags full of future delicious dinners, and then Dad playing freezer Tetris, trying to fit it all in back home! 🤣
this is something ymy sister and I have talked about doing. Sharing a beef and a hog. Many years ago a local grocery store used to have a quarter cow for an awesome price. As a teenager I was in charge of the grocery shopping and the food prep. I missed those days of getting the great meat at a great price! Thanks so much for sharing!!
Thank you for that information. We buy a 1/2 a cow each spring. Average cost per pound we pay is 3.00 in the end. That is steaks , roast, ground beef, bones, tail and organ meats. Can't beat that. On another note, I love your apron. Where can I get one similar?
I am so thankful to have a local farmer that provides beef, pork, chicken, and eggs for my family. It is important to me as well. Have a great day Becky!
I love the longer videos, really feel like I learn so much from watching what you make and do, please don’t cut them all short, this was very informative if your sourcing buying bulk meat, for me I love the cooking and gardening, keep up the great work Becky.
I love both longer and shorter videos. The ones with nondescript titles don’t interest me as I don’t know what the video will be about. But this video with a clear title hooked me in immediately.
Its really fun that you use so few cuts from the pig. Being Danish I cook a lot with pork - roast, meatballs, something called medisterpølse and stegt flæsk. There are just so many good traditionel Danish recipes with pork, that it is an eyeopener that people don't cook like that in the rest of the world. Even the lunchmeats in Denmark is mostly made from pork...
Great explanation of the process. I’m in Iowa and know lots of farmers, so we get a whole hog and 1/2 beef every year. Best tasting, supporting local, and best tasting! You do need to get some of that pork processed into chops, though! 😉😋
Hi Becky., My dad used to buy Angus meat like you., Cut & Package 6-10-2023👍🏽👍🏽❤️., Thanks for sharing that information Becky your Farmer is Honest and want to stay in business
Hi Becky. I’m not seeing the link to the farmer you use to get your pork. Love the fact that he is honest and customer focused. Can you repost? Thank you.
We have bought meat from family and friends all my life. The taste and quality is so much better then grocery store meat. That’s how I grew up and when I got older I realized most people don’t buy their meat this way. It’s cheaper and taste so much better.
Smart choice about lard. Promising shortage for that and oils by summer. Interesting economist video out with 20 items we can source or make to avoid inflation or limits just stumbled on. Glad you have the pork in order.
I love purchasing from local farmers. I am typically too busy to even do a garden with my job. Praying next year to have one. But we need to keep our farmers supported.
Gosh, that was very interesting, I try to support local all the time, yep pricey at times but quality counts…..I may get the feelers out in my rural locality :), thank you Becky :)
I buy our local meat from the butcher shop, Top Choice Meats, down on Fourth Plain. Still supports the local farmers, and the butcher, at 1/4 of the cost! 60 pounds for $270👍
Your description of cuts you chose is a help. Having no freezer space I can’t do this right now but if I were to order a pig from a farmer leaf lard would be important. Bacon would be next. Then a bone in pork loin for a holiday crown roast. Costco offers this cut every year from Thanksgiving till run out about Christmas but would love to have it organic. Some ribs for my Chinese ribs with kumquat dipping sauce. Lots of unseasoned ground meat. I could season this when I wanted sausage. Once I have this formula then could figure out what is left. Better start looking at freezers.
We also just got our pigs back from the butcher. It was our first time raising them ourself. The mobile slauter said it is common for people to over feed pasture pigs and have too much fat on them. Luckily I had done alot of research and ours had a perfect fat amount. 😊
Read this past week where someone raised kunis. They raise them slowly to a year, grass feed them with less grain. They said the more grain the more fat.
Question for you, Becky. When you don’t get all the cuts, what happens to the other cuts? Do they get converted into your sausage? Do they get bought by others that are buying part of your animal? Are they sold to a supermarket or whoever they supply?
Ham hocks with beans are so good. That’s part of the pig I always get. I also get all the cuts cause that’s what we eat. With the other stuff you could make dog treats
Just wondering why you don’t ask for the tenderloin or some of the roast? Because I do see you cook some of that once in a while and it would make some of it good pulled pork sandwiches or tacos, etc..
You are very lucky. I live in Los Angels and I don't believe we have local farmers around here. They may mean driving for hours to find one and being elderly it wouldn't work for us. We usually buy a lot at a time and I separate it into different pkgs and it will last us for months. There are only 3 of us my husband and a friend plus we don't always eat meant. I would love to be able to get fresh meat. I was born in Arkansas and my Grandparents were farmers, my grand mother would grow a garden and can all summer in the Arkansas heat and humidity. Good luck with your garden and canning season.
I tried a new waterbath canning recipe yesterday, it was Mock Pineapple. It would go great with your marinaded chicken recipes. Made of zucchini chunks and uses up a lot of that abundance. Just pineapple juice, lemon juice, a little sugar and squash.
The kunes need a very strict diet, no more than a lb a day of feed plus pasture. I raise them myself and it takes 15mo to raise them out on pasture. They get so fat on a regular hog diet. I made that mistake our first year. But now I know how to raise them out, oh my goodness. The best pork I've ever had.
We found a little hidden gem farm. They are able to keep their prices low because they do not have a butcher so they are not certified for that. Their meat is sent away to a local bucher where it is processed. They did not have us put down a deposit. They are a mom and pop shop that trusts their customers. We under up paying 1.59 a pound and they do not charge a processing fee
Love the Meating place! I was always curious where you get your meat, turns out it’s the same place as me! Never purchased pork from them, but might do that this year.
For a long time there, the local,name plate of Kroger used to have ground pork at 80%, 90%, and 95% lean around and following pork roast and pork cop sales with a price much cheaper than comperable ground beef; cheaper yet if the packages went into mark down status. Grlund pork absorbs flavors better than anyother meat it seems. It is also not hard and fiberous like ground beef when cooked. Whether you grind yoirself of buy it from the butcher, check out some of those leaner prkk roasts ground into just plain ground pork. Btw Grlund sausage meat begins at 50% fat althiugh many prefer a 60% fat ratio and it can ckme as high as an 80% fat ratio.
Thank you so much for making this video! For years, I've thought about buying a whole animal for my freezer, but learning about it has been so overwhelming, that I never quite do it... Maybe this will be the year I actually dip my toe in the water!
We have bought from the same local farmer for 26 years. Whoever does the processing can help walk you thru the cuts and explain things. It is a lot of money up front but in the long run I think it’s cheaper and the quality is better.
Excellent explanation of the difference between hanging weight and in the freezer weight. Do you have a source for the rigid sides bags that you use? I love how you organize your freezer.
Question? You mentioned the specific cuts you choose for your hog. What happens to the cuts like ribs? Tenderloin? Is that just made into sausage you request then.
I have purchased both Berkshire and Kunekune farm/pasture-raised hog portions in the past. Although I has glad to get a lot of fat from the Kunekune, overall I was disappointed with the flavor vs. the Berkshire. Could have also been a difference in their diets as well, I suppose.
Hi Becky, this is Carolyn, from Australia. I was wondering if you've done a price comparison between the cuts you end up with from the butcher per pound, compared to supermarket prices. I do realise that, in every way, sourcing your protein from local farms is the best solution. Just curious to see if it actually saves you significant money as well.
She has in previous videos and no not really, since she gets sausage, a low price cut, but it’s sausage made from good meat parts of the pig. When she used to have some premium cuts’ it was a better price on those than organic grocery store prices.
Becky, Austin at Homesteady did a video a couple years back or so, about this topic. He mentioned that most people getting a whole pig don't think to ask for the cheek bacon, and it usually just gets tossed out. I thought I'd mention it, because I didn't know about it until his video. Apparently, there's quite a bit of bacon in their cheeks.
I am surprised you do not keep the bones to make bone broth as well as bone meal for gardening and other things. Is it something you thought about and decided against or something you just never thought about. ?
We raised Kune Kune's. I am sorry your farmer had bad a experience. We are small farm we raised 4. The best pork ever raised. It does take longer but well worth it. They don't grow out in 6 months. Very gentle happy pigs not raised on junk do gain well. Any farm bought pork is always better then commercially raised.
I purchased my first whole hog this year, and I asked to have all the lard and the leaf lard ground down for me so when I get ready to render it if the grinding part is already done for me
My friend was getting her meat like that , with 3 other family members, splitting the cost by 4, now she raises her own cows. I get mine from a smaller local farmer and just gets smaller cuts of meat.
What no one understands is the amount of time it takes. 9 months is the quickest I can get a Berkshire to 250-300 pounds. It takes 16 months to feed out a steer to that 1100 1200 pound butcher weight. I am constantly looking at least 1 year out for my steers!
That is good to know ! I'm really considering ordering a half a cow , we love our BBQ here in the south
Yes, good point. And it takes a lot of feed, care, and commitment to get the animals to market weight.
As a Central Oregon ranch wife, it's so nice to see someone educate the the public. With 250 head out my living room window, we have never had anyone stop and ask about our beef or the way we raise it.
I live in the valley (near Eugene) and looking for a good farmer to partner with. Any chance you know any this way?
@Tammy W I would look into where Becky gets her beef, it might be closer. 😊
@@tammyw11I also live in Eugene😊❤
My husband and I just spent 9 hours processing 18 whole chickens that we purchased to be slaughtered, from a local farm 30 mins from our house. This is the second year we've done this and it has been so empowering! We figure that combined with the local 1/2 beef we have on order, as well as the CSF (community supported fisheries) we're apart of, this should be enough chicken to last until next year. It's a tremendous amount of work to part out each chicken, but we get to control the cuts we make and ensure everything is used. Not to mention the price per/lb is about half that of grocery store prices and WAY higher quality and better animal husbandry. I canned up a batch of stock last night already and this morning I have canned meat in the canner. Thank you for your encouragement to try new things!
What is animal husbandry? I'm learning about buying local & figured chickens would be an easy start for me. In a major city, but a neighbor has a few hens & gives me fresh eggs. Just the quality difference alone makes me what to buy local. Let alone the cost savings in the long run.
@@teniaosayande6355 farm fresh eggs are the gateway drug for many, lol! I have another farmer I support with bi-weekly egg deliveries, it's lovely! How exciting for you to dive into the world of supporting your local food web.
Animal husbandry refers to how a domesticated animal is raised. For me, knowing that the chicken's have a good life and are cared for with compassion is important. The farm they call home for their life is diverse and they have room to "be chickens" Also knowing that their death is quick and without prolonged suffering is another important factor. In fact, the farmer that raised these chickens is also one of our local vets. I know that she's processing them in the most humane and quick way possible.
Becky! I work with farmers all over the country building soil health with my husband and I must say I really really appreciate your videos! You are very well versed and researched thank you
This was a super helpful video. Both times we have purchased a cow, it was last minutes, someone had backed out and it was already butchered, so I had no choice in the matter. The first one had a lot more roasts, the second had hardly any roasts. So I learned a lot from that experience. I will get a lot of flack from some of your fans, but I loved this shorter video format. Thanks for being you and for inviting us into your your home.
We have purchased beef frim a local farmer too. Great taste! I too like shorter videos!
i like shorter videos,...i pass up many or skip many parts of videos because i just dont have time for such long videos....its fine that she likes to film this way....ill just pick and choose what parts i watch
No flack from me, I do love a good roast :) I bought a rib eye roast for the first time the other day, not so sure about that, yet to taste, I like silverside :)
love her videos all. We have been either growing beef or buying it from farmers that grass feed for decades. All beef come with the same cuts depending on the size so folks that are getting lots of roast one time and none the other, well, it really doesn't work that way.
No flak from me, but I LOVE the long videos. Just split them up if you have to--I do it all the time.
My son shows and sells hogs through 4H locally in our county and at the State Farm show. I would encourage people to support 4H and FFA youth as well. Knowing how the animal is/was raised and where it is butchered (you choose both), is a great way to align your values. Becky, thank you for educating us on these things. It is refreshing to see your passion and commitment to supporting your local farmers.
Totally, we are a 4-h family too, the only downside is I don’t like how much grain is in them
We were 4h and FFA family to!
This! ❤
Those animals are pampered by those kids! They are so proud of them! Maybe lil Acre will be a 4Her?!
You have inspired us all the way to Australia, my husband invested in a start up company to connect local farmers to customers and they are now up and running and we just purchased our first half a cow, we decided which cuts of meat we wanted and what size we wanted it packed
I’m Australian as well I live in Maitland area nsw, I’ve been looking for ages for us as well that’s why we brought the freezer
Amber how does it work in Australia in what your purchase weight is to what your butchered weight is, I’ll explain a bit better 😂
With Becky she paid the farmer for the whole animal, it then gets butchered but she is only buying a few items from that hog and leaving so many great cuts, if we do that here in Australia, does the butchers then pay us for all the cuts Becky isn’t using, or do they basically get those cuts for free? To me it seems like an expensive way to buy it because you have already paid for the cuts your then not going to eat 🤔
@@dianecuthbertson2686 Beckey is turning the meat in to Sausages because she doesn’t use the fancy cuts in her everyday cooking. That’s why she’s not getting all the great cuts you’re referring to.
@@JinHee20 ahh so the great cuts are now sausages?
I still think she should try the fillet, she would fall in love, so versatile.
Becky, can you also do a video similar to this about how you found farmers to get seconds and other bulk produce like when you bought all of those onions last year?
I’m vegetarian, but I found this really interesting! A wonderful resource for anyone wanting to go down this path.
We’ve ordered numerous times from a local farmer that even delivers. The quality of meat is such a game changer and his prices haven’t changed in years.
I recently (in the past few months) found the Bearded Butchers and I LOVE their channel and learned so much. I still don't have the budget to do this process, BUT I did find a pretty local place to buy bulk organic grassfed/finished beef from so thats what ive been doing and loving it. We can only do so much and constantly trying to improve.
They are amazing!! They're local to us but I can hardly afford to shop with them 😂 we've learned so much from them though!
I am 4’10”and butcher injured animals wether cow, goat, pig, lamb, chicken or goose as long as it’s not tainted by injury myself. Butchering is a very hard labor intensive process even in perfect conditions. But I speak with several farmers to buy their injured animal for instance have gotten a whole cow 🐄 with broken leg for 150.00 and have spent the day processing it well worth the time, money, energy and schedule shifting.
Awesome!!
@@carolynmills513 thank you
That's impressive!
Oh wow. This is great information.
@@heatherj3030 thank you just doing what needed to be done to make sure it was taken care of and not wasted
Picked up our half hog yesterday. So excited to enjoy this delicious pork! You inspired me to do this Becky! Thank you
Thank you so much for talking about community sufficiency! Most homesteads focus on self-sufficiency, but that's so much harder to attain than community sufficiency! Strong communities caring for others is such a wonderful goal!
Absolutely right. We cannot do it all. The importance of community is so important. You do what you do best, and then tap into what others do best.
You are working with an amazing farmer. Not all would do the same on refund. Ive had my own experience with raising Kune Kune in the past. Great little pigs but very little usable meat. I enjoyed raising them and also Guinea Hogs. The meat was fantastic as far as taste but there just wasn't enough to justify continuing to raise them for our family.
Just purchased my first 1/4 cow, My daughter and I went in together and oh my goodness the meat is so good. Nothing like store bought . Looking to get a hog soon.
Excellent information Becky!!!!! I wish I had known all this a year ago when we purchased 1/4 of a cow with our son and daughter. This year I learned so many things….number 1….I would have asked for the fat so I could have had that for cooking and other things. Don’t know if we’ll actually order more meat in the future as we are in our 70’s and don’t go through it as fast as families with kids, etc. Perhaps our kids will order more and I can ask them to get the fat for me😜 Thank you for explaining the process….it will be so helpful to those followers of yours who plan to purchase farm raised animals (beef, pork, etc).💕💕💕
I love the smaller video clips like this! It makes it easier to fit little tidbits into the day, but I also love your longer content as well! Keep up the good work! ☺️
Yes! I feel the same way. As a mom of 3 it takes me 2-3 days to get through her videos.
Also, good name. My name is also Emma😊
Same! This the first Becky video I’ve watched in a long time because I saw it’s short enough to actually finish in one setting!
I grew up with parents who got meat this way! I remember us going to the 'meat locker' in summer, wearing our winter coats, and helping bring out all the brown bags full of future delicious dinners, and then Dad playing freezer Tetris, trying to fit it all in back home! 🤣
this is something ymy sister and I have talked about doing. Sharing a beef and a hog. Many years ago a local grocery store used to have a quarter cow for an awesome price. As a teenager I was in charge of the grocery shopping and the food prep. I missed those days of getting the great meat at a great price! Thanks so much for sharing!!
Thank you for that information. We buy a 1/2 a cow each spring. Average cost per pound we pay is 3.00 in the end. That is steaks , roast, ground beef, bones, tail and organ meats. Can't beat that.
On another note, I love your apron. Where can I get one similar?
I am so thankful to have a local farmer that provides beef, pork, chicken, and eggs for my family. It is important to me as well. Have a great day Becky!
I love the longer videos, really feel like I learn so much from watching what you make and do, please don’t cut them all short, this was very informative if your sourcing buying bulk meat, for me I love the cooking and gardening, keep up the great work Becky.
Yes, I love the longer videos as well. They are such a treat. Please please don't shorten all postings.
Yep I love the longer ones also 😊
I love both longer and shorter videos. The ones with nondescript titles don’t interest me as I don’t know what the video will be about. But this video with a clear title hooked me in immediately.
This was so informative and educational! Thank you so much, Becky.
Its really fun that you use so few cuts from the pig.
Being Danish I cook a lot with pork - roast, meatballs, something called medisterpølse and stegt flæsk.
There are just so many good traditionel Danish recipes with pork, that it is an eyeopener that people don't cook like that in the rest of the world.
Even the lunchmeats in Denmark is mostly made from pork...
Becky, thank you for sharing your knowledge and tips with us. I've learned so much from you. Someday I hope to purchase meat this way. ❤
Wow what fantastic customer service from your farmer.
Great explanation of the process. I’m in Iowa and know lots of farmers, so we get a whole hog and 1/2 beef every year. Best tasting, supporting local, and best tasting! You do need to get some of that pork processed into chops, though! 😉😋
Hi Becky., My dad used to buy Angus meat like you., Cut & Package 6-10-2023👍🏽👍🏽❤️., Thanks for sharing that information Becky your Farmer is Honest and want to stay in business
Hi Becky. I’m not seeing the link to the farmer you use to get your pork. Love the fact that he is honest and customer focused. Can you repost? Thank you.
I'm surprised that you don't like Boston Butt's... They make Great canned pulled pork... :)
That and hams. We love hams. I never understand why people skip the hams.
@@theIAMofMEI personally don't like the hams unless they are smoked.
We have bought meat from family and friends all my life. The taste and quality is so much better then grocery store meat. That’s how I grew up and when I got older I realized most people don’t buy their meat this way. It’s cheaper and taste so much better.
Great video Becky! I had absolutely no idea about the process of getting meats in bulk. Very interesting!
Love this, it's great to see you so passionate about this! It's something I would like to try and buy in the future God willing xxx
Becky, thank you so much for this very informative video! My family wants to start buying meat from local farms and this answered so many questions!
Pork ribs! We cook either on grill or in our instant pot and crisp up in oven on broil or again, the grill.
I raise and butcher my own Berkshires. YUM.
I'll be AI'ing my gilt and making more this Fall!
Hillarious about the canteloupe. Meatballs sliders looked delicious.
Smart choice about lard. Promising shortage for that and oils by summer. Interesting economist video out with 20 items we can source or make to avoid inflation or limits just stumbled on.
Glad you have the pork in order.
Question: When you don't take the pork loins - then aren't you paying more for the cuts you do take since you're paying for hanging weight?
I think they get ground for sausage
Thank you for showing us this video, I learned so much from it.
This was by far the most informative video on this subject that I have watched. Thank you!
I love purchasing from local farmers. I am typically too busy to even do a garden with my job. Praying next year to have one. But we need to keep our farmers supported.
Gosh, that was very interesting, I try to support local all the time, yep pricey at times but quality counts…..I may get the feelers out in my rural locality :), thank you Becky :)
I buy our local meat from the butcher shop, Top Choice Meats, down on Fourth Plain. Still supports the local farmers, and the butcher, at 1/4 of the cost! 60 pounds for $270👍
when I go shopping we have an hour drive home so we have a Coleman cooler in the back just for vegies ,fruit or even freezer items.
Becky the pig ears you can dehydrate and the dogs love them pork is easy for them to digest
The farmers market in Vancouver, WA had a booth where a farmer sold frozen meat, and he had a flyer for his bulk meat.
Your description of cuts you chose is a help. Having no freezer space I can’t do this right now but if I were to order a pig from a farmer leaf lard would be important. Bacon would be next. Then a bone in pork loin for a holiday crown roast. Costco offers this cut every year from Thanksgiving till run out about Christmas but would love to have it organic. Some ribs for my Chinese ribs with kumquat dipping sauce. Lots of unseasoned ground meat. I could season this when I wanted sausage. Once I have this formula then could figure out what is left. Better start looking at freezers.
We also just got our pigs back from the butcher. It was our first time raising them ourself. The mobile slauter said it is common for people to over feed pasture pigs and have too much fat on them. Luckily I had done alot of research and ours had a perfect fat amount. 😊
Read this past week where someone raised kunis. They raise them slowly to a year, grass feed them with less grain. They said the more grain the more fat.
Thank you Becky for this great informational Video! I so appreciate what you share. Love The Bearded Butcher too!
Our local butcher shop will connect people who are interested in purchasing local meat with farmers who sell the various animals
Wow! That’s awesome of your farmer to be truthful,that means alot
Question for you, Becky. When you don’t get all the cuts, what happens to the other cuts? Do they get converted into your sausage? Do they get bought by others that are buying part of your animal? Are they sold to a supermarket or whoever they supply?
You get your cuts of meat and the rest as sausage. Because you paid for the animal so you get it all, otherwise it would not be what you paid for
Love all of your v5and information. Thank you darlin
Ham hocks with beans are so good. That’s part of the pig I always get. I also get all the cuts cause that’s what we eat. With the other stuff you could make dog treats
I am looking forward to the cooking videos. Thank you for this one.
Just wondering why you don’t ask for the tenderloin or some of the roast? Because I do see you cook some of that once in a while and it would make some of it good pulled pork sandwiches or tacos, etc..
Just finished talking with the butcher, they were so helpful on cuts. I'm trying a few new cuts.
Thank you for sharing this information it helps me a lot ❤️🤗
You are very lucky. I live in Los Angels and I don't believe we have local farmers around here. They may mean driving for hours to find one and being elderly it wouldn't work for us. We usually buy a lot at a time and I separate it into different pkgs and it will last us for months. There are only 3 of us my husband and a friend plus we don't always eat meant. I would love to be able to get fresh meat. I was born in Arkansas and my Grandparents were farmers, my grand mother would grow a garden and can all summer in the Arkansas heat and humidity. Good luck with your garden and canning season.
Thank you 🙏🏻 ❤
You could order bones to cook up and make bone broth and soup with too.
Thank you for sharing your wisdom and knowledge with butchers. Have a blessed and beautiful day.
That's a beautiful living room, Becky 🖤
This was super helpful! Thank you Becky!
I tried a new waterbath canning recipe yesterday, it was Mock Pineapple. It would go great with your marinaded chicken recipes. Made of zucchini chunks and uses up a lot of that abundance. Just pineapple juice, lemon juice, a little sugar and squash.
This was extremely helpful! Thank you!
Thanks for all you do becky
The kunes need a very strict diet, no more than a lb a day of feed plus pasture. I raise them myself and it takes 15mo to raise them out on pasture. They get so fat on a regular hog diet. I made that mistake our first year. But now I know how to raise them out, oh my goodness. The best pork I've ever had.
We found a little hidden gem farm. They are able to keep their prices low because they do not have a butcher so they are not certified for that. Their meat is sent away to a local bucher where it is processed. They did not have us put down a deposit. They are a mom and pop shop that trusts their customers. We under up paying 1.59 a pound and they do not charge a processing fee
Love the Meating place! I was always curious where you get your meat, turns out it’s the same place as me! Never purchased pork from them, but might do that this year.
I absolutely love this information! I'm still searching for a whole pig and half a cow here in Texas if you can believe that 😂.
For a long time there, the local,name plate of Kroger used to have ground pork at 80%, 90%, and 95% lean around and following pork roast and pork cop sales with a price much cheaper than comperable ground beef; cheaper yet if the packages went into mark down status. Grlund pork absorbs flavors better than anyother meat it seems. It is also not hard and fiberous like ground beef when cooked. Whether you grind yoirself of buy it from the butcher, check out some of those leaner prkk roasts ground into just plain ground pork. Btw Grlund sausage meat begins at 50% fat althiugh many prefer a 60% fat ratio and it can ckme as high as an 80% fat ratio.
Thank you so much for making this video! For years, I've thought about buying a whole animal for my freezer, but learning about it has been so overwhelming, that I never quite do it... Maybe this will be the year I actually dip my toe in the water!
We have bought from the same local farmer for 26 years. Whoever does the processing can help walk you thru the cuts and explain things. It is a lot of money up front but in the long run I think it’s cheaper and the quality is better.
Love your passion ❤️
Excellent explanation of the difference between hanging weight and in the freezer weight. Do you have a source for the rigid sides bags that you use? I love how you organize your freezer.
@@AussieMummy-li8yf Thank you.
Question? You mentioned the specific cuts you choose for your hog. What happens to the cuts like ribs? Tenderloin? Is that just made into sausage you request then.
Thank you for taking the time to explain the process. Happy Saturday
Great informational video Becky. Ty for sharing.
I have purchased both Berkshire and Kunekune farm/pasture-raised hog portions in the past. Although I has glad to get a lot of fat from the Kunekune, overall I was disappointed with the flavor vs. the Berkshire. Could have also been a difference in their diets as well, I suppose.
Where we live, the farmer usually charges by live weight & the butcher charges my hanging weight.
You should look into the freezer max system for organizing your freezer. It is great.
What a beautiful teaching gift you have.
We get half a beef Monday. 440lbs, way more than we needed. I buy pork at Costco.
Thanks for sharing your experience! Great info!🤗💜🇨🇦
Hi Becky, this is Carolyn, from Australia. I was wondering if you've done a price comparison between the cuts you end up with from the butcher per pound, compared to supermarket prices. I do realise that, in every way, sourcing your protein from local farms is the best solution. Just curious to see if it actually saves you significant money as well.
She has in previous videos and no not really, since she gets sausage, a low price cut, but it’s sausage made from good meat parts of the pig.
When she used to have some premium cuts’ it was a better price on those than organic grocery store prices.
some great information and advice. Many thanks. xxx
Becky, Austin at Homesteady did a video a couple years back or so, about this topic. He mentioned that most people getting a whole pig don't think to ask for the cheek bacon, and it usually just gets tossed out. I thought I'd mention it, because I didn't know about it until his video. Apparently, there's quite a bit of bacon in their cheeks.
The Italians call it guanchelli, this is what the word sounds like to me, but I can guarantee that I have spelled it incorrectly 😮😂!!!
Thank you for the info well needed
I am surprised you do not keep the bones to make bone broth as well as bone meal for gardening and other things. Is it something you thought about and decided against or something you just never thought about. ?
We raised Kune Kune's. I am sorry your farmer had bad a experience. We are small farm we raised 4. The best pork ever raised. It does take longer but well worth it. They don't grow out in 6 months. Very gentle happy pigs not raised on junk do gain well. Any farm bought pork is always better then commercially raised.
Love you Mrs Becky!!!
I purchased my first whole hog this year, and I asked to have all the lard and the leaf lard ground down for me so when I get ready to render it if the grinding part is already done for me
Thank you for sharing that Becky. I noticed the table set behind you. Do you mind sharing the manufacturer?
My friend was getting her meat like that , with 3 other family members, splitting the cost by 4, now she raises her own cows. I get mine from a smaller local farmer and just gets smaller cuts of meat.
Another way to find local farm sources is your towns farmers market if you have one. Thank you Becky for another information filled video. ❤
Becky this sounds like a great idea, but I don’t understand what happens to the parts such as ribs if you choose not to get those?
They grind that meat into sausage. You're still getting all the meat, it's just in limited cuts instead of a large variety.
I love pork steak, I need to get another pig butchered. You are excellent at educating your subs. Have a great day,