Of Tallow and Bone Broth
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- Опубликовано: 22 авг 2022
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Richard Perkins is a globally recognised leader in the field of Regenerative Agriculture and is the owner of Europe’s foremost example, Ridgedale Farm, Sweden. He is the author of the widely acclaimed manual Regenerative Agriculture, regarded as one of the most comprehensive books in the literature, as well as Ridgedale Farm Builds.
His approach to no-dig market gardening and pastured poultry, as well as his integration of Holistic Management, Keyline Design and Farm-Scale Permaculture in profitable small-scale farming has influenced a whole new generation of farmers across the globe. Garnering more than 15 million views on his blog, and teaching thousands globally through his live training at the farm and online, Richard continues to inspire farmers all over the globe with his pragmatic no-nonsense approach to profitable system design. 
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Begging for more Louisa especially a step by step for tallow and bone broth
Does Louisa have her own channel/blog/vlog/socials? Would love to follow her she is so knowledgeable and easy to understand!
New bookidea right there... How to take care of everything you harvest.. 😁😁
My husband and I have followed your farm for years now. THIS was one of the BEST you have ever produced .Beautiful!
Everybody should harvest their own meat at some point. When you have to feed, raise, kill and process an animal, you have an entirely different appreciation & respect for your food.
I feel like I'm watching the credits roll after the final episode of a life and world-changing series. I will miss the beautiful, perfect orchestration of plant, animal, water, and soil, and the divine watch makers' thorough explanations and commentary. Thank you Ridgedale, and thank you Richard.
Is the channel going to end?
@@JayChecksFacts Just end of their growing season and time to take a break over the winter and eat all that produce.
Hi from Australia. This is the type of educational content that should be shown in school showing true ecological, ethical and health aspects of nose to tail, traditional and respectful use of animals. I was so impressed with Louisa and would love to hear about her background and study. Keep up with the videos as you are showing the benefits of small mixed farming and sustainable lifestyle. 🇦🇺🐮🚜🧪📡🇦🇺
Cannot thank-you enough for the abundance of knowledge you show us every video, you are truly amazing.
I have harvested many animals. It makes me sad in the moment, but joyful for what it brings. The take-away points from this video are: The animal had a good life, had a painless death and was respected thereafter.
Ha! You're a true lover of this Earth! You stop to notice the design of some spiderwebs in the midst of all that. Impressive.
Btw, your book, Regen Ag changed my life. I am very grateful for all the pains and effort you put in to write that book. Simply astounding work.
This video came at the perfect time for me. We Processed our grass fed killer yesterday.
I’m excited that I can can the tallow and bone broth. I thought it had to be refrigerated.
Thank you for sharing your information Richard. 👏
I love love love love love the way you do things God bless you and your family
Very interesting to see how all the meat is processed and how the German young lady makes all that fat and broth. I've never seen this before, my German grandmother could do it all, but I specialize in dairy, especially raw Gouda goat cheese.
I see another valuable book in the making.
Wow... I love that you share this process on your channel. There are "other" homesteading channels that don't bother because they get demonetized. Instead they create their own platforms and charge you to join them to get to see everything. I'm NOT knocking that. They work hard to put their content together and it's the way they make their cash income. The point is I appreciate it even more that you share this on your regular channel for free vs only showing it where you can make money off it. Very generous of you ~ thank you.
I would if I had the knowledge worth sharing, espeically to help teach others a better way to help yourself and not trash the environment during the process.
Great video. I'm surprised however that you don't use pressure cookers for rendering fat and making bone broth. I use one for both, and it cuts the cooking time (and energy use) by about 5 times to get the same result.
My process for rendering tallow is to run it through a meat grinder with a coarse blade (rather than cutting into pieces), then putting that in the pressure cooker with about an inch of water at the bottom and nothing else. This is a wet process, so you don't need to worry about excessive temperatures, but it still raises the temperature high enough to kill botulism spores. Cook it for about an hour, then strain off the solids and put the fat/water mixture into a stainless steel bowl. Let that cool and then refrigerate (optional) until the tallow is solid, then remove the cake of fat from the bowl and trim off any impurities.
To store the fat, I use a dry canning method: just re-heat the cakes until liquified, and ladle off the fat into mason jars (I prefer 500ml widemouth jars), being careful not to pick up any remaining watery liquid (this separates and sinks). As each is filled, lay a lid on top and a loose screw band. Once all the fat has been transferred to the jars, put them on a baking sheet and place in the oven at about 275F for about 20 minutes, then remove and tighten the bands. That's it! Tallow canned in this way will last almost indefinitely, and can be used for all sorts of things. For example, if you combine it with cocoa powder, it makes an almost perfect substitute for baker's chocolate!
Processing rabbits and chickens is not too hard, but we have yet to do a steer. Maybe this fall. Big job, and the men who took care of the two cows did a great job.
Way to go Richard! Beautiful! Thanks for sharing. Living the dream. 👍😊
Amazing, the knowledge shared regarding the processing of such top quality grass fed animals is very much appreciated. Thanks from the Isle of Man
Wow absolutely loved this video! Thank you so much for sharing it with us!
Always worth watching.. so much information, thank you Richard and your team.
just got my copy of Regenerative Agriculture! Very impressed with the ease of ordering and speed in which it arrived! I can't wait for the work week to end so I can dive in! Thank you so much for all that you do, it is so very important to so very many people. Much love and appreciation from the US.
1. Excellent conditions eg grass for the cattle. 2. Good age/life for these animals 3. Humanely dispatched 4. Processed and use all parts 5. Use skill and nutritional knowledge for storing and consuming from the preparation. 6. Good life in simple things with high quality for people.
The effect of the video: Spend hours and years in a classroom and learn useless information vs watch a video like this in 30 minutes and feel the information is immediately useful to living life. Hands-on in such a process would be the full education.
The butchering is very skillful as is the bottling. The scale of the operation makes sense instead of having to do this repeatedly over the year. That is an important bonus of having eg 2 cows and 5 sheep to start with.
Great video! Thanks for making it! Greeting from Ireland
Cannot believe this got past YT's censors.
How'd you do it?
A masterpiece in valuable education
sudden urge to drink some broth straight up
Beautiful👍
It looks like the green pepper at 28:55 are "capers."
Tongue also makes for good sausage.
I don’t have a homestead but I do still can meat and make broth. I just wait until it is on sell especially around holidays. You can get it much cheaper. I get a couple extra turkeys at thanksgiving and ham at Easter. And then I have enough for the year. Pressure canning is not difficult you just have to follow the instructions and anyone can do it. I live in a small apartment so no room for a big freezer unfortunately but I can find places to store the jars.
Thank you. I learned a lot. Louisa is very knowledgeable. Was it kryddpeppar she used? I couldn't really hear what she said? If it was - I think it is called allspice in English...
25m32s 👌🏽
To split our cattle we use a mechanized saw.. How long do you hang/age your beasts? Nice video
Thank you for this detailed video! Loved the fat rendering and bone broth info! BTW....In the states, we cover jars fully for water bath.... would like to know the specific difference behind this. And also "Cumin" is corriander seed (cilantro).
Cumin and coriander are two different seeds. Coriander is cilantro seed.
I just noticed that Richard stated that cumin is caraway seed, but those are two different seeds as well :) I have all three in my cupboard
That’s what Swedish people call it
2 questions. 1. What was she talking about at 8:30, are the jars not sterile ?
2. Do you not have to have an inspector present for butchering and processing?
I also add cinnamon sticks, ginger pieces and garlic cloves to my bone broth. And also roast the bones for30 mins before making the bone broth..so am wondering whether you guys do that also. :)
How old were your cattle?
When she explains the bone broth recipe, is it boiling for 24+ hours or is it a lower cook temp?
slow boiling
so in Sweden , you are allowed to slaugther animals without the need to bing them to the slaugther house ?
Is that meat process facility situated in your farm , or this is some kind of cummunity facilty used by all locals ?
Depending if you do it for your own house ore if you are going to sell it..
Love to know this as well! Here in Norway you can kill and process on your own farm for personal consumption but not for selling or even giving away to others... I want a mobile butcher in our area, makes so much sense to me...
On-farm consumption 4:09
What happened with the piggies?
Can you please tell me what kind of tomatoes you’re growing. You have them in several videos. They’re yellow . they split off into bite almost looking like two vines of grapes. Please what kind are they? Where can we buy the seeds. We are in the USA
They look like sungold tomatoes.
The tomato is Ildi.....Richard named it on previous videos. Not sure available in USA but certainly in UK. I have grown it for 2 seasons now and will continue to plant. Thompson and Morgan sell in UK...
Säljer ni köttet eller tar ni det enbart själva?
If I were a cow, this is the way I would like to live and die!
Love this channel. So packed full of information and shows how you can be self stainable.