Slaughtering and eviscerating a bull
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- Опубликовано: 21 окт 2024
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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.
Thanks for sharing this process with us Richard. It is important people see where their food comes from in order to have a respect for these animals.
While I agree it is important to know where food comes from, this is NOT where >90% of the food comes from.
@@thomasfuchs9451 That is because of profit and greed. The U.S. is the worst of the "first world" nations in this regard. Those of us who purchase our meat from producers like Richard Perkins know this, but how to change society's values? Looks to me like voters (I'm in California) have been pushing for better conditions for food animals for a long time.
@@tumblebugspace half truth
@@brucedownunda7054 What is? How so?
@@thomasfuchs9451 I am simply referring to the connection between meat and the life of an animal.
I wanted to do more than just like someone else's comment.
I feel badly that the powers that be feels like it's necessary to shield us from reality.
At the same time it was very good to show us how quickly and painlessly the process began.
Thank you very much for this video.
Wow a great eye opener. Your neighbor is extremely skilled. Thanks Richard a great watch.
I think this should be essential viewing. Even in my years growing up in the farming community I never fully witnessed the slaughtering process of large mammals, poultry yes but mammals no, this was very insightful. A sad day indeed but Skansen lives on, his vessel will be absorbed into the cells of your body. Everything in existence is connected and we are not our body, spirit is eternal. May God continue to bless you and your family Richard.
My boys and i was watching the whole thing.
Respect from Africa 🇿🇦
This is incredible. Thank you for posting such educational material. I’m a 48 year old mom of 5. We learn at home. This year we planted a massive vegetable and fruit garden and grew much of our own food as well as raising rabbits. We’re in an urban setting but have decided as a family that we’d like to start farming. Much appreciation from Nova Scotia Canada!
Thank you for sharing Richard, family and supporting neighbors.
Appreciate the education.
Watching this video along with others have made me really appreciate where our meat comes from and how important it is to truly see how humanely it must be done. I got food poisoning from factory meat on a pizza and nearly lost my life in hospital due to it ( virus in the meat). Fresh meat from the farm like this is the only meat I would ever put in my body in the future. Big respect Richard, long time student of your videos and work from Australia.
Thank you for continuing to lessen the disconnect between the producers and consumers.
Actually I think it might be misleading. Those are exactly the images people still have in mind when the think about food, but it is no longer the case for >90% of all meat consumed.
@@thomasfuchs9451 I don't think that people watching anything from Ridgedale mistake this for "the normal". We've all see how well Skansen has lived and know that this isn't how our mass produced meat is produced. I (& im sure you) would rather eat an animal that's lived a life worth living.
@@infomattech well, one guy commented that this was much less horrific than he thought. It's nothing like what PETA claims happens. While I don't always agree with PETA, I thinks it important to emphasize that a life and death like Skansen is the exception in todays food industry.
That's why I feel this does not lessen the disconnect between food and where it comes from, as it only applies to a fragment of the food.
Experiences like this taught me to respect animals and life in general, and to be grateful for the moment when we shared it on our table with family and friends. Thank you for sharing this video.Took me back to my childhood in Romania. I would love to see a similar video for a hog. All the best!
This just solidifies my desire to make similar, respectful, relationships to animals such as him. Thank you for showing the entire process, and for making partnerships with such expert neighbors who are able to do this the right way.
Thank you for sharing this. It's moments like cutting the liver that drive home the sheer Scale of a bull. One of the things I appreciate about your work is the practical, professional and pragmatic way you approach all aspects, without losing respect for the life involved.
Thank you so much for this video. Skansen was such a beautiful animal - I enjoyed every moment of him in the videos over the years, I will enjoy seeing his calves in the spring, and I will enjoy hearing about the incredible meals served with his meat on the farm through the next year. Having a neighbour with a facility like that - and the mastery of the skills needed to operate it - is a treasure. It was an honour to have been invited to witness Skansen's last moments on the pasture, and your neighbour's incredible craftsmanship, from seamless taking of the bull's life, to the skinning, to the evisceration and cleaning of the carcass. Grateful for the invaluable bits of information the video offers.
thank you richard, I just purchased your book. I will be spending the rest of my life, or what is needed, to turn the 5 acres of land I purchased into as much fruit orchard, market gardens and animal habitat as possibly. My land is pure & uninterrupted Canadian dense brush forrest ! I know it will all be possible using the power of animals 😃✌️
Will you utilize his hide? I have enjoyed him over time in viewing but always knew your intentions. He had a great life and fulfilled his purpose there. Thankyou.
I'd love to see the tanning process
Very instructive video.
I have a small cattle farm in NC (USA) and will harvest a cow soon.
I am interested to see how you will butcher it.
Please have a detailed butchering video.
You, your team and your channel are great inspiration to me.
Keep on the good work.
Perhaps a stupid question, but does making the herd watch you dispatch another cow have any negative effect on them? Not trying to anthropomorphize them, just curious.
Pretty sure the only thing on their minds is when the next feed is coming.
When cattle smell blood they usually start mooing and fighting amongst each other. Maybe to reset the pecking order ? After a while they disperse and go grazing. No problem gathering them after a few hours.
We always like absolute minimal stress. With sheep we go in amongst them all. Cows are emotional and more sentimental, as well as having stronger memories. Whilst it was a little disruptive for the cows here (no more so than moving the bull to a seperated paddock) I think it shows clearly that Skansen had zero stress, suspected nothing and it was instantly over.
@@regenerativeagriculture Thank you! Also just wanted to say that you're an absolute inspiration.
Friend had a herd of pastured pigs, one day he slaughtered boar in front of rest of animals... That was the last day he saw them😂, but i admit, cows are not that smart as pigs.
Glad you got in there to help. Such expertise is priceless.
I could see the emotions in your eyes. Thanks for sharing. He was a beautiful bull!!!
70 years old & still butchering, that's from good living. Love your vids keep them coming.
Excellent video. Thanks for sharing.
Thank you for sharing this.I worked in a butchers after school,Then I was taken on full time.
I learnt a lot about being a butcher.Moved to a supermarket butchery department,with all that I had learnt at the butchers shop.
Did my apprentice ship with supermarket+day release at collage,knew 97%of what they were teaching.
The lady cows looking over and thinking damm what did he do 😆
My daughter who's 6 and home educated loved this video thanks so much!
Hi from Australia! Love watching your videos & thankyou for sharing with us all, much appreciated! 👍
Thanks for showing this, very interesting. I have applied to your apprentice role through facebook. I hope this doesn't come across too weird, but I will be sending a more complete application through your website after seeing this. Your pragmatic & honest approach to food has me excited. Cheers.
Amazing to see, thanks and looking forward to be doing it later in life
Awesome Content Richard, big up to the butcher!! Real nice job makes it look effortless👍🏿
Thank you for doing this, the quick and humane dispatch and the skillful gutting shows how much you value the welfare of the animal. Hope it tastes nice!
Same process as deer and hogs just much larger scale. Great video showing the scale of the process.
All those fat inside shows that he had a very happy life.....
agreed and yellow fat. Rich.
@@MistressOP Yes! Grass fed animals = carotenoids
Very thought provoking video, thanks. It's the first time I've seen a bolt gun being used and it makes me feel better knowing that it was so damn quick. Really interested in knowing what the final weight is as I think the model of keeping a bull for 2 mating seasons then beefing them is one of the most sustainable ways to do it for small scale farmers.
Amazing video. Thanks for sharing!
Excellent demonstration, the bull was not stressed at all, the meat should have excellent eating qualities. It was interesting to see how little the other cattle reacted.
Awesome job. I did this as a child.
Thbks for posting this. There's others who would hide away this same thing, or even less, for the sake of discretion. I hope that anyone who can't stomach this finds some peace and comes to terms with it, because husbandry is an important part of sustainable, healthy, and regenerative agriculture. Through the all the combined synergies, we can create way more good than without. Dispatching of the animal is part of that husbandry. Your bull has certainly done good by you alive, and even in death will do more to ensure more good is done.
Amazing. I think it's wonderful how you provide for your family. I must say I've always been terrified of cows, lol. Great video, thank you!
Thanks Richard, that was needed. There is a ton of great butchery videos but few from the very beginning including the killing and the skinning process. The carcass appears magically in the freezer. And its as you said, your bull lived a long and productive life and will be cherished, from farm to plate, nose to tail. And when Johanna tried the heart, i was actually jealous... of tasting it, and that my girlfriend wont even look at chicken hearts without horror. i am envious and maybe some day may achieve the lifestyle you are showing and teaching us.
Greeting and all the best!
Thank you for the education. I continue to be grateful for your leadership. Thankful for your neighbors who assisted you. One question I have is, are you going to buy a new bull next spring to service your cows next season?
Grew up seeing this process for elk/moose several times a year, as my father had the hunting teams slaughtery in half a barn on our property. About 160 km / 100 miles south of where Richard lives.
Very interesting, thank you. I did think your friend made it look so easy! The end was swift and I doubt he knew what was happening to him which is the perfect way of doing things, happy in his own surroundings and no stress of travelling to a slaughter house. My mum said that during the war they knew butchers had horse meat because the fat was yellow - I didn't know bovines had yellow fat too. Been a long time since I had oxtail soup.
I've never seen an animal prepared, but I appreciate seeing it from a humane perspective.
Great video! Many thanks...
I might have missed it, but what kind of fee do they charge for this service?
If you don't have the guts to watch this, you should not eat meat. The least respect you can give an animal is to acknowledge how they die to become food. Most animals we eat don't have the luxury of being killed out there on pasture, in their comfortable environment, without knowing what's coming. The vast majority stands in a truck for hours and then wait in line until some overworked, underpaid butcher stuns them, as they are fixated to avoid running away. Often the animal is improperly stunned and will fight for its life, while it bleeds out. If you eat meat, buy it from people like Richard, spend the extra money to give them a peaceful end with dignity. Please don't assume that your supermarket burgers for 1,99€ comes from an animal that lived and died like this one.
Word. Farmers like Richard are in such a short supply unfortunately though
@@ryanalexander3088 well, supply and demand. "We" drove most of them into bankruptcy with our constant demand for more and cheaper meat.
I’m not sure people following Richard’s channel have any illusions that this is an example of commercial beef production.
What nonsense. That's like saying If you don't have the guts to watch sewers get cleaned, you shouldn't use a toilet.
Do you only eat meat you slaughtered yourself? I hate killing so I choose not to eat meat. I'd rather just kill a plant, no one can deny that is always a sorrowful and unpleasant experience. The feeling when slaughtering a cow is much different than harvesting a plant.
Thank you for sharing that fascinating video. I can imagine that being somewhat surreal and sad, but he will help feed many people and not go to waste.
Excellent job, well done process
I was just thinking, on a factory farm, butcher day is the one good day for the animal. So should they life a good life to die in misery or life a miserable life and die on a positive note?
Thank you. I am curious how you repaid your neighbors, if you care to say.
Question: What did your neighbor use to stun or kill it before slicing the neck to bleed it out?
cattle gun
Very Very Skillfully done? That is a BIG JOB!
Respect to the farmers who feed us
This is pretty cool. Great video,
How are guts, head and tripe utilized? Composts in hay and bran?
Do you compost the gut pile? Just curious. I watched a video of a farmer in the states talking about his big compost piles, he could put a cow in and it would all compost with no problems.
Have you ever saved the hide & make a beautiful rug ?
Which instrument you used to kill that cattle?
inspiring skill..."Skansen" is the outdoor folk museum right on the edge of Stockholm...this bull has had a nice life indeed
I was amazed by your bull pen, my bulls would have been long gone. Lol
Man, that guy is fast with a knife! LOL. Nice work. I've skinned some big animals. It's an exacting job done well.
Awesome. Learned sooooo much
Man shat all over the floor, Respect.
Wow, that was a quick and clean kill. Honestly was a bit surprised- it's always portrayed as a horrific end by PETA and other such dramatics. Much faster and more humane than how animals are killed every day in the wild. It's good to see and show this, thank you.
You should not assume that slaughter in industrial slaughterhouses is comparable to this. It's every bit as horrific as you would image. With improperly stunned animals slipping in their own blood and fighting for their lives. Before it even gets to that they have to wait in line, scared and in panic from their fellow animals screams. I helped my grandfather slaughter animals and while I felt said, I was okay with it. Learning how factory farmed animals live and are killed made me give up meat.
Beautiful
Its hard work removing the epidermus from the meat so I am not suprised it took that long. Glad you posted this as if you are going to eat meat it is important not to be disconnected from the process so you can appreciate the efforts and unpleasant parts as well as the final stage.
@ Richard you were using him as a stud bull, did you store seiman in nitrogen for any future artificial insemination? I don't know if that would or would not be allowed in permaculture.
He looks good 👌 are you going to keep the hide? Would make a great rug, cool colour. I’ll be keen to hear how he dresses out 👍👍
It is a weird feeling, him being alive one minute, and then he is stored in a freezer a couple days later. It's sad but needed at the same time. Kids should be taught this in school all around the world. Food is one of the most important things in people's life, and we spend so little time teaching young people how to actually harvest and store food.
Beautiful animal, thanks for sharing. Enjoy!
So how long did this whole process take?
Good and Informative movie
It would be nice what /how you are using guts ?
In Ghana instead of skinning the bull, goat etc... we burn the skin. Getting rid of the hair and leaving the skin on for cooking. Those pieces add good flavor to soups and stews. A lot of West African countries also burn instead of skinning too. Thanks for sharing this video. Learning a lot as I prep to start my own farm operation.
Nice. I live in the city but would like to be in the country in the next 2 years (only 30 atm) and I was curious about how realistic it is to raise and slaughter your own beef. Thanks for the video
What do you do with the intestines
Why do you age it like that, benefit, before you cut up animal? Do you age in cooler? Amazing cutter as he removed the hide. Learned a lot. Great work.
Thank you for sharing.
Thank you for sharing I learnt a lot from just watching.
Thank you for showing us the incredible, sacred, sacrifice these animals give to us and for us.
😔🙏❤️🐄➡️💀➡️🍖
I've lived in the suburbs my entire life so far (30's), but I appreciate the process and the balance of Joy and Sacrifice Nature gives us each day.
God bless you and your Family and Friends. 🙏
Will you tan the hide?
Very interesting, thank you for sharing. That's going to be some amazing beef!
Thks for sharing
Many thanks for sharing, I am a carnivore predominately and looking at the possibility of getting a smallholding,
Many thanks.
John 🏴
You will be surprised how much land and resources are required to produce all that meat. That's why in nature every ecosystem has a ration of 100:1 between prey and predator.
How much one bull cost?
Very interesting new knowledge how slaughtering is done in different parts of the world in a humane way. How we treat our food with dignity without guilt. I have just joined you channel & find I have similar perception & outlook. It will be interesting to meet up one day
Me totally not crying while watching this😭😭😭
Richard you were feeding corn to your bull !!
What do you do with the innards that you don't use for human consumption?
Follow up, what would be done with the guts if it wasn't a "home slaughter"? Animal food I am assuming, but have to plead ignorance on this one.
This Is Great
Nice and clean my only thing is why did you do it in front of the other animals as soon as he dropped the others rushed over to see what happened and then you bleed him out in front of the others as well you should have a spacifec area to do this where the other animals can't see this happen
Good job!
Well done and great video. We freeze one steer every second year. We use a captive bolt gun and tractor too. Always a very tough day. Yes we take tongue, heart, liver, tail and kidneys on slaughter day and hang him in quarters for 3 weeks (for a 2yr old steer). Cutting a beef into identifiable portions is the real skill.
He's really Breaking it down
Thanks for video. What a stressless and graceful slather , nothing to do with mass production. Those supermarket meat is killing people slowly along side with stress. The big problem is that there isn't enough of that natural food for everybody on the planet .
Just for the info, in the case of the fish , once in the open air, don't kill it by hammering, just let it suffocate.
I was mooved by that. Enjoy eating the results of your fine and skilled husbandry.
I find that luring him by fake kindness and feeding him before you kill him is especially cruel.
Mighty interesting, I always presumed bulls went for dog food.
Calm, Quiet, no stress, no bad day. Do you have another bull. I thought you would have done the grumpy cow with the attitude.
Cost of slaughter ? By weight ?
Very educative video but I didn't get the last part. Why let him hang for so many days? Isn't there the danger of spoilage or flies and other insects ruining the meat?
Beef is usually (if not always?) hung to age. It tenderizes it. Premium steak and prime rib at the best restaurants is aged even longer than the beef you typically eat.
ThankYou for sharing people need to know where there beef comes froman
He had a no country for old men stunner
The fact that the bull was mature and intact, does that give a stronger flavour to the meat?
I'm not sure about the flavor, but it does make the meat tougher.