Suggestion order a book or two on butchering and make your life easier with less guessing, the blackstrap is usually remover along the spine in one long strip not sectioned into thirds, the books will even show you how to butcher a moose,deer,elk, buffalo,pigs,goats and sheep the book will also be a great reference source and something to study on long winter nights
We have a butchering book that shows the process of small and large wild game. We watched a few videos on cows specifically before giving this a try but I feel you really learn the most through first hand experiences.
A butcher sheet for cows would be much easier you can put it up on the wall and it will show you which cuts come from where. I’m a hands on person myself so I understand
That looked like a young, tender beef. You did a good job of cutting it up. I like to watch Bearded Butchers to see how they break down a beef. Keep up the good work and keep them videos coming. Thank you for sharing.
LOVE watching y7ou two working together - you remind me of my husband and I when we were learning way back in the early '80's in Western Australia!! Hugs and thanks for the memories@!
You learned. You cut. You ground. You wrapped. Burgers, meatloaf, tacos, stew, slow roasts, steaks, ribs, etc. Great work and good protein. Congrats! Thanks for sharing. 🥰🤗 P.S. You could even experiment with Corning the brisket!
Hi. Lorri &cody. What a wonderful table of meat that will tide you over for winter really enjoyed watching that you seem to know you all the different cuts of meat well done .you two are thriving in your beautiful alaska such a difference in a year and we can't forget rowan who stole the show she's so pretty and very clever looking at the camera that made my night she's such a happy little girl you are all blessed and I wish you well take care ❤❤❤👋
Great job guys. That was a lot of work and I admire how systematic you both were in deciding your cuts and just getting on with it. It’ll be good to have a full freezer for sure. Well done. 👏🏻👏🏻🇦🇺
We had a butcher shop 2 blocks from my house. I used to stop and walk the butcher's daughter to school. She was sweet. Her dad always had 2 or 3 hind quarters delivered laying over the top of shopping carts near the back of the store where the family resided. Her dad would carve them up by himself each day and have his meat cases filled for customers. I learned a lot about butchering and enjoyed quite a bit of his work over the years. He'd sell out each day by 3 or 4 pm. It was all fresh (unfrozen) meat that tasted great. Folks didn't do the deep freeze thing too much back in the day but rather relied on the local butcher for their daily cuts. He'd make a ground meatloaf blend of beef, pork and veal for my mom. And those steaks on the 4th of July were the best. He called them delmonico steaks and I think they were rib eyes sliced thin to grill and eat on hard rolls. His prices were very reasonable and his butcher case was located in the rear of his grocery store which was an old house that had been converted to a business. Customers could get what they needed to prepare meals all in one place. That butcher gained a following of customers from miles around who enjoyed his handy work. It's difficult to find a butcher shop anymore as so much of the meat business has been swallowed up by the big outfits that butcher and box their product to supermarkets. The meat isn't as good either, in my mind. We found there are still some high quality meat producers but they are few and far between. It's nice to be able to choose between grass fed, grain fed or grass fed and grain finished beef. There are custom producers who offer those choices. And some who do not use hormones or anti-biotics. We've been using one for a number of years that ships meat to us including beef, chicken, pork and dog food/treats. Our dogs enjoy an occasional kidney or ox tail. Irregardless of the source, it's really important to find quality. What the cow eats, you do too.
Great show! It was a huge project. Most people couldn't handle it. Thanks for sharing all the steps and the finished product. That burger looked delicious.
Looks like you 2 did a great job! At the end of the day no matter how you cut it up its still beef! Really hard to learn from videos alone and cutting one up allows you to return to those videos/books and see more of what you missed the first time as you now have enough knowledge to have questions to ask/answer! Love hearing the little lady stretch her vocal chords!
You think that was a chore, that 1400 lb moose will dwarf this chore. You guys did a great job processing it. Question, how do /did you like the knives you were using? I have my eyes on them. The little one is so cute and she is growing like crazy.. Keep the videos coming.
Nice video and great work on breaking down that half-primal of beef; as someone below suggested (and I say this as a former butcher) find a good book on butchering and read it from stem to stern so that you'll not only have ideas for down the road but practical steps on breaking down primals whether it be beef, moose, elk, pig, goats, sheep, etc.
Great video. You probably could have used a guide. Growing up, there were pictures at the butcher shop of different cuts of cows and pigs. I don’t know the specific name for it, but you could hang that same picture of the animal with instructions of the names and locations of cuts for various types of steaks, roasts, or other cuts.
Don't worry about how you chop it up, its all edible so it doesn't matter, you will get better at it. Kudos to you both for harvesting. Save the bones for making broth. Love watching your vlogs. x
Yay Meat!! What a blessing to have a full freezer going into winter! Actually Beef bacon is amazing!! It needs to be smoked tho. That's all we every get anymore. When cooked, it's more like jerky than bacon.
Nice work. Very handy that shed for processing. But you already knew that. Well slaughtering is not easy. You will learn. It is yours so you can do what you want.
There’s a cheat sheet you can print off and put on wall in front of you. Or Amazon sells laminated ones for different animals. Great job on what you’re doing though ! ❤
Good move in the new meat grinder with metal gears. I have the Cabelas Carnivore and like the LEM, you'd have to drop a big screwdriver down the gullet to make it slow down.
All I can think of is how much delicious broth those bones will make up..lol. Glad ya'll will be set for some meat even though not a moose. Hopefully next year you can get one.
Are you going to render down the fat for cooking oil or lard. I would have left a little fat on the steaks it gives them a great flavor. I wish I could do this especially when my 5 children were small I could have saved myself a bunch of money because beef is so expensive. Did you cut portions out for stews.
Have u guys watched the bearded butchers? They have mean processing plant and do videos and show u step by step how to cut certain steaks how many ribs to cut when cutting for a prime rib the meat from the face and legs u need to watch them and I bet they will enlighten u a lot. I don’t know how they cut through that mean and pulls out a tenderloin or a hind roast.
When roasting beef a layer of fat on top tends to moisten and tenderize the meat. I leave it on and use it for flavor rather than remove it. A bit of fat is good and it's healthy for you too. I'd rather eat cow fat than seed oil when cooking. And a nice 15 to 20% fat in ground beef makes it taste good in burgers, etc.
I love you guys channel ❤what a team you two are! How much did the half cow cost?if don’t mind me asking. I’m curious because I would love to go in on a cow or half cow
It was $1375 at $5.50 a pound hanging weight. It’s on the cheaper side bring it was a dairy cow not a beef cow. Beef cows start around $7 and can be as high as $12 in our area.
Awesome to watch. Did you run the ground beef thru 2-3 times? I worked in a small grocery store that had a butcher in High school he always said your ground beef was better when you did that because it was more tender. Rowan looked ready for a nice steak. Hope you get a road kill moose. Would be awesome 🫎🐄
We’ve only run the meat through the grinder one time. I think once many years ago we tried passing it through twice and we didn’t notice a difference to make the extra time and effort worth it for us.
Wow that is a big cow though good job you guys i have never done that only rabits lots good meat got wintewr and beond havev you got you names down for a road kill moose i know they share it around up there !!!!! sorry i just read that you were on the list some people are just lucky i supose You know you can make sausages to you just need the skins
Suggestion order a book or two on butchering and make your life easier with less guessing, the blackstrap is usually remover along the spine in one long strip not sectioned into thirds, the books will even show you how to butcher a moose,deer,elk, buffalo,pigs,goats and sheep the book will also be a great reference source and something to study on long winter nights
We have a butchering book that shows the process of small and large wild game. We watched a few videos on cows specifically before giving this a try but I feel you really learn the most through first hand experiences.
A butcher sheet for cows would be much easier you can put it up on the wall and it will show you which cuts come from where. I’m a hands on person myself so I understand
Wood bandsaw first!
You will get better. I give you both credit at harvesting. Save the bones for broth
Good job. Only way to learn is to jump in and do it.
That looked like a young, tender beef. You did a good job of cutting it up. I like to watch Bearded Butchers to see how they break down a beef. Keep up the good work and keep them videos coming. Thank you for sharing.
Such a sweet hard working couple with a beautiful baby girl. What a difference a year makes. Keep up the good work
Good to see you got the freezer stocked up.
LOVE watching y7ou two working together - you remind me of my husband and I when we were learning way back in the early '80's in Western Australia!! Hugs and thanks for the memories@!
You learned. You cut. You ground. You wrapped. Burgers, meatloaf, tacos, stew, slow roasts, steaks, ribs, etc. Great work and good protein. Congrats! Thanks for sharing. 🥰🤗 P.S. You could even experiment with Corning the brisket!
Hi. Lorri &cody. What a wonderful table of meat that will tide you over for winter really enjoyed watching that you seem to know you all the different cuts of meat well done .you two are thriving in your beautiful alaska such a difference in a year and we can't forget rowan who stole the show she's so pretty and very clever looking at the camera that made my night she's such a happy little girl you are all blessed and I wish you well take care ❤❤❤👋
Two videos in a week what a treat. Nothing like jumping in to learn. Great teamwork yet again
A marathon of processing the beef with bird attempting ambushes and very amusing baby babble. Good job
I think you two did a good job for the first time
Great job guys. That was a lot of work and I admire how systematic you both were in deciding your cuts and just getting on with it. It’ll be good to have a full freezer for sure. Well done. 👏🏻👏🏻🇦🇺
It’s so nice to have the freezer filled ❤❤❤❤
We had a butcher shop 2 blocks from my house. I used to stop and walk the butcher's daughter to school. She was sweet. Her dad always had 2 or 3 hind quarters delivered laying over the top of shopping carts near the back of the store where the family resided. Her dad would carve them up by himself each day and have his meat cases filled for customers. I learned a lot about butchering and enjoyed quite a bit of his work over the years. He'd sell out each day by 3 or 4 pm. It was all fresh (unfrozen) meat that tasted great. Folks didn't do the deep freeze thing too much back in the day but rather relied on the local butcher for their daily cuts. He'd make a ground meatloaf blend of beef, pork and veal for my mom. And those steaks on the 4th of July were the best. He called them delmonico steaks and I think they were rib eyes sliced thin to grill and eat on hard rolls. His prices were very reasonable and his butcher case was located in the rear of his grocery store which was an old house that had been converted to a business. Customers could get what they needed to prepare meals all in one place. That butcher gained a following of customers from miles around who enjoyed his handy work. It's difficult to find a butcher shop anymore as so much of the meat business has been swallowed up by the big outfits that butcher and box their product to supermarkets. The meat isn't as good either, in my mind. We found there are still some high quality meat producers but they are few and far between. It's nice to be able to choose between grass fed, grain fed or grass fed and grain finished beef. There are custom producers who offer those choices. And some who do not use hormones or anti-biotics. We've been using one for a number of years that ships meat to us including beef, chicken, pork and dog food/treats. Our dogs enjoy an occasional kidney or ox tail. Irregardless of the source, it's really important to find quality. What the cow eats, you do too.
Agree no old fashion butcher shops or neighborhood stores with butcher at the back
Great job guys I love the long video and the little munkin❤❤❤
What a great video, the family that breaks beef together stays together😂 I really enjoyed watching you guys and you did a fabulous job. God bless you.
You did very well. Ground meat is most versatile so more of it is good.
Great job, guys! Ya'll always work well together & get the job done. 💜
You did a great job!
Great work you guys! Love your channel! Thanks for taking us along on your meat processing project.
I live in Australia at the beach so summers on the way..absolutely loved watching you guys do this..thanks !!!❤❤
What a learning experience first time.
You guys just get better and better! Good for you! Love those little baby squeals! ✌️🩷
Great show! It was a huge project. Most people couldn't handle it. Thanks for sharing all the steps and the finished product. That burger looked delicious.
Looks like you 2 did a great job! At the end of the day no matter how you cut it up its still beef! Really hard to learn from videos alone and cutting one up allows you to return to those videos/books and see more of what you missed the first time as you now have enough knowledge to have questions to ask/answer! Love hearing the little lady stretch her vocal chords!
Love the ear muffs on Rowan 😊
Great job! Your hard work is paying off!
Y'all did very well for your first time! Hey, it's all eatable right? Good job!!
You think that was a chore, that 1400 lb moose will dwarf this chore. You guys did a great job processing it. Question, how do /did you like the knives you were using? I have my eyes on them. The little one is so cute and she is growing like crazy.. Keep the videos coming.
Very happy with the knives, but have only used very cheap knives prior to this set.
You guys are really doing it! Great job! We have butchered for years and still have to remember cuts. Nice job!
Nice video and great work on breaking down that half-primal of beef; as someone below suggested (and I say this as a former butcher) find a good book on butchering and read it from stem to stern so that you'll not only have ideas for down the road but practical steps on breaking down primals whether it be beef, moose, elk, pig, goats, sheep, etc.
Great job done you 3. Hope you enjoy it . All to do again when you get a Moose good luck. Bon appetit! Malc and Ann, England xx
You guys did a phenomenal job
I think that’s the same grinder simply living Alaska has and I’m glad you got the new one. Good equipment. Good video 👏👏👏
Beef bacon is so good ❤
Thanks, great job guys. ✌🏻👊🏼
You did a good job😊, its going to be a good winter with all that meat.
Thanks for sharing your experience with us!
Great video. You probably could have used a guide. Growing up, there were pictures at the butcher shop of different cuts of cows and pigs. I don’t know the specific name for it, but you could hang that same picture of the animal with instructions of the names and locations of cuts for various types of steaks, roasts, or other cuts.
Don't worry about how you chop it up, its all edible so it doesn't matter, you will get better at it. Kudos to you both for harvesting. Save the bones for making broth. Love watching your vlogs. x
The back strap is the best part of any animal, it’s the tenderloin
Tenderloin is not backstrap. Both very good 😊
Tenderloin is on the inside of an animal there's 2 on a whole animal each side of the backbone
Yay Meat!! What a blessing to have a full freezer going into winter! Actually Beef bacon is amazing!! It needs to be smoked tho. That's all we every get anymore. When cooked, it's more like jerky than bacon.
I was going to say the same my husband was Muslim so he only ate beef bacon and Turkey bacon. The beef bacon is actually really good
The small cuts that you cut off from where the sirloin were are filet mignon. They are small and more on the round side
By far best meat
Great job, it's a lot of work. A lot more than you had time to show in the video.
Learn by doing! You guys are great!
Go Pack Go!! Thanks for the video! 💜💜
Glad you got some more meat.Hi again from Colorado Springs 😀
You did great!
Mooooooooo. Yummy this winter for your family.
Nice work. Very handy that shed for processing. But you already knew that. Well slaughtering is not easy. You will learn. It is yours so you can do what you want.
Awesome & very interesting! Thanks
Yes send the meat through the grinder two or three times it will make it more tender and easier to cook
Good job guys
Great job now your ready for a full moose or caribou 🎉
There’s a cheat sheet you can print off and put on wall in front of you. Or Amazon sells laminated ones for different animals. Great job on what you’re doing though ! ❤
Good job kids , your doing just fine. 👍
Good job!
Good move in the new meat grinder with metal gears. I have the Cabelas Carnivore and like the LEM, you'd have to drop a big screwdriver down the gullet to make it slow down.
I have that same grinder it's awesome. Your not breaking that.
I hope you're going to cook off the bones for canning broth
All I can think of is how much delicious broth those bones will make up..lol. Glad ya'll will be set for some meat even though not a moose. Hopefully next year you can get one.
You should put your name in for the Alaskan Moose road kill program. I think it is through the Department of Fish & Wildlife
Good job you two
FYI. don't run your grinder dry always have meat or fat ready to go. Good job Cheers
Well done 👏🏽...
Beef bacon is really delicious!
Are you going to render down the fat for cooking oil or lard. I would have left a little fat on the steaks it gives them a great flavor. I wish I could do this especially when my 5 children were small I could have saved myself a bunch of money because beef is so expensive. Did you cut portions out for stews.
Eating good in a cozy cabin on a cold winter day. Only leads to one thing 🤣😂🤣✌️
Hey hey Go Packers!!!
Have u guys watched the bearded butchers? They have mean processing plant and do videos and show u step by step how to cut certain steaks how many ribs to cut when cutting for a prime rib the meat from the face and legs u need to watch them and I bet they will enlighten u a lot. I don’t know how they cut through that mean and pulls out a tenderloin or a hind roast.
When roasting beef a layer of fat on top tends to moisten and tenderize the meat. I leave it on and use it for flavor rather than remove it. A bit of fat is good and it's healthy for you too. I'd rather eat cow fat than seed oil when cooking. And a nice 15 to 20% fat in ground beef makes it taste good in burgers, etc.
It’d be great to keep some of the fat to add to your moose meet next year instead of having to buy some.
Guys remember the bone you stock or beef stock and the fat you cook to make a good oil so waste nothing if you can and nice job
We start from the corner of the butcher paper. Much easier than a present
This video is not for me, but i appreciate your lifestyle. I liked and commented to show my support of you all
Your little one is the cutest look at her in her snow suit 😍. Damn now I want a third child.
I love you guys channel ❤what a team you two are! How much did the half cow cost?if don’t mind me asking. I’m curious because I would love to go in on a cow or half cow
It was $1375 at $5.50 a pound hanging weight. It’s on the cheaper side bring it was a dairy cow not a beef cow. Beef cows start around $7 and can be as high as $12 in our area.
What vacuum sealer are you using? I didn’t see it on your Amazon favorites list
How much was that cow? Did you not get the tenderloin? Great content btw
You will have plenty of bone broth now Lori. I am jealous! LOL
I’m sure u guys proud know by now but a lot of sausage makers put ice in the meat to keep the machine from overheating and bogging down.
What happened to the rib eyes?
Awesome to watch. Did you run the ground beef thru 2-3 times? I worked in a small grocery store that had a butcher in High school he always said your ground beef was better when you did that because it was more tender.
Rowan looked ready for a nice steak.
Hope you get a road kill moose. Would be awesome
🫎🐄
We’ve only run the meat through the grinder one time. I think once many years ago we tried passing it through twice and we didn’t notice a difference to make the extra time and effort worth it for us.
❤❤❤❤❤
That's a lot of Mighty Fine meat! Meatballs and more meatballs 😏
That's the tb0ne and porterbouse
👍👍👍👍👍👍👍👍👍❤️❤️❤️❤️❤️❤️❤️❤️you kids are amazing❤️
GreatJob!!
Like, subscribe, and hit the thumbs up. See you next week.
How long will that half a cow last you?
Prod 9-12 months
Wow that is a big cow though good job you guys i have never done that only rabits lots good meat got wintewr and beond havev you got you names down for a road kill moose i know they share it around up there !!!!! sorry i just read that you were on the list some people are just lucky i supose You know you can make sausages to you just need the skins
Your dog is going to be so happy with those bones and scraps
Not bad for the first time
ARE YOU GUYS GOING TO RENDER DOWN THE FAT FOR LARD.
Ohhh if you had some casings you could make some nice sausage
One thing about Moo, that’s all you need plus water to live nothing else
What did it cost for meat?
I'm guessing $1,500
$1,375
The scotch tape is likely going to let loose once it is in the freezer…
At least it did for me when I tried it…lol… just keep an eye out for it…
Good job! Try some videos, Bearded Butchers