Views : 20,010
Genre: Entertainment
Date of upload: Jul 8, 2020 ^^
Rating : 4.874 (18/553 LTDR)
RYD date created : 2022-02-10T18:22:27.055863Z
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Top Comments of this video!! :3
Thank you! I've done a little bit of backyard butchering including a sheep that hit its head on their owners porch that I picked up and butchered. I only cut it down into different sections for roasts as legs etc, but I guess as he said break it down to what you're willing to cook. we use a small folding fishing table that hooks up to a garden hose and has a small sink but you can spin the faucet over to where it can be off the end of the table and you've got a lot more space.
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Hey Aust, great decision on the CoolBot. 8 to 10 years ago we, hubby and I with the help of a carpenter, built a 5' x 9' walk-in cooler cooled with CoolBot from storeitcold.com. It's just off the basement cement wall of our 2 story house, under the deck on the milkroom side. It has been one of the best investments we have ever made.
We have hung pigs, elk, goat, and dear in it. Used it to chill down large amounts of cornish cross chicken carcasses and to store the abundance of vegetables from our large greenhouse.
My husband and I can tell you from experience CoolBot is the way to go.
Also, I would like to say that this type of video is so important for beginners.
Not everyone gets to grow up knowing where their meat comes from and being hands-on with it also like I and your children.
I am 67 now and still able to process most of our meat, though I do depend on hubbies strength more of late.
Keep up the good work and great videos.
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Great vid. The only things I'd add is once you get to safe temps slow down, take a break. decide your aging best guess and check it at least every other day, then pick a quarter, break it into primals, and work through it taking your time. Don't be upset if the first steaks you cut don't look like they fell out of the butcher case. Take your time, don't worry about it taking too long, do not rush for both safety and quality sake, and the worst thing that'll happen is a you end up with a bunch of stew meat or burger and the best thing that will happen is it'll be the best steak of your life. Best of luck.
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When I was in high school our family would spend a weekend with 3 other families and butcher 1 or even 2 cows. It didn't seem so daunting then but we would have 8 to 15 people working together. This spring we butchered 3 large lambs and I was pretty impressed with us.
Now then I can begin to appreciate the job you are facing! Best of luck to you guys. Here's hoping that when this is all over and in the freezer that you can look back on a job very well done! ( or maybe med-rare?)😋
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I love the part where he says do your video research about butchering when your wife is asleep 😂. That’s great!! We would like to get set up for this in the next year as well, which is why I wanted to watch but I am glad he didn’t get too graphic in his explanations. I just wanted to get an idea of the equipment needed for budgeting purposes. My husband has done dozens of deer through the years but I was curious what additional equipment would be needed for a cow. Now I am curious about the coolbot. Will have to google that. Very informative interview, thank you for sharing.
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#askhomesteady where did you order your rolling stainless steel table? I can't remember which video it was in. Tx😁
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@heatherplummer81
3 years ago
We butchered our first heifer earlier this year. We have done rabbits, deer and hogs before however a beef seemed like a huge task to man up to. We found the Bearded Butcher tutorial on how to cut the beef it was SO helpful. It was the best steak we’ve ever had. We were so pleased with the process we now do all of our beef where before we had it hired. Plan on a full day of work. The packaging takes a longer time than most people think. Best of luck!
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