How we ate half a grass fed Jersey steer in a year - Free Range Homestead Ep 73 

This video is amazing as usual. You two present us with such a variety of subjects and each subject is equally interesting and well presented. You've both become masters of so many things and it just boggles my mind that you have managed to hit so many topics that I share interest in. One of the things that is so appealing is the suspense over what topic your next video will cover. You two are simply phenomenal.

MY grandma corned her own beef and I think it was Wednesdays we would have corned beef and cabbage and I always looked forward to that because the next day we had one of my favorites, Corned Beef Hash. Oh, what I wouldn't give for some of that right now. That was back in the 1940's, 50's and 60's when I was just a young lad. Grandma was a great cook and I liked most of what she cooked but I had a few all time favorites. Most anything if it came with mashed potatoes and gravy and green peas. That was my sides of choice. Now I'm hungry again just remembering those meals. About as far back as I can remember it was the tail end of WWII and a year or two thereafter when food rationing was in effect and somehow Grandma put on a meal that did not disappoint. I can remember going over to a goat herder's place to get goat milk as cow's milk was rationed and usually not available. Old Mrs. Myers was her name, odd that I can recall that after 75 years or so. I thought cow's milk was odd as I was used to goat milk and not knowing any better.

My first wife rarely cooked so I really enjoy seeing someone who does cook so much. I know how much work all this cooking and preserving is. Your family is very lucky. With the good work ethic that both you and your husband have it is a good environment for your kid/kids to grow up in. God bless you all.

CORNED BEEF and CABBAGE for ST.Paddies Day!!! CHEERS FROM HERE!

ALWAYS Wonderful to see all you do Gormet Chef Pascale MAKES ME HUNGRY😍😍😍😍😍😍😍😍🙏🙏🙏🙏🙏🙏THANKS for all the FUN and Great Information!!!!! GOD BLESS! LOVE ALL your Receipts

Pascal, phenomenal. Your expertise serves you, Troy and Constance so well. Yes, I would love to see more of your ground beef recipes as most are so standard/bland. (Tacos, hamburgers, etc which most don't season well). And hash.. YUMM. I still love the construction of your new boat, gardens & sustainable restructuring of the homestead, especially b/c you are doing all this on your own & reusing what is there. Well done. As always, Be well.

Hi Troy & Pascale, your videos are always interesting and the beef looked really tasty. All the best to you all, from the UK.

I absolutely love your videos! Have been watching for years.

Yes, to the ground beef recipes 😋

Gusy, not sure if you know, but I thought I'd point it out. Tallow is the rendered product of any animal fat. The commercial product called Tallow, comes from the waste processing dept of a meat works or abattoir that renders down all animal products to extract the tallow, then make the dried tissue and bone into meat-meal, which we know today as blood and bone. Both the above products are sent to animal feed factories where they use them in all the animal feeds today. Rendered down pork fat is called Lard. Rendered down beef is called dripping. These two above are simply names given to rendered animal fat over the centuries and are very old, but in the main, you are correct, all rendered animal fat is called Tallow. Once upon a time if you talked about dripping, everyone knew you were referring to beef fat and likewise when Lard was discussed, everyone knew it was pork fat that is being referred to. And a tip if you ever want to do a very clean and highly long lasting dripping that is free of almost all Free Fatty Acids, which means you have to get rid of all the solids within the dripping/tallow, and that is to spray the surface of the very hot tallow with very hot water. I would do this in an outside/shed situation in case there is a mess, but this process will give you crystal clear tallow that will last for ages. Hot water binds with the floating tissue and takes it to the bottom. Once it has settled, then you can scoop the good stuff off of the top. Better if you have a vat, because then you can drain the stinky smelly water and tissue from the bottom until you get pure clean tallow. You will never regret this process if you can wing it, because the purity and longevity of the product plus the flavour is well worth it.

Chuck Steak is, of course, the meat used in Cornish style Pastys. 15mm cubes of Chuck, about 250g per Pasty? (with a little fat on still), slices of Onion and the same of Potato, wrapped in a shortcrust pastry. 250mm plate used as a cutting guide for the pastry, fill half with raw meat and veg, fold over and crimp by folding and twisting the edge. 35 Mins at 190C after a milk/egg wash and there you go. This is from memory, I haven't made any myself for at least 15 years! I am happy to be corrected on any of this, just don't expect me to eat a Pasty crimped along the top, or made with minced meat. Eat them warm, preferably from a paper bag and outside under your verandah so if anything falls out, the animals get a go too! My favourite variation is with Stilton or Cornish Blue cheese sprinkled in before cooking.

Used to can or freeze tomatoes from our garden. Had an arrangement with my spouse, I am allergic to plants in the nightshade family, so I preserved our harvest and they grew it. I would put the tomatoes and other spices in the blender and puree them before cooking them. We like Italian and Mexican food so I would add spices and aromatics to the blender that were common to both cooking styles and end up with a generic sauce that could go either way with only minor additions. Just a food hack from a guy who cooked for a summer in a restaurant on the southern shore of Lake Superior. You learn to think, how can I do this quicker?

Love you two always have ,wondered where you had gone after your sailing channel ❤

Yum...grass fed beef! Much of the yellow color is vitamin A from the grass. More Recipes Pascal!

Oh great! Another cooking episode! Now I'm going to be hungry all day. 🙂 I wish I could pull that off.

Really enjoyed this video. Cooking and preserving exactly in the way I like. 🙂

A couple of ground beef or what you guy's call minced beef things I like to make is stuffed green peppers or what some call bell peppers and cabbage rolls. I make mine with home made spaghetti sauce that is also made with ground beef. Oh ya don't forget the meatballs that cook in the spaghetti sauce.

The TBone looked incredible!! Very keen to try that one.

Great video, your making me hungry !!!!! Have a great day

Oh, my! I'm salivating.

YUMMMMM.... Buttered on the hoof BEEF! Looking back, could you have imaged yourself where you are today? Adventurer (still) and Homesteader? Both of you.

So glad to see that "Biltong" is not just South-Africa. Love it, and also "Droe Wors". Bleddy lekker as jy my vra!

Have you ever made PEMMICAN? Great way of preserving meat. Several uses.

woah - so much material here!

Brilliant again, Thank you.

Love your videos… hamburger/ground beef/mince recipes would be great !!

That steak looked amazing. I don't remember seeing that grill before?

Yummm! And very cool. Thank you

Loved this video & would love to see more recipes!

I would love to see more recipes! Thanks 😊

Sustainable food cooking. Only question is the taste and quality of meat stored in a freezer for 1 to 2 years. But thoroughly enjoyed the video.

0:09 😊❤ Hello Pasky and Troy -- and a YT shout out to Julia and Dean! I'm up to my elbows in 'trim' - 3 bags cleared for mince etc, 2 more to go. We picked up our LJ steer a week ago and lordy, the effort to break this down is nothing less than a labour of love! 😂

Great way to live

Handy and timely as I am about to kill my first steer next month. I had thought of corned beef but will be keeping allot for mince (my machine is like yours) some roasts and steaks definitely though brisket in the smoker. But yes fat will be all rendered and used which is actually main reason I got the mincer. Offal I definitely will be using heart liver and kidneys (Beef Liver by the way is awesome for fish bait) I am less keen on the rest any tips there though the chickens will do well on that part I guess. We are killing the animal on the land ourselves (myself really as expecting rest of family to scarper when I announce today is the day). building area to hang animal now and waiting for next cold front to pass through as don't have chiller yet.

Wonderful !! 🥰

Thanks for the fab content.

Pascale sei sempre più bella!

Thanks!

How large is your pressure cooker? I found a nice stainless steel one sourced from Taiwan, but it is 35L and I wonder if it is too large. Your glass jars look unique for those of us from the USA. Very inspiring episode!

Great video

Lovely presentation, you two are extremely talented. Miss sailing with you both! Best wishes.

Great vid!

You guys eat like kings!

Cool

Was that the steak you teased me with a few seconds of, months ago? It looked brilliant as did the dried beef and the chuck and the brisket! geez. Any plans to cook an Aussie burger with the lot Pascy? Cheers.

👍900 Excellent 😃🎉 I subscribed to your channel 🙏

really great video. I noticed you use Weck jars for canning. Is it a personal preference, or are they easier to come by? Here in the US the Mason jar is the common one in use & Weck's are harder to come by. I'm just curious if one is better.

👌👌

Going from seafood diets to more beef products, does it change your cholesterol levels?

1:37 mincer model?? x

Happy Birthday from Heidi & I. Hope you had a great one. Many blessings for your birthday & the yr ahead. 🎂🥂 Love some grond beef recipes, spag bol & shepherds pie🥧 is my usual limitations. ☺️

Love all your vids but raw TBone not for me.

Homestead……….🤣🤣🤣🤦