I completely support harvesting your meat that you have raised. Nothing better than eating what you have raised for your own family consumption. Delicious! By the way my wife and I love liver and onions! Very good vlog today and excellent teamwork for your family food.
Justin, You need a second hoist and hook near the first hoist. Hook the front quarter before cutting it away from the hind. It won’t hit the floor. Having a rail to roll one away might be nice or something like Ben Hollar made for scalding hogs might be helpful.
Love to see others learning also .. this is life on a functioning farm .. You have a very happy and healthy lifestyle. You are both fun loving and dedicated parents.. Happy Day ❤
So I've been following your channel ever since the great American farm tour series you did way back, and I keep coming back to watch some of those episodes, because they taught me so much. And now, seeing the recent material, seeing how the boys have grown into men... Makes me feel old. Thank you so much for these videos, they mean a lot to me
In my country beef liver is a delicacy! Dont grind it, thats a crime😂. Cut it in slices like steak. Fry it a little bit in olive oil, get it out because when its overcooked it gets hard and in the remaining juices add chopped onions and cook them down. In the end add plenty of fresh lemon juice and add the liver back for a second. Serve it with the onions and some rice to soak the juices. My gosh, my mouth is watering just thinking about it😂
Those saying too many chiefs and not enough Indians.....this is a learning process for all, it's good to have the kids ideas and input even if they are wrong. Everyone had great ideas, some worked some didn't that's what the whole process is about LEARNING and the main thing doing it together. When we did our chickens we let our son try a slightly different way and he found it harder in the end but we let him try. One leader doesn't always mean efficient. Just remember your watching a family learn and grow, your not watching a MUST DO IT OUR WAY video. This is literally their life , we are just seeing a glimpse. Great job everyone ❤
I loved hearing Josiah and his friend tell you “I’ll do whatever you say”..good boys! Jonah is a Master..Justin you’ve done well teaching your children..they are amazing! Blessings❤
Justin. look up danish leverpostej, its a liver paté great for bread as a spread. its even beater when heated, and with bacon on the side. it should help you in your meat diet.
Liver may be a strong flavor, but done right it can be a spectacular meal. When I was growing up, I couldn’t even do the liver at first. But the liver and onions with a good gravy, really changed my mind. Watching everyone dive in on the butchering, was quite impressive! The boys will be able to process the meat in record time if they keep this up. These are life skills that need to be passed on.
GREAT family learning and working together.. One word on a helpful tool during butcher - Reciprocating Saw... Tongue is delicious but needs a several step preparation to include pealing off that outer layer and lots of seasoning.. 50 Years ago a lovely Mexican lady that was working for a friend made us cheek tacos and tongue tacos.. I've never forgotten it!.. I love the liver idea to add to other meals.. GREAT job Lily on the cooking! Looks delicious... Great harvest day family! Thank you for sharing.
Hard to watch, but it’s a necessary process and I’m sure those cows had a better life than any factory farm. I learned a few things which is good because one day we want to have cattle for meat. But for now we just have our dairy goats and we get meat from neighbors.
An older friend of mine bought a dozen cows to eventually butcher, 8 years later he has a dozen pet cows. He couldn’t do it. Neither could I. But I love beef, and all meat
I can't believe the YT czars have allowed this to stay up. LOL Appreciate your teaching and willingness to share. I look forward to meeting you all one day!
Shout out to John for getting right in there I'm sure he does not have the time in as the boys do takes a special person to get right in there, good job John!
Beef cheeks are so delicious when cooked slowly in a slow cooker, they come out so tender. They were also cheap before Covid and now they are so expensive, but I still love them.
Justin I know this isn’t about this video but can you give info on where you get chicken butchering equipment and how big you got because I am doing turkeys and chickens. We do beef too
Good work everyone! Maybe next time just a little tip. Get you a cordless sawzaw and a 12” blade. So so so much faster quicker and easier than a hack saw.
Oh my goodness, beef, tongue, tacos, and beef cheap tacos are the best! I’m glad you looked up how to cook beef tongue you have to pull that thick layer off after it has cooked for a while. I hope you enjoyed your tacos.
Austin should check out Matt Carriker utube channel. Hes recovering an abandoned 400 acre resort off the Guadalupe river in texas. He is a wild game enthusiast, needs pastures recovery, needs meat, needs a permaculture grazer and grower to supply the resturants, resort store for campers, events and guests. Greg Judy supplies the grass finished cattle, sheep and goats. He has labor, equipment, land and over 5 million subs. Austins channel and Greg Judy channels would blow up. Sell the meat by hanging weight, vegtables ect. Also has living accomodations. Plenty of water and a bluff to move it to padlocks. Would be a great opportunity. Matt is to busy building and cleaning up the old buildings to think about pasture recovery and food yet. Greg Judy could rent the ground reasonable and lock down becoming a primary start up supplier. Using food trucks loosing food revenue.
Definitely easier to cut steers then bulls, testosterone increases the strength of the individual muscle fibres makes the meat chewier too. If you can find a way to hang the sides or quarters till rigor mortis sets in about (12-24 hours) you'll find the meat is tenderer then if it sits and is allowed to rigor without tension.
Hey Justin. Ever try liver as fresh as the day the animal was killed? The glycogen doesn't break down into lactic acid (stress hormone), and is sweet and healthy. It will also avoid the manure-y flavor.
This is how much more meat should be produced, one bad day and on farm slaughtering. Ofc on an industrial level this will always be difficult to du but they could at least try to get closer to this ideal.
Mom used to do tongue with onions in the pressure cooker & then we'd have it with horseradish & some green salad & peas .. There are days that I wish I wasn't allergic to beef as some times I "crave" it so bad.... It's been nearly 40 yrs since the last time I tried to eat some with bad results.... 😢😢😢
Justin, I hope you learn a taste for beef tongue. It's one of my favourite parts. It's highly nutritious, it's tender and juicy. You just have to get your head past where it comes from. I mean, if you can get past where eggs come from, surely you can manage tongue...?
Just a reminder to be careful around that meat grinder. I know of at least two young boys who have lost one of their hands while helping the family make sausage.
I know, right. It's interesting my children don't see it in this light since they've grown up around it. It's totally normal to them. I think because people my age have been disconnected from it and are coming into in adulthood it's more emotional/dramatic.
@@theJustinRhodesShow even though I grew up in the city, the death part of rearing livestock was never lost to me because backyard chickens are common, and also having a goat or cow slaughtered for special occasion wasn't uncommon. However, my kids have never experienced such a thing because they are born and raised in Europe. So yes, it's our generation that's not making the connection.
Good video, it is a good thing that you are involving your young men in the process of producing good quality food for your family, three steers in one day great job ,when I was their age we did 4 hogs in a day I guess one day soon it will be their turn to squeeze the trigger enjoying your content.
I would definitely take a cow to be butchered at our local butcher, but I hate that the government has so much oversight that they won't even let you have every part of the animal even though it is yours. We had a hog butchered and we couldn't have the head, feet, and I don't know what else. Is plural steers or steer? We eat beef heart at our house because my wife is Peruvian. Look up anticucho. It's sliced and marinated and then put on skewers and cooked on the grill.
so I remember telling a vegan on a RU-vid channel a year ago, "How your kids are pretty intelligent, and homeschooled, and they butcher their own food, and much more intelligent than most older adults, since they know where food comes from, but I wouldn't say they're smarter than kids in regular school", and they responded saying "There's nothing intelligent about taking someone's life against their will" so I responded back to them saying "Well tell that to Justin Rhodes here on RU-vid, not me, he's the one who butchers his own animals, i'm sure he'd like to have a conversation with you about it" lol, "some people" I guess just don't understand smh 🙄🤦♂
