Pete, here we have another example of your ability to hold my attention with interesting information. It's so refreshing to hear an intelligent voice singing above the cacophony that has become RU-vid. Your channel is valuable. It's not about cows, pigs, and chickens. It's about a family, a chosen path, and a strong work ethic that keeps you going in an industry that many of us thought was nearly gone. Thank you for enlightening lives. Blessings to you, Hillary, and the kids.
I have to share a story with you all. A few years ago there was someone from a big city that went hunting for deer in our state and he didn't know much about wildlife so he went and shot someone's cow thinking he shot a deer. He had the deer tag on the cow and had to buy the cow from the farmer so he was really embarrassed when he found out about his big mistake. Ooops! It was an expensive mistake but now we chuckle about it now. This happened about 50 miles from where we lived but that story was spread around like wildfire as it was unique.
Hi Pete, thanks for answering my question from the 8th upload about the hide and other parts of the animal. I'd like to think that even in America the people are familiar with the name for the shanks as Ossobuco, I have a feeling you don't have a lot of Italian customers. Osso means bone and buco means hole. As far as dishes go if it is done properly it's the ants pants! Cheers from OZ.
Hey Pete an old farmer told me once on beef hanging weights it’s 25% bone, 25% burger, 25% steaks, 25% roasts. He said it won’t be completely accurate but it will be close enough that customers won’t care so much. I’ve noticed in our beefs it’s no more than 5% inaccurate and it’s easy to remember. Take care love the videos.
Hi Pete! I was one of those people who took an Angus steer to the butcher and had a bad experience. When I dropped him off he was around 650 lbs. and lean, not fat and home raised. In a stall next to his was a large bull, maybe 1000 to 1200 lbs. and he had a broken leg. Unfortunately most of the cuts we got back was heavy with fat and off tasting. We never took another beef back to that butcher shop. Great video and very informative. Thanks for the video, hope you and your family have an Awesome Day and a Wonderful Weekend!
I really enjoy the level of entertainment I get from your videos. What I really appreciate though, is that I learn so much from every one of your videos. Thank you very much for doing what you do. Your practices are very transparent and businesses practices seem to be ethical!
Not to short change you Pete but this is exactly what was taught in my algaculture class in high school and what I picked up at the small family owned butcher shop where we bought most of our meat when I was growing up. in the 1960s. We raised one steer for our beef and what a difference in taste. mothers milk, ground feed and hay to about 600 pounds.
We used to get butchered meat from my grandparent's farm after Grandpa died in 1970, and the land went from dairy cattle to beef when the neighboring farmer took over the land. When a cow was butchered, we would take a side for ourselves, and the other side would go to family friends or Grandma. It was a good arrangement that kept us 4 hungry teenagers and 2 adults well fed.
Oh yes, Clara Peller. I remember her fondly. 1984 was the year. That was back when Wendy's commercials were almost as good as the hamburger themselves. That thing that they call a hamburger today, well let's just say, it doesn't come from a Dexter. In fact Wendy's was so good back in the '80s and '90s, that when I was road tripping across the United States I would drive 5 miles out of the way just for one of their hamburgers, today I won't even drive 500 ft.
Hi, I just discovered your channel. Just wanted to let you know how much I love it. You provide your animals with such a wonderful life. I love seeing the partnership you and Hillary have and the way you run the farm together.
Didn't know that the markets varied that much. The most popular things around here were always roasts for beef and pork chops for pigs. Of course around here scrapple was always the first to sell out and my Dad had to remember to save us some! 👍👍👍
My wife's parents and a couple of the kids go together on a whole grass fed beef once in a while. One time they asked me what they should do with the brisket. I said, "Have them leave it all as one big brisket and I'll smoke it." :-) That was a long smoke, but it was delicious!
Best Farmer Pete video I've seen to date. I learned lots and heard words only ever before spoken by my mother when making roasts and stews. Now I can buy from traditional butcher with confidence.....if I can find one...
An Absolutely information packed video! Sitting here eating my minute steak with salad, I was still salivating over some of those wonderful cuts. Here is Australia, the hides are work a lot. When we use to raise our own cattle (a side line to our main stay of producing hay) for the once a year we had the butcher dress one for our personal use, we let him take the hide as a kind of bonus for looking after us. We use to by calves from the market, fatten them up then sell them off as a way to make a few extra $$ on the side, but we always had one for our own consumption. (often named, Freezer, BBQ or alike 😉) another great video, thanks!! 👍
I really enjoy your videos. I live in SC now, but grew up in WNY until I married in 1983 and we moved south. With 12 kids, we had one milk cow that also produced one Angus steer every other year p!us a huge vegetable garden. People referred to my dad as a 'gentleman farmer' because he also had a full-time job ax a crane operator. Very little work in the winters, so times would have been a little harder without the farm. I remember the hard work, but I remember it fondly. One suggestion about your videos: could they be a little longer at the very end? Sometimes I forget to hit 'like' at the beginning (don't want to miss even a little bit of the video!) but there isn't enough time with your ending logo to find and hit it before it's too late. I watch on my TV so it takes a bit of time to go through the menus to get to the right one. I do try to start it again just long enough to 'like' it, but who knows how/if that messes with your analytics! I hope to be watching Just A Few Acres for a good long time!
Pete that was a very helpful video. Some of the cuts I recognized thanks to my father and his love for a steak. He's passed on so now it up to me and my memory to pick out a good steak.
I miss seeing Clara in those Wendy's commercials. Heard they had a sales slump for a while after they stopped running those commercials. Wonder if that holds water.... or beef?
Great job explaining cuts. My dad used to do his own cutting when it was time do harvest a cow. Lol. Where's the beef. Hadn't heard that for a long while. Many blessings.
I love Hillary! you both are a delight to watch my wife and I feel you are so informative, the information is great! we are always learning something. building the family house ,restoring it was amazing to watch. Hillary ! you are beautiful and that picture in your wedding gown was wonderful! i will be taking a trip to meet you at the farmers market. i live in Johnston, RI. I often thought about a farm! my great grand had a apple orchard in Harvard mass. named Hazard. years ago. watching you i know it not for me but ,I love be educated with your information, we watch you often and enjoy your humor , jokes also! we know who the talker is but Hillary! when you do say something it is right on time! i love it , what a nice couple to watch, we would like to see a kiss at the introduction or ending! come on I nothing crazy kiss on the cheek! lol! raising chickens , cattle, pigs and i always learn so much, and I am very grateful. yours is the best youtube to watch and learn something by far. keep it coming fixing tractors, and clocks your a interesting guy with a wealth of info to share. didn't
Good video, Pete, and very informative. I do know there is big money in beef hides. I was a machinist in a beef packing plant in Kansas, and a lot of work goes into processing hides, there's good money in it for them.
My husband and I totally enjoy and learn from all you say. Having lived in Sullivan county, NY and retired in the south, we miss the beauty & diversity of NY. Hoping to visit family there, would love to stop by the Farmer's Market.
Thank you, great video as always. I raise and sell beef by the half and I've actually had a few clients ask for the hide and it costs me about $100 to buy it back from my processor.
I used to haul truck loads of cow hides from the big midwestern slaughter houses. There were a lot of leather tanneries in Pennsylvania and upstate New York I would take them to. As far as I know they’re all closed and moved over seas now. (EPA regs).
Thanks, Quinn, Me too, It's great to be taught from the real farmer what it is that I love to eat; where it comes from. In one video Pete said something about those people, me included, who will eat meat but don't want to know or be involved in how it gets on their plate. Watching these videos has taught me soooo much about the food I eat. Pete is a good teacher.
That gives me a great idea of what we'll get from our mini hereford/aberdeen angus cross steers next year when we butcher them. I'd guess they'll have about the same carcass weight as your Dexters. Thanks!
As a fellow cattleman, I absolutely love beef. I really enjoy and appreciate each different cut’s flavor and how they lend themselves to different styles of preparation. You did a great job explaining each cut! One of my personal favorites that I cook is a rather thick cut KC/NY strip steaks, prepared in a cast iron pan. At a fine steak house a fillet or ribeye is my choice.
That makes me want to buy a whole steer butchered up ,grill it up and toast a steak to you,thanks for all the info.and video, GOD BLESS YOU AND YOUR FAMILY
I am from Minnesota and just bought a 1/4 beef from my cousins. I got 247lbs of meat with everything except the primal cuts ground into hamburger . With processing and the price I paid my cousins per pound totaled $650 or $2,63 per pound.
I love chuck roast and roast beef also I sure would not make that into hamburger meat . If i could not sell it then i would keep it and have it on Sunday after church with my family and friends. Wow , New Yorkers does not like that or they do not know how to cook it . I sure do . My mom made a great chuck roast and roast beef. Sometimes she would make home made noodles with the Chuck roast or even made a great beef stew out of it . Most the time she would roast the Chuck roast in the oven with roasted potatoes and carrots . Sometimes with mash potatoes. My mother was a great cook just like her step mother was . Its always great to see you and you wife , Pete . You both have a wonderful day .
It's interesting to see the difference between what you guys in the states call your cuts of meat and what we do here in Australia; here our porterhouses definitely do not have bones in them, they would what you call a NY Strip. Still, very good video to see how it all breaks down for you; those rib steaks look amazing!
I found this interesting. I'm one of those people who want the bones for broth! I could have bought a cow, or a herd, with what I've paid for broth! Most of the cost for me is convenience now, I can't stand for very long without crying and that's just old age. While I feel sad about those pigs going to the market, I also like my barbecue pork from a place in Macon, GA called Fincher's. Yummmmmy...
Love your channel... by the looks of your freezer room. Looks like you might save energy and money by getting a walk in freezer. Though I see benefits of your current system(eg only one freezer theoretically would break at a time)... with all the restaurants going under I'm sure you could find one for not much more than you would get selling all of those chest freezers.
Beef tongue if made correctly is delicious it's so tender it melts in mouth my ethnic relatives always used all from the animals they raised pigs and chicken and rabbits for meat suet is great melted down add birdseed make suet for the birds in winter I know you are in. New York it gets cold there as it does here in northeast Ohio
I was just at a local meat shop this morning seeking turkey necks. They had none in stock but told me that some of the processors of turkeys and chickens out here THROW AWAY the necks of these birds! I was horrified as turkey necks make fabulous soups and I love making homemade soups. But they apparently are changing their ways as they're losing too much money. Thank goodness for that as I think it's a damn crime to throw out that part of the bird.
I'm going to try to figure out a way to come see you at one of your markets I've been watching your videos all summer long I'm back in Alaska I've had Moose for the last 3 nights in Cordova Alaska last night I had blackbear now that was different we grounded with blueberries looking forward to going back to Kodiak Island and having some venison Sitka Blacktail deer and fresh king salmon
