Cattle & COVID
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- เผยแพร่เมื่อ 4 ต.ค. 2024
- My experience having COVID as a cattle farmer, and what I plan to do to not have to deal with the slaughter house wait times in the future.
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Email me: dexterranch@yahoo.com
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Yes I wood like to see you set up a butcher shop maybe a red iron.building to start good luck I will watch it
Hope you recover fully soon, I had it this time last year but thankfully not 2 bad. Good luck with the butcher shop, please video it. Stay safe
Thank you! Glad you were able to get through it without to much complications. It’s really lingering on for me. I will be fine. Just seems like it’s taking forever to get back to feeling good again. Thanks for watching!
That's interesting. I've considered doing the same since the local butchers are so back-logged. I'd like to hear more about how yours goes.
Thanks Josh. There would definitely be a learning curve, but the only way to figure it out would be a research and then some hands on with cows that I will process for my own use. Seems like after the learning was done and the money was spent it would be a good place to be. Thanks for watching.
My whole family got covid a little over a week before Christmas. The boys had very mild cold-like symptoms for a couple days. My husband felt kinda crudy for a few days. Everyone was good by Christmas.
Except me.
I'm still trying to recover. Thankfully my husband was able to keep up with the chores because I was completely useless.
I hope you make a completely full recovery. ❤
Glad to hear most of you got through it quickly. Nice having an extra hand in times like that. Hope you get better soon! Thanks for the kind words.
I think that is a good idea. If you can build it then they will come. You could do shares where you have people that also have animals that need butcherer help in return they can do their animal there too.
Tony that’s a very good idea. You mean like rent the facility out to other farmers to come process their own animals for a set amount of time. That could work!
Really glad I put in a Ritchie water system this past fall, was planning on just a standard hydrant and tank until I watched
your video earier in the year and working great for my 7 head
of Dexters here in the ozark hills of Mo, as the far as the meat processing we're in the same situation around here, I've always
processed my own deer, guess when the time comes I'll figure
it out, get well soon.
We were used to processing deer and pigs and a local farmer was in a similar situation with his two steers he was going to butcher to feed his family. The butcher couldn't get him in for a full processing but did manage to kill and chill the beef for two weeks and we picked up the sides to butcher for him and keep some for ourselves. Other than the massive size compared to deer/pork the biggest short comming we had was the meat saw. We had one of those cheap ones and the band kept slipping off. We picked up a used Biro and restored it for our next beef. Very interested in what you find out as we're considering the same.
Mizer glad to hear you installed Waterers, and are having good luck with them. Nothing beats peace of mind with these things. Thanks for the comment.
Jesse it sounds like you are at least getting some experience with what it takes to get the job done which is probably more than most people have experienced. Thanks for sharing your experience. I’m sure some quality equipment goes a long way.
My cattle get a square bale a day. They also process like a giant dear basically.
Nice! A square bale a day is about perfect. I need to downsize a little and I could probably get to that, but I’m really trying to get in a normal rotation with the beef side and I’m afraid I’m going to be a little over stalked until cattle start getting processed on a regular schedule.
@@dexterranch You have a bigger herd then me. I only have two... And a half? I'm 90% sure she is going to calve in May.
Awesome. Will this be the first calf born on farm?
We have a few places in the area that have done this. Maybe talk with some other ranchers in the area and figure out a local co-op rather than just a facility for just your own needs?
I like the suggestion of a more conservative approach. Could be the direction I end up going after seeing exactly what it will cost. I tend to have a all or nothing mind set, but that doesn’t always give the best results lol. Thanks for the comment.
Happy new year. Thanks for the video.
I have no idea what the upfront costs would be, but if you could afford it, I think I would do it.
Just think how much you could save every time you need to butcher an animal. You may be able to recuperate the investment sooner than you think.
You may want to learn how to do the butchering yourself. You may also be able to hire a butcher and have people around you come to your facility. Who knows, you may get so busy that you may have only openings after July 2023!!!
I think it could be an excellent source of income.
Good luck!!!
I think you’re right. I think it would pay for it self even quicker than the cattle do. I don’t know if I would want to start doing processing for other people as I don’t know that I would have the time without employing help, but I do believe it’s worth doing. Thanks for watching and Happy new year!
I would imagine if you can find a butcher or want to be butcher/local college to partner with , that could help .
Good idea! Thank you!
If you are going to sell to the public you will need to be state or usda inspected I am pretty sure.
Hi Tommy. You are right. I would be getting inspected for a custom slaughter license, and then I would be able to sell within my state only, and I would have to finalize the sell while the animal was still alive. But I spoke to the lady and she said I could spit the cow up between as many buyers as I want. As long as I have receipts showing that I sold them that portion of the animal before it was slaughtered then it would be within the law. Thanks for the comment.
I would be very interested in seeing what you need for processing, the costs, refrigeration needs. I have been sick too, I'm going to tell you what has helped me more than anything that has been done for me in almost 2 years I have been struggling with this respiratory illness. I found out about people using peroxide and colloidal silver. I used equal parts filled a nasal sparyer and did one side at a time. It foams and burns alittle and after using it 3 times I was almost completely well. I now can breath through my nose and I can smell again. I also took zinc with this.
Thank you for sharing. You are the 3rd or 4th person that has recommended colloidal silver. I was total it can be purchased on eBay so I’m going to get on there and order some. Thank you!
I think there are different facility practices/requirements for selling cuts of red meat (usda or state licensing) or selling live animals by whole, 1/2 or 1/4 but no smaller.
Will be interesting to see what you do. Good luck.
I think you are right. We will see what we end up with. Thanks for watching!
@@dexterranch
Last year K-State (I think you're in Kansas)
Did a direct to consumer meat processing workshop (the recording is on-line), in their Meat Science Series.
You're probably in contact with the gal in the video. It didn't sound easy.
I'll probably use them to help with food safety but not go so far to be able to sell cuts of red meat.
Best to ya
Are those feeders paying off already they worth the money
Oh no. I’m nowhere near making money yet, but if I can’t process them then I never will either lol. I figure it will be another couple of years before I can make any money and that’s if things go as planned.
I was asking really about the round bale feeders do they work good do they stop them from wasting the hay or do they still tend to throw a bunch on the ground?
Is your family get it to?
Hi Alton! So my oldest daughter had it a couple of months ago, but my 16 year old son was the one that actually brought over for the Christmas break. I spent the first few days of my Christmas vacation taking care of him, and then the rest of it being sick with him. Biggest problem right now is just headaches and I would really like to have my taste and smell back. That’s something we take for granted. I made a steak this evening and I can only imagine it was delicious lol. Hope all is well with you!
We have a butcher that comes right here to are farm, on site kill.
That would be nice. I’ve looked. I’m going to keep looking, but I just feel like it may be best to just take out the middle man. I don’t think this building will be to expensive, and I would make it in a way that if I ever decided it wasn’t working that it would just be another usable building on the property. If you don’t mind saying what does he get to process a whole cow?
@@dexterranch I'll get back to you on that my wife knows the numbers, I'm actually on a fishing trip that's long needed 😎
Oh yea sure hope your start feeling better soon I will pray for you my friend, sorry not sure if your a praying man 🙏 but here on are farm it's Christ that remains on high. So will be praying about that.
Butcher that I use is busy............He claims people are fearful for the next shoe to drop and have bad memories of empty shelves. Not a bunch of shops here that kill, but if you kill, skin, gut and take the halves to them, alot will cut them up for you.
That’s actually a really good idea. I don’t understand why none of these guys offered up a solution like that. To just cut it up. That was the other thing that bothered me about that situation. A lot of them acted like they were weirdly happy with the situation. I mean it’s good to be busy, but people will find a way to not need them as I’m going to do. Or at least I would think people eventually would.
@@dexterranch Well, pre-covid it seems most of them depended on Deer Season to keep them going where I am and butchering other things was not a booming venture, they are probably worried about going back to that. I remember you could call and get in a cow very quickly if needed. Now its the opposite, probably nice to have work after years of that. I guy I use comes right to me, kills, skin, guts, and halves them, then hauls them back to his shop to cut. Downside is he only offers that service in the winter, but I prefer it then anyhow. My old man was into butchering, never paid a lick of attention to it.............Could I do it, probably, but the cuts would be a mess, definitely an art form and there are not many left here who know how to teach.
That makes sense. Learning how to correctly make the cuts will be one of the more difficult parts of it.
@@dexterranch the bearded butchers have a great how to video here on youtube.