Review after First Cook: th-cam.com/video/09OqciCS8K8/w-d-xo.html Assembly & Initial Review: th-cam.com/video/zoxi8Vcd-Dk/w-d-xo.html Never Do THIS TO an Offset Smoker: th-cam.com/video/d4Pu98pW06s/w-d-xo.html Burn Off & Seasoning: th-cam.com/video/-yxA83--Cts/w-d-xo.html
We have our own cattle butchered. The pro tip I will give is always, always ask the butcher for advice, and put an alarm in freezer so if it ever malfunctions you will be warned ASAP!!
Those are good pro tips! I need to get a freezer alarm. My buddy that we did the butchering with, had his freezer door cracked open a week ago and lost all his meat 😵
For any freezer/fridge, I’d also recommend getting temperature monitors you can put as magnets on the side or clip onto a shelf. Amazon will have them cheap but they work just fine
Thank you for clarity. We are planning to buy our first cow with some friends. I felt like someone was trying to cheat me but, I don't know anything about the process. after watching a few videos, including yours, I know I was being cheated. This video gives me something to think about so I can make a more well informed decision.
I'm glad it could help, its tough to know what you are getting yourself into when buying a whole cow. It was like another world when we started the process.
We have a local farm that butchers the whole cow and u can buy it whole, half, quarter or eighth depending on how much room you have. We have a small deep freezer so we buy 1/8-1/4. Everything is vacuum sealed.
I'm glad I could help. We never thought these things could be an issue, just thought it would be awesome! Let me know if you have any other questions regarding buying a cow.
Pro tip from a someone who works at a grocerie story… When the meat on sale… it mean it is around the point of being not consummable. Try to buy you’r meat at farmers market, it help a lot more the producer and you have top quality stuff
"have a cow!" never actually came to mind 🤣 I kinda want to try now. thanks for the idea and tips of what to do and what not to do. maybe I'll start with half a cow, 14 days 😋
Yeah, our meat came out great, but later on realized you shouldn’t let them hang for longer than 14 days at the butcher. It’s not as controlled environment as a dry age fridge. So technically we got lucky.
This is soooo helpful! Dry age is delicious as a treat, but we can totally see how the funky flavour may start to be too much! We feel loaded with great info for when we want to take the plunge and buy some beef in this quantity!!!
My pleasure Patriot! I always get worried when making these videos, they are not cooking, who wants to watch? Then I always go back to, this is the stuff I wish we knew before buying a cow! Glad you enjoyed it!
I enjoyed this and you should always listen to your butcher..I am glad you mentioned about leaving the steaks alone..as I am single have a 1/4 of a beef coming in a few days..very good tip thanks
I was surprised at the end of the experience that my family liked the ground beef the best. Can get very creative with burgers, try the peanut butter burgers!
@@ComparisonCooking about 20 different families are going camping..I am doing a huge fish fry..I will ask the group about peanut butter hamburgers ..I will see how the conversations goes..could be very interesting 🤔
Half when our children was younger, plus 1/4;of a hog, didn't your butcher say anything. I like the upright, I hate digging thru a chest freezer. New subscriber plus thumbs 👍
Yeah, as every year goes by, digging through a chest freezer is more of a pain 😅. Butcher was definitely calling us every couple days after 14 days saying, you sure you want to keep hanging this?
@ComparisonCooking he should of just told you, about hanging meat to long, that would of been nice of him, especially being the price of meat now days, protecting and blessings for you & yours.
It really is a cost savings over time. instead of buying $12 per pound steaks you are buying whole primals for 6.99 a pound and cutting them up the way you want. Thanks for watching Chris!
Standard time for hanging a beef carcass is 10 to 15 days. It's crazy to let it hang for longer than that. And you only dry age certain cuts not the whole carcass. Even then it's always done in a highly controlled environment. A hanging carcass sits in 32 to 34 degrees. A dry age sits in temps 32 to 36 and it has fans to circulate the air so condensation doesn't happen and the water content of the meat can evaporate.
@@ComparisonCooking I could see a guy, just steadily chipping away at it, little by little, "Whaaaat....It's not that bad Karen, look it, the dog like it... don't cha boy" While the wife rolls her eyes and heats up leftovers again..lol...Then you slide like a third off it into the trash can..."It's just the gristle, all steaks have gristle Karen" and the dog walks off leaving most of the steak you tried to pass off on him for the 4th night this week..."I bet the kids Fed him earlier, that's why he's not hungry"😂😂😂
I got to cash and carry and buy meat in the sub primal cuts, which helps only buying what my family eats. We also like steaks, so I buy a lot of boneless ribeye (7.75/lb) and chuck rolls (3.55/lb). I am a culinary school dropout, and I get my money's work from my charcuterie class. Learning how to break down an animal is so useful.
Great tips Kev. My brother, my wife and I have had that conversation a few times over a few beers lol. Let's just get a while cow and split it!🤣. In hindsight I'm kinda glad I didn't. We buy about 100lbs a clip from our butcher and it's so much easier and all the cuts are amazing
I buy muscles, butcher them and freeze them, not as big a savings as buying a whole cow but still way cheaper than buying steaks and it means I don't end up with 200lb of mince to get through
i think i would trim up some of that meat and mix it up. make some chorizo. make some italian style sausage. grinding it up and adding some good spices with some fresh meat can liven it up.
We kill, cut and wrap our own cows. We did three this year, with two other families. One cow each. Don't give up on cutting and wrapping your own. If you have a team to work with, members will emerge who have the ability to watch the videos and then break it down. Everybody else can cut the steaks and do the wrapping.I think you would be surprised how much you learned the first go around. We have always done it without any special equipment, but we are looking to pick up a good bandsaw before our next adventure. However, it really depends on being able to take the beef out of the walk in cooler a quarter at a time. For one thing, newbies will be so slow that a quarter a day will be plenty. Also, you can't just just fill a chest or upright freezer with beef. It won't freeze right. So do a quarter, get it in upright(which is better for this), then transfer to your chest freezers. We use a 3/4 horsepower grinder for our burger, and we grind at the end of every day....Don't get a smaller grinder.
amzn.to/2JUSzXX This one on Amazon, thing they only have the Black one in stock, but basically this one has been doing the trick for over a year. I see really expensive ones out there. I wouldn't spend more the $70 bucks on one.
I used to get a 1/4 of steer and 1/2 a pig. Filled the chest freezer fast. My learning experience was too many roasts and too much burger. So I stopped doing beef. The pork I would do again, but I would make sure I understood the quality of what the pig was eating. Eat good feed, you get good pork. I always buy the whole ribeye, tenderloin, etc... I grew up with a chest freezer and my first house one of the first purchases was the chest freezer. My wife and I also freeze corn, blueberries, soups, etc... We had to get a stand up freezer as well! LOL We actually say we have a his (meat) and a hers (fruits, veggies, premade foods) freezers in the garage. Most people thought we were crazy, but with everything that happened this year, we were well stocked and helped our family out when they couldn’t find some meats! Great video Kevin, sorry to ramble on, but always buy in bulk and always have a vacuum sealer! Cheers!
I always new there was a reason I like you Craig, very smart man getting so many freezers! Not crazy at all and exactly right, with all the craziness going on, its smart to be stocked up. Another reason I wanted to do this video, people need to get themselves a chest freezer. Thanks for watching and commenting, happy Saturday!
I ate all the steaks, then the roasts. Now I am going through the mystery bags. Today I had vertebrae, I think it was neck lol! (slow simmered for 4 hours, delicious!)
At the auction were going $3.5 to $4.75 a pound, that was entire weight of 1200 pounds. We got a deal on ours for $1.25 on ours. Another $350 for having the butcher slaughter and cut up half of it. Hang weight was 750 pounds. so after they remove the skin and other stuff your price per pound keeps going up, but overall all I think it averaged less than 2.50 a pound. We are buying one right now at a $1 per pound full weight. Its a great experience, highly recommend it. Big freezer required.
"Chuck is one of the less desirable cuts" is said by someone who has never ground a chuck roast the night before a family grillout. Also make the best Sunday roasts to go with potatoes.
I would imagine price might differer region to region but they should all be on a range of $2.00-$4.00 a pound. We got lucky on ours, steer refused to get on the trailer for the local fair auction, so the lady sold it to us for $1500, 1200lb steer. Half we got butchered cost $400.
We only slaughter hogs, not Beef, but we have never aged it! Good video! I think I have seen that video. Oh yea, I saw jland1217's sticker! Got to love the backyard talk drinking beer with friends! Ribeye is my favorite. My buddy raises cows, all I would have to do is call him! Good video.
Thanks Papa Texas! Doing a hog is next on my list, probably won't record it, just to fill my freezer. I'm on the hunt for a friend that raises cows! Glad you enjoyed it.
Great breakdown, no pun intended. We get half steers as well and I completely agree with what your saying. I've done a lot of butchering (mostly wild game) but reach a point where I'm just done. I usually have my butcher break most of my steer down for me.
Yeah it’s a lot of work, the butchers just crushed it. I’m 50/50 on whether I going to get another cow or just look for deals on whole primals and just break those down myself. Thanks for watching 👍👊👊
Haha that was a wild experiment, I’ve bought 1/4 cow but already butchered up. Definitely some good points in there. And yeah dry aging everything isn’t ideal. I’ve had some odd moves from drinking with friends, it happens. Awesome job Kevin!
there was a world-class restaurant in Denmark that was experimenting with genuine mummification processes for its steaks. I mean, talk about taking the piss out of eating fresh...
That is a huge undertaking I can tell you with my family we don’t eat a lot of red meat as you know that would be in my freezer for five years before I used it all at least giving us the tips of what not to do was great and that is letting it hang at the butcher before he cut into it too long but I can imagine what a huge undertaking that is and do you have a separate freezer in the house just to keep all this meat
I keep this all out in my garage chest freezer, that way I know I have to plan ahead if I need to grab something out of there. Thanks for watching and commenting Jeff!
Kevin, got a great idea which apparently hasn't been done yet...Staying true to your title, blind taste test, three steaks SVed butter basted...Can anyone taste a difference between butter basted low heat vs medium heat vs high heat?
It breaks it down and makes it delicious! I wouldn't do it for the whole cow again, but I just got a Steakager and it does all the work for making the classic cuts even better. Dry aged beef isn't for everyone, but I love how tender and delicious it makes the beef.
so personally ied love to buy a whole cow but i know i don't have anything big enough to cut the thing up on, something the size of a lamb would be doable if a stretch but a cow is just so much bigger than anything i have could stand there's just so much mass. skill wise im confident i could do a natural butcher aka following seams and cutting at joints but doing the tradition cross cut on bones like how you end up with short ribs and Tbones and all them things i know i can't do, i dont have the tools (as most people dont) i mean i dont even own a band saw let alone having one for cutting up joints of beef and it takes a lot of hard work with a hacksaw, but after i removed most of the meat i could use my granddad's old meat cleaver and turn the bones into stock and dripping.
14 days tops on primals. A 36 day rib lion is fine but you out that kinda funk in a half beef it gets to be too much. Eating it everyday is not great thats to be reserved for a good steak only
Sorry, that didn't work out. I'm 65 and been doing this all my life, there's a lot that goes into beef processing from feed programs, maturity, breed, and processing, We've never hang more than 20 days. Any time you invest in a side of beef you take the good with the bad including wrapping and cutting loss. These days you're better off buying sub-primal cuts (prime or choice) i.e. a sub rib, you have options, rib-eye steaks and short ribs, rolled rib and short ribs, standing rib, rib steaks, or tomahawks. the best part of that is you can cut it yourself and save money. My personal go-to in freezers are upright. They are easier to keep organized without digging around and take up less space. the other benefit with an upright, cleaning is a much easier task.
All the points you made are dead right! It was still good, but me and my friends are the fall on your face experiment to actually learn our lesson. Have another steer lined up for August, plan is to let it hang for 14 days👍
I'm trying to find local butchers and farms to do this process with and having alot of trouble getting started. Do you have any tips on how to find somewhere to buy a whole/half/quarter from? And how to find a butcher who does it. I've even looked for farms who finish their beef and can't seem to find anything. Any help much appreciated
I’m laughing my head off at 4:46 cos imma average joe who’s about to get paid and buy a 400 litre Chest freeze and fill it will half a cow and half a pig plus buy a butcher knife set ! Al get the meat slicer next month 😂😂🤣 the point I’m getting at is this is a man thing and I’m glad u pointed out the men problem we have that will leave us in the dog house for few nights !! Wicked video very helpful
Hahaha, its a very logical decision you can tell the dog house keeper! It will save you money over time by getting the best deals at the store. Sounds like you are setting yourself up nicely with these new purchases, glad the video helped!
Im a huge carnivore. Love love love meat! But being the only one in my family that likes meat this much, id would make no sense to buy that much at once. Especially dry aged.
@@ryanhowell4492 I could eat those for days, oh wait I did 😅. And now they don’t taste that great to me😭. Always rotate your cuts is an unfortunate lesson I learned the hard way!
Buy..... ex head, hide, guts....! About 700lb hang in cooler 3-5 days -10%... Now 630 about 65% is meat..... 410lb net meat Know this and check your Cosco small pack purchases for compare. Buy a meat grinder with the sausage snip....
No one gave me a dime. Deep freezer is a game changer when they want $15 bucks a pound for a steak or you can get whole primal cuts for $3 dollars a pound. Cut it up yourself and actually have a place to store it.
Pressure canning less desirable cuts with better than bouillon beef base will drastically improve the texture and flavor. Also, I don't know what state you're in but many states have legalized horse again. I've had horses and livestock my whole life and theres a huge difference between my pet horses and some wild dangerous horse. Just like people make pets out of chickens, cows, goats, etc.... but yet they still eat the same livestock meat they call "pets". I say this because of the clueless people who always freak out over eating horse. Its a really fantastic meat and considering the fact that meat is quickly becoming a high end luxury, it wont be long before people get over the man made taboo of horse. Anyone whose studied end times prophecy knows that within the next year(ish) starvation diets will be the rule rather than the exception.
Review after First Cook: th-cam.com/video/09OqciCS8K8/w-d-xo.html
Assembly & Initial Review: th-cam.com/video/zoxi8Vcd-Dk/w-d-xo.html
Never Do THIS TO an Offset Smoker: th-cam.com/video/d4Pu98pW06s/w-d-xo.html
Burn Off & Seasoning: th-cam.com/video/-yxA83--Cts/w-d-xo.html
responded
Speaking from experience, I'm 100% certain that if you're married your wife will NEVER let you live this down..thanks for sharing!
HAHA, yes very very accurate!
We have our own cattle butchered. The pro tip I will give is always, always ask the butcher for advice, and put an alarm in freezer so if it ever malfunctions you will be warned ASAP!!
Those are good pro tips! I need to get a freezer alarm. My buddy that we did the butchering with, had his freezer door cracked open a week ago and lost all his meat 😵
For any freezer/fridge, I’d also recommend getting temperature monitors you can put as magnets on the side or clip onto a shelf. Amazon will have them cheap but they work just fine
Thanks for the idea. Where would you purchase one?
Thank you for clarity. We are planning to buy our first cow with some friends. I felt like someone was trying to cheat me but, I don't know anything about the process. after watching a few videos, including yours, I know I was being cheated. This video gives me something to think about so I can make a more well informed decision.
I'm glad it could help, its tough to know what you are getting yourself into when buying a whole cow. It was like another world when we started the process.
We have a local farm that butchers the whole cow and u can buy it whole, half, quarter or eighth depending on how much room you have. We have a small deep freezer so we buy 1/8-1/4. Everything is vacuum sealed.
That’s the way to do it!
We had that thought with next door neighbor, haven't done it yet. You brought up things we never thought of. Thanks for sharing.
I'm glad I could help. We never thought these things could be an issue, just thought it would be awesome! Let me know if you have any other questions regarding buying a cow.
Pro tip from a someone who works at a grocerie story… When the meat on sale… it mean it is around the point of being not consummable. Try to buy you’r meat at farmers market, it help a lot more the producer and you have top quality stuff
Very good point! Thank you!
Super insightful Kev. Honestly I have this thought all the time, appreciate you taking one for the team and trying it out for us.
I’ll be the genuine pig 🤣🤣 glad it did help out, let me know if you ever have any more questions on getting a steer.
@@ComparisonCooking u think if u split it between like 4 or 5 families it would be a better proposition??
Most people do it between 4 or 5 families. Just set the right expectations with everyone. Lot more ground beef and bottom round than steaks on a cow!
Might even want to call a butcher ahead of time to find out how much of what you get exactly
@@ComparisonCooking thanks bud. My friends and I are definitely upgrading from splitting a can of Spam 4 ways! 😂
Different cows and different feed and different aging processes make a huge difference in flavor and texture.
Definitely, I wanted to try some apple, and pumpkin finished off steers
"have a cow!" never actually came to mind 🤣
I kinda want to try now. thanks for the idea and tips of what to do and what not to do.
maybe I'll start with half a cow, 14 days 😋
Yeah, our meat came out great, but later on realized you shouldn’t let them hang for longer than 14 days at the butcher. It’s not as controlled environment as a dry age fridge. So technically we got lucky.
This is soooo helpful! Dry age is delicious as a treat, but we can totally see how the funky flavour may start to be too much! We feel loaded with great info for when we want to take the plunge and buy some beef in this quantity!!!
Glad you found it informative! I can’t wait to go in on the next cow!
6:47 As an Australianl, I thank you for your custom on that Tenderloin. 😂❤
Really Nice Video, Great Tips for the 1st timer guys. Thanks for helping us with your experience!
My pleasure Patriot! I always get worried when making these videos, they are not cooking, who wants to watch? Then I always go back to, this is the stuff I wish we knew before buying a cow! Glad you enjoyed it!
I enjoyed this and you should always listen to your butcher..I am glad you mentioned about leaving the steaks alone..as I am single have a 1/4 of a beef coming in a few days..very good tip thanks
I was surprised at the end of the experience that my family liked the ground beef the best. Can get very creative with burgers, try the peanut butter burgers!
@@ComparisonCooking about 20 different families are going camping..I am doing a huge fish fry..I will ask the group about peanut butter hamburgers ..I will see how the conversations goes..could be very interesting 🤔
Half when our children was younger, plus 1/4;of a hog, didn't your butcher say anything. I like the upright, I hate digging thru a chest freezer.
New subscriber plus thumbs 👍
Yeah, as every year goes by, digging through a chest freezer is more of a pain 😅. Butcher was definitely calling us every couple days after 14 days saying, you sure you want to keep hanging this?
@ComparisonCooking he should of just told you, about hanging meat to long, that would of been nice of him, especially being the price of meat now days, protecting and blessings for you & yours.
i really like your videos, of all the cooking grilling, you are one of the best,,
Wow, that' comment just made my weekend Larry! Really appreciate it, hope you have a great weekend!
Ran a packing house for thirty years.....21 days at 35 degrees is the most, you have a lot of trimming after 14 days.
Yeah, we got lucky with our ignorance for sure.
But the beef tenderloin freeze but not all the way then run it through a slicer the way you like it
100%
Thank for sharing advice on how to freeze a cow or meat 🥩
Any time! Thank you you for watching and commenting!
7:55 “don’t have a cow man” (missed opportunities 😂)
🤣🤣
Very informative. You guys are wild for trying to butcher a half cow at home though! 😂
Hahaha, yeah it wasn't are most sober decision but we are sure glad we tried it!
Great video. Thank for the knowledge
Glad it was helpful!
I need to look at investing into a freezer like that! Cost savings!🤤🤤🤤🤤 Love saving money and food! Great video
It really is a cost savings over time. instead of buying $12 per pound steaks you are buying whole primals for 6.99 a pound and cutting them up the way you want. Thanks for watching Chris!
It’s how you cook it ma boy. Dry aged brisket is amazing if cooked properly
A lot of good tips in there. Guess the one I can relate best to is the butcher knows best.
Haha, for sure! Thanks for watching Scott, glad you got some good info out of it!
Standard time for hanging a beef carcass is 10 to 15 days. It's crazy to let it hang for longer than that. And you only dry age certain cuts not the whole carcass. Even then it's always done in a highly controlled environment. A hanging carcass sits in 32 to 34 degrees. A dry age sits in temps 32 to 36 and it has fans to circulate the air so condensation doesn't happen and the water content of the meat can evaporate.
Yes
Dam brother.....250+ lbs of funky flavored meat to suffer through is Legendary...lol God bless you😂😂😂
🤣🤣🤣
@@ComparisonCooking I could see a guy, just steadily chipping away at it, little by little, "Whaaaat....It's not that bad Karen, look it, the dog like it... don't cha boy" While the wife rolls her eyes and heats up leftovers again..lol...Then you slide like a third off it into the trash can..."It's just the gristle, all steaks have gristle Karen" and the dog walks off leaving most of the steak you tried to pass off on him for the 4th night this week..."I bet the kids Fed him earlier, that's why he's not hungry"😂😂😂
I got to cash and carry and buy meat in the sub primal cuts, which helps only buying what my family eats. We also like steaks, so I buy a lot of boneless ribeye (7.75/lb) and chuck rolls (3.55/lb). I am a culinary school dropout, and I get my money's work from my charcuterie class. Learning how to break down an animal is so useful.
Those are great prices and a great way to buy!
What is a ballpark price range on buying a cow?
Online I’ve seen $5k, county fair auction most were going between 3k-4K. We got lucky and got one from a farmer for $1500.
Butcher is going to run $700-$1k also
How did you fit a whole cow in 7 ft.³
That was only half the cow. Other half was in my friends walk in freezer. But 7ft will fit half (very tight)
I want to buy half cow and butcher it myself so I wonder how much it’s cost?
Every state has it priced a little different, which is good and bad. really good if its cheaper in your area!
Do you discuss approximate cost anywhere?
Most people pay 2-4k for full purchase and cost of butchering.
Great tips Kev. My brother, my wife and I have had that conversation a few times over a few beers lol. Let's just get a while cow and split it!🤣. In hindsight I'm kinda glad I didn't. We buy about 100lbs a clip from our butcher and it's so much easier and all the cuts are amazing
Yeah, it’s definitely a process, and when you buy that much from your butcher you should be getting a pretty solid discount!
What's up justen!
I buy muscles, butcher them and freeze them, not as big a savings as buying a whole cow but still way cheaper than buying steaks and it means I don't end up with 200lb of mince to get through
Yeah that’s probably best way to do it, ground for days and days!
Thanks for the great advice!!!
You bet!
i think i would trim up some of that meat and mix it up. make some chorizo. make some italian style sausage. grinding it up and adding some good spices with some fresh meat can liven it up.
Lots of ground beef to mix it into anything you want, so tasty!
We kill, cut and wrap our own cows. We did three this year, with two other families. One cow each. Don't give up on cutting and wrapping your own. If you have a team to work with, members will emerge who have the ability to watch the videos and then break it down. Everybody else can cut the steaks and do the wrapping.I think you would be surprised how much you learned the first go around. We have always done it without any special equipment, but we are looking to pick up a good bandsaw before our next adventure. However, it really depends on being able to take the beef out of the walk in cooler a quarter at a time. For one thing, newbies will be so slow that a quarter a day will be plenty. Also, you can't just just fill a chest or upright freezer with beef. It won't freeze right. So do a quarter, get it in upright(which is better for this), then transfer to your chest freezers. We use a 3/4 horsepower grinder for our burger, and we grind at the end of every day....Don't get a smaller grinder.
That’s great information, thank you!
Beautyful nice video,the message is: "Don't eat a Mummy,just meat" 😅🤣😂🤣👍
😅 yes, very true!
Thanks for posting this video. What vacuum sealer do you have?
amzn.to/2JUSzXX This one on Amazon, thing they only have the Black one in stock, but basically this one has been doing the trick for over a year. I see really expensive ones out there. I wouldn't spend more the $70 bucks on one.
I used to get a 1/4 of steer and 1/2 a pig. Filled the chest freezer fast. My learning experience was too many roasts and too much burger. So I stopped doing beef. The pork I would do again, but I would make sure I understood the quality of what the pig was eating. Eat good feed, you get good pork. I always buy the whole ribeye, tenderloin, etc... I grew up with a chest freezer and my first house one of the first purchases was the chest freezer. My wife and I also freeze corn, blueberries, soups, etc... We had to get a stand up freezer as well! LOL We actually say we have a his (meat) and a hers (fruits, veggies, premade foods) freezers in the garage. Most people thought we were crazy, but with everything that happened this year, we were well stocked and helped our family out when they couldn’t find some meats! Great video Kevin, sorry to ramble on, but always buy in bulk and always have a vacuum sealer! Cheers!
I always new there was a reason I like you Craig, very smart man getting so many freezers! Not crazy at all and exactly right, with all the craziness going on, its smart to be stocked up. Another reason I wanted to do this video, people need to get themselves a chest freezer. Thanks for watching and commenting, happy Saturday!
I ate all the steaks, then the roasts. Now I am going through the mystery bags. Today I had vertebrae, I think it was neck lol! (slow simmered for 4 hours, delicious!)
Ohh man, i can taste the deliciousness now!
We sous vide all those other lean cuts and made the best roast beef sandwiches
I believe that!
What's the price range for the whole steer??
At the auction were going $3.5 to $4.75 a pound, that was entire weight of 1200 pounds. We got a deal on ours for $1.25 on ours. Another $350 for having the butcher slaughter and cut up half of it. Hang weight was 750 pounds. so after they remove the skin and other stuff your price per pound keeps going up, but overall all I think it averaged less than 2.50 a pound. We are buying one right now at a $1 per pound full weight. Its a great experience, highly recommend it. Big freezer required.
"Chuck is one of the less desirable cuts" is said by someone who has never ground a chuck roast the night before a family grillout. Also make the best Sunday roasts to go with potatoes.
Agreed
The hack saw doesn't seem to be working use a reciprocating saw 😂
Major investment needs to be made of we are to continue our part time butchering jobs 😅🤦♂️
How much and did it matter that much where you live
I would imagine price might differer region to region but they should all be on a range of $2.00-$4.00 a pound. We got lucky on ours, steer refused to get on the trailer for the local fair auction, so the lady sold it to us for $1500, 1200lb steer. Half we got butchered cost $400.
7cft chest freezer seems a bit small for a whole steer, doesn't it?
Correct, my 7cft fit half of the steer. My buddy has a walk in freezer where the other half went.
We only slaughter hogs, not Beef, but we have never aged it! Good video! I think I have seen that video. Oh yea, I saw jland1217's sticker! Got to love the backyard talk drinking beer with friends! Ribeye is my favorite. My buddy raises cows, all I would have to do is call him! Good video.
Thanks Papa Texas! Doing a hog is next on my list, probably won't record it, just to fill my freezer. I'm on the hunt for a friend that raises cows! Glad you enjoyed it.
Great breakdown, no pun intended. We get half steers as well and I completely agree with what your saying. I've done a lot of butchering (mostly wild game) but reach a point where I'm just done. I usually have my butcher break most of my steer down for me.
Yeah it’s a lot of work, the butchers just crushed it. I’m 50/50 on whether I going to get another cow or just look for deals on whole primals and just break those down myself. Thanks for watching 👍👊👊
Haha that was a wild experiment, I’ve bought 1/4 cow but already butchered up. Definitely some good points in there. And yeah dry aging everything isn’t ideal. I’ve had some odd moves from drinking with friends, it happens. Awesome job Kevin!
Hahahahahah, "Odd Moves" that's the funnest line i've heard! Thanks for watching Charley, hope you have a great weekend!
Thanks. Good advise
Glad it helped!
Interesting. Thank you
My pleasure.
there was a world-class restaurant in Denmark that was experimenting with genuine mummification processes for its steaks. I mean, talk about taking the piss out of eating fresh...
🤣🤣
How much does it cost?
Cost us around 2500
That is a huge undertaking I can tell you with my family we don’t eat a lot of red meat as you know that would be in my freezer for five years before I used it all at least giving us the tips of what not to do was great and that is letting it hang at the butcher before he cut into it too long but I can imagine what a huge undertaking that is and do you have a separate freezer in the house just to keep all this meat
I keep this all out in my garage chest freezer, that way I know I have to plan ahead if I need to grab something out of there. Thanks for watching and commenting Jeff!
Kevin, got a great idea which apparently hasn't been done yet...Staying true to your title, blind taste test, three steaks SVed butter basted...Can anyone taste a difference between butter basted low heat vs medium heat vs high heat?
Good point
Insightful and SO MUCH MEAT!
Soooooo meaty!
12 to 15 days on the brisket
Yeah, we'll definitely never do that long again.
That looks like a lot of work to cut up lol
It was, but sooo much fun. Little to much bourbon was had 😂😅
14 days dry age is fine 36 days the carcass needs to be trimmed more meticulous to be good
Agreed!
I just don’t understand the whole dry age thing. It’s seems like a lot of good meat is wasted for taste.
It breaks it down and makes it delicious! I wouldn't do it for the whole cow again, but I just got a Steakager and it does all the work for making the classic cuts even better. Dry aged beef isn't for everyone, but I love how tender and delicious it makes the beef.
Thx hermano
Great insights
Thanks for watching!
so personally ied love to buy a whole cow but i know i don't have anything big enough to cut the thing up on, something the size of a lamb would be doable if a stretch but a cow is just so much bigger than anything i have could stand there's just so much mass.
skill wise im confident i could do a natural butcher aka following seams and cutting at joints but doing the tradition cross cut on bones like how you end up with short ribs and Tbones and all them things i know i can't do, i dont have the tools (as most people dont) i mean i dont even own a band saw let alone having one for cutting up joints of beef and it takes a lot of hard work with a hacksaw, but after i removed most of the meat i could use my granddad's old meat cleaver and turn the bones into stock and dripping.
I would ask around your local butchers and see if you could come in and do one or assist in doing one. Most the time they want to help.
Never bought a whole cow. We did a 1/2 we had so much ground beef. I would rather have more steaks.
Yeah, it’s a lot of ground. Luckily that part was delicious!
Very nice
Can u tell them u don't want it aged 🤔
Absolutely, they were calling us, and where saying “hey it’s been 14 days are you suiuuuuuure you want to keep going?”
14 days tops on primals. A 36 day rib lion is fine but you out that kinda funk in a half beef it gets to be too much. Eating it everyday is not great thats to be reserved for a good steak only
100%, lesson learned.
It makes more sense to purchase primals on sale.
Ok
Sorry, that didn't work out. I'm 65 and been doing this all my life, there's a lot that goes into beef processing from feed programs, maturity, breed, and processing, We've never hang more than 20 days. Any time you invest in a side of beef you take the good with the bad including wrapping and cutting loss. These days you're better off buying sub-primal cuts (prime or choice) i.e. a sub rib, you have options, rib-eye steaks and short ribs, rolled rib and short ribs, standing rib, rib steaks, or tomahawks. the best part of that is you can cut it yourself and save money. My personal go-to in freezers are upright. They are easier to keep organized without digging around and take up less space. the other benefit with an upright, cleaning is a much easier task.
All the points you made are dead right! It was still good, but me and my friends are the fall on your face experiment to actually learn our lesson. Have another steer lined up for August, plan is to let it hang for 14 days👍
I'm trying to find local butchers and farms to do this process with and having alot of trouble getting started. Do you have any tips on how to find somewhere to buy a whole/half/quarter from? And how to find a butcher who does it. I've even looked for farms who finish their beef and can't seem to find anything. Any help much appreciated
I’m laughing my head off at 4:46 cos imma average joe who’s about to get paid and buy a 400 litre Chest freeze and fill it will half a cow and half a pig plus buy a butcher knife set ! Al get the meat slicer next month 😂😂🤣 the point I’m getting at is this is a man thing and I’m glad u pointed out the men problem we have that will leave us in the dog house for few nights !! Wicked video very helpful
Hahaha, its a very logical decision you can tell the dog house keeper! It will save you money over time by getting the best deals at the store. Sounds like you are setting yourself up nicely with these new purchases, glad the video helped!
Talkie video !!
Yep
So funny!! Drinking Scotch with my Father in law and it went the same way. “Hey Let’s buy Half a Cow.” 😂
Haha, it’s the best way to make a decision!
I’m not a fan of dry aged beef. To me it’s dry and the taste is not that much better.
It’s not for everyone, it shouldn’t be dry though. 1 out of every 5 times, I think to myself, hmmm would of rather just had a regular steak.
Work harder on audio quality think of where you are no carpet and empty area to much echo you have a great talent keep it up
Thank you, pretty sure this was right around the time I upgraded my microphones, but completely right the bare walls and floors were killer 😬
I think you spoke ribeye wrong. Whenever ribeyes are on sale for less than 10$ a lb you have to buy them. There, fixed it😉🤪
Lol, very true indeed!
Rule #1: When it's your 1st time, keep it simple
good to know, what an experience!
Fantastic experience!
Video starts @1:10
Im a huge carnivore. Love love love meat! But being the only one in my family that likes meat this much, id would make no sense to buy that much at once. Especially dry aged.
Yeah that would be a lot
Holy Cow 🐄 😂
Hahaha!
We hang for 10-14 days.
That’s the best!
10-14 days max
good man
Thank you!
Wow
👍
@@ComparisonCooking Boneless Ribeye Steak is my new favorite
@@ryanhowell4492 I could eat those for days, oh wait I did 😅. And now they don’t taste that great to me😭. Always rotate your cuts is an unfortunate lesson I learned the hard way!
Buy..... ex head, hide, guts....!
About 700lb hang in cooler 3-5 days -10%...
Now 630 about 65% is meat..... 410lb net meat
Know this and check your Cosco small pack purchases for compare.
Buy a meat grinder with the sausage snip....
I get the shites just looking at the dry age let alone eating it.
That's a bummer
Just grind the rest of the cuts you don't like
The ground did turn into some of our favorite 👍
Butcher: " you sure you wanna ruin this meat for some TH-cam likes?"
Haha
Dude this guy strikes me as someone that like someone left him a bunch of money or something cuz a deep freezer is not a game changer
No one gave me a dime. Deep freezer is a game changer when they want $15 bucks a pound for a steak or you can get whole primal cuts for $3 dollars a pound. Cut it up yourself and actually have a place to store it.
Fat goes rancid first. Brisket has lots of fat. 10-14 days of hanging is plenty. No more then 21 days.
Good thing that didn't happen for us. Guess we got lucky.
First of all I’ve seen the intro and I’m not watching the rest who actually does that? Multiple people yet no one really took responsibility 😂😂😂😂
😂😂
@1:31 Nice dress, it matches your eyes...😧
Sure does cowboy 🤠😉😘
Dry age is gross.
Sometimes it can be.
Damn..... I think I enjoyed some of that beef:)...
Haha, Have a chuck roast on right now, with your name on it!
Pressure canning less desirable cuts with better than bouillon beef base will drastically improve the texture and flavor.
Also, I don't know what state you're in but many states have legalized horse again. I've had horses and livestock my whole life and theres a huge difference between my pet horses and some wild dangerous horse. Just like people make pets out of chickens, cows, goats, etc.... but yet they still eat the same livestock meat they call "pets". I say this because of the clueless people who always freak out over eating horse. Its a really fantastic meat and considering the fact that meat is quickly becoming a high end luxury, it wont be long before people get over the man made taboo of horse.
Anyone whose studied end times prophecy knows that within the next year(ish) starvation diets will be the rule rather than the exception.
Next couple years could definitely have people trying new things due to hunger.
Find a new butcher. No quality butcher would have let you do that to product.
Cool
#Peta
👍