As a city kid I really appreciate this video to better understand what I'm buying and how things are labeled. And, how the process works. It really dispels a lot of "story" (e.g. misinformation) that I had heard before. Heck, I'm going to have my kids watch this too. Thanks so much!
Just to add one thing as well,the last Market Steer I exhibited was an Angus Whiteface cross .Beautiful Animal 1300# and absolutely perfectly finished. .It was the 70s so the Exotic breeds were all the rage.I remember a gentleman coming up to me and telling me that in 10 yrs Angus would be a thing of the past. I GUESS HE WAS WRONG!Still chuckle about that to this day.
We buy from our local farm. They're 100% grass fed, which is what we prefer due to most corn being GMO. Nothing like fresh food! Keep up the good work.
I get it Mike. This winter I helped my neighbor Rancher with a down pregnant cow. I am not a Rancher. It was a new experience for me and I am 60 years old. After a 2 day struggle she died. I felt for her and yes mourned a bit at her passing. Something I was not expecting. I have a new prospective on things now. 2 Thumbs up Mike.
It just amazed me how little gratitude farmers and ranchers receive for their hard work. Also, it is always an eye opener learning/reinforcing where our food comes from. Thank you
We have 18 acres and plan to implement this for a few steers every year. I’ll never pretend to be a cattle guy or even understand the agribusiness but I like the freedom of having my own food source on hand.
DWB Casper Can’t thank you enough for all your videos Mike they are so informative, interesting and well done. My whole life I’ve wanted to do what you have been blessed with. So at 62 I figured better get started or I’ll never get r done I’ll never have a ranch but I have 5 heifer calves that have brought me unimaginable happiness. Just wanted you to know I learn so much from your videos on how to. Keep up the good work
Mike, You and Erin have a heart of gold. You both work hard on the ranch, take care of the animals, gardens, and your community. Which reminds me of Paul Harvey's speech, "Why God Created a Farmer".
Awesome video! I really think every school in America should have to teach a nutrition class about where food comes, how it's raised, the differences/meanings in those catchy buzz words like "free range", "grass fed", "cage free", etc, and why it's important to know that information. I took a "home economics/cooking" class in high school, we made pancakes EVERY SINGLE DAY.... from a box. The teacher had no clue what she was doing. Looking back I wish I would have learned about the food industry. Thank you for putting this information into the world!
You seem to be honest about your methods of care to the table. I know the honesty maybe overwhelming to some but, I appreciate you sharing the information. It has allowed me to be more aware and grateful of the journey.
I grew up on a small farm and one of the first things my father told me was to not become too attached to the livestock, especially the beef because someday they are sold for slaughter or we slaughter them for our consumption or they may get sick and die. It was good instruction, because I learned at a young age that life, either your own or that of an animal, is fragile and also learned the reality of it all. Mike, great video especially explaining the difference between "grass-fed" and "grain-finished" and the choice people can make for what they feel is important in their individual diets and preferences when it comes to beef consumption. Looking forward as always to your next video.
Your slower method of fattening steers is a great way to do it. Moderation and a blend of grains and hay. This was a really good explanation. Big feedlots style of feeding cattle is economically sound but scares a lot of people away from beef.
Personally I choose grass only beef. Not a knock on you because I understand your climate issues as far as grass goes. Just the choice I have made in my diet. I am sort of a caretaker on my Uncle's ranch here in Texas. He runs about 35 head of Angus and I keep an eye on them during the week when he is working in Dallas. Last week a month old calf died. I handled it the best I could but, what a sad day that was. Yet today, a new calf was born. And what a blessing that was. Ranching or farming is definitely an emotional give and take. Thank you for your videos.
Death is one thing on the farm that I don't think most ever get used too, but you just try to push by it. Sometimes crap happens that have no control over. Gimmie that grain finished beef any day of the week!
Hey Mike, I don't live near you, so I am unable to purchase meats from you, but I will say that I sincerely appreciate your honesty in describing the process of grass fed, grain-finished beef and the obvious dedication you have for the process. If I lived in Wyoming, I would definitely purchase your beef and recommend you to anyone I know. Thanks again for your informative video.
Simple, direct, and accurate. Nice video. We order our grass fed, grain finished beef direct from Vera Earl in AZ and it's a fantastic product. I'm sure if we lived closer we'd eat yours. Thanks.
We grain our calves. That consists of ground wheat and alfalfa. We dont give them a lot, about a half a pound per head. It's cheap and it gives the calves a nice shine.
Thank you for the video, I am researching how to finish a steer and you gave me everything i needed. That is why I watch your videos you are very thorough and concise. thanks again.
Hello friends, first of all thank you for sharing part of their lives with us your followers, I wanted to remind you of your commitment to make a video of the costs and yields of the bulls when you send them to process, like the video you made of the pigs I follow them for a long time, they help me get out of the stress of the city and I really congratulate them for worrying about the animal welfare that many breeders forget and have the sinverguensura of showing it in videos. The majority of those who see this type of video is because we know what you are talking about, are or were in the world of cattle breeding. A hug in the distance for all your beautiful family.
That's fantastic information and a broadcast quality voice. We are in South Texas thinking about raising some steers for us and our extended family. With horses, we get the nutrition issues and the problems with stress. Thank you for explaining all of that so well.
Thanks for explaining your process, grass fed, grain finished tastes better to us. My husband refuses to buy grass only, he says it just tastes funny. Can't wait for the jerky !!
A sensible compromise, Mike. We typically buy 1/2 a beef at a time from a local rancher a few miles away here in Clark County Washington. They are grass-fed only, but we get lots of rain, very little snow and lots of grass here in our mild Northwest climate. It is interesting and fun to watch how you and your family grow your herd and diversity of meat and vegetables on the ranch.
I raise cattle here in central NE and we feed both grass and grain to our cattle also we sell most of our cattle to Tyson Fresh Meat here in Nebraska so it's just depends on what their customers are wanting and death is part of life I know it's wrong to say this but u are born u live then u die but that's life and u never know when it's their time or yours I just want ppl to understand that ranching or like us here farming isn't a job it's a life and it's a hard life but where can u get up every day and see something new or learn something about urself keep up the good work out their in WY on the ranch and spring will be here before u know it then more work starts so goodbye for now and kids saying hello to u guys stay warm and safe
This direction will be what expands your horizons. Yes, you can mail meat; take a custom container and dry ice. There are folks that will purchase. REMEMBER, THE VORTEX, SOURCE AND INNER BEING ARE LIMITLESS.
I absolutely enjoy your videos coming from a farming background when I was younger and my older three brothers own cattle themselves it is very interesting the difference in Wyoming and east of Wichita Kansas the way people take care of the cows you with many thousands of Acres and them with 250 to 300 acres please keep the videos coming we really enjoy them
So far all my steers are grass fed 100%. The family and friends that buy prefer the leaner meat. I may try a few grain finished steers this year to see the difference in yield. I think the more important factor is no growth hormones. Good video Mike!
Good video. It looks cold. We got about three in of snow last night into the morning. Tomorrow we are to get 1-3 in in the first round and 1-2 in in second round Mon night into Tuesday morning.
Another great, informative, and even-handed video, Mike. Passions can run high when folks discuss eating meat and what goes into the making of it, but you always maintain your cool while being emotionally honest about the reality of it. We'll see what happens here on the Lazy 5 when it comes time to slaughter our first goat. *gulp*
Nice video. When I was working at the feedyard the ration was 23 pounds of corn and about 7-8 pounds of corn silage per head. We usually aimed to have the cattle on full feed by Christmas. We increased the corn 2 pounds every 3 days.
I don’t mean to pry but I’d like to hear more about your direct hand in brining the beef to my table. I’d also like to learn about USDA standards and black angus beef.
We sale 6 steer's every year.We sale by live weight we deliver to the local Locker and they deal with them to tell them what cuts they want done We do sale by quarter or half or whole. People are always happy.
We started doing halves and quarters but ran into an issue where people didnt really know what that was. Wondering why they didn't get brisket in their hind quarter. Now we do packages, for larger orders, and sell individually. Plus all of our meat is usda inspected so we can sell like a grocery store. Thanks Randal - Mike
Hi Mike...thanks for the vlog. It just goes to show no matter how old you are you learn something new everyday and this morning l did. Thank you for the time and effort you put into each video to teach about our food sources and for bearing the cold to do it. Have a good day and week....hopefully much warmer!😎
Hi Mike, grain finish for marble and fat is the only way to go for me! I get all my grass finished meat during deer season!. Just getting caught up on your videos after my back tune-up. Pretty painful and don't feel like doing anything. My boy's are getting ready for maple syrup season and that's a big help. Your cows are looking good! Thanks for the video!!!!!
Hey Gary, I was just thinking about you, running low on our Wisconsin maple syrup around here, might have to try some new stuff. Hope the back is up to shape! Thanks a bunch - Mike
Hi again! Great vid Mike full of valuable info. You have really done an excellent job learning your new business. Erin too! Such a fascinating life story Mike. In your wildest dreams back in the day I bet all of this was the farthest thought ever! Life can take amazing turns. For kids their first exposures to death of the animals is a tough one especially if they've had a relationship. I remember biting my cheek when I'd see those tears streaming down those little faces and knowing that their tender hearts were hurting. All I could do was to not cry for them! But in time they learn the circle of life and it's still not easy but more understandable. Explaining the best you can and then hopefully they can be accepting from there forward. I missed the jerky before so looking forward to trying that and your meat idea is terrific. I really hope others in your industry are paying attention to the care and dedication to quality that you have. Early on when I mentioned the areas of education to be explored I never imagined you'd be able to get out there in the world so quickly but thx to technology that has really helped! Your channel and vids have really been wonderful! Looking forward to spring when all the action starts happening. Not to forget Erin' s hightowers! Stay safe and warm and get through this crazy winter first. Catcha next time...
It would be really cool to make a video about the breeds of cow breeds that used to be there like the Herefords and how you guys got into angus breeds and what you have mixed in there now
We have all our butchering and packaging done at a USDA inspected facility so that we are able to sell individually packaged product directly to customers. The vacuum packing is nice though. Thanks - Mike
In the 70s I was a bookkeeper for a food suppler for restaurants. We were USDA inspected daily. For a period of time we got beef from wy 60000# boneless at a time for ground beef
I prefer barley finished to corn. I like the taste and the fat is whiter. I am a Saskatchewan grain farmer and enjoy your vids. Btw it's been-30 to -43 before wind chill here all week. Can't wait for spring!
Great video! I've been raising and selling beef on a small scale for a few years. I've also used the grass/hay raised grain finished approach. It seems to be a good one. The one main response from my customers has been the lack of grease leftover from the ground burger. Steaks are pretty good too! It was good to have a theory confirmed by your video, thanks!
Really enjoyed the video.My father was a real master at feeding cattle and actually incorporated much of what you see here.He also had his own bulk feed mix that was very similar to the COB that you feed.I sure miss that good beef we used to produce.BTW because of our feeding program 45 yrs later I am looking at 4 Champion Fair Banners on my office wall.Good luck with the ranch and a very Merry Christmas to your family!
Well done. I like how you lead the viewer through the process. I've just started watching your channel and I've really enjoyed it so far. Calving aught to be interesting. I grew up in a small town in south Texas. While I didn't grow up on a ranch, many of my friends did and from time to time, I'd go work cattle with them. It was something to do and when a bunch of us got together to work, it was always fun. Anyway, just wanted to let you know I enjoy your channel.
@@OurWyomingLife So, I just watched your third video "Our Story". During my first few visits to your channel, I couldn't help but notice your voice. I'd think, "man, this guy should be doing voice over work in Hollywood". Well, now I know why you speak so well. Anyway, its funny how the world turns.
Yes Mike that cold does seem to be intensifying as this winter is dragging over towards spring. Guess that famous Pennsylvania Rodent missed a decimal in its prediction of early spring? -Bob...
Fantastic channel! And even though it would be expensive, I think being able to watch your channel and see you produce the cattle all the way to slaughter would be well worth the cost to know where my meat would be coming from! Please keep up the awesome content.
With grain 5hey get more of proteins and other minerals they need but its more ekspensive .. i give my goats grain as well but they eat hay too and thru the summer grass of course .
Mike-love your videos. We’re developing a direct marketing program in Douglas County, CO. Interestingly, it happens to be one of the wealthiest counties in the country and yet we have a tremendous agricultural area just a few minutes away so there is a distribution and pricing power advantage that rarely exists for farm-to-fork. In my research, I found that there is a large and growing demand fir grass finished. BUT, when I dove deeper, it was really a concern over GMO grains (corn and soy). That led me to search for a non-GMO feed. So far, the best I found is Sunrise Farms out of VA. It’s about $0.33/lb which is pretty competitive. We are outside their delivery/retail region so I will likely put together a group of ranchers who are interested and buy it by the tractor-trailer load. If you hear of any non-GMO feed products or users, that might make another good video. All the best to you and your family.
Another great video Mike!! I wish we had some one local that raised beef like you and Erin do. Unfortunately the market gardening and such has not taken hold here. Talking to others I've learned how it actually failed here. Which is depressing for me. I love local produced good, but they are rarely available
It not easy here either, there is alot of education involved in local meat and produce. We suffer from a lack of local producers here as well. Thanks Bill - Mike
@@OurWyomingLife your channel is helping motivate me to get into it. Although we lack farmers markets here I would love to grow produce for people interested in the community. I've started looking for land to rent to garden on, hoping at some point to find land to purchase.
Hopefully I can come and visit the ranch. I’m always talking what few animals I have. My horse will come to me want me pet and talk with her. She followed me me like a dog.
I will never get over this. Why dont you go to the store and buy it like everyone else.😂🤣 like everyone😂🤣. Stay warm while your tending to your grocery store😊
great info mike. super channel !we used to hunt at carlise . at a rancher s place, stayed in house, great honest hospitable people. keep up the down to earth way of life, GOD bless!!mike d
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Mike all Ranch/Farmers shuold be like you and your Wife. 🌟🌟👍👍👍🌟🌟
More are than not, thank you very much - Mike
Sounds like the future of the ranch is in good hands.
God bless.
Thank you Brian -Mike
Wow Mike, what a challange from broadcasting to farming
I respect those who take a leap into the unknown and make it work
As a city kid I really appreciate this video to better understand what I'm buying and how things are labeled. And, how the process works. It really dispels a lot of "story" (e.g. misinformation) that I had heard before. Heck, I'm going to have my kids watch this too. Thanks so much!
Just to add one thing as well,the last Market Steer I exhibited was an Angus Whiteface cross .Beautiful Animal 1300# and absolutely perfectly finished. .It was the 70s so the Exotic breeds were all the rage.I remember a gentleman coming up to me and telling me that in 10 yrs Angus would be a thing of the past. I GUESS HE WAS WRONG!Still chuckle about that to this day.
I'm making Mike happy right now. I'm eating beef, smoked in our own smokehouse, along with green beans, carrots, and potatoes.
That sounds amazing!!! - Mike
We buy from our local farm. They're 100% grass fed, which is what we prefer due to most corn being GMO. Nothing like fresh food! Keep up the good work.
I get it Mike. This winter I helped my neighbor Rancher with a down pregnant cow. I am not a Rancher. It was a new experience for me and I am 60 years old. After a 2 day struggle she died. I felt for her and yes mourned a bit at her passing. Something I was not expecting. I have a new prospective on things now. 2 Thumbs up Mike.
It is tough, especially when you put in alot of hard work to keep them alive, thanks for sharing - MIke
It just amazed me how little gratitude farmers and ranchers receive for their hard work.
Also, it is always an eye opener learning/reinforcing where our food comes from.
Thank you
You are very welcome, and thanks for watching - Mike
We have 18 acres and plan to implement this for a few steers every year. I’ll never pretend to be a cattle guy or even understand the agribusiness but I like the freedom of having my own food source on hand.
DWB Casper
Can’t thank you enough for all your videos Mike they are so informative, interesting and well done. My whole life I’ve wanted to do what you have been blessed with. So at 62 I figured better get started or I’ll never get r done I’ll never have a ranch but I have 5 heifer calves that have brought me unimaginable happiness. Just wanted you to know I learn so much from your videos on how to. Keep up the good work
Mike, You and Erin have a heart of gold. You both work hard on the ranch, take care of the animals, gardens, and your community. Which reminds me of Paul Harvey's speech, "Why God Created a Farmer".
We just do what we think is right. Thanks Sandy - Mike
Awesome video! I really think every school in America should have to teach a nutrition class about where food comes, how it's raised, the differences/meanings in those catchy buzz words like "free range", "grass fed", "cage free", etc, and why it's important to know that information. I took a "home economics/cooking" class in high school, we made pancakes EVERY SINGLE DAY.... from a box. The teacher had no clue what she was doing. Looking back I wish I would have learned about the food industry. Thank you for putting this information into the world!
I agree, there is so much in the buzz words and marketing that people really dont know anymore. Thank you - Mike
Thats called ag in highschool
You seem to be honest about your methods of care to the table. I know the honesty maybe overwhelming to some but, I appreciate you sharing the information. It has allowed me to be more aware and grateful of the journey.
I grew up on a small farm and one of the first things my father told me was to not become too attached to the livestock, especially the beef because someday they are sold for slaughter or we slaughter them for our consumption or they may get sick and die. It was good instruction, because I learned at a young age that life, either your own or that of an animal, is fragile and also learned the reality of it all. Mike, great video especially explaining the difference between "grass-fed" and "grain-finished" and the choice people can make for what they feel is important in their individual diets and preferences when it comes to beef consumption. Looking forward as always to your next video.
Thank you very much Stan - Mike
Your slower method of fattening steers is a great way to do it. Moderation and a blend of grains and hay. This was a really good explanation. Big feedlots style of feeding cattle is economically sound but scares a lot of people away from beef.
I agree, its amazing how the difference is sometimes unknown. Thanks Fiona - MIke
Personally I choose grass only beef. Not a knock on you because I understand your climate issues as far as grass goes. Just the choice I have made in my diet. I am sort of a caretaker on my Uncle's ranch here in Texas. He runs about 35 head of Angus and I keep an eye on them during the week when he is working in Dallas. Last week a month old calf died. I handled it the best I could but, what a sad day that was. Yet today, a new calf was born. And what a blessing that was. Ranching or farming is definitely an emotional give and take. Thank you for your videos.
Awesome! Thank you Sarah - Mike
Death is one thing on the farm that I don't think most ever get used too, but you just try to push by it. Sometimes crap happens that have no control over.
Gimmie that grain finished beef any day of the week!
I agree, but to be human is to be affected by it in some manner. Thank you very much - Mike
@@jeffhulton9218 Are you on dope? or just don't understand the process. or did you just come here to be a troll?
Grass fed and grain finished is my favorite meat. I've been doing it that way since I took over the herd from my dad.
Very cool, thanks Chris - Mike
Hey Mike, I don't live near you, so I am unable to purchase meats from you, but I will say that I sincerely appreciate your honesty in describing the process of grass fed, grain-finished beef and the obvious dedication you have for the process. If I lived in Wyoming, I would definitely purchase your beef and recommend you to anyone I know. Thanks again for your informative video.
Dam.... Ur freezer s looked good Mike all full of steaks the Lord is good
Yes sir! - Mike
Simple, direct, and accurate. Nice video. We order our grass fed, grain finished beef direct from Vera Earl in AZ and it's a fantastic product. I'm sure if we lived closer we'd eat yours. Thanks.
Good info. Thank you.
One issue I an some of my fellow small ranchers face in knowing it is actually our specific cow we get back from the butcher.
I really like the videos of the cows and you working with the cows
Thank you very much - Mike
We grain our calves. That consists of ground wheat and alfalfa. We dont give them a lot, about a half a pound per head. It's cheap and it gives the calves a nice shine.
That it does, thanks - Mike
Saw the kitty, instant thumbs up!
I know the feeling man dad left me his place to
Favorite time of the year calving
Its coming :) - Mike
Thank you for the video, I am researching how to finish a steer and you gave me everything i needed. That is why I watch your videos you are very thorough and concise. thanks again.
Hello friends, first of all thank you for sharing part of their lives with us your followers, I wanted to remind you of your commitment to make a video of the costs and yields of the bulls when you send them to process, like the video you made of the pigs I follow them for a long time, they help me get out of the stress of the city and I really congratulate them for worrying about the animal welfare that many breeders forget and have the sinverguensura of showing it in videos. The majority of those who see this type of video is because we know what you are talking about, are or were in the world of cattle breeding. A hug in the distance for all your beautiful family.
I love how you always talk about Gilbert
I think its important to remember those that made what you have. Thanks Scott - Mike
That's fantastic information and a broadcast quality voice. We are in South Texas thinking about raising some steers for us and our extended family. With horses, we get the nutrition issues and the problems with stress. Thank you for explaining all of that so well.
Thanks for explaining your process, grass fed, grain finished tastes better to us. My husband refuses to buy grass only, he says it just tastes funny. Can't wait for the jerky !!
Its on the way :) - Mike
A sensible compromise, Mike. We typically buy 1/2 a beef at a time from a local rancher a few miles away here in Clark County Washington. They are grass-fed only, but we get lots of rain, very little snow and lots of grass here in our mild Northwest climate. It is interesting and fun to watch how you and your family grow your herd and diversity of meat and vegetables on the ranch.
Thank you Ted, I always say, the better the grass, the better the grass fed beef :) - Mike
Well done Mike. Always great informative videos.
Thank you very much - Mike
I raise cattle here in central NE and we feed both grass and grain to our cattle also we sell most of our cattle to Tyson Fresh Meat here in Nebraska so it's just depends on what their customers are wanting and death is part of life I know it's wrong to say this but u are born u live then u die but that's life and u never know when it's their time or yours I just want ppl to understand that ranching or like us here farming isn't a job it's a life and it's a hard life but where can u get up every day and see something new or learn something about urself keep up the good work out their in WY on the ranch and spring will be here before u know it then more work starts so goodbye for now and kids saying hello to u guys stay warm and safe
Thank you very much Gary, it rings true! - Mike
Great video, thank you. Raising two steers for butcher right now.
Great operation! Well done!
This direction will be what expands your horizons. Yes, you can mail meat; take a custom container and dry ice.
There are folks that will purchase.
REMEMBER, THE VORTEX, SOURCE AND INNER BEING ARE LIMITLESS.
Dry ice gets a bit tricky with shipping sometimes but yes I agree, it is a game change. Thanks - Mike
I absolutely enjoy your videos coming from a farming background when I was younger and my older three brothers own cattle themselves it is very interesting the difference in Wyoming and east of Wichita Kansas the way people take care of the cows you with many thousands of Acres and them with 250 to 300 acres please keep the videos coming we really enjoy them
Thank you Tony - Mike
Good Job! I am Glad I came here.
So far all my steers are grass fed 100%. The family and friends that buy prefer the leaner meat. I may try a few grain finished steers this year to see the difference in yield. I think the more important factor is no growth hormones.
Good video Mike!
Good video. It looks cold. We got about three in of snow last night into the morning. Tomorrow we are to get 1-3 in in the first round and 1-2 in in second round Mon night into Tuesday morning.
Fun fun fun, more snow. Thanks John - Mike
Great video again. Its good to see the difference between farming in the US and Ireland.
Another great, informative, and even-handed video, Mike. Passions can run high when folks discuss eating meat and what goes into the making of it, but you always maintain your cool while being emotionally honest about the reality of it. We'll see what happens here on the Lazy 5 when it comes time to slaughter our first goat. *gulp*
That will be a day, I hope all goes well. Thanks - Mike
I'm illergic to beef, but I really enjoyed learning about this topic. And I enjoy the way you and Erin teach.
Are you allergic to all meat or just beef? Thats a rough one but I am very glad you are here with us. - Mike
i’ve raised a show steer that goes to slaughter after his final show every year and it’s the best beef that i’ve ever had
Amigo Make You have a beautiful Ranch
I bet it is, thank you - MIke
Thank you very much - Mike
Thank you for sharing. Always a great way to start my day.
Great vlog, Mike.
Thank you very much - Mike
You guys do a really great job at editing and filming your videos! Keep it up 😁
Thank you very much -Mike
His voice is great
Nice video. When I was working at the feedyard the ration was 23 pounds of corn and about 7-8 pounds of corn silage per head. We usually aimed to have the cattle on full feed by Christmas. We increased the corn 2 pounds every 3 days.
Very cool info, thanks a bunch - Mike
I don’t mean to pry but I’d like to hear more about your direct hand in brining the beef to my table. I’d also like to learn about USDA standards and black angus beef.
check out last years video onsteers to Sturgis meats in Sturgis sd in playlists same for black angus in playlists
Great video. You have a good finishing program, Mike!
MIke, thank you for the great explanation. Your channel is a gem.
Thank you sir but our community is the real gem. :) - Mike
Selling beef online is a great idea. I’ll be semi patiently waiting!!!!
We sale 6 steer's every year.We sale by live weight we deliver to the local Locker and they deal with them to tell them what cuts they want done We do sale by quarter or half or whole. People are always happy.
We started doing halves and quarters but ran into an issue where people didnt really know what that was. Wondering why they didn't get brisket in their hind quarter. Now we do packages, for larger orders, and sell individually. Plus all of our meat is usda inspected so we can sell like a grocery store. Thanks Randal - Mike
@@OurWyomingLife thanks for replying back to me.
We do finish around 60 steer's and heifers that are taken to are local sale barn.
Hi Mike...thanks for the vlog. It just goes to show no matter how old you are you learn something new everyday and this morning l did. Thank you for the time and effort you put into each video to teach about our food sources and for bearing the cold to do it. Have a good day and week....hopefully much warmer!😎
Thank you so much Sharon - Mike
Your channel is top notch! So educational! Love this channel! No other channel is this in-depth.
when I ate your steaks I wish I had purchased more and the same for the pork chops as well.....jim and Eunice oh the jerky was great too! thanks mike
Thanks guys, it was great meeting you this last summer :) - Mike
Grass fed is good for ya home culled meat but I'd eat grain fed or a hybrid of the 2. It's a wonderful channel to watch.
Hi Mike, grain finish for marble and fat is the only way to go for me! I get all my grass finished meat during deer season!. Just getting caught up on your videos after my back tune-up. Pretty painful and don't feel like doing anything. My boy's are getting ready for maple syrup season and that's a big help. Your cows are looking good! Thanks for the video!!!!!
Hey Gary, I was just thinking about you, running low on our Wisconsin maple syrup around here, might have to try some new stuff. Hope the back is up to shape! Thanks a bunch - Mike
Keep up the great work guys love watching you from Australia 😊
Great video thanks! Just starting small acreage beef ranch.
Hi again! Great vid Mike full of valuable info. You have really done an excellent job learning your new business. Erin too! Such a fascinating life story Mike. In your wildest dreams back in the day I bet all of this was the farthest thought ever! Life can take amazing turns. For kids their first exposures to death of the animals is a tough one especially if they've had a relationship. I remember biting my cheek when I'd see those tears streaming down those little faces and knowing that their tender hearts were hurting. All I could do was to not cry for them! But in time they learn the circle of life and it's still not easy but more understandable. Explaining the best you can and then hopefully they can be accepting from there forward. I missed the jerky before so looking forward to trying that and your meat idea is terrific. I really hope others in your industry are paying attention to the care and dedication to quality that you have. Early on when I mentioned the areas of education to be explored I never imagined you'd be able to get out there in the world so quickly but thx to technology that has really helped! Your channel and vids have really been wonderful! Looking forward to spring when all the action starts happening. Not to forget Erin' s hightowers! Stay safe and warm and get through this crazy winter first. Catcha next time...
The kids do have a tough time with it sometimes. We have had a few funerals. Thanks CC - Mike
Good morning mike have a great day with your family 👍
Thank you Pedro - Mike
Thanks again Mike 😊
It would be really cool to make a video about the breeds of cow breeds that used to be there like the Herefords and how you guys got into angus breeds and what you have mixed in there now
We buy only registered red and black angus. Gilbert did have some hereford mix that we still have out here. Thanks - Mike
Thank you!
You are welcome, thanks for watching - Mike
Can you do a video on butcher and packaging. I like the vacuum pack idea.
We have all our butchering and packaging done at a USDA inspected facility so that we are able to sell individually packaged product directly to customers. The vacuum packing is nice though. Thanks - Mike
In the 70s I was a bookkeeper for a food suppler for restaurants. We were USDA inspected daily. For a period of time we got beef from wy 60000# boneless at a time for ground beef
I prefer barley finished to corn. I like the taste and the fat is whiter. I am a Saskatchewan grain farmer and enjoy your vids. Btw it's been-30 to -43 before wind chill here all week. Can't wait for spring!
Oh yes, spring cant get here fast enough. Thank you very much - Mike
Great video! I've been raising and selling beef on a small scale for a few years. I've also used the grass/hay raised grain finished approach. It seems to be a good one. The one main response from my customers has been the lack of grease leftover from the ground burger. Steaks are pretty good too! It was good to have a theory confirmed by your video, thanks!
We have that same reaction, we have had calls where people are wondering where the grease is :) Thank you - Mike
Great video as usual, Mike. Educational and entertaining!
Thank you very much - Mike
Beef its whats for dinner great video Mike thanks have a great day be safe.
Really enjoyed the video.My father was a real master at feeding cattle and actually incorporated much of what you see here.He also had his own bulk feed mix that was very similar to the COB that you feed.I sure miss that good beef we used to produce.BTW because of our feeding program 45 yrs later I am looking at 4 Champion Fair Banners on my office wall.Good luck with the ranch and a very Merry Christmas to your family!
Wow this video is great love the clarity in your voice you explain things very well Cheers eh! Ivan
Well done. I like how you lead the viewer through the process. I've just started watching your channel and I've really enjoyed it so far. Calving aught to be interesting. I grew up in a small town in south Texas. While I didn't grow up on a ranch, many of my friends did and from time to time, I'd go work cattle with them. It was something to do and when a bunch of us got together to work, it was always fun. Anyway, just wanted to let you know I enjoy your channel.
Thank you so much. Calving is always interesting. -Mike
@@OurWyomingLife So, I just watched your third video "Our Story". During my first few visits to your channel, I couldn't help but notice your voice. I'd think, "man, this guy should be doing voice over work in Hollywood". Well, now I know why you speak so well. Anyway, its funny how the world turns.
Yes Mike that cold does seem to be intensifying as this winter is dragging over towards spring. Guess that famous Pennsylvania Rodent missed a decimal in its prediction of early spring? -Bob...
That rat doesnt live here :) Thanks Bob - Mike
Phil predicted a early spring, that means March 2nd
Thank you for the great info.
Your way of finishing the steers looks good to me.
I'm appalled of what I've seen huge feedlots look like
Love that marbling
Yum Yum :) - Mike
Great video keep up the great work.
Thank you very much Pablo - Mike
Steers look good mike
Thanks Chad! - Mike
Great video Mike.
Good morning y'all
Good morning. Thanks for watching -Mike
Fantastic channel! And even though it would be expensive, I think being able to watch your channel and see you produce the cattle all the way to slaughter would be well worth the cost to know where my meat would be coming from! Please keep up the awesome content.
Very informative
With grain 5hey get more of proteins and other minerals they need but its more ekspensive .. i give my goats grain as well but they eat hay too and thru the summer grass of course .
Of course, thank you very much - Mike
keep sharing how it hits the plate some many have no clue of what is involved in what getting them what they eat.
You are right, Thank you Rikk- MIke
They definitely weren't used to grain.mine would've have already had run me over when they hear the bag. Can't wait for calving season
Great video, I think dry ice and styrofoam packing coolers allow for safe shipment of perishable items
Mike-love your videos. We’re developing a direct marketing program in Douglas County, CO. Interestingly, it happens to be one of the wealthiest counties in the country and yet we have a tremendous agricultural area just a few minutes away so there is a distribution and pricing power advantage that rarely exists for farm-to-fork. In my research, I found that there is a large and growing demand fir grass finished. BUT, when I dove deeper, it was really a concern over GMO grains (corn and soy). That led me to search for a non-GMO feed. So far, the best I found is Sunrise Farms out of VA. It’s about $0.33/lb which is pretty competitive. We are outside their delivery/retail region so I will likely put together a group of ranchers who are interested and buy it by the tractor-trailer load. If you hear of any non-GMO feed products or users, that might make another good video. All the best to you and your family.
Another great video Mike!! I wish we had some one local that raised beef like you and Erin do. Unfortunately the market gardening and such has not taken hold here. Talking to others I've learned how it actually failed here. Which is depressing for me. I love local produced good, but they are rarely available
It not easy here either, there is alot of education involved in local meat and produce. We suffer from a lack of local producers here as well. Thanks Bill - Mike
@@OurWyomingLife your channel is helping motivate me to get into it. Although we lack farmers markets here I would love to grow produce for people interested in the community. I've started looking for land to rent to garden on, hoping at some point to find land to purchase.
This a very good information. Thank you
You're welcome and thanks for watching - Mike
Hopefully I can come and visit the ranch. I’m always talking what few animals I have. My horse will come to me want me pet and talk with her. She followed me me like a dog.
Life is unsustainable without beef
Nothing better tasting then a grass fed grain finished Ribeye steak 😉
I'm a huge fan of tenderloins :) Thanks Bob - Mike
To me it doesn't matter really as long as it's beef
Thanks for a great video! Good job!
Thank you very much - Mike
I will never get over this. Why dont you go to the store and buy it like everyone else.😂🤣 like everyone😂🤣. Stay warm while your tending to your grocery store😊
If you don’t get why they do this, then no explanation will convince you
hahaha, Thanks for the smile Lorie. My whole store is the freezer section :) - Mike
@@SteelheadTed trust me I know why. Some folks dont think before they speek.
Like the new logo!
Thank you sir! - Mike
Love your video's and the best videos
Thanks Ethan -Mike
Hey guys
great info mike. super channel !we used to hunt at carlise . at a rancher s place, stayed in house, great honest hospitable people. keep up the down to earth way of life, GOD bless!!mike d
Thank you very much Mike - MIke