I honestly believe this model of raising beef is revolutionary. It allows the consumer to monitor how the beef they consume is raised, fed etc,. We have no idea how the beef sold in larger markets was fed out, what additives were included in their diets and what the impact of those additives have on us. You mentioned Sonne Farms which happens to be a channel I watch and it doesn't surprise me a bit that they sold out in no time. They do a remarkable job raising their beef and I am certain you will as well. Best of luck with this new business
But what you don’t understand is that Spencer’s 5 steers that he films are sells on farmer grade aren’t gonna feed the world, oh and the way that Cole and Brian Sonne raise steers is a common practice around the entire country and that’s the way 80% of the beef in America is raised, I respect Spencer and Grant and have followed there channels for almost 10 years now. Anyway just wanted to give you my 2 cents
@@joshuavocke3850 You may want to do a little more research on American beef. Feed lots do fatten cattle in feed pens and treat the feed with hormones. Now if one gets sick in the herd it spreads among the others because they aren't allowed to graze. Additionally, a lot of the beef sold in stores is raised in other countries. Do you really think they follow safe practices? Once RFK Jr is in place I think you're going to be surprised by what he exposes
Great to see you guys getting into beef. I was the manager at a brand new USDA-inspected butcher shop that a relative built for a number of years. My family's farm also processed and sold our own grass fed only angus off of the farm for decades. I've been down the road you're going and there are a few tricks that will make your beef a bit more profitable. There are a lot of cuts of meat that most processors don't even bother with, they just grind it up. Flat irons, denvers, skirts, flanks, and tri-tips are just a few. There are two things that you will have an abundance of that will not sell well and you'll be sitting on for years, and that's roasts and ground. A low quality steak will sell 10 times faster than a high quality roast or ground. I was able to minimize ground by converting every piece we could into stew meat. Most processors just throw all the trim into the ground bin and move on. Don't let them do that, insist on maximum stew meat and minimum ground. The price may be similar per lb as ground, but it sells much better. Next, minimize the roasts. The chuck is usually used for basic roasts and they do not sell well in most cases. You have two main options here: either cut the entire chuck into roasts and get less ground, or cut the chuck into artisan cuts and get more stew meat. The roast method will equal more money on paper, but they will sit in your freezer for years so they actually have less real world value; you'll end up eating most of them yourselves. Have the processor turn the chuck into flat irons, denvers, and chuck eye steaks. Chuck eye steaks are almost as good as a ribeye and the 3nd best steak on the cow in my humble opinion. This is also a great place to get even more stew meat and minimize your ground. Another great option for the chuck is to have it sliced 3/4 inches against the shoulder blade and then cut individual steaks out of the slices, aptly named chuck steaks. This will increase your steaks and you'll get more stew meat from the pieces that aren't suitable for steak, again minimizing slow selling roasts and ground. The sirloin is another piece that is usually just ground up. Instead, have them cut into thin steaks, about 1/2 inch, either bone in or bone out. Bone out was a better seller for our particular market. Remember the tri-tip is in that sirloin and that is the 2nd best cut on the entire cow. Personally I would keep them for your own table as there's only two per cow, and once you've had a tri-tip and deviled egg "sandwich," your life will be forever changed. You can also have the whole sirloin sliced into jerky meat. The rump, or round is another big roast or ground area. There's top, bottom and eye. The top and bottom should be separated and sliced thin for jerky meat, it sells very, very well. Stew meat is another option for them but I found that jerky sells very fast and you'll have people begging for more. The eye of round is hit or miss. On one cow it could be an amazing little steak, the next cow it could be like leather. Another great candidate for jerky meat. Most processors just throw the entire round on a band saw and cut steaks out of them. These are very poor quality steaks, avoid if possible. We always aimed to sell cuts of meat that would make the customer say, "holy moly, that's amazing, I'm going to go back to buy more." Round steaks are pretty much the opposite of that. The shanks are another place to minimize ground. Have them cut 2 inches thick and use them to make osso buco. If you don't know what that is, look it up, cook it, and thank me later. Absolutely the number one underrated cut on the cow. This is something that usually doesn't sell well because it's not well known so this is great to keep for your own table. Specialty meats. Tongues, ox tails, livers, kidneys and suet aka kidney fat. Be very clear that you want maximum kidney fat saved and don't let them mix back fat into it. This is one of the top two best fats from any animal, the other being pork leaf lard, not to be confused with pork back fat. Highly sought after for mixing with ground from wild game like deer; they add the needed fat but they don't overpower the venison flavor with beef flavor the way back fat does. The livers and kidneys should be frozen and sliced thin at 1/2 inch. The ox tails should be cut at each knuckle, roughly 1.5 to 2 inches in length. The suet should be packaged in 1 to 2 lb bags. These specialty meats are highly sought after, next to impossible to find, and when your customers find out you have them they usually buy out your entire inventory in one go. If you think you have the market, or you want to feed your dogs high quality meals, have them save all the bones, cut into roughly 6 inch pieces and bagged at about 5 lbs. Last but not least, save the ribs. The main chuck ribs can be cut into 6 inch pieces called short ribs, or cut across the ribs and turned into korean or flanken ribs. These flanken ribs are game changers and once your customer tries them, they're hooked. We gave them away for free with any purchase for three months just to get them into our customers hands, then we couldn't keep them on the shelves, they're that good. They are sliced thin at about 1/4 inch and they can be grilled hot and fast. The back ribs come off of the ribeye and should be saved. Bone in ribeyes and porterhouse/t-bones usually sell for the same price as bone out, so maximize your profits by saving the ribs or save for your own table. The back ribs can be kept as a whole or half rack. The loin should be cut into fillet minon (the tenderloin) and strip steaks (or ny strips) instead of porterhouses and t-bones. In my state of TN, we couldn't sell a single strip steak when we labeled them as NY Strips, but as soon as we changed it to Strip Steak, they sold fast. Cutting the loin into porterhouses means you won't get the filet minon and those sell for $25 a lb at a bare minimum and a porterhouse steak sells for much less. You can have your state's ag department come out and inspect your freezers, in my state it's an annual inspection just to make sure you aren't storing your meats in filth or in unsafe ways. Then you'll be able to sell right out of your home which is more profitable for you because the online retailers don't take a piece of your pie. Not sure how your state works but it's worth a phone call to find out. Whew, that's a long comment. Sorry it's so long. I hope it helps. Edit: One thing I forgot, the hanger steak. There's only one per cow, it's attached to the backbone inside the cow and cut out during the slaughter phase. After decades of dealing with processors from all over the south, I never once met one who would voluntarily tell you about the hanger steak. It's called the butcher steak, supposedly because back in the old days the butcher would keep it as payment for processing your cow. There's only one and it has an amazing and unique flavor, very beefy. It's yours, don't let your processor steal it from you.
Man this takes me back to my cattle feeding/judging days lol I’ve been through roughly 7 years of buying and then feeding out cattle before I quit for college.
This is the more authentic farm show that I like. I saw Clarkson's farm recently. Was disappointed because it felt like every venture exited for the sake of the show. This one feels like like a proper journey of a guy sharing his experience as a first generation farmer. its not very dramatic but it's still immersive.
I am so excited to see how you fellows make out. I hope there is a profit in the end! I am glad to see that that you guys have help for the first time with cows!
I love how he is playing Farm Sim in real life . He starts with selling hay and then crops, then cattle love these vids , and the spencer needs to post more real farming vids fr fr
Lol whatever you do don’t let brother chandler start naming them. ❤. He will get attached then you won’t be able to sell anything. 😂. Every farming sim he has done that. Iykyk We love you guys congratulations on the new adventure. This is how you keep income going. And save money for yourself. On beef.
For me as a German, your videos are very interesting and educational. I know how we would feed cattle here and seeing the difference gives you ideas to maybe try out other rations.
Very cool Spencer and grant!!! I know when I got my first calves it was very exciting so I know how you feel to get these calves!!! Keep up the awesome videos about cattle and farming!
Can’t wait to see you assist the berthing of a cow, and see you bottle feeding an orphan calves, good breed you have, should explore the Aberdeen breed and the Americana beef master..good luck on your new journey..
Great video! I love the way you have your lots set up. That barn looks very functional for your herd. If you would have time I’m sure a lot of would love to see an in depth video of your barn layout and pen designs. Keep up the good work!
Oliver has always been my favorite, especially the 77. That white faced steer is a different character. I know it's good not to pay attention to that stuff but it's always kind of interesting. They should make different skidsteers for ag use. I know mine were always super rusty from manure. Thanks for the video.
This is great. I want to start my farm buy starting off with cattle. Can’t wait to see how it goes for you. Can’t wait to learn from our family friends who farm
I’ll be very interested to see how you guys manage your stock during the cold season. Here in Australia there is no need to barn raise animals during winter because we have no snow in most of agricultural land. There are still challenges with feed supply so there is still a need to provide additional rations or make sure you’ve got enough pasture stockpiled to get you through. Smart move getting Adam to show you the ropes! I hope it goes well.
It would be neat to see how much you could make by rotational grazing on your hay fields. Maybe eventually all of your land. Something that stands out for me when purchasing meat is the grass fed organic. I stay away from conventional beef for health reasons, not to mention it's a very competitive market for the farmer.
Hay Spenser Congrats on yet another first for you and your brother. It's great how you two are advancing in your diversity and maturing in your decision making processes. I did not realize you two were now combining your efforts. Thank you for what your accomplishing in some difficult times, great to have some "off farm" income" so capx does not have to weigh down your cash flow, good luck this winter and waiting for spring to see what comes next. BTW Cole is a great guy and he is in the learning mode also, strength in numbers make a great "think tank" along with Tork and Sawyer are some funny guys but with a lot of knowledge coming from Tork.
I am so happy you guys got cattle I was hoping you would get some eventually I will say if your wanting to really get into the butcher beef market everyone wants cattle that have been raised on the same farm for years what I have found is the best cross is Simmental Hereford cross or Hereford angus cross make really good momma cows and excel for butcher beef!!
Great job 👍, would be great to see them going onto some grass once it warms up, we have been having really good results with mixed lays in the uk, definitely think it’s the way to go.
I have a feeling that Spencer's beef will sell out within minutes of going live on Farmer Grade. ...like trying to buy front row tickets to a George Straight concert! 🤣
congrats on the catle, have you had the vet check on them yet, cuz you definitly don't want any diseases, and getting the genetics tested can help set up a good breeding plan, hope they always stay healty ps: i am an agriculture student before you al say that i don't know what im talking about
Great video Spence! I was surprised that you and Grant got into the cattle 🐄 business. In the video you didn’t say why. Has this always been an interest?
Best thing I knew when working as a farmer was working with cows and sheeps, sure stubborn animals but patience is key. Hope all of the luck and the best. Never worked much with angus, have heard they sorta more paranoid then others.
Is there a benefit of having corn stalks over normal straw or is it because there is less straw on the fields because straw crops dont get farmed a lot?
What are US Farmers opinion on the potential import tariffs? I'm a Beef farmer in New Zealand and we import a lot to the US so there's plenty of chat around whether it'll happen or not and who will pay for it
You really are starting to do many different farming videos and it’s awesome
I honestly believe this model of raising beef is revolutionary. It allows the consumer to monitor how the beef they consume is raised, fed etc,. We have no idea how the beef sold in larger markets was fed out, what additives were included in their diets and what the impact of those additives have on us. You mentioned Sonne Farms which happens to be a channel I watch and it doesn't surprise me a bit that they sold out in no time. They do a remarkable job raising their beef and I am certain you will as well. Best of luck with this new business
But what you don’t understand is that Spencer’s 5 steers that he films are sells on farmer grade aren’t gonna feed the world, oh and the way that Cole and Brian Sonne raise steers is a common practice around the entire country and that’s the way 80% of the beef in America is raised, I respect Spencer and Grant and have followed there channels for almost 10 years now. Anyway just wanted to give you my 2 cents
Looks like run of the mill feed lot to me just small scale...
@@joshuavocke3850 You may want to do a little more research on American beef. Feed lots do fatten cattle in feed pens and treat the feed with hormones. Now if one gets sick in the herd it spreads among the others because they aren't allowed to graze. Additionally, a lot of the beef sold in stores is raised in other countries. Do you really think they follow safe practices? Once RFK Jr is in place I think you're going to be surprised by what he exposes
Great to see you guys getting into beef. I was the manager at a brand new USDA-inspected butcher shop that a relative built for a number of years. My family's farm also processed and sold our own grass fed only angus off of the farm for decades. I've been down the road you're going and there are a few tricks that will make your beef a bit more profitable. There are a lot of cuts of meat that most processors don't even bother with, they just grind it up. Flat irons, denvers, skirts, flanks, and tri-tips are just a few. There are two things that you will have an abundance of that will not sell well and you'll be sitting on for years, and that's roasts and ground. A low quality steak will sell 10 times faster than a high quality roast or ground.
I was able to minimize ground by converting every piece we could into stew meat. Most processors just throw all the trim into the ground bin and move on. Don't let them do that, insist on maximum stew meat and minimum ground. The price may be similar per lb as ground, but it sells much better.
Next, minimize the roasts. The chuck is usually used for basic roasts and they do not sell well in most cases. You have two main options here: either cut the entire chuck into roasts and get less ground, or cut the chuck into artisan cuts and get more stew meat. The roast method will equal more money on paper, but they will sit in your freezer for years so they actually have less real world value; you'll end up eating most of them yourselves. Have the processor turn the chuck into flat irons, denvers, and chuck eye steaks. Chuck eye steaks are almost as good as a ribeye and the 3nd best steak on the cow in my humble opinion. This is also a great place to get even more stew meat and minimize your ground. Another great option for the chuck is to have it sliced 3/4 inches against the shoulder blade and then cut individual steaks out of the slices, aptly named chuck steaks. This will increase your steaks and you'll get more stew meat from the pieces that aren't suitable for steak, again minimizing slow selling roasts and ground.
The sirloin is another piece that is usually just ground up. Instead, have them cut into thin steaks, about 1/2 inch, either bone in or bone out. Bone out was a better seller for our particular market. Remember the tri-tip is in that sirloin and that is the 2nd best cut on the entire cow. Personally I would keep them for your own table as there's only two per cow, and once you've had a tri-tip and deviled egg "sandwich," your life will be forever changed. You can also have the whole sirloin sliced into jerky meat.
The rump, or round is another big roast or ground area. There's top, bottom and eye. The top and bottom should be separated and sliced thin for jerky meat, it sells very, very well. Stew meat is another option for them but I found that jerky sells very fast and you'll have people begging for more. The eye of round is hit or miss. On one cow it could be an amazing little steak, the next cow it could be like leather. Another great candidate for jerky meat. Most processors just throw the entire round on a band saw and cut steaks out of them. These are very poor quality steaks, avoid if possible. We always aimed to sell cuts of meat that would make the customer say, "holy moly, that's amazing, I'm going to go back to buy more." Round steaks are pretty much the opposite of that.
The shanks are another place to minimize ground. Have them cut 2 inches thick and use them to make osso buco. If you don't know what that is, look it up, cook it, and thank me later. Absolutely the number one underrated cut on the cow. This is something that usually doesn't sell well because it's not well known so this is great to keep for your own table.
Specialty meats. Tongues, ox tails, livers, kidneys and suet aka kidney fat. Be very clear that you want maximum kidney fat saved and don't let them mix back fat into it. This is one of the top two best fats from any animal, the other being pork leaf lard, not to be confused with pork back fat. Highly sought after for mixing with ground from wild game like deer; they add the needed fat but they don't overpower the venison flavor with beef flavor the way back fat does. The livers and kidneys should be frozen and sliced thin at 1/2 inch. The ox tails should be cut at each knuckle, roughly 1.5 to 2 inches in length. The suet should be packaged in 1 to 2 lb bags. These specialty meats are highly sought after, next to impossible to find, and when your customers find out you have them they usually buy out your entire inventory in one go. If you think you have the market, or you want to feed your dogs high quality meals, have them save all the bones, cut into roughly 6 inch pieces and bagged at about 5 lbs.
Last but not least, save the ribs. The main chuck ribs can be cut into 6 inch pieces called short ribs, or cut across the ribs and turned into korean or flanken ribs. These flanken ribs are game changers and once your customer tries them, they're hooked. We gave them away for free with any purchase for three months just to get them into our customers hands, then we couldn't keep them on the shelves, they're that good. They are sliced thin at about 1/4 inch and they can be grilled hot and fast. The back ribs come off of the ribeye and should be saved. Bone in ribeyes and porterhouse/t-bones usually sell for the same price as bone out, so maximize your profits by saving the ribs or save for your own table. The back ribs can be kept as a whole or half rack. The loin should be cut into fillet minon (the tenderloin) and strip steaks (or ny strips) instead of porterhouses and t-bones. In my state of TN, we couldn't sell a single strip steak when we labeled them as NY Strips, but as soon as we changed it to Strip Steak, they sold fast. Cutting the loin into porterhouses means you won't get the filet minon and those sell for $25 a lb at a bare minimum and a porterhouse steak sells for much less.
You can have your state's ag department come out and inspect your freezers, in my state it's an annual inspection just to make sure you aren't storing your meats in filth or in unsafe ways. Then you'll be able to sell right out of your home which is more profitable for you because the online retailers don't take a piece of your pie. Not sure how your state works but it's worth a phone call to find out.
Whew, that's a long comment. Sorry it's so long. I hope it helps.
Edit: One thing I forgot, the hanger steak. There's only one per cow, it's attached to the backbone inside the cow and cut out during the slaughter phase. After decades of dealing with processors from all over the south, I never once met one who would voluntarily tell you about the hanger steak. It's called the butcher steak, supposedly because back in the old days the butcher would keep it as payment for processing your cow. There's only one and it has an amazing and unique flavor, very beefy. It's yours, don't let your processor steal it from you.
Congratulations at this huge upgrade
Man this takes me back to my cattle feeding/judging days lol I’ve been through roughly 7 years of buying and then feeding out cattle before I quit for college.
This is the more authentic farm show that I like.
I saw Clarkson's farm recently. Was disappointed because it felt like every venture exited for the sake of the show. This one feels like like a proper journey of a guy sharing his experience as a first generation farmer. its not very dramatic but it's still immersive.
Appreciate that! Setting up for this year to have much more time to make videos!
I am so excited to see how you fellows make out. I hope there is a profit in the end! I am glad to see that that you guys have help for the first time with cows!
Yes couldn’t do this without Adam’s help!
Hilbert Farms has a nice ring to it, congrats and best of luck on your new venture.
This is so awesome to see you getting into cattle. Great rural neighbors are the best!
Increasing that big in only a couple years is amazing congratulations
Greetings from Turkey! Enjoyed watching your content! Keep up the good work there!
Raising cows is so enjoyable. I am 65 and.I have always had cows in my family.
What breed(s)? Does corn silage bother their stomachs?
I love how he is playing Farm Sim in real life . He starts with selling hay and then crops, then cattle love these vids , and the spencer needs to post more real farming vids fr fr
So does Grant
Lol whatever you do don’t let brother chandler start naming them. ❤. He will get attached then you won’t be able to sell anything. 😂. Every farming sim he has done that. Iykyk We love you guys congratulations on the new adventure. This is how you keep income going. And save money for yourself. On beef.
Name them food names if you are going to Name them that way you know what they are going for
@@waynejones5239. Shhh this is exactly what I’m saying don’t encourage this behavior. 😂 unbelievable. Oh my goodness.
You are living the dream man, Love to see it
Congratulations Spencer and Grant can’t wait to see more of the Farm grow
Congrats 🎉 I have been watching you since you started the farm and every video is better and better
For me as a German, your videos are very interesting and educational. I know how we would feed cattle here and seeing the difference gives you ideas to maybe try out other rations.
I like the cat adding its commentary to the video
I live in hungary and i'm 13 years old and i'm starting a alpha farm and rabbit to i love your video's ❤
Very cool Spencer and grant!!! I know when I got my first calves it was very exciting so I know how you feel to get these calves!!! Keep up the awesome videos about cattle and farming!
Like your setup on farming from Ireland Good Luck
Love to see cattle farming!
Can’t wait to see you assist the berthing of a cow, and see you bottle feeding an orphan calves, good breed you have, should explore the Aberdeen breed and the Americana beef master..good luck on your new journey..
So ordering something!! Pitter Padder!! Keep up the good work bud!!
Good luck on the new adventure
Great video! I love the way you have your lots set up. That barn looks very functional for your herd. If you would have time I’m sure a lot of would love to see an in depth video of your barn layout and pen designs. Keep up the good work!
I’d like to know more about the profit margin.. doing it this way..:
After buying calves, feed, and whatever else
Oliver has always been my favorite, especially the 77. That white faced steer is a different character. I know it's good not to pay attention to that stuff but it's always kind of interesting. They should make different skidsteers for ag use. I know mine were always super rusty from manure. Thanks for the video.
They’re so cute jumping out the trailer!! ❤😂
This is great. I want to start my farm buy starting off with cattle. Can’t wait to see how it goes for you. Can’t wait to learn from our family friends who farm
I’ll be very interested to see how you guys manage your stock during the cold season. Here in Australia there is no need to barn raise animals during winter because we have no snow in most of agricultural land. There are still challenges with feed supply so there is still a need to provide additional rations or make sure you’ve got enough pasture stockpiled to get you through. Smart move getting Adam to show you the ropes! I hope it goes well.
It would be neat to see how much you could make by rotational grazing on your hay fields. Maybe eventually all of your land. Something that stands out for me when purchasing meat is the grass fed organic. I stay away from conventional beef for health reasons, not to mention it's a very competitive market for the farmer.
finally. i thought you won't do it. Love your videos
Hay Spenser
Congrats on yet another first for you and your brother. It's great how you two are advancing in your diversity and maturing in your decision making processes. I did not realize you two were now combining your efforts. Thank you for what your accomplishing in some difficult times, great to have some "off farm" income" so capx does not have to weigh down your cash flow, good luck this winter and waiting for spring to see what comes next. BTW Cole is a great guy and he is in the learning mode also, strength in numbers make a great "think tank" along with Tork and Sawyer are some funny guys but with a lot of knowledge coming from Tork.
I am so happy you guys got cattle I was hoping you would get some eventually I will say if your wanting to really get into the butcher beef market everyone wants cattle that have been raised on the same farm for years what I have found is the best cross is Simmental Hereford cross or Hereford angus cross make really good momma cows and excel for butcher beef!!
Video is amazing. Would love to more in this series
Still using the old Oiver is soooo cool!!!
Keep it up man, great content.
I’m a cattle farmer and can’t wait to see what happens
I hope that cat that was screaming for your attention got a few cuddles and scritches :)
Need to invite Mr rental man buch out to do one of his hay farm series episodes in the summer 😁😁
Great video enjoy watching keep up the great work
Awesome stuff, plenty of food 🍔👍🏼
That is an awesome upgrade❤❤😊😊
That is so cool, I hope I can do something like that some day
Thanks for the video from Boone Iowa.
love that you start doing livestock
Can’t wait to see more of the cattle
¡Imágenes absolutamente asombrosas! Es difícil creer cómo capturaron momentos tan increíbles.
Whatever that oliver feed mixer is pretty cool wish they still made cool stuff like that
Great job 👍, would be great to see them going onto some grass once it warms up, we have been having really good results with mixed lays in the uk, definitely think it’s the way to go.
great video guys. Thank you
Can't wait to see how it goes. I think it will go well. You guys are good farmers. Love the content though.
brother, do more farming and upload them as videos. love and support from India
Congratulations. Shoutout from PH 🇵🇭
Hard to believe u are venturing into cattle. It is good u are teaming up with a guy that has the education and experience in the cattle industry
Yup wouldn’t be doing this without Adam’s experience, infrastructure and knowledge!
I will be having a good steak and burger dinner soon
man what a blessing
One tip for you Spencer, before you put the bale in the bale feeder cut net rap. Then you don’t have to reach over the bale feeder.
Good luck with the cows
Pro tip: cut the bale on the forks then put in the ring it is a lot easier and a little faster.😁😁😁
Carbon cowboys. AMP grazing. Roots so deep.
Follow your dreams I wish I had done the same good luck to you
God bless y'all.
I have a feeling that Spencer's beef will sell out within minutes of going live on Farmer Grade. ...like trying to buy front row tickets to a George Straight concert! 🤣
congrats on the catle, have you had the vet check on them yet, cuz you definitly don't want any diseases, and getting the genetics tested can help set up a good breeding plan, hope they always stay healty
ps: i am an agriculture student before you al say that i don't know what im talking about
This is awesome!
love to see this more
Love the videos
Great video👌🇺🇸🐃🐂
I love that Oliver super 77
Hi from Cali, if yall need any info about cattle, we're here been along for the ride from the start love the videos
Real farmers have livestock!
Nice It is my dream to have a cattle farm.
Omg the cat at 4:00
Great video Spence! I was surprised that you and Grant got into the cattle 🐄 business. In the video you didn’t say why. Has this always been an interest?
We have some simmental angus to but mainly Simmentals
It’s like an American version of Clarkson’s Farm
Hilbert Bucking Bulls™️
very cool
Question:In summer will they graze on pasture or are you going to cut hay for them and are you going to breed more
This is gonna be intresting to follow! Subscribe✅
my aunt and uncle own a dairy farm with 2300 cows and 1800 in milk production
When do you start raising chickens or have you already started.
Can you please do a shop tour and tool box tour
When you sell the meat offer the beef bacon its delicious.
Wow!
are you going to be doing some dairy as well as beefes
Our farm has around 90 steers, and we used to do dairy cows, but our barn burnt down
awesome
Love it
Best thing I knew when working as a farmer was working with cows and sheeps, sure stubborn animals but patience is key.
Hope all of the luck and the best.
Never worked much with angus, have heard they sorta more paranoid then others.
Is there a benefit of having corn stalks over normal straw or is it because there is less straw on the fields because straw crops dont get farmed a lot?
Straw is nice but corn fodder seems to hold up a lot better over the winter
How much land do you need to do all this ?
What are US Farmers opinion on the potential import tariffs? I'm a Beef farmer in New Zealand and we import a lot to the US so there's plenty of chat around whether it'll happen or not and who will pay for it
Cows love oats more than anything if you give them a hay bale and a oat bale the will 100% eat the oat bale first
Kinda remenbers me of Clarksons farm
Are they angus
i love this do