What It Cost Us To Raise A Year's Worth Of Beef
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- เผยแพร่เมื่อ 8 ม.ค. 2024
- The beef processing is done! And we are ready to share our numbers. We’re going over what it cost us to raise our steer, how much meat we got at the end, and what we walked away with when it was all said and done. You won’t believe the price!
Today’s music, in order (available through Epidemic Sound bit.ly/2Mt3tXm ):
Intro: Let Me Love You by Loving Caliber
Brittle Bones by Sunfish Grove
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And you know what, I'll tell the truth. My husband and I are in recovery as struggling sober addicts and your videos help us stay sober at night when our minds get in the way. Thank you, you help more than you know. 😊😊❤❤
I have been watching every single one of your videos for years and I’ve NEVER been tired of watching ya all process your animals or do chores, plant veggies and trees or turn your compost! You do you, and please keep your beautiful videos coming!!!❤
I agree! It's just a pleasure and calming!
And grow more jerky!
I love love infinity love your vlogs..y'all do the bestest everything you put your hands to..soooo proud of my Hollar family..ty..xoxo ❤
The Hollar family’s the best!!! AND…CONGRATULATIONS to you both on the new baby coming along pretty soon!
My baby days are long gone,but I love seeing the baby bump,I am so excited for your expanding family.
Yep - Megs got a bun in the oven
Did they announce the pregnancy? I keep watching and not wanting to be rude and say something.
@@misslunachick no
They announce it on the extension of the home.
We always do more roast than grind! We use roast for tacos too and chili. And always can grind a roast if need to. And the soup bones and marrow bones are marvelous!
You can't buy bad beef for that price. It is so good to watch your progress, I have been watching for years and love to see where you have gone.
we do all grass fed longhorns. We'd been sending them to a local butcher.. They stole our meat and sent us feed lot crap.. We've been processing on property for two years now and the meat is amazing. Delicious.. when rendering on property you keep all the beautiful cuts they take.. then the fat is another beautiful bonus along with all the bone broth!.. Great job..
I've wondered if processors ever did that (on accident, or on purpose). I'm sorry that it happened to you.
Don't forget the organ meat and all the bones too.
Long horn great. Been wondering too
Yeh it’s much better to do it yourself. The only thing I can see people using a usda certified meat processor is if they wanna sell meat online to customers across USA.
That has also happened to us and many others that we personally know. Oddly enough, it’s the same local butcher shop doing the ole switcharoo trick. We all got old beef while they put our young beef in their butcher shop.
Here in Belgium we make potato fries in beef tallow. They are the best fries. Nice and crunchy if you dubble bake them (this is the correct way to make true belgian fries ➡️ first fry 160°C make shure they are cooked but still potato-ish but with a fried skin on it, and second fry 180°C until golden. I don't know freedom units), none of the plant based oils beat the taste of tallow.
We were dairy farmers and had some registered jerseys for the kids to show in 4H! Our kids were raised to understand that these animals were meant to be utilized by us in what ever manor that included! My daughter had a beautiful show before that she raised from a new born and did a lot of winning with, but when it came time to breed her she lost her calf 3 times and we had to fatten her to eat. That was the first time we ate a jersey and she was fantastic eating. What I was always told was that jerseys wouldn’t sell because they have yellow fat and the average consumer thinks something is wrong with the meat!!! Go figure right!!! That was 30 years ago and you still can’t give a jersey bull calf away!
Just to note: the cost per pound of GROUND local grass fed at my Whole Foods here in NC ranges $6-$8/lb, seasonally (they get a local beef each week they break down). A steak can run up to $17/lb for some cuts, so not all $/Pound is the same. If your beef cost $1075 (hay plus his half of the cost for your pair and you may as well factor in mom's hay since he was nursing for so long and that had to come from somewhere so just call it $1300 or so) you almost made that in ground alone! If you pieced out your beef at retail, it's a multiple of that. Add in the broth (16 jars you had in the background probably retail $12-14 equivalent ounces per) ... It's not even close. One sticking point: folks always say organic. Organic is a legal certification that is paid for. I buy a lot of local meat from folks who follow organic practices but are not certified organic and it's far higher quality that an organic megafarm. I'd say more like "natural practices". Don't lower what y'all did in order to compare to an organic certification. These days, organic can be as "dirty" as many other "conventional" methods. Always love the cost breakdown just to prove how much I overpay by not doing it. Love.
Believe it or not at Christmas time I was able to buy prime rib for $4.48 a lb. compared to ground beef at $5.38 a lb. Guess what I purchased? 😅
@@miephoex HA! I got an 8lb Cochin before Thanksgiving mismarked for $7.99 ea. Is usually $12lb. Was supposed to be $7.99/lb. Someone mislabeled that sign!
@@miephoex Early in 2022, ground beef started to get pretty expensive around here; for the 20% and 30% stuff. Yes the cost for a beef roast could be expensive out the door but per gram of protien roasts have often been cheaper than ground beef. Step into the world of chicken and pork, ground beef is even more comparatively expensive. Delve into lean, pork tri tips and hamburger on sale can still be double the cost per pound. Of course after more than a decade of being able to be frugal with pork tri tip roasts, they are far and few between since early summer, 2023.
@burkbum- We raise grass fed beef ( Hereford) for breeding stock, but also will process one for the freezer. We are not certified organic and you are correct. It can be a mute point. The irony is that we eat more chicken than beef. Post gallbladder, I now eat zero red meat. That said, beef is considerably less expensive if you raise it yourself. Its great if you can catch sales on quality beef. A bottom round toast on sale for $3,99/lb will give you that price for 90% lean hamburger if ground.
This makes me miss my farm so very much...but I don't feel envy...I am glad that you are living the life I am unable to. I am so pleased for you and your children that you are able to live in this fashion. Good, healthy, clean food...good character quality being taught by example, and true Godliness, Love, Respect. God's continued blessing for you and yours.
Sounds like you made out good on your beef! It's great that you respect the animal by using all the parts you can❤
QUESTION Can you update us about your bees? Jason had a lot of bees die was wondering how yours are doing.
You can’t even buy bad beef for that price! Congrats!❤️
Well, the cost they presented did not include the partial cost for using the tractor/lawn mower to move the animals around and diesel. You'd also have to calculate part of your rent or loan payment for the land, eg the grass that was eaten. Plus daily labour throughout the two years and the whole butchering process. And now the electricity for preserving and storing the meat. It will likely still be cheaper than a lot of the supermarket products, but the number they mentioned cannot be directly compared to the price of meat in a shop. 😅
Watching your kids be so engaged in this process is incredible! They are going to have SO many valuable life skills that most of even my generation (millennial) lacks. My kids are fully involved in our homesteading too and I wouldn’t change it for the world.
You are 100% right about grass fed beef. There is nothing like it. I was raised on it and nothing I have ever purchased compares. People rave about corn fed beef and I can't even stand the smell when it is cooking! Yuck!! You are going to always enjoy your own food. And congratulations on Baby Holler #6!
Congratulations on your new addition to the family.. and I am wondering if it's going to be another girl? God bless you!❤
I hope so! Meg and Buggy need some more estrogen around there!!! HA
I love how your youngest son is always helping or outside with Ben… in the videos I saw of him younger , he was the same way…. All your children are very respectful & hard workers ..
Jerky began as a way to preserve meat. It was much thicker than we prefer today but had a different purpose. A chunk of spiced, smoked, and dried beef was cut into chunks and soaked in water to rehydrate. Once restored, dried vegetables or perhaps potatoes were added to the water to make a great stew/soup. Love your videos! Thanks.
Oh, rats. I JUST asked this question of Meg! It seems like I saw a program or movie once where they soaked dried beef and hominy to make a `pioneer stew.' Maybe we can coax her into making the boys try it as a homeschool project. 😂😂 Over a campfire. 😁😁
It was also ground to a powder, and mixed with fat and berries to make pemmican. That is a VERY good way of using jerky. It's compact for the amount of calories, and with the addition of berries, it's nutritious enough for long term use without suffering from malnutrition. That's why natives and settlers alike relied on it for both survival in hard times, and as travel rations.
Even the comments on this channel are interesting and useful. Thanks.
Just a quick question. Have you ever tried a "Jerky Gun" you can make a lot of Jerky in a fraction of the time.
It's like a big Calking Gun soooo easy to use.
@@ianjeffries1045 Yeah it DOES make quick work of making jerky, but the results is more like a flat meat stick rather than jerky. It has a completely different texture than jerky that doesn't require nearly as much chewing. These differences probably wouldn't bother most people, in fact in SOME cases it could be considered a plus (people with dental problems for example). But if you eat jerky as a way of maximizing the amount of satiation from a smaller amount of food it can be problematic. Like say if you're dieting, or if food is scarce.
Last year we went in with our son for a whole beef. I asked for organs, bones, and fat. It took me a good while to process all that!! Still living off it. It is otherwise expensive to get beef bones.
I had the discussion with a farmer at the farmers market about the idea that cows bred for grain feed, put on a grass diet won't taste as good as a cow that's generationally bred for grass fed on a grass fed diet. She said it has a lot more to do with the quality of the grass. If they are always eating what Justin Rhodes calls "Ice Cream Grass" (grass that helps them produce more fats") then the meat will end up good no matter the cow.
Oooo yes thank you so much we don’t care if you cut up beef we don’t care what you do just let us follow you around one day or one night or whatever with you and your children just my opinion I don’t know how the rest of the people feel I’m just telling you how I feel I smile every time I see your video pop up Megan is so beautiful. Her face is glowing little mama. Yeah with a life growing inside of her. That is so awesome. You guys are awesome people awesome family I cannot say enough good things about you guys. You are not fake you are down to earth people that’s what this country means more of, you’re not greedy you’re just everything about you guys you and your family is just what people should be like. Wow I love you guys.
A 2nd used mobile home stripped and attached by an enclosed breezeway will be easier, cheaper, and you can finish it out to your needs. .........😊
Please share what you do with a short rib! They languish in the bottom of my freezer...
I could watch you process meat as a family every day. We also work to waste nothing and it is reassuring.... We aren't as strange as our community thinks we are!
While not as much bulk, Jersey beef is AMAZING. We've finished quite a few over the years and the flavor and tenderness is really, really good.
Enjoyed watching Ben butchering. I learn something each and every time. Good job Ben. And your amazing helper!
Well done! You definitely couldn’t buy that quality beef for that price BUT there are hidden costs that people should be aware of. Such as infrastructure, fencing, hay feeders, feeding the cow he was suckling from for a very long time, buying that cow, processing equipment and coolroom if you don’t have a friend to lend one to you and SO much more. It would be good for people to see the figures when you add all that in
Don't know what plans you have for all the bones you'll end up with, but once you've gotten all the practical use you can find out of them, you could turn them into charcoal. Crush the finished charcoal into small granules and add them to your grow beds. Just one more benefit to be had. :) Bone could also be used to make faux ivory inlays for any home-made knives. I like the look of polished bone.
You just can’t get a cut of meat the way those steaks you cut out the marbling was incredible great work and congratulations on the new addition. Blessings
I so love watching your videos,. Such enthusiasm for your way of life you all work hard and appreciate what you have. I think you are an amazing family.
If I could I would add HUNDRED thumbs up to comments like this one. And all who feel like this, "We are family".
Oh man so fascinating learning about what goes into raising beef, and I think you’re in a warmer area of USA too so maybe it’s much different than in colder USA.
Can’t believe people get bored of the butchering stuff. I liked watching Mr Holler cut up the beef quarters. I’m from the city so I never get to see this stuff with my own eyeballs. 😂
If you freeze the pieces of meat whole and than slice it on your machine for jerky it would be easier
That new baby is gonna grow taller and stronger than all ya'll!
Meg... you've got that pregnancy glow.❤
Great work, Hollar family.
Hubby raises Angus cross but we bought a Jersey calf from a 4 year old boy at our local county fair and raised him another 18 months. He was delicious! Of course there’s less yield and a longer timeframe until market but we were very pleased.
I remember using suet in making mincemeat. Meg, you have processed chickens, pigs and a steer while pregnant…you are a superwoman. Just the sight of raw chicken made me sick when I was pregnant.
Enjoyed this one! Great job and what a payoff for you. You reap the fruits of your labor, wonderful to share it with you. Thank you. Peace!
I am impressed with your hard work ethic and now the fruits of your labor. Congrats and Thanks for Sharing 😊
Hoping you guys are safe tonight with storms moving across country.
Hi......Meg and Ben thanks you for showing your video homestead love watching your video 👍 👍👍
Hope you are staying safe in these storms!
Wonderful outcome! Congrats. And though you have other plans for it, I'm envious for the suet. Old Brit heritage here and suet was part of our Christmas (plum) pudding every year. Then suddenly, sometime in the early 80s, clean suet disappeared from the stores. We have made do, but nothing beats it made with good beef suet!
Grass-finished is delicious. I'm sitting here watching your video and eating chile made with grass fed, grass finished ground beef--so good! I hope you all are safe, dry, and warm tonight, Jan. 9. I send you good thoughts with the weather pattern happening in the Carolinas at the moment.💙💙
I can attest to the weather! On the NC coast and she's blowing a gale!! My yard is littered with things that I should have stowed! And forget the white capes on the sound, it's waves!
Yow! Be safe, send good energy that way...@@otakelblanchemanor0659
Last bull I had butchered was a Jersey. He was 4 years old, and took out multiple of my neighbors fences, hence freezer camp. His hanging weight was 623 pounds. I received back 25 pounds of beef Jerry, 410 pounds of various cut beef, and 60 pounds of fat. My butcher gave me extra fat from other animals as no one wanted it. I did keep the head, liver, kidney, tail, kidneys, and spleen. (The chickens went wild over the spleen. As they are more liquid than solid I placed it in a pan filled with chicken feed.)
so glad for you guys to be on the last leg of butchering hugssssss
omg i didnt mean the pun but it just happened lol
Wow! I love to see Corbin in the thick of the butchering process. Another farmer for sure. Your videos show exactly why the homesteading process has to be a shared passion, and you each have certainly found your niche. Well done!
I think processing your cow at home really honors the cow and the life the cow gave for your family. May God bless you and your family, and loved ones in the days to come.
Oh my goodness 😊 is Meg pregnant? She has the glow😊 and baby bump! Congratulations, do you know what your having yet?😊
Dang y’all are super awesome!! Don’t ever let anyone try to tell u different either!! Thank u for sharing ur life!! Been watching u since u first got to ur current homestead. Been a joy watching ur fam n property grow! U are what I like to call a “power couple”! Those young men and lil lady have wonderful influences!!
Awesome job y’all!
We raise angus and angus-wagyu cross. I think we did the numbers once and it saved us about $6k over buying it retail, piece by piece, and we got the fat too. We didn’t figure that in back then, but it is pricey stuff now.
Grass-fed/Grass-finished is fantastic! YUM!! It was fun to watch the butchering process. Thanks for sharing that video series!
The great thing about grass fed beef is less chance of E. coli ! Congrats on the pregnancy! I love that you guys are breaking down costs ! No grain involved cuts costs ! You guys make use of the animal so well! Great job being such good stewards !
My family eats only grass fed beef for several years now; got a butcher on speed dial. 😁 Oh, and I'm catching up to ALL the vids I've missed and it's quite a few.
Daddy said Jerry is the beef there is hands down. He helped farmers year round and ate lunch with the farmer of jersy steak and loved it.
We got a dairy drop calf once and fed it goats milk as we had three goats that were fresh all at once! The best beef we ever raised!!! Those dairy breeds are great for eating!!!
Jerseys are actually famous around here - among the older folks anyway - for being some of the best tasting beef. I had some once and wasn't impressed. Plenty young, not all grass-fed tho. I think fair amount of grain ( a neighbor). The best I've ever had actually was Angus, 100% grass-fed from Vance creek Angus Ridgeland, WI. Absolutely AMAZING tasting ! Better than the other grass-fed we've had, and better than anything I remember growing up with, which was usually from our Holsteins ( a free martin heifer kept out on pasture, slightly grain & silage fed too) but now and then some cross or etc. we had.
Financially.. it also all depends on whether or not your buying land that costs you more in some way ( further from good jobs or more expensive land/more land etc.) than what you would have otherwise bought. Then, your time, labor and the infrastructure - fences, feeders (?), tractor (?), hay (?). Up here in west-central WI, you may need a lot of hay for over winter, until you really get your pastures rocking out the grass as lushly as it can from planned grazing ( a way of doing rotational grazing, developed/refined by Alan Savory and is what Joel Salatin does ( m/l, pretty sure) and others such as Greg Judy, who's on YT). Once they are, one can try to winter graze like Judy does ( he's in MO, so, usually a little less cold and length of winter, but they do seem to get a lot of ice storms there... so, I figure what's possible there is probably quite possible here). We're not by a big lake, and don't get gobs of snow here either, unlike other parts of WI and MI ! I'm meaning "stockpiled grazing" in winter btw. Visit Judy's channel ! Obviously, the Hollar's would need a lil more land for that.
Anyway, I don't think as homesteaders we need to count every 2nd of our time exactly, or every penny of the initial investment in land and fencing ... esp. if you could afford the property pretty well just as a home. To me, part of that cost is going towards quality of life, having your "dream job/life" etc. . But when comparing cost of own to cost of buying, I hope people out there remember that not only are you also paying the butcher, you're paying at least a lottle towards everything that went into this animal : The farmer's farm & it's infrastructure, insurance and needs, his yearly income, things like haying equipment and storage, truck and trailer to transport them to the butcher or different pastures. Water. Fencing. Most farms - esp. those you see with fancy trucks and shiny tractors, carry a HUGE, HUGE amount of debt, too. Just something I, who grew up on a struggling dairy farm, want people to keep in mind :) !
PS : Congrats to the Hollars, so happy for you, that the cattle stayed alive, and overall did pretty well for you !!! All while improving your pasture ! Yay !
Lots of other small inputs like electricity to run the "cool trailer" for a couple of weeks, equipment like the hoist that did not work, etc but even at four dollars a pound you could not buy it for that and well worth it. Just a ton of work all at once is the issue for many but finding a partner to share with is also a good option. Easier to do a half and let someone else do the other half if that works for you. Thanks for the breakdown and the videos showing what is involved. At seventy years old I will never do this but if someone wants to donate a quarter to me, I would tackle it no problem. Use to have friends who would do that with a deer each year and loved it. Miss those days as their hunting days ended. A quarter of a deer is a lot more manageable for an old man. Also I don't cook as much for one person these days. For those starting out, if you don't have a grinder you can still do it but make stew meat chunks instead. Beef chunks with gravy and noodles is a healthy meal to replace hamburgers. I did that a lot with my venison. Also pretty sure you can make jerky on a smoker outdoors if you do not have a dedicated device, just takes more work to control the heat. I did not do it, but one of my mentors did. Fun stuff to have good known quality food.
Thanks for the Harbor Freight knife sharpener recommendation. All my steak knives are working much better now! Enjoy the harvest from your hard work!
When I was a kid many years ago we raised a Jersey cross steer and had him processed. As I recall it was delicious. I also remember my older brother spent too much time petting on him, got attached and couldn’t bring himself to eat any of the beef until it was almost all gone!🤣
Aside from what you fed your chickens, and what they gained scratching out cow pies, the improvement to the soils, especially near the driveway, was another not easily monetized benefit.
For a city gal like myself, this is so eye opening and SO interesting. I wish I could start my life over and be a homesteader. I'm in my 60's and a bit disabled now. I started gardening when I was layed off in 2001 and never looked back. Canning and preserving along the way. I still do a lot of that but can't do as much as I'd like. I love to see a family like yours. I followed Becky from Acre Homestead over here and I'm staying. Blessings to your family.
I love you guys. I love that you showed the math. Can you also give an estimate to your time to raise the calf, rotate him daily, and then the number of hours to butcher and bag the beef? $1.50/lb and 1hr/lb is different than $1.50/l. And 15hr/lb.
I grew up on a dairy farm, and my parents raised a Holstein steer every year(2 years by butchering time) for our meat. I know there are advantages to those beef breeds, but the Holstein beef was great, too.
Meg, just wanna say that your ability to keep all the numbers/info for everything so well organized is amazing and a beautiful thing to see.
Thank youse for sharing all the important things we should all know.
😊
So satisfying. I think the love you put into your food and the thankfulness you give for that food is what you taste. So satisfying. Great job.
Your hard work sure did pay off.
Happy for you guys. Nothing better than processing your own food.
If there are any dairies nearby, getting Jersey steers should be easy.
Thank you so much for sharing the breakdown of raising your own meat. Love your channel. GOD bless
If you know what mince meat is the old recipes call for suet. It does not contain meat. It is a sweet, fruity mixture used in pies and tarts. I think it might be an English thing, my mom used to buy the jars of it from the store to make tarts at Xmas time. I really like it, my brother's did not lol. Sweet and spicy delight.
My favorite homestead family ❤
I’m still playing catch-up 😊 👵🏻👩🌾❣️
I miss getting to help my friend Laura & her family Butcher the cow"s & Pig"s & chickens on there farm. I really miss it. The meat was so so good.
You guys are amazing! I bet that beef is so good. I have been curious about your liver burgers. I love beef liver and can only imagine how delicious that would be. I always look forward to your videos. ❤
A job well done! Thank you for sharing your journey. Your smiles say it all! 😊
How lovely. I have made pemmican from the steer we bought and the butcher included the kidney suet that we low heat and and add salt to 3 lbs of dehydrated ground beef. Defiantly grab n go.
We (family of 6) use only rendered beef suet as a lotion all winter long. We love it!
Jerky seems to be the same as the South African Biltong. I really love how you guys work together as a team. Both of you have an important job to do.
$1.68 a pound + the hourly rate for the "staff" that raised, grazed, and processed him over 26 months.
Then your numbers might be getting close to the store however, the extra you really get is you KNOW what he ate, and you got to work at home with family.
And having watched little blonde curls walk hand in hand with Poppa to do chores which is priceless time you could have missed, y'all're truly blessed & a blessing to us for sharing.
I hope you saved the tail meat! That is the sweetest beef for vegetable soup! ❤️❤️❤️
We just had oxtail soup on Sunday and it was soooo good 🤤
@@TheHollarHomestead A lady I worked with years ago made ox tail greens and turkey tail greens at Thanksgiving. OMG it was good!
your prep of food is a hundred times better than the typical american in the city living on take out and fast food plus you eat with spices and veggies plus pulses etc. but how many days of people individually working to slaughter cut up and prepare the meat at 300 per day cheap rates? the full cost is scary expensive let alone all the thousands of hours a year looking after the animal plus feed etc and vet bills possibly. Corban and Jack do so m uch valuable work and seem to understand the life requirements you need to perform.
Wow, 135 lbs hanging weight of a leg of beef! I think beef jerky making is a great idea! So fermented soy sauce, sriracha, coconut aminos, garlic, brown sugar, red pepper flakes, black pepper, and red pepper and I bet that smells wonderful! So great to put that into the dehydrator. Yum, canned beef! Nice live weight of 1300 lbs and a hanging weight of 604 lbs! Lots of fat to render to tallow. Nice to use it on wood handles of tools. Skin care products too. I'm glad you got all the fat! Yum, canned beef broth and beef and tallow rendering. Almost done with jerky. Wow, you harvested 639 lbs of useful products from your steer. Thanks for the explanation in the video of his purchase price too plus hay cost. Only $1.68 per pound! Amazing! So glad to hear that Jersey cow is even better than Angus! Cool, his trim went to the chickens. Thanks for this Hollar family!
I made my own boot topping(leather conditioner/preservative) by combining organic coconut oil, organic bee's wax, and vitamin E oil. You could use your suet and bee's wax to make a similar product. It would be suitable for leather and/or wood items. Just mix your ingredients so you end up with a thick, firm, but easily spread paste. If your leather goods or wooden tool handles are warmed up before application, your home-made preservative should soak in better. Allow 2-3 days for treated items to dry before using.
Fantastic! What a wonderful provision from our Heavenly Creator for you family.
There is huge value in knowing where your dinner came from, the animal was not stressed, not fed antibiotics and chemicals, and I’m biased towards grass fed being a Kiwi. You Lao save on not having to drive to shops to buy it, doesn’t get better than that 🙂
You no I wondered how megs hair had gotten so thick and long! That Baby glow 🙌🙌
Awesome job guys
Amazing how it works out when you crunch the numbers! Makes it even more tasty.
I LOVE grass feed beef 🥰 In the middle of last year I developed a meat, dairy, egg allergy out of the blue. Giving up my favourite foods after 60 years of living has been a bit of a wrench. I still eat really well and have learned to eat/cook in a new way but I miss my favs. So glad I can live vicariously through you lovely people. What a blessing to know exactly what you’re eating and how it was raised.
Sounds like a tick born allergy called alpha-gal. Have you been tested for it?
@@SagebrushRambles Hi….haven’t been tested yet but I’m definitely going to ask my doc. I only heard about tick borne allergies late last year…
@debgamble368- Sorry to hear you have this new allergy. I had emergency gall bladder surgery last October and now my diet has drastically changed! Being a farmer's wife, at 73, I miss pot roast, whipped cream, a glass of good wine, chocolate, coffee, etc, but I have to get over it. I feel for you not being able to enjoy eggs and dairy. I can have lactose free skim milk and other lactose free products. So now I enjoy and appreciate those organic eggs, white chicken & turkey breast, fish and seafood. Found a good coffee substitute and life goes on. A plus is my weight. It is dropping and I hope to be at my ideal weight this spring. All the best ~ Diane
@@dianehall5345 Hi Diane, it’s a bit of a wrench isn’t it? However, you’re right things roll on and you learn a new way of enjoying what you can eat. We eat a lot of seafood and I use quite a few modified vegan recipes. Not everything is suitable for my household, but it makes you creative. There are some really awesome content creators out there so I’ve learned a truckload about how to stay healthy without the things I can’t eat. That said, If I had to avoid coffee I think I might go mad 😂 Oh and yes, losing weight is a plus! Cheers Deb
Outstanding!! Thank you for all you do Hollar Family ♥️♥️♥️♥️♥️♥️♥️
Patricia
Excellent news. ❤️🙏🏻
I love watching you cut up beef , I could watch another few shows LOL .
I don't have animals of my own but I do buy grass fed, grass finished beef from a farm. When I do bone broth, I've been including everything--gristle type stuff--to the pot with the bones. I'm no expert, but I think that stuff might be where the glucosamine and stuff that helps our tendons and cartilage comes from. I still buy chicken at the store, but when I do chicken bones, I throw in everything--skin, bones, tendons, everything. Just my idea.
Great Video! Thanks!
Thank y'all so much for sharing this info with us!
Thanks for the valuable education!
GREAT JOB, GUYS!!! CONGRATULATIONS ON THE NEW ANGEL MUNCHKIN!!! 😊😊😊
Just one thing to add for Ben. Hit the jerky for at least 30 minutes on your smoker before you dry them. The flawor is it worth.
Great job guys!!
What a job you all did. Thanks for all the numbers. Real good content.
You guys are awesome. Thank you for all the information. You guys are super smart
💯 percent agree with you on eating a Jersey cow. We raised two and they are amazing.
I always look forward to your videos. God bless you all.
Thanks for letting us visit