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Babe is our meat bad those steaks were fine I think yeah I think those steak hi bab atha can we have it right oh don’t you even do it give I told you that dog is a wolf when it comes to meat do you remember that game
Growing up and since you and I are like sewing syn when it comes to like where no close though oh where in the world is go on point me you I have to say that’s what I’m saying don’t if you’re out there and you guys want to do a live
Challenge of Charades is it charades uh I think so yeah I think so you want to do a like Pictionary or something like that yeah if you all want to do a challenge let us know no competition I’ll be like babe Blue Sky yep anyways uh uh where you
Been uh hiding from the snow well it doesn’t look like you’re hiding anymore today I went to Arizona for 2 weeks to visit Grandma we had Christmas there and to enjoy some sunshine I have really been hiding from the snow I’ve been in the RV you know Bears going hibernation Nicole’s going hibernation
End of September to Mid they come out all like where am I what year is it she literally has a bean bag in front of the so yes I told you only got it that that that’s where you’d find me anytime you’re looking for me but I mean Emerson
Doesn’t like being out in the cold either so well with the kids it’s hard it’s not like they can just go play in the snow day yeah so me and Emerson have been inside most of the time yeah unfortunately I haven’t been able to help but once we we get closed
In then game over yes hopefully no excuses to sit around all day no then I can come out here and do our thing so what are we doing right now we have to we would need a g normous table to do the whole half of the cow so we’re
Going to split it in half first yes and do a half at a time make it more manageable perfect so right now we need to cut it in half mhm and then we’re going to bring it over to our shed yeah cuz our processing room isn’t done yet So eventually okay
You can kind of assist on the downward go We [Applause] we every time I go is all every there just to start Falling I whole Thing look got so bad there that’s good all right where’s the black bucket are we putting this stuff in the black bucket You be able to get it Babe looking up at a tree I remember how Get back Go the Feeling and sounds all right I’m breaking loose living in the moment in my own Balloon going to start a new chapter tears [Applause] Only all right I’m breaking loose living in the moment in my two three there we go if it was connected it would like P up yeah you know what I mean so it let do like that put it the close as Possible I Glide across the ground and over thece and you can force me down as long as I Okay guys so what Nicole is doing right now is doing tape around the actual silhouette of the front part of the beef and I think it’ll be pretty cool what you guys are going to see and where each cut comes from on the part of the Cow Right this one oh okay yeah I think the front is the sticky part that neck part yeah yeah I said I feel like a lot of it’s just um I mean outside me is going to go bad eventually yeah missing a lot of meat there I’ll do like right here slice it right
Yeah and then you can come down so we’ll do we got take it off so this we’re going to have to peel everything off cuz I Eating hard to Read I thought of you okay first time using the meat sauce we expect it not to go Good this is expected take two That’s another uh blade I might switch it out and see if better okay all right what side are putting this over Here yeah all right which side this side now uh working on the ribs first these are the beef ribs so we’re cutting little sections off right here so he cut it in half he just squared it up okay but I think ours are Prett Like right right Here brick Shake Technically that does look like it we can squish it up these are thick I know where I like steak thick in the past is I panser them and what it makes it tighter so if you have a thin steak to begin with it gets smaller and skinnier so the thicker the
Better cuz then you’re not losing a lot of real State when it comes to the put these together bring them over to the beef diagram um that’s right there Right on top So this is next right That Here this One pleas see the colors bab is our meat bad those steaks were fine I think yeah I think those I think if you look at the colors then we can yeah just any of the discolor but going through like we can trim that’s a lot of this will be groud
Beef which is fine okay I mean yeah we a lot more right prior to that the only is one of the best cany because they L
12 Comments
Very organized! Raw meat isn't the most pleasant smell but FUNKY?!?….that's never good😮
Grant being a Marine I figured you were going to throw that whole carcass over your shoulder but then realized you didn't want to embarrass the Navy once again
Funky is what raw meat is supposed to smell like but never taste like
The past week was like when your favorite TV show skips a week and you didn't know about it. Glad to see all is well. Cant wait for Part 2 God Bless
Good start with processing.
In many parts of South America the rib slabs, without peeling the second layer of meat off, are a favorite for barbecue or “asado”. In some regions they are the most expensive cut at the butchers.
The parts where the ribs meet the spine are among the best to make a strong stock broth. The same applies to the leg bones when they are cut into slices as “rounds”. Even the tail is used for stock broth. For “ox tail soup” you use only the tail sliced to make the broth.
I do not know what you did with the innards. Many simplistic people use all the innards as dog food. But many innards can be considered delicacies, though for some you need to acquire the taste. The heart is also a favorite to use as bait for fishing, since it will not dissolve and fall of the hook as other meats tend to do.
For the “gauchos” the kidneys roasted over embers is a special treat. And country folk in Paraguay use the stomach as a basis for stews.
The liver is extremely rich in vitamin D, though the taste takes some getting used to. If you marinate the liver with milk before cooking, the distinct flavor and scent gets removed. The best way to cut liver into slices is by having it semi-frozen. What I found to be the best tasting preparation is dunking in beaten eggs, then rolled in flour and the lightly fried. After frying put the liver in a pot and cover with sour cream, then simmer for about an hour. You get a tender meat and the gravy to be used over rice, potatoes or pasta.
The tongue, after boiling and skinning, can be pickled in vinegar and cut in thin slices is a nice filler for sandwiches. Vinaigrette tongue comes to mind.
The heart can also be boiled and pickled in vinegar as a cold cut for sandwiches. (This is my personal favorite.)
Meanwhile the intestines were used as casings for various types of sausages. And the tallow (as well as the lard from pork) was used as the basis for making soap.
Enjoy your beef in the coming weeks and months!
Looks like you got a lot of great beef fat! Remember us if you have extra!
That beef is going to give you a lot of meat 😋.
AZ was beautiful on Christmas it was sunny but actually chilly it was nice this year 🥰 this is so exciting we just ordered our very first quarter beef (wanted to make sure we have enough space and also gauge how long it’ll last us) and I’m so excited to get it next month ✌️🤓
Mark 9:49-50
King James Version
49 For every one shall be salted with fire, and every sacrifice shall be salted with salt.
50 Salt is good: but if the salt have lost his saltness, wherewith will ye season it? Have salt in yourselves, and have peace one with another. Gods blessings are over you
Good job.
Nice!
I love your teamwork and cooperation!!! And communication! God bless your whole family!!!