Hope you recover fully soon, I had it this time last year but thankfully not 2 bad. Good luck with the butcher shop, please video it. Stay safe

Yes I wood like to see you set up a butcher shop maybe a red iron.building to start good luck I will watch it

Really glad I put in a Ritchie water system this past fall, was planning on just a standard hydrant and tank until I watched

That's interesting. I've considered doing the same since the local butchers are so back-logged. I'd like to hear more about how yours goes.

My whole family got covid a little over a week before Christmas. The boys had very mild cold-like symptoms for a couple days. My husband felt kinda crudy for a few days. Everyone was good by Christmas.

I think that is a good idea. If you can build it then they will come. You could do shares where you have people that also have animals that need butcherer help in return they can do their animal there too.

My cattle get a square bale a day. They also process like a giant dear basically.

We have a few places in the area that have done this. Maybe talk with some other ranchers in the area and figure out a local co-op rather than just a facility for just your own needs?

Happy new year. Thanks for the video.

I would be very interested in seeing what you need for processing, the costs, refrigeration needs. I have been sick too, I'm going to tell you what has helped me more than anything that has been done for me in almost 2 years I have been struggling with this respiratory illness. I found out about people using peroxide and colloidal silver. I used equal parts filled a nasal sparyer and did one side at a time. It foams and burns alittle and after using it 3 times I was almost completely well. I now can breath through my nose and I can smell again. I also took zinc with this.

If you are going to sell to the public you will need to be state or usda inspected I am pretty sure.

I would imagine if you can find a butcher or want to be butcher/local college to partner with , that could help .

I think there are different facility practices/requirements for selling cuts of red meat (usda or state licensing) or selling live animals by whole, 1/2 or 1/4 but no smaller.

Is your family get it to?

Are those feeders paying off already they worth the money

We have a butcher that comes right here to are farm, on site kill.

Butcher that I use is busy............He claims people are fearful for the next shoe to drop and have bad memories of empty shelves. Not a bunch of shops here that kill, but if you kill, skin, gut and take the halves to them, alot will cut them up for you.