My mouth is watering!

You were so kind to give a discount, They were better then you find at the store. Enjoy

All I can say is my mouth was watering.

Evan, I just bought 2 pounds of ground round at the grocery store on sale at $4.99 a pound. I hope your friends and family read this message so they know just what a deal you gave them. By the way, those ribeye's looked amazing! Keep doing what you're doing buddy there are lots of us living vicariously through you

Looks great. Good job , kids

Well Done Rebecca and Evan, I suspect that just after this video airs, that your “circle of friends “ will have grown considerably! I know that you cannot just drop everything and walk away, but, try and give yourselves at least a day off. You have done a great job with your first load of beef. and I am sure you will want to carry on. We the great (lazy) love watching your videos. Keep at it, but, don’t kill yourselves along the way !! Very, sincerely, Rod Fair

Few pointers since I work at a butcher shop we tell our customers that if you have a Angus or Angus cross to wait till there about 1200 to 1300 pounds so you get more fat and marbling plus more meat. We also say that more older the cattle the better beside anything after 32 months old we bone out. We usually recommend 24 month helps get your fat and marbling time to come in on the cattle ! I think you had some nice marbling and a pretty decent fat percentage I've seen way worse than that. Great job love the channel!

Beef short ribs make the BEST barley soup ever! An expensive pot of soup, I know but so fantastic!

another excellent informative video thanks alot

Great now I’m hungry 😋

Those rib eye steaks are so big. I could cook one and have meat for a week. LOL. That is so nice for your family to having you raising meat for them. I don't even know a farmer let alone have one in the family. I hope they realize how lucky they are. Y'all have a Blessed day.

Y’all did great Evan!!

The barn/workshop has created a new life style on the farm. It's a great and necessary addition as the future meals of BBQ steaks, ribs etc will verify.

from the Netherlands thanks for the video

Evan you did well on raising the steers. Good grass and fresh water and bam beautiful delicious beef. For the short ribs we use our slow cooker and they turn out awesome. Enjoy the fruits of your labour. Beef it’s what’s for dinner.

1000 to 1200 lbs grass fattened and if you like a little more marbling you can give them some grain the last couple weeks , but I'm betting your not going to find much wrong with your beef !!!! That's how I've always done ours . Good job !

I find using plastic bins of different sizes makes for efficient space use in the freezer. Dollar Store trip!

I’m no farmer, but have worked on farms in my youth and can empathise with the work involved. That looks like a great first haul. I was hungry even after dinner, half the art is knowing how to cook a good product well to bring out its best.

That sounds like good price.Enjoy!

Our first steer, we did the same getting all the roasts etc. We quickly learned there are some roasts that just need to be hamburger meat lol Pikes Peak roast for example. Now we only get the best cuts, briskets, ribeyes, sirloins, nice roasts, and have the rest hamburger meat. Our processor gives us bones for free for bone broth.

I use cheap white plastic dishpans to separate the meat and veggies in my freezer. Keeps it all from sliding out and I can easily sort it

It looked good !!

Our grass fed beef. Turned out best I ever eaten. Even butcher commented on the marble in meat. Looking good. Nice to have freezer full

Thanks for the info. Looks good!

Look at that nice milling machine table in the background. You should build one just like it for the welder that is sitting on the floor.

Sorry, couldn't finish this clip.... had to get sth to eat... #yummie

Yummy looks so good.

Bone in roast are the best... 12 hours on low in the crock pot... and the marrow can become Butter of the Gods

Nice! Great video

Thanks Evan and Rebecca for sharing your trip home with your butchered beef. You folks will eat good for quite a while!! Love the way you fixed your steaks and you’ll do a little better on those ginormous ribs but they were still good. Stay safe around there and enjoy your blessings. Fred. 🙏🏻🙏🏻👍🏻👍🏻👏🏻👏🏻✋🏻✋🏻

Nice haul on the beef! Your my kind of friend at those prices! Our last order on Beef was farm raised and last 60 days corn feed. Butcher aged for 28 days and custom cut for us. Keep at it you did great for your first haul!

$4 lb is very good price, can't even get a lb of ground hamburger for that price or a nice steak at $25 or more. Thanks for sharing, those steaks looks very good.

Good video

🤣The steak 🥩 disappeared quickly ...the 🥔 potato stayed on the plate ! 🤣👍💯🥩✌

Grown up on farm where we grew our own meat. The meat is better than the store.

Nice looking beef! A freezer full is quite a reward for hard work, enjoy😊

You just holler at me the next time .. i want that discount beef.. 🤣

I'm no where near being ready to raise our own beef, but boy I do enjoy watching others figure some things out for me. It'll still be a huge learning curve anyway. Really do enjoy your videos. Yup beef gotta be done slow eh. Still good though. So cool to be able to fill that freezer, I wonder how long all that beef will last? We're still building infrastructure last year an awesome duck house, this year a huge garden and 7 coop chicken house. Our favorite food is steak cooked medium so would be very cool to be able to raise our own...I was thinking Highland beef, but thats years in the future lol. Awesome job folks. Cheers, Chad.

The best way to cook meat to perfection is to Sous Vide it. Then put on hot grill to sear for 1 to 2 minutes per side.

Wow a lot of beef for the two of you. As a first time beef grower you did a good job. Next year even better. To have beef, pork, and chickens you got it made. I know you will enjoy it because of your hard work. I’ve learned so much from you and Rebecca and I only need a homestead for me and my husband. Keep up the good work and I will keep watching. God bless you both. Oh, Happy belated Thanksgiving!!

Looking good 👍. We purchased a quarter of a steer from a local farmer this past summer and the average price was $5 a pound. Beef is great. Enjoy!

Living in Europe I have no idea what beef or how much 4Dollar buys you in the supermarket, but knowing they are reared on your land and by you, I think is already worth a premium.

Jullie zijn twee gezegende mensen met het huis en de levensstijl die jullie naleven

You are living my dream. I would love to have some land to raise a couple cows and other animals like you are doing. I’d love to be as self sufficient as you are.

Wow prices are higher up there. We just got our half beef and total cost was $3.90 a pound, that's the farmers regular price. Hanging wt was 325 pounds. We are in South Mississippi.

The extra hang helped that a lot. As a producer / USDA processor, I prob would have ground that all up, and made jerky. So you dodged a bullet. Boy, you got a deal on the processing! Wow! Basic rule of thumb, you can’t grass feed over 1000 pound animal. They need grain, or they will not fasten up. The color looked good. Definitely not malnourished. You’ll want to push a corn based feed mixed with barely, ground to a powder state. Cracked corn will mostly pass right through them. The local bird population will love you for it though.

Omg. You gave the beef away. When I go to the store, ribeyes are 13.00 a pound and ground beef is 6.50 a pound. That was very nice of you to take care of friends and family. Beef short ribs is a low and slow cut but there are delicious when they get done. I cook mine the oven at 300° for 2 to 2.5 hours.

You're cooking at the pole barn!! Going to have to get the kitchen/ bathroom finished. Nice job!!

being new to raising beef would not have gotten a discount from me or most other people. don't short cut your product. lots of money and labor went into that fence alone.

Here in Illinois as well. My uncle raises cows and pigs on his small hobby farm and I got a side of beef from 1 of his cows and all in I paid $4/lb for 311lbs of meat. So much better than store bought!

I have my steaks cut at 1:1/2 inches........Cook in shillet 2 min on each side to sear....the 7-8 minutes each side then serve.

Short ribs are a good crock pot item .

Wow that is a lot of meat, you guys did a great job and it is learning experience that you can go from for next time. Steak and the ribs looked fantastic to me!

Nice real nice . It's my belief that grass feed beef won't have the marbling that grain finished beef has even with grain supplements . Just what I've came to see .

You had a great haul of beef from the two cows and now you are set for the next year.

In the UK some will hang for up to 50 days !! 28 is the average.

I grew up on a 20 acre farm. We raised and grew 90% of the food we ate. Probably 3 to 5% was wild game. We never went hungry. We always has beef, chicken, pork, duck, goose, lamb, goat, as well as other types of meat from domesticated animals. Home raised meat is a higher quality. It's not injected with water for weight and you know what it ate as well as how it was handled.

I commented on the video awhile back when you thought your steers were ready to go that they were too light. Angus and all British based cattle need to be at least 1200 to start developing good marbling. We target 1250 to 1300 for our Shorthorn cattle which are a British breed. I think I posted it from ranch KZfaq channel name Navarro Hills Ranch. Anytime you need some advice on cattle just send me a message. I will try and help.

As it's meant to be. Nice.

Lots of beef for just half, just subscribed to your channel, I enjoy watching what you do and really like the lay out of your land. And you cabin. I’ve watched your videos for about 2 weeks now, God bless you and Rebecca keep up the videos

I hand my beef for 30 days and yes it makes all the difference it is 2 dollars a day for any thing longer then 15 days but we'll worth it.

The rib eye's looked perfect for me. The ribs, 😋 God bless

$4.00 a pound is awesome. Ours runs about $5.50 to $6.00 pound.

Think the longer you age the better, definitely don’t go less then three weeks next year. Also if you are not selling to the public and it is just for family, friends and yourselves it would be good to set up a cooler and a butcher shop next to your shop, down the road. Just a thought.

Steaks appeared cooked to perfection!

Looks wonderful!

Wow! That's a lot of delicious looking meat 😋 Actually, rib eye is the only steak you can cook med.well to well and it's still pretty tender. That's because the marbling in it melts as it cooks longer making for a juicier steak. Considering you didn't feel there was enough marbling, I think you made that steak perfect 👍 I wish I lived at your house!! With all that pork, beef and chicken. I was 🙀 to get a video from you on a Sunday. Very special treat for us ❤️

Holy cow!!!

Those rib-eyes looked good. Good job!

We love Barbacoa and have used short ribs for that. We will typically pressure cook them to tenderize it and liquify the fat. The tallow comes off easily too. Just sharing one of our uses.

I'm Hungry!!

They look really tasty, what a haul, great work both of you👏

Good video, Thank you.

Finish the steers off with a good sweet feed for about the last 2 months. Angus in my opinion are the best beef to eat.

Don't undersell your product. Especially if it's grass fed. The meat will generally be more tender than any grain finished animal, regardless of your skill level. Cows convert forage into protein naturally, and the genetics determine most of the meat characteristics, especially on grass. Most of the fat from grain becomes carcass fat, not marbling, most of which doesn't make it into the vacuum wrap...tossed or sold for dog food, etc. Greg Judy has a lot to say about this, if you haven't watched on KZfaq, please do. If you have any more cows to sell at$4 / lb, let me know:). Good luck gong forward, and thanks for sharing your experience! Cheers

Seems pretty darn efficient to me. 👍 Y'all be eating good for quite awhile.

Can't wait to see how your smoked brisket comes out.

Boil the short ribs first, then finish in the oven or on the grill.

Your processor is very reasonable. You could have finished them another 90 days

Looks good guys!

Overall you did quite well! My folks used to raise and sell beef. Keeping the short ribs separate makes the hamburger leaner, otherwise they grind all the short ribs into the hamburger. We typically got the steaks 3/4in thick, sure the romantic restaurant style is an inch thick, but they thaw and cook faster, plus you get more meals covered, then we'd also often get strip steaks instead of full t-bones. The roasts you can cut each yourself after you get them out of the freezer into a dinner of 'steaks', another of fajita strips for tacos, and the last into cubes for hearty stews rather than one big roast that might take days to eat (kids get bored with too many leftovers). One customer of my folks who had nine younger kids would order all four quarters in hamburger because 'that's all these kids will eat!'. Some customers chased thick marbling while others wanted leaner more grass-fed, so you need to figure out your market as you go forward. My father could tell by looking at a steer head on, by the spread of its chest between its legs, if the weight was there and it was ready for market or not -- and it was a careful balance to get them just big enough but not too big where the end price on a quarter gets uncomfortably large for some buyers.

I think the steaks look fine - better than most you see in the grocers - with the short ribs, I cook mine real slow and low for a long time and they melt in your mouth - You two did a great job with the steers from what I can tell - Thanks for sharing... looking forward to more vids....

WHERES MINE 😉😉😉😉😄

Basic but good one. Boerewors 3 kg beef (top or bottom round) 1 kg fat (beef, mutton/lamb or pork belly) 2 tbsp salt 1 tsp ground black pepper 4 - 6 tbsp coriander (singed and rough ground) 1/2 tsp ground cloves 1/2 tsp nutmeg powder 1/2 c brown vinegar (optional) 2 tbsp brandy (optional) Cube meat and fat, spread out on counter and sprinkle rest of ingredients over it, mix well. Place in fridge for 2 hours or just until cold. Grind through a 8 - 10 mm plate. Add 1 c crushed ice to the mixture Use hog casings to stuff, don’t stuff too tight. Best to use a stuffer and not a meat grinder. An easier way is to use brisket, meat and fat. Fat should be about 25% of total weight.

Boy Evan, you did a great job. Hard work and tender rewards. Be proud of yourself. Is it the season to add some venison to the frezzer?

Pittsburgh medium with garlic salt and pepper

Feed your steers some "gooey butter cookies". I know I've put on a lot of fat since my girlfriend started baking these damn things all the time. haha. Love the channel and learning through your experiences. Thanks for sharing!

Looks like you did just fine to me. I've certainly never raised beef cattle. I'd LOVE to try the liver. I bet it super delicious!

Still delicious

We raise our Angus steers for butcher to around 1500 to 1700 lbs . We feed them all the grain they can eat some times 50lbs of grain a day per steer with some good hay. Turns out some of the best beef you can eat

Looks good! I have forgotten how to grill beef, i usually overcook it. So no worries about it i'm sure you will get grilling down pat.

The beef looks yummy!!! Look up some short rib recipes online. You brown the seasoned beef short ribs in a Dutch oven on all sides on the stovetop, then bake them in the oven on a low temperature (250-300) for a long time (a couple of hours or so) following the recipe of your choice. Some recipes use red wine (a good one) others beef/bone broth and various veggies. Let me tell ya, the meat will fall off the bone and melt in your mouth. It’s my favorite cut of beef. I’d eat it once a week if I could afford it!!! As usual, great video!!!

First! And your making me hungry!

Great cache of meat! Hope you got a nice tri tip to grill. Nice looking rib eyes. I am a fan of frequent steak flipping on the grill. Makes for a more evenly cooked interior. Also, braised short ribs are delicious!

Overcooked for me, but rock on great job Short ribs come out better slow cooked in their gravy

Smokin deal on the butchering, especially with getting it vacuum packed like that. Around here it's at least a buck per pound plus grinding on top. That beef will stay fresh over a year in the freezer with the vacuum packing too. Like what others said, feeding grain for the last couple months really helps with the marbling. Especially with steers which tend to always be more lean than heifers Just picking my own beef up from the neighbor on Wednesday, have my own little shop with a cooler and cutting facilities so will be cutting it up in 2-3 weeks. Ever hear of beef bacon? Just been searching youtube on cutting vids and came across that so I will be trying to make some this time around, looked awesome and sounds like it's a lot like pork bacon. Look it up, you might want to try some yourself next year when you see it!

I grew up eating home grown beef. These days, as a retired older adult, I can only afford a bit of organic beef about twice month.

The steaks looked great to me. Some marbling. I love short ribs but very pricey to get here. 😊🇨🇦

Best recipe I’ve ever tried for short ribs. You have to try it! These flavorful short ribs perfectly illustrate how braised meat cooked on the bone can turn out succulent and tender enough to cut with a fork. The bones also enrich the braising liquid, which marries delectably with the cheese-laced creamy polenta. 3 Tbs. olive oil 6 lbs. meaty, bone-in, individual-cut short ribs 4 tsp. kosher salt 1 tsp. freshly ground pepper 1 yellow onion, chopped 2 carrots, diced 6 cloves garlic, chopped 1/3 cup all-purpose flour 2 cups hearty red wine 3 cups beef stock or broth 2 Tbs. tomato paste 1 Tbs. minced fresh rosemary 1 bay leaf 1 cup whole milk 1 1/3 cups quick-cooking polenta 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving Preheat an oven to 325°F. In a Dutch oven, heat 2 Tbs. of the oil over medium-high heat. Season the short ribs with 2 tsp. salt and the pepper. In batches to avoid crowding, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, 5 to 6 minutes per batch. Transfer to a plate. Add the remaining 1 Tbs. oil to the pot and heat. Add the onion and carrots and cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Sprinkle in the flour and stir well. Slowly stir in the wine, then the stock. Stir in the tomato paste, rosemary and bay leaf. Return the short ribs to the pot. The short ribs should be barely covered with liquid. If not, add hot water as needed. Bring the liquid to a boil. Cover the pot, place in the oven, and cook, moving the position of the ribs every 45 minutes or so to be sure that they are covered with liquid and are cooking evenly, until very tender, about 2 1/2 hours. Transfer the ribs to a deep serving platter (don’t worry if the meat separates from the bones), and tent with aluminum foil to keep warm. Let the cooking liquid stand for 5 minutes. Skim off the fat from the surface and discard. Bring to a boil over high heat. Cook, stirring, until reduced by about one-fourth, about 10 minutes. Discard the bay leaf. Return the short ribs to the pot. Just before serving, make the polenta: In a heavy saucepan, bring 3 cups water, the milk, and the remaining 2 tsp. salt to a boil over high heat. Slowly whisk in the polenta and reduce the heat to medium-low. Cook, whisking often, until the polenta is thick, about 2 minutes. Stir in the 1/2 cup Parmigiano-Reggiano. Divide the polenta among warmed deep serving bowls, top with the ribs and sauce and serve at once. Serves 6. Recipe from Williams-Sonoma website.

I cook my ribeyes 3 minutes a side for me and 6 minutes a side for my wife but I agree could have had some more marbling 👍 🥩 that’s a 1” steak