Love that you and the Hollars both show the process. Good learning tool and it doesn't gross me out at all.

Proud of you, man. You guys have come a long way.

Seeing the amount of guys processing this animal made me appreciate the skills of the mobile butcher even more. One guy and a truck and within hours a couple animals are hanging in the truck. The professional makes it look so easy.

Love your friendship with the Hollars! Two amazing families. Blessings for your road to clearing and holding at bay cancer…..admire everything about your journey‼️👍

Every one of your videos can teach me so much.

Love how you treat all your animals with such respect. Awesome!

Way to go with the flow. Thanks for sharing your process even though it didn't go the way you expected

Jason, Lorraine and Penelope, I am so impressed by the gains you all have made. Also it's amazing how many former Californians made the move so close in your North Carolina community. 😊👍💖

Your amazing! From a desk guy in office to a very talented jack of all trades homesteader

We have been slaughtering our own cattle since 1970. As a part of this I worked at a slaughtering house for 8 years starting when I was 14 years old. Looks like you did a good job. We slaughter about 8 hogs a year and another 5 to 8 sheep as well. We do 120 broiler Chicks and about 50 rabbits. too bad about the winch not working well. We use a chain fall for all of our hoisting no power needed but your own muscle. We have been here 10 years here in Chile living off our farm. We do workshops on how to process animals. Yall need a wheel barrow for the guts. It is just easier. Thanks for the video . Jim in Chile.

You come a long way! From chicken to beef! Impressive, congrats!

Wow! Thank you Holler Homestead for helping. What a great community you two families are making.

I enjoyed this whole process! Thank you so much for sharing. You are living my dream! From 1 cancer survivor to another ❤

@5:12 - "Make a decision and just do it" - I love this Jason. We get so consumed with right/wrong and pleasing someone else and sometimes we have jump in. Use our brains and just a 1/4 ounce of common sense and get the job done. "Make a decision and just do it" is amazing advice. I'm glad you captured that.

1 bad day is all the one experienced with y’all! Great show! Always fun seeing familiar faces work together! Congratulations and great job!!

This video brought me to tears, in a good way! Great job! This is a huge accomplishment!!! A young steer would be great for the beef boy that’s left, then you could stagger your butcher out every year. ❤️

It is so nice to have friends. There help and moral support was great.

Your videos just get better and better. It's good to see you solve unforeseen problems on the fly. You, your family, and your friends are living life the right way.

That was a big deal. Learning and working together is so valuable. The legacy you are leaving for your children is priceless. Well done.

I can never do this or watch without shedding tears. I cry when I pop the head off quail. I did not cry when I made broth out of my mean son of a gun rooster or the steer that drug us across the ice and face planted me. You did well. It's very gratifying.

I think that's a great idea to just do one and let the other grow out more. Processing just one is hard, doing two at one time seemed like an uphill task. I commend you guys on what you do so much. Wish you all the best.

👍👍👍 So far this yr,165 chickens,2 pigs,3 deer,2 cows are next on our list. I so wish we had neighbors like yours. Just the two of us but we get it done. Best of wishes to you&yours for this holiday season👍👍👍

Well done guys. Glad to see the Hollars there to help! What a great community you guys have found!

Love watching you grow…. and your farm😏 Your comfort level and Lorraine’s is inspiring… hope to get to this point on our journey 🤗🇨🇦

Congrats. I know it was hard to pull that trigger. There was so much love and appreciation for the animal. Celebrate his life by nourishing your family.

So awesome to have friends to help with the process!

Marinade the hanger steak in mojo - the citrus really helps tenderize the meat. That’s the start of churrasco with chimichurri, black beans and rice. Yum!

That was the hardest cow you will ever butcher, the first one. Great job! God bless y'll and keep growing

I'm glad you all come together to work. True friends.

Another Great Informative video! Great ro see the Hollars helping out!

Good to see others helping with this.. In our part of the world, they use gates tied together to make what looks like a milking stall..The animals are fed inside the gates in order to make them familiar going inside the barn/enclosure.. on a regular basis..The gates allow you to get close in order to process the animal.. Gates are removed when the processing starts.. The familiarity of feeding in the barn means that stress for the animal seems to be less.. on other occasions animal is regularly bedded down in the barn for a period for familiarity purposes before processing ,for some months before the processing takes place.. Kindness every ones way.. Lochness Scottish Highlands..

you gave then the best life your were so kind to them you have my utmost respect

Y’all did a awesome job. I grew up doing this at least once a year with a young bull and Hog, we raised, sometimes multiple times, we lived about a mile from a major highway that had multiple auto accidents between livestock and vehicles. The State police local Sheriffs office always notified my Dad to see if we wanted to process the dead but quite useful carcasses I help a friend process a couple Sheep and Goats every year. Well done.

reminds me of when i was a kid and we did deer, moose , bear all hanging in the kill paneled building with the blood reservoir for draining so proud of my Native Canadian heritage hugsssss

I’m so thankful that you chose to do it this way and for sharing. Quality of life for our food animals is so important.

Aged beef, hung 10 days or up to 28 days. Excellent flavor! So jealous of the meat!❤️❤️❤️❤️

I so appreciate this video. Thanks for showing the process.

thanks for the informational video on the processing of the "biffey boys" sorry that it did not go as you rehearsed, but thankful that you got it done for your family. have a great day.

To split backbone, use a sawzall (reciprocating saw). I forget I think the blade you'd use would be like 6 teeth per inch? Anyway goes through like butter.

Heya, buthering day has come. thanks for showing everything love to see that

Ok. Finally a practical idea I can use for aging my beef. The processors cost more than feeding my cows. Your freezer on wheels is a fantastic idea. I use an old basketball pole sunk in cement and backstop for hanging. My good neighbor has a forklift for transport from the field. We help each other here. A small Temu winch works great. Used to have a chain come along. By the way, I'm from Cali now retired to New Mexico. Blessings.

For grassfed beef, we always do 14 to 17 days. My dad did 21 days.

Wow, fantastic video! That is a big step in your homestead experience.

Great job every one, Tongue is such nice meat for a good sandwich , Liver looked great & healthy,

Wow what a journey! I smile watching your family live out your dream!

Hello friend. I am a butcher by trade and to answer your question on should you move your cows closer to your barn?.....yes. It will make it a lot easier. If you don't have a tractor to lift and move these cows after the dispatch then what your doing is fine. Plus, the closer the cow is to where your going to hang the better for the meat. also, if for some reason you can hang the cow after dispatch then you need to buy a butcher cow cradle or build one. That will change everything. Anyhow, love your videos my friend. Me and the family truly enjoy watching yalls family grow. Keep up the amazing work.

Awesome, typical family processing their own meats. 👍🏾

Great video!! I love your moderation even using parts of your story. It made the video flow so well even though those of us who follow you know your story. Great job!! And great honor to the animal you cared for daily!!

Thanks for sharing this process. Like you said, most people send it to a butcher. I would imagine this would be similar to processing a deer, wouldn't it? It's great that so many came to help y'all. Have a Blessed day.

I love your "just do it" attitude.

What A Blessing 🙌🏼 To Have Your Dad & Mom Always Helping 😊

Your beefy boys were so personable and sweet.

Thanks for sharing your great progress! Great community of friends & helpers! Many blessings to all your homestead families🤗💕🇨🇦

Thank you for showing the process. I want to think I could do it, but I am just not sure. 🐂

Jason that was a great video. I really enjoyed this process. Thanks.

Great job for your first time!! Next time will be easier and that's awesome that your friends and family were there to lend a hand

The voice over narration is a really unique and nice touch to the video

Wow that was well done by you all. Yes I think 1 beef was sufficient for the day. Your cooler worked perfectly. Great Video Thanks. Cheers Denise-Australia

Love your channel!!! 🐖 🐄 🐓

I have loved these videos. Between the pig processing with the Hollars and now the oow processing. AWESOME

You guys are awesome. I admire and respect how you care for your animals and your work ethic.

Fascinating! I just started ketovore 2 weeks ago…I am totally appreciating all that fat and beef! You did a great job! Teamwork!❤️

This is amazing Jason ..so happy for you and your family

Homesteading friends are AMAZING!

Good job. You need a tractor so you can have even more stuff that breaks down when you really need it! Enjoy the meat, it looks delicious.

Make sure you grab the hanger steak too! Beef cheeks, hanger, liver, heart, tongue, and tail on the day... Everything else in the freezer. That's my usual process. Great work dudes!

Jason you and Loraine did great! Ben and Meg Hollar are invaluable friends! So cool to see all this. Thank you!

I've hunted and processed every animal I have harvested for most of my life... I would think it would be a lot harder with a animal that you have cared for and loved... I honestly don't think I could have done it... Kudos to you for being able to do this...

Jason, When I was growing up on our farm, I would get a calf, raise it, train it for showing at 4H Vermont State Fair in July, feed it out till September and then it went to freezer camp...my Dad was a Doctor and had a friend he grew up with that owned the processing facility... barter system was and still is used today in Vermont for taking care of debts...prices per pound were fair back then...Cheers from Maine.

That was a really good video! Things sometimes don’t go as planned, but ingenuity and determination prevails.

Wow! You guys are so practical, good at problem solving and inspiring.

Inspiring. Thank you for being brave and stepping out. I have enjoyed your teaching and work ethic. Most of all your since of humor. Thank you.

Cali Crew really kicked ass working and learning together in fellowship.

Well done Jason and your support team!

Sorry to hear you have cancer stay strong I'm a new subscriber hope you keep us updated

Good job Jason and team, I can tell this impacted you, but it's worth it, that's why you do what you do day in and day out.

I wish I was there to show how to do skinning ect, I have been doing it for 25 years + I was with USDA FSIS for 26 years. Any questions just ask.

If you were my son in law I would be so thankful. You are an amazing human. I love watching you all work together and learn together and solve the problems that arise, together. Great video and nice job to everyone! I wonder if you know a guy that can build a walk in cooler 😉

Man ohh man what a awesome experience and confidence builder so happy that Ben and Meg were able to come they both have gained a wealth of knowledge in the last few years on the procedure of butchering and although there was a few hiccups there was nothing major enough to stop what needed to be done. Now about that walk-in cooler if I recall correctly it was you Jason who built a walk-in cooler for Justin Rhoades! So is there not enough room in your Barn or some place, a area that you can do the same for your farm one day seeing how you will probably need it in the future. It was good seeing everyone come together to help get this done and I am so happy that you are good friends with the Hollar Homestead thanks so much for sharing this experience and I look forward to seeing your next video with any of the projects that you are working on at the farm, and I really am considering subscribing to Abundance Plus. I truly appreciate and am fascinated by the Homestead Community and awesome way of living. May God continue to bless you all 🙏 and with good health, growth, success and prosperity 🙏

Great filming. Nothing like good friends on a tough day with a tough task. You guys rock.

Enjoyed seeing all the details!

Great Job and glad to see your friends helped out. Tongue is so good. Best steak I've had and great in tacos.

You planned then murphy showed up and brought a big ole box of wrenches to toss in the mix. You got it done and learned what you need to have and some stand by options.

Well done guys! Love that the Hollars came along to help too…I know this was a big day for you Jason…good job! ❤️❤️🙏🙏

I was looking forward to seeing this video! Ben from Hollar Homestead mentioned that he had helped with the process.

Great work. Things never go according to plan. You persevered!

We’ll done, Jason. I admire your practical nature. Not sure I could do it, think I’d need to “take to a processor”. They have such sweet faces. I don’t find it gross though.

Spread the hay! Helps cover any uncovered soil and will also lead to growth next year 👌

Thank you, for sharing your journey ............ great educational tool now i will try it myself!

Thank you for your teaching videos 👏 Blessings ❤️

So happy for you all. Living the dream. Keep on keeping on!

Love your videos, teaching and sharing thank you!❤

We’ve had decent luck keeping just one steer. Thanks for showing the entire process and congrats on a job well done.

Old bath tub works great for tanning hides. Liver looked beautiful love liver and onions. We always did 2 weeks for hanging. You all did great

That skirt steak is the best for fajitas. Fajita Marinade Recipe: (for about what you had) first thing slice that steak just lay it flat and slice it sideways. Okay so you know how it's long and thin, well if you go in from one of the long sides and slice towards the other long side but don't go to the very end you can open it up to make a bigger (wider) steak, and then can pull them apart into meal size steaks. Okay here's the marinade for about that size steak opened and split into meal size steaks. In a blender mix 3/4 jar of mayonnaise 1/2 bottle of Mojo fajita seasoning 1/3 bottle of soy sauce 3Tbsp garlic powder 3Tbsp powdered beef bouillon 3Tbsp dry fajita seasoning Couple of shakes of cumin, chili powder, black pepper onion powder (or you can add in some chopped onions, I've never tried that though and what ever other Mexican spices you like, maybe some chipotle spice) blend till liquid. In flat pan or big bowl pour in just enough to cover the bottom, put in one steak at a time covering one side and then the other side and add more marinade after each steak, cover and refrigerate for at least 4 hours (I ALWAYS let marinate overnight though). Grill over coals or wood for best flavor UNTIL WHITE MARINATE IS A NICE BROWN COLOR. Pull apart for tacos. YOU DON'T NEED TO EVER CUT THIS MEAT. IT PULLS APART EASILY.

Great video of real homesteading! It was also nice your family, friends, and the homesteading community come together! Blessings!!! #nothinggoesasplaned :)

Jason, I am proud of you and your family and friends. You did a good job splitting the beef, and keeping straight . I am pleased to hear you are going to age the meat for 10 days to 2 weeks. I look forward to watchig you finish the cutting . God Bless You.

Amazing! You all did great!

Work in the OR 35 plus years nothing grosses me out. Interesting and informative.

Idk if you will see this but thank you!!! I am learning to butcher (starting small) so I can eventually process animals for my future homestead and friends! Beef seems super scary until you break each step down and find a way. I was intimidated by how I could possibly manage to hoist, transport and hang a carcass that large but this made it look much more doable. Love how you go over the supplies you use and the “flow” of the whole process from your setup for the kill, hoisting, skinning, and hanging.