I Accidentally Became a Pig Farmer

Our mistakes, solutions, and store bought pork versus home grown pork. Big thanks to VEVOR!
Check out the VEVOR grain grinder here: bit.ly/3UFzrQn
VVPRO to save 5% off
Fall line ridge, homesteading, pigs, hogs, homegrown meat, self sufficiency, DIY, homestead.

[@falllineridge]

Huge thanks to VEVOR for setting us up with the grinder! For grinders and other homesteading supplies: bit.ly/3UFzrQn Use coupon code VVPRO to save 5% off site wide.

[@soha8618]

Im from malaysia and have watch many of your videos on the sawmill, pig farming and bee keeping .but i do not use telegram

[@buddyreed2623]

@@soha8618 That person is not Fall Line Ridge. These people are pretending to be someone they are not. They do this to many of the channels that I watch. I click on the three buttons to the right and hide notifications.

[@soha8618]

@@buddyreed2623 thats why i did not click on it

[@alexanderthegreatoz5945]

What did olden days homesteads fed their pigs?

[@hamburgaler_hames5520]

Just curious, you said you lose the fat during processing. Could they not allow you to keep it and you could render it into pork tallow

[@dougstewart6288]

When my wife and I were first married we homesteaded in No Calif and raised our own food. We did a pig coop with folks that we worked with in an office. We bought 8 shoats and seven families bought all the feed. We did all the work. Fed them table scraps and some tore bought grain. The last thirty days we finished them solely on high protein dog food. Got them all over 220 lbs in five months. The meat was fantastic. Also helped that we found a butcher that could really make great bacon and sausage. The dog food really marbelized the meat and added a lot of texture to the meat. We did that for several years until my wife started getting too attached to the pigs. Had to give it up. Never had pork that good again.

[@jamesharris7868]

Need to find lots of free apples and pears pigs love them good for your beef too

[@deiademarco3608]

INSANE, the difference in color between those two pork chops 😱

[@JOSHUACGRACE]

shout out to the couple seconds of ASMR he gave us hahaha thanks for uploading man ! i enjoy being able to learn from your experiences .

[@homesteadfanatic3492]

We just got our pigs back from the butcher. $100 per pig, $700 for feed, $185 for butcher fees for 1. The other pig we raised for friends. Hanging weight for ours was 215lbs. Based on hanging weight we're at $2.95 a pound. There's no comparison in taste or texture. Plus we kept all the fat from both pigs for lard. We plan on doing our own processing next year and making our own feed. Love your videos, keep'em coming.

[@falllineridge]

Your butcher fees are way lower than ours, but I'm reluctant to find a different butcher...the sausage they make is out of this world and they vacuum seal everything.

[@homesteadfanatic3492]

@@falllineridge yes. We pay 65 cents per pound for kill and butcher and another 50 cents for packaging. We vacuum seal our own. We’re cheap😀

[@DDL2728]

@@homesteadfanatic3492 I'd consider it wise!!😉👍

[@falllineridge]

@@homesteadfanatic3492 Ours was 1.25 of hanging weight, $35 for dispatch.

[@homesteadfanatic3492]

@@falllineridge Thank you for the Vevor link. Although I'm probably not interested in the grinder, I'm definitely interested in their meat grinder and meat saw. Our butcher is discontinuing custom butchering, most other butchers have already stopped. Going forward being self sufficient will be a requirement. Looking at finding a Arts-Way feed grinder for the Kubota.

[@jesperandersen260]

something that should be really good for all "livestock", it's what's called fodder, where you soak grain and then you sprout it until it's like a grass carpet

[@ernestm4080]

I like that you are harvesting your own product; but, the chops that you showed are totally different cuts. One is a chop and the other is loin. The loins have several different muscle groups that make it up and tend to be darker and maintaining more moisture. The chop is a muscle that is closer to the back strap which has leaner meat and less flavor.

[@leonardshultz4344]

Maybe you need to plant a couple acres of field corn to dry and feed the pigs the next year? perhaps some other grains also.

[@davewallace.8303]

The pigs went to freezer camp!

[@DDL2728]

That was very interesting!! Your videos are never boring!! We appreciate your efforts!! God bless you and your family!! 💖 🙏💖👍

[@ericb9345]

An inexpensive concrete mixer will be your best friend for mixing. It’s what I use after grinding. I get all my feed supplies from the local ag cooperative. Makes feed way cheaper doing it myself.

[@Wakeywhodat]

Another mind blown moment for me!

[@bubbakemp5817]

Welcome to the Fall Line Ridge Cooking Show! 🤣🤣🤣 You are definitely on point about the taste! The biggest difference in the two meats is, you KNOW without a shadow of a doubt what your pigs ate! You have absolutely no clue what the other pig ate throughout it's life! The difference in the price of the meat, to me, is a non-factor! Home grown is better, no matter the cost. I do understand keeping the cost to a minimum. You can save a bunch of money by butchering it yourself, it's not that difficult. Good video!

[@BearMeat4Dinner]

Looks like you like what your doing. Great video!

[@don1031]

This has been a great project to watch unfold and I appreciate you sharing it with us. I suspect you will find there are some fixed costs and labor required that will be the same whether you raise 2 pigs or a dozen. So economy of scale would lend the advantage of raising more animals. As to the VEVOR mill, it is no doubt a quality item but, even with the coupon, there are some other grain mills that are about the half the cost. And just a thought -- you may find grinding feed in that fashion taxing. Have you considered, since you are wanting to produce your own feed, investing in a small storage bin so you can purchase grain in bulk and in a larger feed grinder that will let you not only produce the feed but deliver it to your animals more easily. The initial investment would be higher but the long term advantage could be a real plus. Just a thought. Keep up the great work!

[@falllineridge]

There are definitely some cheaper options out there for mills. No plans for a storage bin, 55 gallon drums will have to do for now.

[@buddyweiz]

Homegrown pigs .. bigger area to live on .. happier life.. more exercise .... more meat.. and better tasting!

[@usapatriot4513]

Mmmmmm that looked tasty too me! Nothing like home grown.Hey Pork it’s what’s for dinner! Thanks for sharing your videos with us and God bless

[@stephaniewilson3955]

A lot of people use soy to add protein to the feed. Your pigs will enjoy clearing the land, and any weeds or kitchen scraps you give them.

[@johnsonlam]

Not sure if your nearby or anyone you know can gather food leftover, or restaurants leftover for the pigs, of course need to clean up plastics or harmful materials. But it's a good way to save money for food and recycle waste.

[@practicallyIndependent]

Hey Wes. Great to see you. It's so true. We been raising pigs for s few years and it's way better than store bought. We have 5 pigs currently and 2 are for breeding. Seeing that pork made me hungry, lol. Great video my friend. Hope you are doing well.

[@falllineridge]

Dude! You changed your channel name, I didn't recognize you until I looked at your picture and went to your channel. We're doing good, hope you are as well.

[@practicallyIndependent]

@@falllineridge Yes sir! We moved to Tennessee and started a new. We are building our homestead here and kinda started over. It's beautiful here. You are doing amazing with KZbin! Congratulations on your success. Well done my friend.

[@falllineridge]

@@practicallyIndependent That's fantastic, Mike. Wish you all the best.

[@alan30189]

Thanks for showing us the comparison in the meat quality. That’s amazing! As with anything, your cost per pound will go down exponentially with the volume of pigs that you can grow. If you have enough land, buy a dozen piglets. Then advertise to pre-sell the finished product. Perhaps having a breeding pair of your own pigs would save money. Sometimes you can get food scraps from grocery stores (especially smaller grocery stores) to feed your pigs, reducing your feed costs. Grocery stores throw away tons of vegetable scraps every year. On buying feed, purchase the largest bulk amount you can get, without it going bad. If you can find a local farmer who grows corn, see if you can buy the corn direct from him, possibly a slightly higher price than he would sell it normally. However, only feed your pigs non-GMO corn, preferably organic. If I had the land I’d plant my own corn organic corn to feed my pigs. That way I know for sure what they’re eating. One question on the corn grinder. Does it matter what size the corn is to the pig? - Hole corn, versus cracked corn, versus the meal? I guess the meal would digest a little quicker, allowing them to gain weight faster.?? If I bought just two pigs, I’d be afraid I’d get too attached to one, or both of them and want to keep them as pets! 😂🤣 🐖🐖

[@craigsudman4556]

Just like store bought tomatoes as opposed to home gardened tomatoes Wes: The store-bought tomatoes look wonderful but barely taste like tomatoes at all...sort of pasty and crunchy. Wear as home-grown garden tomatoes have that rich tomato texture and flavor. Do you think you might attempt to butcher them yourself, that would save a big chuck of change. Great video Wes thumbs up.

[@falllineridge]

I have thought about it and would like to attempt it, but our butcher makes the best sausage and he vacuum seals everything, so it'll be a tough decision.

[@daleadkins2448]

That color difference is also a breed difference. A big Yorkshire line mine has lighter colored meat than those heritage breeds. But it's fatty/tasty too.

[@earlsmithson4749]

Nice project Wes, I for one really enjoyed the pig journey. Enjoy the fruits of your labor.

[@kennethgibbons366]

I hope that your cats got a bite of that pork chop!

[@duncanosborne4469]

One way you can cut food cost for your pigs,is talk too your greengrocers or if you have a farmer's market around ask if you can have their expired vegetables and fruits,if it's a stall holder of the farmers market offer them a joint of pork , chops or half hog. I work on a small farm here in the uk we feed our pigs on not just commercial feed but expired vegetables this past Halloween we had people turn up with the finished pumpkins broken up the pigs loved them, pumpkin seeds are a natural wormer too,our pig pens are 15x15,so 225 square feet and we have up too 10 pigs in each there's no fighting,we keep large whites which is the same as your Yorkshire's,we are also raising Gloucester old Spot cross large whites,we have too be careful with their weight as if over fed they will lay on fat ,we have 2 heading to the butcher tomorrow,the heaviest one is 67kgs and the other one is 54 and half kgs for Gloucester old Spot cross large whites it's just right if we leave them too go another week or so they won't be any good.i don't know what breed you are keeping but if they are Berkshire or Hampshire try too keep them too around 55lbs

[@boykintreeservice]

Don't discount the value in excess pig fat, it can be fairly lucrative. It can be rendered for lard, added to deer meat for burger or sausage, candles, soap etc.

[@stuartpickles6907]

$8 a lb for great tasting meat that you know where it came from is not bad considered the price and quality you get at the store.

[@buddyreed2623]

Hello Wes. I would say that you did not have mistakes, rather learning experiences. I hope that grinder helps to reduce the cost of the feed for your pigs. Have good days!

[@Dave-ty2qp]

I have to agree with you Buddy. Getting your education does cost you, but if you learn from your lessons, you will profit for a lifetime.

[@brianbenson3669]

Love the videos! I was surprised at how high your processing fees were. I was lucky enough during my deer hunting days to have a buddy that self-taught himself basic butchery. We hung our deer in his homemade cold room, then cut up (and deboned) them, wrapped the pieces and froze all the main roasts and steaks. Any scraps were ground up for burger and we even tried our hand at sausage making. Yes, it took a few nights work per deer, but it felt good to do it all ourselves (and save $$). We even self-butchered an adult moose one season! I had to buy a new freezer just to hold all the meat products! Maybe you know someone, or can find someone that can help you get started on that too?

[@falllineridge]

I'd like to try to butcher my own at some point...but I'm very reluctant to give up on my butcher. He's pricier, but the sausage is out of this world good. Plus he vacuum seals everything.

[@sailingmohican2767]

Add way more green foods also root vegetables carrots ect even day old bread 6 mo ours always be 300 plus

[@richardthornhill4630]

Good experience. More running room makes happier pigs. Good idea to enlarge the space and clean out the additional areas. Making your own feed will be economical and beneficial.

[@kenmiller8986]

Great video. One huge difference between store bought and home raised pigs is the store bought has been injected with a brine that is supposed to make the pork moister. Farm raised pork generally will be darker and much richer in flavor with no added brine and growth promoting chemicals. One way you can also save money is to learn how to cut up your ow n pork and smoke your bacon and hams. Grinding your own feed may save you some money as well, just remember to feed them the correct feed while they are still in the wiener stage. You'll do very well, I enjoy your videos.

[@bobwelch7911]

Good morning. Looking at your pork production caught my interest. Here are a few observations from my experiences raising runts. First, take all you can get because you can wean them THE DAY YOU BRING THEM HOME. Put your "formula" in a pan, stick their nose in it one time and stand back. The little runts will take it from there. Also, you'll find that most runts are female. I also hit people's "failed gardens" for things like pumpkins, corn, etc. I was a student at the time so it all helped. Good luck and have fun.😎

[@phillee2814]

The variation in diet due to foraging in the larger pens gives far more flavour, and as for lang clearance, watch out in your forested areas as they make a great job of fertilising the ground, too! A great approach would be for each forage pen to be mostly on a fallow section of feedlot and partially in the forest for shade - that will avoid too much encouragement of undergrowth in the forested areas, with the fire risk it creates, and really great fertilisation of the feedlot. Make the shelter movable, so that they can have shelter and shade in the forested section of each area - pigs are naturally clean, and will generally (unless they overheat) avoid fertilising the area they sleep in, so will improve your feedlots twice over, by clearing weeds and fertilising them. You can also supplement feed with a lot of vegetable waste and as long as it is fresh, even meat waste from cooking. Ears are baked until crisped and given as dog training treats, the head made brawn. Gut contents go into the compost. Even the bones can be ground as fertiliser and trotters boiled for glue (great grandad was a master cabinetmaker, so loved the stuff) - we used to aim to use everything but the oink, and mostly succeeded! I grew up on home-reared chickens, rabbits, pork, ham sausages and bacon, so I saw a lot of generations of pigs pass through - we bought our piglets from my uncle, who ran a pig farm from breeding to bacon, so we had good stock. Commercially, he used landrace/large white cross (and was the first to cross them, and they are now the UK standard breed, so he got that right for commercial rearing, where the conversion rate is the major factor). For family, he had several less common breeds and mixed them up - He'd have a different boar every couple of years, and reared his own sows (we mostly had hogs, but occasionally gilts). We bought almost no feed, and every bit of taste from the garden, kitchen and table went to them. The spread of home-rearing among our family started in WW2 when Britain was starving (you can look up the rations allowed by the end of the war). We were certainly not the only ones. "Dig for victory" was a slogan used on billboards, and people did turn every yard into productive vegetable gardens. Lawns and flower beds were dug up for carrots, potatoes, cabbages and other produce - the more calorie-dense the better, and guidance was even published for that! My father grew up during WW2 and learned many of the practices as "normal".

[@CB71SS]

Pete of Just A Few Acres Farm channel raises pigs and meat chickens. He might have a few tips on raising pigs that might help. Enjoy you channel.

[@turretlizardinthesun957]

Thanks for the honest report out on your pig farming endeavor. I was impressed with the grain grinder...honestly not overly expensive for what it appears to be able to do. I will be interested to see what you mix with the corn to meet the dietary needs of the future piggies. I wonder if adding bean meal could be used to up the protein. I also know raw beans can be toxic to people so they may be for pigs as well. Anyhow, really enjoyed the video.

[@pinaires]

You need to use soda blocks. All animals have a digestive issue

[@hamburgaler_hames5520]

Grandma raised some pigs on dog food, what monsters they became. Great meat. Gotta say corn would be so much better control and probably cheaper per pound. Best of luck!

[@shaesghostboo]

This was a good video. 👍 Thanks. Two things. 1. Apple Cider Vinegar in your pig's water. I sent a link before. You can Google it. A much better meat quality for such a cheap addition to your expenses. 2. Pork Barrel BBQ seasoning is one of the BEST seasons I've ever found. I've tried so many. It has a great flavor and not potent like a Montreal seasoning. Sam's Club sells it or order online.

[@craigmooring2091]

One thing is for sure: You KNOW what went into your pigs and you can control that to a large extent. Also, you can feed all your food scraps to your pigs which cuts down on your food waste and feed costs.

[@texgibson6236]

It's the same way with open range chickens they taste a lot better than those will in a chicken house where they don't get out and move around

[@skitzochik]

marbled meat is better, it tastes better its more tender, its juicier. that pink store bought is processed a certain way with dyes n other no-goods.

[@Halio1984]

I would love to see you do a colab with the hollar homestead. They can show you how they do pig rotation but also how to butcher the pig your self saving you 500 dollars.meg is amazing in the kitchen and can show you how to get the most from the meat like rendering lard so you dont waist that fat...@justin roads is another one, hes got more land and can show you how he raises pigs...hes doing some land clearing and i think he would be intrested in learning sawmilling...

[@mountainblokemoments]

Keen to raise a few pigs myself. Always interested to see the cost comparisons on raising animals👍🏼👍🏼🇦🇺

[@barbwellman6686]

I accidentally befriended a feral tomcat and now I have five housecats that all hate each other.

[@d.j.robinson9424]

Great video, there's no comparison to home grown meat. Would really love to see what you can do with that bacon..👍💚🐖🐖

[@lstone.09]

Those 2 cuts of meat were totally different cuts and can't be compared the way he done it. Anyone can call a cut of pork a pork chop. Personally only keeping a pig for 5-6 months to feed out is totally unheard of. My grandfather would get his in April and feed them out until late January early February,. That's something that didn't change. Then he'd butcher them himself.

[@craigmooring2091]

You should have done a test with the cats. put a chunk from each chop in front of each cat (do a few reps) and see if they show a preference for which one they eat first.

[@falllineridge]

That's a great idea.

[@4wheelliving132]

I had a farmer that I used to get a pig every year from and split it with some friends, but he quit doing it. Like you say, night and day. His rosemary sausage was to die for

[@josephpell7354]

yes you have your honey with a biscuit

[@jamesd4013]

"Homestead Porkchops.....pork, but with FLAVOR"

[@YoungbloodFamilyFarm]

180 lbs? I think the butcher kept some. Seems really low for the combined hanging weight?

[@jason27swg]

Can you get ahold to some soybeans. Soybean mill is good food for high in protein.

[@falllineridge]

I can get soybean meal locally.

[@jason27swg]

@@falllineridge if you were to invest in a used side dump trailer and buy in bulk it will save you lots of money or in 2000 totes

[@09FLTRMM77]

MM77 Approved 👍🏼👍🏼……………………….. I would much rather have the home grown pork chop vs the store bought. Didn’t the “ pork industry “ a few years ago run ads calling pork “ the other white meat? “ Maybe they feed them something different now to cut down on the fat, aka flavor! LOL!

[@falllineridge]

Yep! I remember those ads. I think it got whiter the more they removed the flavor.

[@thomashoy4547]

For one thing you don't have any of the chemicals in home grown pigs, like the grocery store meets. That alone will make the home grown meet tastes lot better.

[@TheMakersMarkTSF]

I was hoping that you would tell if there was a difference in texture; all of the store bought pork chops here lately seem to be very tough to chew and sometimes almost a rubbery texture, I remember really good pork chops when I was younger and we raised our own hogs. Thanks for sharing.

[@mikewatson4644]

When you learn from your experience, it's NOT a MISTAKE. It's a learning opportunity!! You have learned and will try different things next time. The time after that, you will have some different things to try. It's only a mistake if you don't learn from it so that you can improve. Never be afraid to try something if your willing to learn.

[@roberto.peterson9917]

Weight stalled ?? Could be not how much food but quality of the food Suggestion save 500$+ do your own butchering as long as you are doing it for your own consumption don't need usda certification Soaking feed 24 to 36 hours before feeding ( used ground corn and barley ) need enough buckets to rotate

[@robinpearson4583]

Years ago, along with my father we did some electrical work at a pig farm. The owner bought in little tiny weener pigs and placed them in a seven bay dutch barn, he fed them on skimmed milk, stale bread and cabbage and sprouts, by the time they had had several weeks in each bay, they had acquired the correct amount of growth to go to be processed for bacon, sausages or roasting joints. Not sure if this will be of interest to you in your pig growing process, but I thought it might be something part of which you could use in your set up next year.

[@doncraig6864]

Red Tool House just did a thing on how effective pigs are at clearing land - you might want to give the pigs something to play with. One of my friends went to a bowling alley and asked if they had any beat up bowling balls they didnt want, gave them to the pigs and they LOVED it! Happy, happy pigs!

[@chetthejet3896]

YEAH! Teach them how to bowl and you can really make some money. Just kidding.

[@yeagerxp]

Look into fermenting your hog feed, it helps them digest the feed better and use it up to put on weight. Congrats you are hooked. Well done 👍👍👍. Thank you for sharing. Be safe 🇨🇦

[@stephaniewilson3955]

All you have to do is add water and leave for 24 hours.

[@pdzh]

We used to have pigs back in Kazakhstan, we didn't buy them food, we feed them food scraps and local browery spent hops. It was pretty much free food for them. Also some local food producers need a cost effective and legal way to dispose of expired food, for pigs it's perfect.

[@nancyaltimus6794]

Great video. I free fed our pigs. This worked out well. As their primary caretaker, i couldn't get attached or id have a hard time eating them. So checking their pen for food and water (lik-it) during a walkby to the goats and beef usually sufficed. Home raised pork is the absolute best meat! Good job btw. I didn't think 8 bucks was bad for an excellent protein source. Here in cali that sounds about right. Pork steaks.. yum!

[@hurdman7899]

What if you grew a bunch of corn?

[@michaelmcdonald6727]

Hey Wes, I remember that Keeping it Dutch had some pork processing videos on his channel from their homesteading conference. It was this year sometime. Enjoy your videos. Thanks much for sharing!

[@markcoleman9049]

Great video. I was wanting to know how you came out on the pigs. When I was growing up, we raised pigs…some of the best meat you will ever eat. Look forward to your next video.

[@sharonromer6606]

Yummers

[@jimwilloughby]

It'll be interesting to see how you do next year. I think your costs will come down, with what you've learned this time around.

[@stevedaniell7643]

I’ve been in the meat business for over 35 years and ironically the “Industry “ spent 40 years to breed fat out of pork to make it “socially acceptable” and “The Other White Meat”. Now the original breeds are being raised again with marbling (flavor) being sold to high end restaurants for PREMIUM prices. Amazing how that works.

[@FinicumHardy]

got a question about the grinder, do you think it would work to powderize freeze dried berries? I need to get super fine powder and it can't be grainy. I can get the desired result with a spinning blade coffee mill but that is too small and messy and slow for my production. Freeze dried berries are less than 3% moisture but the powder does tend to bit a bit sticky. do you think the devour can do it or will it clog? thanks!

[@sailingmohican2767]

Add a mineral salt lick to their diet

[@jasonmessick4689]

That’s ok! Accidents happen..I’ve accidentally been poisoned for 20 years or longer

[@dieseldummy4250]

Man, your return on hanging wieght was horrible. You may consider a different breed or something, you only got roughly (quick math in my head) 45% return from carcass. We shoot for 65 to 75% That being said, I got into pig farming on accident as well lol. Been doing it a few years now and I really don't think we'll stop doing it anytime soon. We got 10 slots filled for next season. It's a good side hustle. 👍

[@jvin248]

Search out farmers using Open-Pollinated/Heirloom corn and Regenerative Agriculture practices -- nutritional content is much higher than hybrids grown to resist chemicals. One hog farmer I know said his litters were 20% larger and herd health went way up after he switched.

[@yLeprechaun]

Switch away from corn and move to wheat. You'll be astounded. I know, I know, here come the trolls extolling the value of corn as feed. But if you want to be able to power through the weight gain stall and promote meat growth instead of fat... Well you'll move away from corn. It's terrible for humans and animals.

[@dandugan824]

Hey Wes...I can drive to your place in the spring for taste testing and pick up a few other viewers on the way. Hell, we'll even bring cold beer! Just let me know!! Great video! Thanks!

[@bobbygetsbanned6049]

Wild hog meat is the same way, way darker and way more flavor than store bought pork, it's like a totally different animal. Wild hog is way better than store bought pork.

[@almonjacob3496]

A non related question, I believe we are both in the same state. I have enjoyed your videos and information, my question is do you know a source where I can buy cedar logs for my sawmill. I want to build a wood fired sauna. I live in Brantley county but would drive for the right wood. Thanks, and p.s. when I cut a tall stack of boards I always push it over the same way you do. lol

[@wiv2631]

This was all quiet interesting and I started thinking back to my 4-H project in the late 1950s. At that time swine were generally referred to as hogs. The young ones were called pigs as long as they were suckling, and when they were weaned, they started being called according to sex with the males called shoats and the females called gilts. Later, at maturity, if the male had been castrated he was called a bar or barrow. If not castrated, the male was called a boar. When the gilt was bred and had pigs she was called a sow. When a gilt or bar reached 190 lbs. they were referred to as No.1 hogs for sales purposes. All of those names and distinctions might have been regional or might be considered archaic now. From what I have seen on youtube homestead shows, swine are all called pigs with the possible exception of the young ones being called piglets. As far as boars, it sounds like all wild swine, regardless of sex, are called wild boars by homesteaders.

[@nomadmarine0331]

The Europeans feed pigs acorns and the meat is very dark and makes ham and sausage that sells for well over $100 per pound. I think it is called Capicola Ham.

[@tinydancer7426]

Not a fair comparison. Do it again with the same cut of chop. Those are not the same cut. What you have there is a Loin chop from the store, and a blade (or shoulder) chop from your pig. Loin chops by nature, because of the part of the pig it is cut from, leaner throughout the meat, lighter in color and milder in flavor. Blade (shoulder chops) are naturally a darker meat, have more fat AND connective tissue between the sections of flesh, again because of where it is cut from the pig, and is very flavorful. When I shop for pork chops in my grocery store I see the same difference in color, fat and connective between the different pork chop cuts. To make it a fair comparison, you need to show the same cuts side by side, store loin chop vs your loin chop, store blade/shoulder chop vs your blade/shoulder cut. This was like, if comparing chicken meat, would be like you comparing store bought chicken breast to your home grown chicken thighs. Again for it to be a fair comparison, ya gotta compare the same cuts, because from any pig, the two cuts that you used are going to be different in color, fat and connective tissue content ..... and the flavor is going to be different too. 71 here and I have eaten a lot of pork chops, and other parts of the pig ..... both store bought and that which was raised on my grandparents' farm. And there too, the loin chops from my grand daddy's pigs did not taste the same or have the same color and fat content as the blade/should chops from the same pigs.

[@falllineridge]

Interesting, I was wondering if they were exactly the same. I just saw "chops" and went with it.

[@juliehenry5353]

Check out Farmer Tyler Ranch or Our Wyoming Life - they both raise pigs - some of OWL 's pigs pork chops are as big as your plate - nothing like home grown free range meat

[@deprived56501]

I know that taste difference. Store bought pork needs lots of flavor adder, home grown not so much. Nice seasoning choice, I use the same for pork.

[@deprived56501]

Also if land clearing is a goal try turkeys. When I was a kid various family members always bragged about turkeys being the best for that. Said that after a year the ground would be like dust to a couple of inches deep.

[@peterww3106]

Big saving would be someone local who could butcher and prepare your meat. 560 dollars seems a lot for that.

[@martyshaw1562]

Hey wess You Might Want To try souring some corn in a barrell you pigs will gain more weight and be happier when they see you comming with the bucket good luck next year.

[@stanwebb3480]

Not Necessary to feed them grain.... They eat table scraps and light hay!!!

[@donniehelmly4920]

Where is your farm?

[@peterouellette3874]

Store bought pork chops, you know you have something in your mouth, but has no taste, I'm glad I'm not the only one, nice

[@popahh615]

You are going to find that your home grown Chickens taste better too. I was able to identify your home grown pork chop even before you told us too, 😀

[@apriltruran1592]

I have two hereford pigs not sure if I'm spelling it right same as the cow lol but I have some questions they are growing and looking really good they just seek to have much fat on them

[@everettvancampen3315]

You will be amazed at the difference that you will see by allowing the pigs more exercise. To encourage more exercise keep their food and water at opposite side of the pen, exercise increases appetite.

[@roberto.peterson9917]

Your examples don't look like they cut from same area of animal which effect color and marbling

[@christopherperry9689]

I love the comparison although it's highly exaggerated with the two different cuts of meat the store bought chop is a tenderloin chop and those are natural leaner but thats not to take any thing away from your video . Look forward to seeing new videos .

[@wearewatchers9570]

Speaking of mistakes. Tell me how that worked out for you placing the cooked meat back on the plate that had the raw meat on it.

[@roberto.peterson9917]

Start now aquiring meat processing equipment such as grinder and quality meat saws and knife suggestion watch The Bearded Butchers awesome diplay a d teaching how to break down the different animals and how do your link sausages and other types of sausages

[@texgibson6236]

What is raising a pig barn with a patient and not move around too much and open range pigs get to eat all kinds of other stuff roots and stuff grubs and more flavor to the meat. And the ones in the Big Barn all they get is inflation the corn that's how come the weed is so much lighter they don't get the grubs and stuff at the national pigs

[@Philip-wz3ow]

Have u thought about getting the cooked off ruminants for pig food from the cain mill at the mill u went to. Just an idea depending on what they do with it.

[@robfaith6029]

Add water to the meal the day before you feed it to the pigs in will expand and fill them, also try and find somewhere were you can food scraps that will also reduce your feed costs

[@tommymoore7703]

I should have skipped this video, I wound up ordering one of the grinders. Haven't got to try it out yet 😆