We Can't Do It all! Let's Get Help From Our Local Farmers! Buying Half a Cow

[@Chrissyhappy]

Pregnant and cutting up raw liver. You have my respect. I couldn’t even drink tea.😂 you’re a hero.

[@AcreHomestead]

It was mostly frozen which helped so much! Last time I cute it up it was totally raw and I gagging the whole way through lol

[@mystified2035]

@@AcreHomestead I was so surprised cause just watching you cut it made me get a weak stomach lol…very brave 😊

[@msday2vzw]

@@missmorla1339 I craved liver for 2 of my four kids. I just cooked it. I don't mind liver, cooked with onions.

[@christawright2685]

Quick definition: hanging weight is the weight of the cow carcass after initial slaughter and processing. It’s the weight of the carcass after the hide, head and some organs have been removed. The actual meat you will receive is typically 60% +/- of the hanging weight.) So if you paid $2100 for 400 pound hanging weight you took home approximately 240 actual pounds of beef, making it roughly $8.75 per pound. It can be very confusing so I'm sure you did not make this mistake intentially. But I know you try to be as accurate as you can be so I wanted to share.

[@hannahkayee831]

I pay $4lb here typically here. It's not grass finished because I personally don't like grass finished, tastes too gamey.

[@donate1sttt]

I learned alot by this video, love bone broth

[@ohiofarmgirl3384]

Great explanation! My hubby is a cattle farmer and many are confused by how the price is calculated. We sell by hanging weight but new customers don’t understand that there will be waste and will be upset that they didn’t get the full weight they paid for. I found a great resource, that explains the process, in one of my hubby’s cattle magazines and photo copy one for new customers. It is personal choice when it comes to your own money but we prefer grain finished beef. We’ve raised both and grass finished is too lean and a bit gamey tasting. Fat equals flavor!

[@melaniel8848]

Consider putting an outside sink with a slotted drain, that drains back into the land. This way you can rinse the veggies and not bring the dirt into the house or dirt/sand into your plumbing. This can go outside your basement. You'll need an inside sink too, of course. You can bring not so perfect couch & chairs down to the basement so others can be comfy while keeping you company and or to feed baby comfortably. A port a crib can go down there too!

[@whitneybalmer7022]

Becky you have ignited a new passion for my life and I’m so grateful for you!! Feels weird to be grateful for someone you’ve never met but, I truly am!

[@AcreHomestead]

oh wow Whitney! You are so very sweet! Thanks for being here!

[@jeaninebell8277]

When looking for a local pig or cow to buy, I always start by calling my local 4-H and FFA organizations to see if they have any kids that have fair projects that either didn't make weight for show or whatever the problem might have been. I get a great deal and it helps the kids out because that's a big investment to make with no financial return.

[@hollyfink6168]

We just bought half a beef. The farmer had us write the check to his young son. The boys face said it all. His Dad said it was his first one. He had done all the work. So he’s raising us another.

[@cbass2755]

The return is better than monetary I feel. Good food for the body and bone given to us by a well raised cow. It’s a great feeling have good meat in your home for your family. My Mother did that with the ladies in the neighborhood when I was growing up. I tried with my friends and they thought I was kidding them! Not one went in with me. So, I did it myself. Investing in 4H and FFA is super too! Always great to support the kids organizations when possible. Enjoy that beef!

[@audreyhughes9569]

I love this idea! Thank you

[@amyschmelzer6445]

Just be careful. Not all 4-H kids are the children of farmers who know how to properly raise an animal. My parents supported a local kid and the meat tasted awful.

[@kellys405]

@@audreyhughes9569 me too thinking what a great idea!

[@loiscarteaux9389]

While I love supporting local farmers, in our area when I started looking for local beef it was $1000 for a quarter plus processing fee. Unaffordable. Our peaches are $7 a pound. So when our grocer had California peaches for 59 cents a pound and absolutely delicious. As much as I want to support local farmers, I do as my budget allows.

[@Melshed]

Those are terrible prices! Where do you live?

[@loiscarteaux9389]

@@Melshed Michigan, we feel for our farmers, they have been hit hard too. A friend found peaches for $60 a bushel. I got corn for $35 a bushel.

[@peggybreaux8973]

We all buy what we can. Some of us don't have the money to live like kings. They better not talk down to us.

[@kimberleyengle1432]

Wow, that's super crazy price on beef! We've always sold ours for just a bit over market price plus processing.

[@haleyhompstead5526]

@@loiscarteaux9389 what area in Michigan? Eastern Market in Detroit is super affordable compared to those prices.

[@stephmoore9602]

Bone broth is the BEST thing to eat post birth recovery. So many benefits plus getting in your liquids.

[@YouCanFarm]

I spotted Campfire Farms pork in that farmer's market freezer case - that farm is owned by my friend's Zach and Christina! Very cool to see their products out there. Thanks for supporting small farmers, we need all the help we can get!

[@jenifferpendley9003]

You have truly rekindled my quest for home stability. My hubby calls it “Becky mode” when I get talking about my plans. I absolutely adore your videos. Thank you for taking the time and care to share your knowledge. It has helped in so many ways. Lots of love from Florida!

[@joannevdm6437]

Same here!! Greetings from South Africa

[@AcreHomestead]

Aw thanks so very much!!

[@ehw31301]

@@AcreHomestead Hey for the tongue , I have it lots of times in Mexican food for tacos its delicious..... dont be scared it taste just like roast beef

[@faithfreeman4178]

She definitely has that effect on me as well. Love her energy

[@devorahstree671]

@@AcreHomestead You're killin it Becky! I loved this video, so informative! I've wanted to purchase farm raised meats before...even this year, but it always seemed so overwhelming. Thank you for sharing how to do it. I think it may not be so bad. 😊

[@ms_millan_6829]

Hey Becky, with the oxtail I urge you to make Jamaican oxtail stew. It is delicious & I promise you from then on you will always look forward to buying half a cow cause it means you get to make oxtail stew again. 🍲

[@denieraadams4924]

I second this 🥰

[@Lazymamabear8401]

Yesss please try making a good stew with that oxtail! You will not regret it!

[@JustcurvesNet]

Just dropped a recipe to this in the comments because so delicious

[@diannerempel8262]

My Mom always cooked the oxtail for soup. I loved eating the soft delicious meat off the bone.

[@laurenj.5312]

Yes! Its so good!

[@catricemitchell8226]

The meat from the oxtail is delicious. We sear and braise them like pot roast low and slow.

[@lottatroublemaker6130]

The beef tongue is delicious as a lunch meat. Very easy to make! You use it as cooked ham or turkey on sandwiches. You can also slice it and serve for dinner, but personally I never had that, to me, it’s for sandwiches! I found a Norwegian recipe for you and translated it in a hurry (Google translate plus quite a lot of fixing, LOL ☺️), so I hope you see this can use it. It is really delicious! PS! I would maybe have jazzed up the aromatics a little, but the recipe states what’s traditional. 🤗 COOKED BEEF TONGUE * 1 piece lightly salted beef tongue * 4 pcs. whole pepper * 1 bay leaf * 1 piece carrot in chunks * 0.5 pcs. onion in boats * 2.5 l water THIS IS WHAT YOU DO Pour enough water into the pan to cover the meat. Bring to a boil and skim before adding spices and vegetables.. Let the tongue soak at 90 ºC (195˚F) in 2 1/2-3 hours. Remove it and pull the skin off while it is warm. Cut a cut in front under the tongue tip and gently pull the skin. Feel free to let it cool in the the broth. Cut it into thin slices from the tip and back. Cooked, cold tongue is lovely Christmas lunch meat that taste good with for example different mayonnaise based salads, a little sour cream and lingonberry, fruit, sweet&sour pickled cucumbers, chopped onions or onion marmalade

[@cherylkoenig5509]

My mother is law used to grind up the “root” of the tongue (after cooking) and mix it with mustard and ketchup. It was a delicious sandwich spread. I never see tongue in the store anymore or I would be doing it. Tongue is delicious.

[@christina7088]

@@cherylkoenig5509 they have it in walmarts in central Alabama but it's so expensive 😔

[@marystevens6245]

I stopped what ever I'm doing to watch Becky's channel. You are my favorite U,-tuner ever. You teach everyone do much even at my age 72 Blessing to you and Josh and the baby 👶 ❤️

[@bridgetmcgowan4584]

Agree, I’m 74 and Becky’s my favorite 🤓

[@reneemiller9899]

I am 66...Cant get enough of sweet Becky❤

[@lucieengen7046]

I am 64 and am learning so much and she definitely inspires me…thanks Becky!

[@jajacobs100]

I'm 70 and couldn't agree more!!

[@williewonka0131]

I’m 70 and wish I learned all this and the garden 40 years ago. Due to my husband’s illness I now have to cook all from scratch. I only know 5 things. Never learned to cook needless to say it’s not in the genes. I’m trying to like it really I am. Not there yet but Becky sure is an inspiration.

[@bluebirdhomestead]

Knowing you have that much meat in the freezer is such a good feeling! Thanks for doing the price break down for use too! 😀

[@plentifulprairie]

I paid 3.30 a lb for grass fed/grass finished. I just paid that in July from my local rancher. My deposit is 200 (no matter my portion of beef) my processing fee is $35 kill fee and 75 cents per pound for wrapping. I paid 896 total for 1/4 of a cow, which was a total of 213lbs of black Angus beef. I'm in north central Wisconsin.

[@pinschrunner]

@Acre Homestead. Becky, as. Southerner, please allow me to teach you that those under-ripe peaches should be place in about Single rows at the bottom of paper bags outside the frig until ripe. Once ripe, they should still be left in the paper bag in the frig. Process when ripe. You will see the quality difference in the sweetness of the fruit. No wrinkles. No hardness. Peace and blessings! 🐾🧡🙏🌞

[@witchofthewildwoods3496]

I just asked about this in another video. I couldn't decide if I should wait for the peaches to fully ripen before harvesting and processing or pick and process them a bit under-ripe so they would hold their shape better. I ended up picking, quartering and freezing them when fully ripe :)

[@rebeccacron8614]

Lengua, aka beef tongue, makes the absolute BEST tacos! It tastes very similar to traditional pot roast and is braised in a similar way, low and slow for hours.

[@tolandarobison2312]

Great in the instant pot too

[@kasaokc]

You beat me to it! Beef tongue tacos are delicious!

[@noelwalker8599]

I cannot convey how amazing lengua can be. People are off put by the thought/visual of the raw product, but, man, it's worth it.

[@carlyalicia710]

I was going to suggest lengua tacos too - they are very popular in Mexican restaurants near me and I agree that it's similar to pot roast.

[@aryan1956]

Awesome Sweetie! When I was young, my father had an arrangement with an old couple who farmed in the church my father pastored. The first year, my father bought one cow, one hog & 150 chickens plus some other supplies. The old couple cared for the animals & shared their crops, eggs and milk. At slaughter time, my father & the old man would butcher together. We all ate the whole year & were able to sell off the excess to supply the next year's needs. Pretty sure the old couple would have gone without proper nutrition had my father not done that. We were never sick. Much to be said for homegrown & local farmed!

[@wallashakalla]

I want to add that if you don’t want to pay for a quarter beef, you can always split with a friend. A quarter beef is still quite a bit of meat. Thank you so much for supporting the ranching community. ❤❤

[@tammykunda7495]

My family raise cattle on grain, grass and hay. We live in Montana. Meat really doesn't have a sweet taste. But I am glad you are supporting local farmers.❤

[@angelapettway9512]

I think it’s a common misconception. Grass fed/ grass finished isn’t any better than grass fed/ grain finished. There’s zero chance that cows have access to grass all year round either.

[@artzology]

I would love to continue to support local raised beef farmers, however we are 70 years old and on old age benefits and eat much less than we used to, ie 1 burger divided in half is a meal for us. We did purchase these burgers from a butcher and are 6 oz. Each! 🥰

[@gailgarcia8782]

How exciting for your Furbabies!! PLEASE video them getting their treats, they are the CUTEST!! I JUST lost mine on the 10th this month I STILL can't believe he's gone ... Much love to you & your family & of course those lovable Furbabies 🐾🐕‍🦺🦴💙🐕🐾

[@susanbulgawicz827]

Wonderful and informative video. Who knew buying beef was so complicated! Many thanks. Susan B, Cypress, Texas

[@tmac827]

I LOVE the LPBW show. Wow it's nice to hear that U live there and grew up in that area. Thanks for sharing.

[@1incutheta]

Becky! I just love having you "in" my life. I thoroughly enjoy every video. I don't have really great internet where I am so my husband downloads the videos at work and brings them home on a flash drive and so he knows that I binge my Becky every Friday. It's a whole thing. Haha. 💕 Thanks for being our friend. I hope you're feeling better with your pregnancy.

[@peaches833]

You’re prices are very good over there. The farm I use in New Jersey is Vitality Pastures. Grass fed grass finished beef and pasture raised pork. The beef is $5.75 hanging weight and that’s for everything. The butchers share comes out of that. You can do basically the same as far as special requests, organ meat etc. I love buying from the farm!!❤️

[@bjkandrews4806]

I know their prices are great, wish they shipped to GA

[@janettechumley6121]

Love the way your name is!

[@amy-tm2qi]

You are the queen of efficiency! Inspiring!!!

[@dinahsisson487]

Oh my goodness, I just heard you say Hillsboro, OR! I live in Alabama but went many, many summers out to visit my aunt in Hillsboro!! Oh Becky, what a sweet memory you just provided me, I'm almost in tears. I loved going to Saturday market there, don't know if they still offer it or not. She passed away about 15 years ago at the age of 99! Thank you for a trip down memory lane 🙂

[@SuperJennifer2527]

I see the baby bump now so so cute. I’m so happy for you I love how your so passionate about grass fed grass finish beef , I learn so much from you and I appreciate you so much, I use throw away meats that were frozen for a month in my freezer cause I thought it was bad, but I learned food preservation and what can freeze and how long from you and my freezer meals. Thank you Becky I love watching your videos. You make me just want to go by a cow and I live in a one bedroom! Imagine that lmao.

[@karladenton5034]

When I was in your size place, I got a small chest freezer (6 cubic feet). It will hold about a quarter, especially if the butcher will package the ground beef flat like that! Put a round plywood piece on it and threw a long tablecloth over it. Sat in the corner of my living room. Only ever had one guest ask "why is your end table humming??!?" when the compressor kicked on LOL.

[@Gr8fullgal]

@@karladenton5034 Such a clever girl! Made me laugh out loud about the guest!

[@yvonnealonzo4960]

@@karladenton5034 great idea! Thanks for sharing.

[@julimartin3312]

When it got too challenging (physically and financially) for us to raise/slaughter/butcher our own beef (we lived in Southern AZ), we started buying from friends who’s daughter raised grassfed cattle in Montana. Our friends set up a list of buyers in our area, $$$… and then would pick up all of the orders from the Montana butcher when they went to visit their daughter & fam in November… and we all met at a convenient spot off the freeway on their way home. Everyone went in on the rented trailer and gas (for return trip), we each paid the butcher over the phone, and the total price for healthy, delicious beef was still way way less than what we would’ve spent in the store or butcher shop!!

[@beembroidery]

Do you still do this this? I'm in southern AZ and would be interested

[@deborahlawing2728]

I watched a lady put up peach pie filling and she washed her fruit well and then sliced it. No peeling! In that same video she freeze dried slices for treats for her children. In that same vein I have canned my home grown pears without peeling. They are great. I feared the skin might be tough or slide off or something but it works perfectly and you save so many nutrients that are right under their thin skin....saves so much time, too.

[@noranature]

I've been a vegetarian almost my whole life, but it was very interesting to find out how it works with the cow and how much it costs. Thank you

[@gunthercindy]

I was worried when you said you were a vegetarian. It's so refreshing to have a vegetarian just curious and not upset about this subject. I appreciate this comment and your pov more than you know. Stay awesome!

[@noranature]

@@gunthercindy Thank you so much💚

[@TMamaXs2]

I'm a vegetarian also, for the last 22 years and I cook and prepare meat daily for my family. It's simply my choice, I don't force that on others or my children. As I wish to be given the same option for myself.

[@noranature]

@@TMamaXs2 You are so right !

[@DTQueen90]

Peruvians use the heart to make anticuchos. I was hesitant to try it at first, but it's fantastic. The best thing to remember is that the heart is a muscle just like the steaks so the texture and flavor is the same. Highly recommend.

[@patriceswenson9396]

Julia Nixon can you share the heart anticuchos please?

[@audreyhughes9569]

A couple extra quick tips when ordering meat from a butcher. If you are going to order smoked, cured or specialty meat be sure to buy enough of each item for a meal or two to test the flavor and make sure you like it! All butchers have their own recipes for these items and all are not created equally

[@janicegardner9458]

Thank you for the Butcher Box discount!

[@trlysee]

I absolutely LOVE your content! I love how you share all the "little" details. I'm pushing 60 and learn SO much from you! Keep up the excellent content

[@EricaLopez-lm6pg]

Hi Becky, congratulations on everything,(pregnancy, the new home, harvesting, and preservation. You are my little ray of sunshine and peace during my most hectic days. 🥰 🎉Once again Congratulations!!! 🎉

[@rachelbee7921]

So excited to see your face today! Your content is wholesome, informative and inspiring! Love you, Rockstar! ❤️👍🏽

[@BrightestBlessings7899]

Such a welcome video! Thank you , Becky! ...Is your hair in a bun or has it been trimmed? Sorry it is late and I cannot tell.

[@geraldineconway1865]

Loving these longer videos Becky

[@jhemeyer]

Hi Becky! Just a thought on the freezer organization. It would probably be my first inclination to want to separate my freezer items just like you mentioned too, but keep in mind what if you had a freezer failure & lost your entire investment of meat or produce? I feel like it would be a safer option to still split both up amongst both chest freezers so that you’d still have SOME meat & SOME produce if you lost one freezer’s worth.

[@cardiolady192]

Speaking of power outages, we had a quarter beef and lost it all to a power outage. Due to the cost I got renters insurance incase it happened again. I believe home owners covers this also, but I would ask your agent.

[@TD-izAbxy]

Portable generators can help avoid this if it's power outage

[@TD-izAbxy]

@@cardiolady192 I didn't know our renters insurance covers food spoilage due to power outage, Great to know!!!

[@carolinedombrowski8882]

I love the way you & Josh partner together in prioritizing your needs and wants for your living.

[@tiffanyx8577]

Thank you for having “chapter time stamps.” I always appreciate this as a person who doesn’t want to look at raw meat

[@sccg2424]

Hi Becky. Oh yes you scored 👏👏👏, meat is dealt with differently here in UK we eat different dishes & cuts. 1. oxtail makes the best stew or better still is a Jamaican Oxtail Curry the best curry ever. Don’t forget the Plantains. 2. The rump joint would be very expensive and should be roasted but still pink inside ( no blood) thin sliced it’s amazing & so tender. If you are worried about cooking it for your first time I would suggest you cut the joint in half and do a small one too see if you like it. Serve with vegetables and good Horseradish sauce. Makes lovely sliders or mini Yorkshire puddings as a holiday appetiser. Everything can be prepared in advance. 3. Tongue loads of Recipes on KZbin, you can pickle it after it’s cooked (not raw) don’t bother adding spices/ herbs when boiling it’s a waste as tongue won’t take the flavour during cooking. Great hot or cold. 4. Bones if they are Marrow bones these are fantastic if you roast them first in oven then scoop out the internal marrow and use this as a topping for your steak. Put in pan with Water add all your vegetables leftovers to make beef stock. ( do not feed the cooked bones to your dogs) 5. Hearts are beautiful when slow roasted alternatively I used to slice & dehydrate for my dogs as treats. 6. Liver makes a lovely pate smooth or course depending on what your preference is and when put in jars and topped with clarified butter (Ghee) will keep for months, lovely gifts for thanksgiving or Christmas. Hundreds of recipes on KZbin. 7 beef burgers / meat balls mix 2-1 ground beef & ground pork add seasoning to taste shape and cook. 100% better than store bought. When cold freeze ready for additional sauce ect when you want to cook. My goodness I could go on & on with different ideas. Becky jump out of your comfort zone & try a few new dishes you might be very surprised. 👍💕💕💕

[@skyewhitby7722]

I’m from Tasmania Australia and when we moved to our property we got 2 cows ( never raise cows before) it was a experience lol and this year they where butchered hanging weight was 800kgs exactly for both, I loved raising them knowing I gave them the best life and omg they gave us the best tasting meat I have ever had…will do it again but not for awhile as I have a lot of meat

[@lisakendziorski5913]

I had to laugh when you said you only had one box!😂. After all the boxes from moving.

[@karenboyd3270]

amazing long driveway, congratulations on that.

[@mravenwing]

You're going to need a wagon or cart to move things from kitchen to freeze dryer 😉

[@nanajude3444]

You are incredible! I’m exhausted from watching this video but so fascinated by you and your commitment to respecting and using your food habits. For such a young lady you are extremely knowledgeable and certainly willing to share your life and choices. And your energy level is off the charts!

[@celiabuckby9326]

Oh how I envy you picking fresh peaches, by the time we get them here in England they’ve been picked a while to be transported, otherwise we buy tinned ones!! Watching you bite into a freshly picked one made my mouth water. I love watching you baking meals and food for the freezer-s and find it fascinating some of the different ingredients you use, I have to ask a friend at Church who was from the USA what they are. Please take care carrying those heavy bags etc now you’re expecting. Keep the vlogs going I love them x

[@beabodnar]

Totally agree with you, I was picking fresh fruit at home all the time, but in Ireland the only things we can get fresh and local are carrots, potatoes and apples. Check out Polish stores, they normally have a much better quality of fresh produce than other shops. I normally buy there peach the size of 2 fists, 15 kg watermelons, etc - the stuff I would pick / buy at home

[@michaelsteele2829]

I enjoyed your video on beef,so much I didn’t know ,thank you for sharing Jean

[@BrendaRadder]

Super helpful video. Thank you, Becky.

[@Elisheba79]

I absolutely appreciate the longer vlog Becky.. I so respect you for your knowledge on local farming and the different cuts of beef, which I find it very interesting and I agree getting that amount of meat I’m sure saves you so much more than the grocery store, which you have no idea how that animal was fed or killed. Thank you for sharing!🫶🏾

[@priscillajones9978]

Thank you for giving out all this information because I am not much of a researcher on things like this at all. What you talked about was tremendously helpful. We ordered a quarter of a beef and will be getting it around Oct. Give my husband a heads up to contact the butcher right away for them to add the bones in with our order !

[@firequeen2194]

And the tallow! Easy to render down for cooking fat, doesn’t taste beefy at all. Pure clean fat. Lots of KZbin videos and you can do it right in the crockpot. Strain through cheesecloth and store in canning jars. Completely shelf stable. My local grocer still has a butcher counter and if I give them a week, they will save the fat from both beef and pig (lard) and sell it to me very economically. I think last time was $2 per pound and I usually stick to between 5-10 pounds. It makes a lot of cooking fat. I also turn my butter into ghee so it’s shelf stable as well. The process for all three is very similar but I do the ghee in the instant pot. Thank goodness for KZbin and the content providers! 🙂

[@PureLace]

That's a great price! I bought half a cow earlier in the year and it was $5 and change per pound as well.

[@marlenebennett6148]

We never had the liver frozen with the rest of the meat. I cut it up fresh as the meat processor left it in a bucket. The liver can fill up your dunk. Sometimes not so big. Great for dog treats if dehydrated.

[@marlenebennett6148]

Fill up your sink!!!

[@pink071602]

Thank you for your comments at the end of this video. Most people I know don’t understand my need to know where my food comes from. I feel better feeding my family and friends this kind of food. I’m a 3x breast cancer survivor. After the last diagnosis at the end of 2021, I took a deep dive into how to nourish my body for better health. I feel physically better with the changes I’ve made and I feel better feeding my family better food. It nourishes us both body and soul.

[@shesatitagain234]

🙋🏻‍♀️. Cancer survivor here too. Some people might assume I’m being a snobby foodie but yes, I just want to choose wisely because it’s the only body I have and I only get one try at keeping it alive and well. You go, friend! Keep choosing wisely!

[@kathleenritter4532]

Great video. As a family of 6, getting bulk meat is such a blessing. Funny that you mentioned the Bearded Butchers. They are a little over an hour from us. I plan to go to their shop hopefully in October. We love them. Take care.

[@KristineLeach]

Your video was so inspirational, as always. You just get me thinking bigger. Thanks for that!

[@rachelschmaltz3092]

Oh my gosh when you were on your way to wards you drove by my friends old place. I moved out of that area about 12 years ago. But I'm getting my beef in about 3 weeks. So excited. Have you ever tried there pepperoni sticks? They are amazing. God bless.

[@susancham6025]

Thank you for explaining everything so well! I had been wondering what you meant when you'd say "grass fed , grass FINISHED," and now I know! That's really devious that some will advertise Grass Fed when the animals have not been fed grass the entire time! $2,100 total, or just over $5 per pound for ALL that meat, including the specialty cuts for 2 years for the two of you is definitely SMART SHOPPING Becky!!! Your explanation of Talo was also appreciated! You are so well-educated on everything you do. You are so intentional, organized and . . . if you ever decide to write a book and/or specifically do online classes for Homesteading . . . you would do very well! Also . . . when done well, La Lengua tacos are absolutely delicious! As they say "like buttah!!!"

[@melaniel8848]

For washing vegetables - use a small tub or big bowl and fill with water, then add lettuce or what have you. Give it a swirl so water covers all. Leave for 5+ minutes. Bugs will usually float to the top and dirt will go to the bottom, saving water & time. We love our OXO salad spinner, btw.

[@dianneD27]

Excellent video , I learnt so much from it . Thank you Becky xx

[@SarahLinklater86]

I love seeing someone use as much of the animal as possible!!! I come from a family of hunters who respect animals and use as much of it as possible and I love seeing all of the new ways to use organ meats!!

[@elizabethibrahimi]

Hey Becky, love your videos. Have you thought of doing a trade with your local beef guy to get a bigger discount off your beef bill? Trade your garden veggies and/or preserved goods with him. I think this ties in with community sustainability. 😊

[@julie9943]

Picking’fruit is so cool! my neighbor is literally an orchard where I can pick pears and apples. the farmers recently planted peaches, nectarines and apricots, next year will be the first year we can pick them, I can't wait for next summer. being able to eat fruit locally is so satisfying.

[@peytonsplace17]

Those rectangular ground beef containers look like a game changer! My butcher puts our ground beef in flat vacuum seal containers. Still nice, but those cubes are elevated!

[@radale7125]

For the tongue meat we use it for tacos! It's actually my favorite kind of taco to get but they're on the pricier side and not everyone sells it. But it's a soft meat and very delicious when you make it into tacos. There are KZbin videos on how to prepare it! Please give it a try! 😋

[@patriciarussell7487]

You are a bundle of energy!😁

[@susiesalazar7360]

My family and I LOVE beef tongue. We make tacos with it. Reminds me of my summers in Mexico when I was a kid. I have never pickled it but sounds interesting. Beef tongue is the most tender and flavorful when cooked correctly. It’s just the perfect base for a taco. Yum. I cook it in a large stockpot with water OR in my crockpot and just left it cook low and slow. I just add onion, garlic, bay leaves or thyme some salt. Once it’s cooked then you remove the outer layer of the tongue. Cut the beef tongue into bite size pieces, get yourself some tortillas, some chopped onion and cilantro a squeeze of fresh lime juice and top it off with some salsa de tomatillo. Then enjoy. So YUM!!!!! Now I’m hungry. I can’t believe it can get tossed out if people don’t request it. That makes me sad. Good video today. Thank you.

[@noelwalker8599]

Oh, my gosh, yes. It's like the most flavorful, melt in your mouth texture of you do it right, which really just means leaving it alone to cook low and slow for a long time

[@MJD25-x8r]

You are so right. Tacos de lengua are so moist, flavorful and delicious. You have to try it. You won’t regret it.

[@lindamartin8614]

Oxtails are delicious. I had not eaten them all my life until about 3 years ago. Went to a restaurant, and they served them over rice. They had gravy and were ver tender so tasty.

[@Mama-tea]

I often wondered what grass finished meant so thanks for the info xxx

[@elizabeth930]

I love making homemade broth; you're so right about the bang for your buck! I do always roast the bones, I find the color and taste sooo much better, but that's with poultry so I don't know the difference for beef. I also add a few splashes of vinegar to the crockpot to help extract more collagen. Seems to work because I always end up with *thicc* broth jelly lol. Once the broth is done, I then put the bones through a food processor and freeze the paste into pupper treats :)

[@kelliknight126]

It makes an even bigger difference with beef.

[@jomama81ranch8]

We are cattle ranchers.... and you can believe what you wish about all grass fed, or finishing on grains. Most of your analysis about the ratios of fatty acids are subject to speculation and in most cases are SOLD to the consumer to attract higher prices with little to no difference in the actual meat. If paying more for totally grass fed makes you feel better, then by all means do that. But I am telling you... the quality of the meat is about the same..... however, it IS much better than buying your meat at a grocery store. That much I will guarantee! We live in cattle country here in Nebraska, and local persons are shocked when I tell them that when they buy beef in our local stores, that the beef we raise doesn't come anywhere near Nebraska!! The majority of our local beef in stores is shipped to the East and West Coasts where they can sell it at a high premium. Local beef here in Walmart or other local stores, is shipped in from Canada, Brazil, etc., a much cheaper quality. So finding a rancher or farmer willing to fatten you a beef is a rare gift compared to buying in Walmart. One prime example of this "lying to the consumer" is the milk industry. People... over the years have been "led to believe" that whole milk is BAD for you because it has SO MUCH fat in it! The REAL truth is skim milk has 1% milkfat, two percent has 2% of course, and whole milk has 3% milkfat!!! It is such a tiny amount more, that a person would have to consume insane quanities to make any difference!!-- For crying out loud.... it is a 1% difference!! LOL If you had 100 grains of rice and within that 100 grains you had 1,2,or 3 grains of sand.... would that make any difference in whether or not you used it? Of course not!! LOL But people believe what they have been told by so called experts. So in future, here is something to consider: We have "experts" online today telling us that these foods are bad for you : white potatoes, white flour, beans, tomatoes, all fruits, corn, beef, pork, dairy products, etc., I would agree with today's CORN, simply because it is nearly impossible to get anything that is no longer GMO today, and margarine...and YES, orange juice, because those foods are NOT truly good for you. But if we followed every experts advice, it would take everything God created off the food list! But here is the truth... God created this earth and He created ALL fruits and vegetables AND meat for the goodness of mankind to eat. We are to eat said foods in moderation only, and it is only when we eat some outside of that, where we get into trouble. Pork was off limits in the Old Testament because we today know, that it requires refrigeration to stave off bacteria, more so than other meats. We don't have that problem today. The New Testament tells us that all meats were made for us to eat, so if you care for your foods in safe practices, the very best foods to consume is anything and everything that has no other ingredients except preservatives. Today, more than ever, people need to start reading labels because Canada is beginning to put foods on the shelves containing "cricket flour"! I am not kidding about that and it is NOT good for you. The "powers that be" in this world that you may refer to as the deep state, cabal, illumaniti, free masons, etc., want, what they refer to as the pions, deplorables, or just common folks, to eat BUGS trying to sell to us that this is healthy, while THEY are eating the real food and having steaks, non-GMO veggies, and the premium quality foods.-- They want ya to die people!

[@depoquest7928]

I love getting my 1/2 side of beef. I just found someone or does both beef and pork. Excited about getting fresh pork. I haven't had fresh pork since I was a kid. I paid 4.00 a lb with a 250.00 deposit last year.

[@debjohnson5976]

Tongue is amazing - made like a roast and sliced for sandwiches! Heart- cut and clean, quarter and quarter again then pressure with sweet potatoes and green peppers- amazing!!

[@debgingras1374]

Thanks Becky - my big fear is my freezer going down - what is your strategy to ensure your beef stays frozen in the event of a blackout

[@morpheuszzz662]

It's probably worth the investment of having a generator tied into your freezer(s) just in case.

[@Thepaintedtiger]

She did mention on one video that they plan to get a generator. However an unopened full chest freezer will stay frozen for 24-48 hours, if it is in a cooler location maybe 72. The emphasis is on full. We have an upright freezer and lost power for 3-4 days after the Derecho in Iowa. Our freezer was not full, but I was able to group the food together, turning meat sides in and Styrofoam out and further insulate it, then add bags of ice on top. Most of it did thaw, but safely, so we cooked up a big meal of the completely thawed things at our in-laws who had power before us, and then let the rest thaw and cooked it before refreezing when we had power. I don't really need as large a deep freeze as we have, and now I'm not stocking up as much on meat, so to be sure our freezer will last longer if there is another outage I have re-filled distilled water jugs (nice because these gallon jugs will fit in our regular coolers so we can pull them to move our refrigerator items to), plus bigger vinegar jugs full of water all frozen in there. Aldi is now doing vinegar in square jugs, so as I get those (we use vinegar for cleaning and laundry) I'm replacing the round jugs with those. One trick is to have a cup of frozen water in your freezer and place a coin on top of the water. Then if there is an event, you can see how much it thawed without having to be there the second the power comes back on.

[@morpheuszzz662]

@@Thepaintedtiger So smart! Great ideas!

[@sarahsmith9084]

Generator. If you keep the freezer closed & have it mostly full it will stay frozen for a long time. Also, even if it starts to defrost, it's still cold. What I really recommend though is getting an alarm so in case the freezer stops working, you know because as the temperature rises the alarm goes off. It prevents losing a freezer-full due to freezer failure in case you're not in it every single day.

[@maike__-]

I remember as a kid eating tongue at a celebration at my grandma's house and I loved it, it was very tender meat and I really liked the texture. I don't know how it was cooked back then, it was definitely not pickled though. But I love that you're willing to try new recipes to use it all up :)

[@BlazinGoddess4Life]

It's called langua good for tacos

[@briannagonzalez404]

Cooking you could do it in the oven, pressure cooker, or smock it. Langua is a staple in a Hispanic house.

[@mdute]

Eating the tongue is very usual in Eastern Europe. We just boil it in broth, slice thinly and eat with mayo, or in a sandwich. I make my own paté from the liver. For other organs (heart, lungs etc) - my mum just boils them all and makes a filling for dumplings.

[@marcyandscott]

This was so informative and helpful! Thank you!

[@loriketring345]

I have just received 2 one fourth quarter beefs at my butcher. I paid 1200.00. I have all my cuts of steaks, roasts, meat is very tender, vacoomed packed could not happier.

[@janjones4550]

Thank you, Becky, for taking the time to explain about buying part of a cow. Good to know info!!!! Get some rest. You're sounding and looking a little winded. Take care. Love your videos!!!! Thank you for all the good you inspire!!!

[@firequeen2194]

Absolutely! Went to a local “you pick” farm today. Didn’t have to pick anything, lol. Everything was out. I was searching for tomatoes to can tomato sauce. Mine are just not coming along enough. I simply asked for a bulk price and was willing to take “ugly” tomatoes. Got 20 pounds of REAL tomatoes for $20 so $1/lb and they weren’t ugly. Super affordable, sometimes you just gotta ask. Going back next week for fresh green beans and can’t wait to get pumpkins from them. Also picked up some honey from the bee farmer next door. Guess what I’m doing this weekend? 🙂. My mom scored the same deal (20 pounds, $20) from a farmer on FB marketplace. Abundant blessings! PS. So sorry you don’t like liver, it’s a family favorite for us, lol. I know, it’s a love/hate thing. There’s really no in between..Hard pass on the heart and tongue for sure 😂.

[@carolesettle3926]

Tongue or lingua is really good!Great for tacos,soups & alot of recipes.

[@sharylfuller9277]

Cannot believe you would make broth out of oxtails ... so good for stew and other recipes.

[@jennlorence]

One of the things I love about watching your channel Becky, is that even if your video is not sponsored you will talk about the products you use. Meaning.. you don’t have to be paid to tell us your thoughts etc.. which makes your sponsored content EVEN more reliable. Informative and trustworthy. I always learn something watching your videos!! Please show us when you finally process the peaches! Xo

[@shirleyjjohnston5469]

Becky thinks of everyone. Not herself. Her happiness in doing is her life. 🙏

[@AcreHomestead]

aw thank you! I just filled processing the peaches!

[@donnamcknight3175]

Thank you for all of the knowledge. Although I have purchased 1/2 of a cow several times I did not know as much information as you shared today. God Bless!

[@katmd405]

Becky, I learned more about buying beef from you than I thought I needed to know. LOL. I learn so much from you. Thank you!

[@sharoncrone769]

I love beef liver and I can't believe you give it to dogs lol! Also, 35 yrs ago I spent $5 on $1 tickets a local high school agricultural class in Texas for the prize cow. I received 311lbs of the best beef I have ever eaten! Support your local farmers/ranchers and kids raising animals.

[@singingsparrow83]

Your videos are wonderful. I thoroughly enjoy them and am uplifted by your enthusiasm impressed with your overall common sense, homemaking skills, kindness, respect and humility. You are a pleasure to welcome into my home. Your mother raised you well.😁

[@HeatherCooan]

This is a great video, thanks so much for the in-depth walkthrough of your experience. Beef tongue makes amazing tacos! Next time make sure you request the cheek meat and the hanger steak. Both are awesome cuts that are almost always forgotten! I also always get the beef navel plate to make beef bacon. Definitely a process to learn all the cuts. I actually prefer MoinkBox over ButcherBox because they source from local US farmers rather than import from other countries like New Zealand.

[@mitzibud6908]

Another awesome video!! Thank you!!

[@tamaragarner6769]

I love watching your videos

[@katherinetripp5040]

I love watching your videos. I currently just have a small garden in the city, but my in laws bought 10 acres! Your videos have helped me give suggestions of ideas. We're buying them a freeze dryer for christmas to help them preserve their food. I never would have known without you!

[@justplaintara9028]

I really admire how good you are about reassuring us that it's our choice. That the decisions we make about grass finished, certified organic, only harvested on Tuesdays by the local Elks club after they've washed their hands in carbolic acid, etc. are just fine. You let us know that there's no judgement, that we make our own decisions, and I think that has probably encouraged me to be more mindful of the foods I choose. Thank you Becky.

[@AcreHomestead]

I know I can upset vegan because I eat meat so I do not judge where anyone is coming from :) We all need to figure out was is best for our family's needs and there are so so many factors that go into that :)

[@justplaintara9028]

@@AcreHomestead You're just very respectful of choice and I know that's not always easy. Well done.

[@cindywilson3056]

I make bone broth with chicken feet that I buy from Whole Foods. Very gelatinous.

[@jeannettebrody254]

Thank you for give me some insite on the butcher info. We are new to cattle raising.(8 girls and 6 new babies). Just took our first old girl to process but unfortunately she was old so all we can get is the tenderloin, liver, heart and tongue. The rest will be ground beef.(800 lbs of it!) oh… and bones for broth. Our new baby boys will be 18 months away. I’m happy you shared the different cuts to ask for. Your doing a great job with so much info. Thanks again!!

[@BluegrassRoze]

Becky, you just amaze me! What a blessing you are to your family and friends! God bless you and keep you. Yours is my favorite channel!

[@cassiebanks]

This brought back happy memories for me. My father was a meat cutter/manager for a local grocery store when I was growing up. He belonged to a union and for the most part, they made sure he had a good wage and good medical coverage for him and his family. He used to bring home meat that was on it's last day if it hadn't been purchased. (Back in the 60s/70s, stores weren't as prone to re-wrapping meat that had expired as they are now.) The one thing he taught us as kids was to always make sure we washed our meat before we cooked it to ensure any sawdust or tiny bone shards we couldn't easily see were removed from it before we starting preparing the meal. I've never forgotten that. =)

[@laurenj.5312]

What's a great way to wash the meat. My mother in law just wets it and I think its wrong.

[@mehtarelingolien]

I LOVE the Bearded Butchers! So informative.

[@nessasbestdiy]

So much great info thank you!!!!