Where's the BEEF!

[@billchase659]

Pete, here we have another example of your ability to hold my attention with interesting information. It's so refreshing to hear an intelligent voice singing above the cacophony that has become KZbin. Your channel is valuable. It's not about cows, pigs, and chickens. It's about a family, a chosen path, and a strong work ethic that keeps you going in an industry that many of us thought was nearly gone. Thank you for enlightening lives. Blessings to you, Hillary, and the kids.

[@suzanneo1124]

Same!! Who knew?!?

[@drethedog]

I couldn't have said it better myself!

[@nixer8984]

Here, Here! An island of peace and sanity in a world going mad I'm afraid.

[@korychucky09]

Indeed!

[@qphelan]

Very informative. Now I can talk like I know something when I’m in my local butcher thanks Pete !

[@clairestaffieri4398]

Thanks, Quinn, Me too, It's great to be taught from the real farmer what it is that I love to eat; where it comes from. In one video Pete said something about those people, me included, who will eat meat but don't want to know or be involved in how it gets on their plate. Watching these videos has taught me soooo much about the food I eat. Pete is a good teacher.

[@alexanderhobbs5963]

Never stop making these videos ..... Hope to start my homestead next year in TN....

[@alexanderhobbs5963]

@ikenbomb! ohhhh you better believe it ....

[@juliannedispain1637]

Very informative video! Have a great day

[@garyrumer153]

I have to share a story with you all. A few years ago there was someone from a big city that went hunting for deer in our state and he didn't know much about wildlife so he went and shot someone's cow thinking he shot a deer. He had the deer tag on the cow and had to buy the cow from the farmer so he was really embarrassed when he found out about his big mistake. Ooops! It was an expensive mistake but now we chuckle about it now. This happened about 50 miles from where we lived but that story was spread around like wildfire as it was unique.

[@Roosmarijn035]

that is indeed a very expensive mistake.

[@raymondutter2616]

Once saw a Irish setter on a trunk of a car. Idiot thought he got him a red fox. Cidyots

[@rjman123au1]

Hi Pete, thanks for answering my question from the 8th upload about the hide and other parts of the animal. I'd like to think that even in America the people are familiar with the name for the shanks as Ossobuco, I have a feeling you don't have a lot of Italian customers. Osso means bone and buco means hole. As far as dishes go if it is done properly it's the ants pants! Cheers from OZ.

[@joekara]

They where great questions mate. That dish is so delicious.

[@mikem149]

Thanks for the info! I love your old tractors, especially hearing them working.

[@jamesmorrison1884]

Hi Pete looks like your butcher does a good honest job. Good information yep I'm hungry now lol. Have a great day.

[@freedom35homestead26]

Straight, down to (the farm) earth talk. Absolutely love the nuggets of farming you share with us.

[@thefrancissisters3095]

Good morning Pete. May you both have a blessed day.

[@Old-bold-pilot]

Grew up on a small farm, no complaints that was just the way things were. Age 14 fell in love with airplanes. When finished with Sat work Dad would drop me by the local airport. I would wash aircraft for rides and a little time on the controls. One instructor convinced Dad to exchange half a beef for formal training. I soloed on my 16th birthday, private ticket a week later. When I went in the Air Force and on to the Vietnam war, Mom convinced Dad to sell the farm and retire to Florida. I must admit I miss all the critters and my Farmall Cub. That one cow was the beginning of more than 11 thousand hours of dancing in the sky. I never miss your videos and appreciate the hard work involved. Ps… send me half a cow and I’ll teach you how to fly the aircraft of choice!

[@derricklindstrom4351]

Thank you for your service!

[@marycalderon3837]

I think you’re ready for one of the late night shows. You are camera ready. Getting good, Pete.

[@tommycheese1815]

Most enjoyable channel in small farming .

[@crobles123able]

Informative! I remember when skirt steak were one of the cheapest cuts available. Now....yikes!

[@clbudd]

All beef prices have gone way up!!

[@donemery2593]

Good morning Pete thanks for the video have a great day and Bless you all

[@robertjohnson4995]

Good information. Looking forward to Part 2 of MD rearend overhaul.

[@NuclearSalmon]

Sometimes i just need to see one of your videos and the line at the end really does make my day better! :)

[@dennisblank1451]

Thanks for the info... When smoking a chuck roast I have heard it refered to as poor mans brisket. It is sooo good! As good as brisket!

[@herbhouston5378]

Always so much information! Thank you.

[@davidchristensen6908]

Excellent video. My family of 4 with my sister in law family of 4 would raise 2 cows a year and share the cost of raising and butchering. We did the same thing with roast and turned them into ground beef. With kids we needed far more ground beef then roasts. People should get to know more about their food. We lived in the city sister in law had a farm. We showed the kids calf’s and the the adult cow and butchering day.

[@teamcamel1755]

Where's the beef, I love it 😀

[@garyrumer153]

When I was in junior high, my grandmother would stuff beef hearts with dressing and bake it in her oven and they were really delicious.

[@n3bruce]

We used to get butchered meat from my grandparent's farm after Grandpa died in 1970, and the land went from dairy cattle to beef when the neighboring farmer took over the land. When a cow was butchered, we would take a side for ourselves, and the other side would go to family friends or Grandma. It was a good arrangement that kept us 4 hungry teenagers and 2 adults well fed.

[@MrTL117]

Hey Pete! Cheers from Oregon! Maybe this fall or winter you could do a few cooking videos inbetween working on the MD. Like a beef stew or other farm winter favorites? Have a great day!

[@calendarbumb4037]

Omgosh! Thank you. Great video.

[@tinamathews3379]

I remember that commercial. I always enjoyed seeing it.

[@careyclayton7743]

Another great video Pete. Have a great day.

[@becky4642]

Thank you! At 63 I finally know now the cuts of beef! I learned much. !

[@mabdman2140]

Great information. I would have never thought that the "high end" meats only comprise 1/7 of the cow.

[@pixaxeprepper384]

That's really interesting. The cuts of beef and where on the cow is education. I hope Saturday is videoed and sunday we enjoy your efforts. Where's the beef?

[@Harvesttimebluegrassgospel]

Hey Pete an old farmer told me once on beef hanging weights it’s 25% bone, 25% burger, 25% steaks, 25% roasts. He said it won’t be completely accurate but it will be close enough that customers won’t care so much. I’ve noticed in our beefs it’s no more than 5% inaccurate and it’s easy to remember. Take care love the videos.

[@BillTheTractorMan]

In our house, we use a lot more burger than cuts. probably because for so long we relied on raising our own beef. Now be will order 40-50lbs of burger at a time and just buy steaks or roasts occasionally. Our local locker sells the hides and certain bones to a broker that buys the hides from them weekly. I tried to buy a hide once and it was already bought before it was off the animal. I've also heard rendering plants buy them for producing products they sell.

[@3pRanchTx]

You bring up a good point regarding the question: “How do I know I’m getting my own beef from the processor?” I raise Angus. I started using a state certified mobile processor last year here in Texas. He has a big truck with a mobile processing room. He does everything on our property from the kill, to the packaging. If you want aged beef, you need a place to hang it, so my son & I built a walk-in cold storage room, utilizing a wall mounted air conditioner. In the long run, it’s a little more work and it costs just as much as a brick & mortar processor, but it’s easier to get a slaughter date and I know FIRST HAND that I’m getting my own beef. We raise beef for personal consumption unless someone we know wants to buy a whole or portion of a cow, PRIOR to slaughter. This allows us to process on site without an inspector. Keep up the great videos!

[@jonhofstetter4120]

Meat Science Class 101, good job of teaching!

[@kwilliamson1096]

Oh yes, Clara Peller. I remember her fondly. 1984 was the year. That was back when Wendy's commercials were almost as good as the hamburger themselves. That thing that they call a hamburger today, well let's just say, it doesn't come from a Dexter. In fact Wendy's was so good back in the '80s and '90s, that when I was road tripping across the United States I would drive 5 miles out of the way just for one of their hamburgers, today I won't even drive 500 ft.

[@richardswartzbaugh929]

Great looking beef, Pete.

[@rkspdx]

Learned more about cuts of beef today than possible!

[@frankdeegan8974]

Not to short change you Pete but this is exactly what was taught in my algaculture class in high school and what I picked up at the small family owned butcher shop where we bought most of our meat when I was growing up. in the 1960s. We raised one steer for our beef and what a difference in taste. mothers milk, ground feed and hay to about 600 pounds.

[@4stringmanagmaildcom]

Dedicated carnivore here. Thanks for explaining. Love your educational content.

[@cathenderson7415]

SO informative indeed Farmer Pete! - thank you. I have a recipe for chili that calls for 2.5 - 3# of "Chuck Tender" or "Mock Tender" (no beans) I used to buy this particular cut at local grocery stores but for some reason the cut has fallen out of favor. The meat men at the store always try and talk me into something else but I really am not interested in any cut but the one called for. I finally went to a local actual meat market and spoke with them. They didn't carry it either any more. I was baffled but I was finally was able to talk them into it if I purchased a few....they finally agreed. I buy as much as they'll get for me now. Last time I bought like...6 of these cuts so about 18# worth. What I found interesting is that you mention the same thing that the local butcher alluded to that it's a cut of meat that just doesn't sell well anymore for some unknown reason and so...it's not easily come by and so they cut is not made. I just figured a cut was a cut and there would always be some available but I learned something today - it's clearly about what sells. Thank you again.

[@timheilman8407]

Hey Pete and family just want to say hello and thanks for the positive vibe you put out. From the very unusually dry eastern WA area ( Elk) thanks from a fellow small acreage farmer GO COUGS!

[@johnsieg665]

You mentioned about knowing if you got your own beef back. I grew up on a farm in Ohio. Had friend's farm that was near the butcher. Farmer send a cow to be butchered. After he picked up the beef, his cow broke loose from the butcher and went back home. True story.

[@harrisonchevy4452]

Hi 🙋‍♂️ Pete, good day. Yes as usual very informative. I love 💗 the reason why you do things and how it relates to your operation. I feel that your decisions are based on your experience and astute observations on your part. Your decisions are always market driven when it comes to the the products you have sell. I was in sales most of my life. I truly believe that nothing happens until something is sold. You produce your products but if can’t sell them you will fail. Great 👍 video, thanks 🙏 so much.

[@litesronno1shome]

Wow, Clara with "Where's the beef?" Unfortunately it's now more like "Where have all the Years Gone? "

[@alpacasandstitches]

Hi, I just discovered your channel. Just wanted to let you know how much I love it. You provide your animals with such a wonderful life. I love seeing the partnership you and Hillary have and the way you run the farm together.

[@JustaFewAcresFarm]

Thanks Jessica! Glad you found us!

[@mousemeat1352]

Great information. Just bought a side of beef now I understand it a little better. Thanks Pete.

[@ikonseesmrno7300]

I miss seeing Clara in those Wendy's commercials. Heard they had a sales slump for a while after they stopped running those commercials. Wonder if that holds water.... or beef?

[@shogunkeith699]

Hi Pete I have been watching your farming exploits for some time now and love them all , my wife and I are very impressed with you and your wife’s hard work. We have just watched you telling us your journey to running the farm and the tough times , more respect for you both. Thank you for all the brilliant updates . We live in a small village in Cambridgeshire England . Warmest Regards Keith & Gill Neville

[@RobertJones-ey9qz]

Going to have trouble asking Clara Peller anything, she passed away in 1987. Good information in your video. Thank you

[@radmilamiljanic5977]

Ox tail soup is the best! And the little meat that comes off, oh, so tender!!

[@AdamMuhle]

My wife's parents and a couple of the kids go together on a whole grass fed beef once in a while. One time they asked me what they should do with the brisket. I said, "Have them leave it all as one big brisket and I'll smoke it." :-) That was a long smoke, but it was delicious!

[@randomhominid9816]

I love all the information about the business end. This has got to be one of the best small farming channels out there.

[@johnlopiccolo8380]

Another Fantastic Video. Please continue making.

[@jimbucher1049]

Great information.....you did a super good job explaining the cuts of beef. Take Care !!

[@grpcrsh]

I really enjoy the level of entertainment I get from your videos. What I really appreciate though, is that I learn so much from every one of your videos. Thank you very much for doing what you do. Your practices are very transparent and businesses practices seem to be ethical!

[@kathrynhelm4176]

That was very interesting Pete. Thanks for beef clarification. 👍❤️

[@lisawilson7889]

Just recently found your channel and ‘‘em enjoying it! I’ve been buying my beef and pork from a local farmer since we moved to a more rural area, and I’m able to arrange to buy a side of beef and a pig once a year. My farmer let’s me work out the cut sheet to get the things I want, which is great, (although I always end up with more ground beef than I can use up in a year). Having a big freezer of meat in the basement has turned out to be more cost effective (I’m saving $ on my annual grocery bill), the meat is fantastic, and it was super convenient during the pandemic shortages to know that there was always dinner in the freezer. Thanks for the explanations of the cuts.

[@andyhunt4264]

Your videos are always uplifting. Your positive attitude and happiness really come through. You make my day better! Thank you, keep them coming!

[@richardhicks7946]

Great video. You always share a good bit of knowledge with your videos. Y'all stay safe and be careful.

[@robertleigh559]

This guy is always interesting. I've never been near a farm in my life but I love to watch him.

[@robertkaus4168]

I love the way you take the time to describe how your run your farm. Nice Job!

[@Dan-qy1rg]

Hi Pete! I was one of those people who took an Angus steer to the butcher and had a bad experience. When I dropped him off he was around 650 lbs. and lean, not fat and home raised. In a stall next to his was a large bull, maybe 1000 to 1200 lbs. and he had a broken leg. Unfortunately most of the cuts we got back was heavy with fat and off tasting. We never took another beef back to that butcher shop. Great video and very informative. Thanks for the video, hope you and your family have an Awesome Day and a Wonderful Weekend!

[@damanifesto]

Awesome, informative episode. Thanks for all your hard work making these videos!

[@SnoopRockinJayDawg]

Pete, you are a very smart man.

[@peterwardle572]

Great informative video, sorry I am in the UK so I don't know all your cuts, but I understand in principal, great stuff, Peter.

[@MarkWYoung-ky4uc]

Great video Mr. Pete! I do remember those Wendy's commercials.

[@rancancookcanoy9768]

Pete we did the same thing, all the roast we had ground up. I like the hanger steak, we got that out of our beef. We also get the organ meats, but we use that mostly for dog food. I was able to get the round steak tenderized. I like your video going through the various cuts of the beef. Have a great rest of your Thursday.

[@Roosmarijn035]

I am quite apprehensive nowadays with the amount of ragwort growing in the Netherlands and eating liver. It's a big issue here, especially with hay 'harvested' from nature conservations, as the Society for Preservation of Nature Monuments in the Netherlands has been known to cut grass, bale it and sell it to farmers who had live stock dying from feeding rangeland hay. There is still a lawsuit going on about it.

[@haydenbretton2990]

Ground beef/other meats are so versatile and indeed can be much better than roasting joints, catering for the customers choices is a winner every time.

[@WhereMyChicken]

From start to finish I never looked away from this video. Very good job.

[@kathleenreynolds6492]

Great video. Loved the information on cuts. It’s never before explained so systematically to me. Thanks!

[@gordonswenson7633]

Your Grizzly Band Saw in the background is a good wood working machine. My appreciation of you and what you do, has now gone up about 4.5 notches. Good job!!!

[@michaelburt2233]

What a great video! I Hope you and your family have a wonderful September day.

[@slim9089]

My favourite channel on YT thank you for great info , all the best from west of Ireland 🇮🇪🇮🇪

[@jbsstories1954]

I love Hillary! you both are a delight to watch my wife and I feel you are so informative, the information is great! we are always learning something. building the family house ,restoring it was amazing to watch. Hillary ! you are beautiful and that picture in your wedding gown was wonderful! i will be taking a trip to meet you at the farmers market. i live in Johnston, RI. I often thought about a farm! my great grand had a apple orchard in Harvard mass. named Hazard. years ago. watching you i know it not for me but ,I love be educated with your information, we watch you often and enjoy your humor , jokes also! we know who the talker is but Hillary! when you do say something it is right on time! i love it , what a nice couple to watch, we would like to see a kiss at the introduction or ending! come on I nothing crazy kiss on the cheek! lol! raising chickens , cattle, pigs and i always learn so much, and I am very grateful. yours is the best youtube to watch and learn something by far. keep it coming fixing tractors, and clocks your a interesting guy with a wealth of info to share. didn't

[@larrymoore6640]

Pete that was a very helpful video. Some of the cuts I recognized thanks to my father and his love for a steak. He's passed on so now it up to me and my memory to pick out a good steak.

[@greatnorthern706]

Thanks for the lesson Pete. I learned a lot.

[@scrotiemcboogerballs1981]

Yummy 🤤 I’m hungry now lol thanks for sharing buddy god bless

[@1lilfarm]

Didn't know that the markets varied that much. The most popular things around here were always roasts for beef and pork chops for pigs. Of course around here scrapple was always the first to sell out and my Dad had to remember to save us some! 👍👍👍

[@Mrburr_REETIRED371]

Great informative video pete as always thank you sir!

[@big.g.fromohio3546]

I used to haul truck loads of cow hides from the big midwestern slaughter houses. There were a lot of leather tanneries in Pennsylvania and upstate New York I would take them to. As far as I know they’re all closed and moved over seas now. (EPA regs).

[@dwaynekoblitz6032]

I'm tempted to drive all the way there just for that LIVER!! I bet that's so delicious. Man I love me some beef liver! 💯💯❤️

[@nathangandara9607]

Great video. Where's the brisket 😁 best cut of the cow

[@gore1]

Great video once again!

[@watlertrent5640]

My grandma love that old lady that said weres the beer love the video

[@waynefiebiger3202]

This was a very good video. It was very informative on meat cutting and the best cuts of meat. I never as a kid liked roasts of any kind as it was always dry and over cooked. Now I loved roasts, we cook them until they fall apart , so good. Keep up the good videos

[@seanmeyer6243]

Great video Pete. I learned some stuff u didn't know about meat. Thanx. 👍

[@suizofilms]

Gracias Pete !! From Argentina 🇦🇷🇦🇷👏🏻👏🏻👏🏻👏🏻💪🏻💪🏻💪🏻👍🏻👍🏻👌🏻👌🏻😀😀❤️❤️🤗

[@kristinreynolds577]

Thank you for making this video! You make things so easy to understand and are so helpful!! Thanks!! Hope y’all have a great rest of your weekend! 💗💗💗

[@paulap7366]

I really enjoy your videos. I live in SC now, but grew up in WNY until I married in 1983 and we moved south. With 12 kids, we had one milk cow that also produced one Angus steer every other year p!us a huge vegetable garden. People referred to my dad as a 'gentleman farmer' because he also had a full-time job ax a crane operator. Very little work in the winters, so times would have been a little harder without the farm. I remember the hard work, but I remember it fondly. One suggestion about your videos: could they be a little longer at the very end? Sometimes I forget to hit 'like' at the beginning (don't want to miss even a little bit of the video!) but there isn't enough time with your ending logo to find and hit it before it's too late. I watch on my TV so it takes a bit of time to go through the menus to get to the right one. I do try to start it again just long enough to 'like' it, but who knows how/if that messes with your analytics! I hope to be watching Just A Few Acres for a good long time!

[@Brad1237202]

Thanks Pete for the education on meat!

[@jakefrechette3224]

I was watching Pete explain where the steaks are from if they would have come from himself and I was thinking, "why doesn't he just use a cow, he's got a whole heard out there?" But maybe that'd be a little disrespectful haha. Thanks for the informative video!

[@Paradisetrader]

Best Farmer Pete video I've seen to date. I learned lots and heard words only ever before spoken by my mother when making roasts and stews. Now I can buy from traditional butcher with confidence.....if I can find one...

[@ritabrunetti381]

All your videos are informative. Thanks for it. Be well.

[@home-powersystems7782]

That was a very succinct and plain english explanation of the meat products. I live in Loveland Colo and I have to drive to Glenwood Springs on the other side of the mountains for a good porterhouse steak. When I do order it the price is around $60.00 with the sides. Thank you. Where's the beef.

[@LimestoneCoastCustoms]

An Absolutely information packed video! Sitting here eating my minute steak with salad, I was still salivating over some of those wonderful cuts. Here is Australia, the hides are work a lot. When we use to raise our own cattle (a side line to our main stay of producing hay) for the once a year we had the butcher dress one for our personal use, we let him take the hide as a kind of bonus for looking after us. We use to by calves from the market, fatten them up then sell them off as a way to make a few extra $$ on the side, but we always had one for our own consumption. (often named, Freezer, BBQ or alike 😉) another great video, thanks!! 👍

[@grammybear4226]

🐼 Big Bear Hugs from a 68 yr old grandma in Kirby, Texas, USA 🐼 ❤️

[@brianedwards2124]

Great video showed it to my girlfriend to help her understand the beef when we pick up our beef thanks again for all your videos

[@raymondutter2616]

You have made me hungry. I have got to find your farmers market and stock up ! Wondering how far a drive might be. Thank you for your time and video.

[@vvet7625]

Ithaca, New York

[@windetrails]

Good video, Pete, and very informative. I do know there is big money in beef hides. I was a machinist in a beef packing plant in Kansas, and a lot of work goes into processing hides, there's good money in it for them.

[@zackjohnson9432]

Another great video Pete, keep up the good work!