Just a fun video, because we keep running into folks that think a woman can't skin and break down a pig in 10 minutes.

We often get asked how we sharpen the meat grinder blades that we use. This episode we explain everything about the meat grinder we use from proper set up to mantainice including how we keep the blades sharp and withstand the use day in and day out. This may not be the answer you're wanting to he...

Today's episode on real food homestead video podcast is about finishing a pig out before slaughter or butchery. The steps you need to know about feed and pens, but more importantly do you really need to finish a pig out before butchering.

The Boston Butt is a cut of pork form the front shoulder of a pig and we will show exactly where it comes from and how we get that cut of pork

There actually two locations or placements on a cows head that can be used to render a cow unconscious before butchering. Once the animal is shot in the head you will then need to cut or stick the animal to bleed out. Once the blood is finished draining out the animal's heart will stop beating an...

We find ourselves back down in South Texas for a calf processing which we have just posted on a few episodes ago, so we will field an audience question of "what do I need to know about starting a homestead?"

We were at this location last year and wiped out a wild pig with the truck and trailer and hoping we don't do it again this year. This year's return trip for the process will be a calf and hog for today. Then we shoot over to San Antonio to process a calf there just so we can return back here to ...

In this episode, I do my best to explain the difference between grass fed beef and pasture raised beef. They kind of seem like they would be the same but really they are not. Pasture is grass, right? Well it gets a bit more complicated than that.

We can't say for sure which beef cut makes the best roast beef, because all the roast beef cuts are so great. But it is our opinion that the sirloin tip makes a better roast than a steak. This episode we will show you where it comes from off the steer and then how to finish it out into two roasts...

Today's mobile slaughter video cast is all about harvesting tallow, suet fat, and beef organs. This is one of the more educational videos on beef processing, we have posted. It shows the breakdown and harvesting of beef organs, sweet bread, heart, liver, kidneys, and leaf fat (cull fat, lace fat...

We have the clock working against today with only 6 1/2 hours to process 3 goats and 4 pigs before a spring thunderstorm comes rolling in on us. One of the biggest problems we have with a fully booked schedule going out for months and months is that we don't have room for rescheduling. Today is a...

We find ourselves in Dripping Springs with a bull of unknown origin for processing. His breed is just unknown and probably a mix of so many different ones. He is carrying some age as well, past the point of tender steak cuts. In most cases these bulls will go for all grind, basically turning them...

Hosting a chicken and duck plucking on our homestead. Where we don't do the plucking but instead set up our scalder and plucker and let folks come out and use it. We actually don't eat or process that many chickens so by inviting others to use our equipment justifies the setup. In fact during thi...

Visiting one of one of our past clients for two nose to tail complete lamb harvesting. One of our favorite processing jobs where only the head, hide, guts, and hooves are not processed. This location is so tight to get the trailer in with only about an inch of bottom clearance. This family is alw...

Today, we found ourselves in Central Texas near the town of Caldwell for the processing of Lamancha goats and an Old Spot pig. Even though the title seems like this mobile slaughter job was something out of a science fiction novel it wasn't. To start with goats not having any ears is normal, the...

Awesome trip just outside Bandera, Texas for the processing of three potbelly pigs. Facing the challenges of butchering heritage breeds with large fat or lard production and smaller sizes. It is not normal pig processing cuts, but many times with this smaller breeds you have to make adjustments. ...