Fantastic video. Will never willingly turn in my carnivore card after this.

Thank you so much for the information. We just ordered our first side of beef and have no idea what to tell the butcher. This was the perfect video to give us at least some idea of what to expect. We had bought a freezer but didn't know if it was big enough. Thank you again for taking the time to do this video. It really helped a lot!

I GREATLY appreciate your concise descriptions of each operation. Preparing to purchase our 1st half cow with a hanging weight of 400-425#'s, plus processing fees and kill fee. This is the BEST video that after much searching to discover your video cleared up my apprehension of what I should be getting. Best of business for your company.

I have been looking for a video like this for years. My favorite time of year is when we get to order our beef from the processor. I've always been fascinated by the process but never could find a video with full explanation. Thank you for this!

@showaltersmeats4377

3 жыл бұрын

Thank you for sharing! I am glad you liked it. Please share it to others if you are able :)

LOVED this video. So easy to follow and so educational.

@showaltersmeats4377

3 жыл бұрын

Thank you, Lou!

This is incredibly informative. Thank you!

@showaltersmeats4377

3 жыл бұрын

Thanks for the feed back!

Best video I have seen on the subject. Keep them coming.

@showaltersmeats4377

2 жыл бұрын

Wow, thanks!

Well done video! You explained everything perfectly!

Awesome video gives me a better understanding of the work it takes

Very, very good video! I purchased a side last spring and have been very satisfied with the quality. (We got considerably less hamburger because we kept the brisket.) I've recommended Showalter's to many friends!

@showaltersmeats4377

3 жыл бұрын

Thanks for sharing!

That was the best break it down video I've seen! Thanks!!

Thanks for posting, your videos are a big help.

That was a monster brisket I would have loved to put that on the grill

Very informative video…thanks

You have no idea how happy it makes me to see another butcher shop use a sawzall as a breaking saw

@speng72

Жыл бұрын

Hack butcher!!! Use a hand saw!!!

Very interesting and instructive. From someone who buys most of his meat as shrink-wrapped product, I'm glad there are still skilled butchers practicing their trade. I'd like to buy a custom cut "half beef" one day. I need to get a second freezer for the garage first.

I appreciate the sharpness of those knives. I need those

Best video ever, great job!

@showaltersmeats4377

2 жыл бұрын

Thank you!

Good Stuff Great Tips😄👍🏿

This is very interesting, actually something I want to do at some stage

Thanks great and educational

I really liked your video. Very helpful.

@showaltersmeats4377

2 жыл бұрын

Glad it was helpful! Thanks for the feed back :)

Thanks, I wanted to know this

Thanks for the video

Epic. Real epic stuff..! I've been dabbling a bit with selling out my own Farm grown animals in quarters and have been looking for how a processing unit could look like and work. This video has given me a whole new and better perspective on where my potential is in what I've been doing and it ticks out all the boxes. Am in Botswana and I'm hoping I could engage you on a typical setup if you don't mind. Will contact you via your website I guess. Great content.

Throw your crock pot away and cook roasts in a pressure cooker. The crock pot pulls water out, the pressure cooker forces it in!

@colinmckim4515

Жыл бұрын

I love my pressure cooker. Never had meat come out good in a crockpot.

I got a side of beef last year i can honestly say it was a great investment

Great educational video

@showaltersmeats4377

3 жыл бұрын

Thank you!

@jonesdante4

3 жыл бұрын

@@showaltersmeats4377 you are very welcome

Great video 👌🏽

@showaltersmeats4377

3 жыл бұрын

Thank you, Leroy.

U guys came a long way from those magic fireplaces.

How does one not want a brisket?

Great video! Answered a lot of questions I had. Her's a question I still have. How do you guys get the fat percentage in the hamburger?

Amazing beautiful beef

The class of animal, sex, steer v bull, genetics, pasture management etc all determinine yields as well. On a side note when stuffing your bags, if possible, stuff as many as your table workspace can hold and then seal them in the taper or have another person keeping the table clear for the stuffer.. When you break down the process without adding other functions it becomes much more efficient.

One meat processor may advertise the take-home weight of edible meat will be around 36% of the live-weight of the animal. Another meat processor may advertise the take-home amount will be up to 47% Many meat processors will provide this info on their web-sites. I follow a general rule of guesstimating the take-home weight will be around 40% of the live-weight. The least expensive approach is to pay a farmer to deliver an animal to the processor, and also pay the processor fees. Another method is to pay the processor to both acquire and process the animal. But in that case the cost will have to be higher because the processor is handling all of the transactions. Cities and towns which have cattle auction businesses may print recent auction prices within local newspapers. This is a way a person can guestimate what the cost of an animal would be if purchased from a farmer.

Thank u sir ...

out of curiosity what do you do with the bones removed? can the customer get them as well for stock and other uses or are they just tossed?

Nice !!

That's bad boning on the chuck. Would be gone by lunchtime here 🤣

Great info

@showaltersmeats4377

2 жыл бұрын

Glad it was helpful! Thanks for touching base!

We had a family friend who raised black angus on alfalfa and corn the biggest i ever had butchered had a live weight of over 1500 pounds but me mama and all the kids managed to eat it all without any arm twisting

Do you ever sell different beef parts? If you would sell a brisket, how much would it cost?

My parents just placed an order for a side of beef from you all this past Monday - I am going to split with them. 7-9 month wait, but I know it'll be worth it!

@showaltersmeats4377

3 жыл бұрын

Thank you!

@eddiegoodman8411

3 жыл бұрын

@@showaltersmeats4377 got the beef today! Way ahead of schedule. Truly an awesome experience - we left stuffed with all the amazing samples you offered. We look forward to coming back. Keep up the great work!

what happens with the bones? could i take those home with me as well? good for stocks and such...

Amazing video, especially seeing how all the equipment works. So question, what if you don’t want any aging at all? Is that possible? What is the result of that taste and consistency wise if you don’t age it?

@showaltersmeats4377

2 жыл бұрын

As far as aging, yes, we do not have to age it at all, we do like to cool the meat down before processing so that it cuts up better. You will not notice much difference by not aging. Steaks may not be quite as tender, and the meat will be more moist. Aging evaporates some of the water that naturally is in all meat.

@CaptchaNeon

2 жыл бұрын

@@showaltersmeats4377 I see. Thanks so much for answering me so quickly.

Great video and narration, any chance of providing the weights by each cut please? Thanks very much!

@showaltersmeats4377

2 жыл бұрын

I could possibly do another video with that focus

Great video. My brother was thinking his cow was made up of ribeye steak throughout the animal😂

@showaltersmeats4377

Жыл бұрын

😲 I hope this video helps show the reality of things

Wonderful 👍

@showaltersmeats4377

3 жыл бұрын

Thanks for the visit

awesome

Very good video

@showaltersmeats4377

2 жыл бұрын

Thank you

Every 3months or so a customer of mine slaughters a cows and sells the meat . We buy the cuts we like and immediately put the meat on ice in a cooler to transport home . At home we put the meat in the freezer for a few hours then we either grind it for burger, steaks or roasts . Then vacuum seal and back in the freezer. We've done this only one time . My question is , why when thawing out the meat we get alot of water in the sealed freezer bags .Does that happen because the meat wasn't aged. The flavor is good but what we thought was two pounds of hamburger quickly became a pound and a half . We have a large upright freezer if we hung the meat in the freezer at the necessary temperature would that work to age it . Thanks for sharing. Pete

Wait. Did this jabroni really get their brisket turned into ground beef?

@B00TYclapperCLUB69

11 ай бұрын

😂

How much do all that cost Kevin from Mobile Alabama

Love it. I'm glad we have a place that will locally source and process the animal. Can't wait to try one of these. I drive a long way for the meat hogs.

@showaltersmeats4377

3 жыл бұрын

Our pleasure!

What was the total cost for all of that?

That thing is worth 5 times now what it was 2 years ago.

Do you consider the slaughter n dressing of the animal as part of the processing and is it included in that 1000 price range ? Once again great video and very professionally done ✅

@showaltersmeats4377

3 жыл бұрын

Correct, the slaughter & dressing of the beef is what we call "processing" & it is included in the price. Remember that our website is always the most up-to-date source of pricing and weight times on our grain fed beef. showalterscountrymeats.com/whole-half-beef/

Good video, how big (CF) of a freezer would I need for this

@showaltersmeats4377

2 жыл бұрын

you would need around 8 cubic feet per half of this size of beef

I’m guessing the majority of customers grill their T-Bones outdoors?

GREAT VID......

What kind of cow was it? 55% seems low. Another farmer said some cow breeds yield closer to 65%

Very interested video, with many informations👍

@showaltersmeats4377

3 жыл бұрын

Thank you

So how much is the 1/2 cow hanging,,,Compared to about 263 LBS of finished meat ???

Tax time I might make the trip to Kentucky from Michigan.

@showaltersmeats4377

9 ай бұрын

That would be a great idea!

What was the cost?

Interested video. I got the total weight every thing but how much did the person end up paying with out the brisket. If the person would of take the brisket how much that would be can someone please how much thanks . It's not bad I always wanted to do this instead buying from store.

@showaltersmeats4377

2 жыл бұрын

In this case we ground the brisket into burger. It did not change the price. We grind it or pack it for you. Same price either way. see current pricing on our website showalterscountrymeats.com/whole-half-beef/

This order cost? And maybe ave cost? And ave cost per lb total of 1/2 of a good angus or what would be quality levels of a beef

@showaltersmeats4377

2 жыл бұрын

The prices are subject to change & so the best way to get current pricing is on our website showalterscountrymeats.com/whole-half-beef/

Yall are savages for not pulling the cap off those ribeyes and leaving that disgusting yellow tendon in.

What is the average price for that order? Not exact, I do understand that prices can change etc. Just a rough guess? Love the video

@showaltersmeats4377

3 жыл бұрын

Currently it is $1041.60

@gm5564

3 жыл бұрын

@@showaltersmeats4377 Nice!

Wow really

@showaltersmeats4377

2 жыл бұрын

:)

Can you ask to keep the bones as a customer to make broth?

@showaltersmeats4377

2 жыл бұрын

You certainly can do that. Not a problem.

Without watching your video... rule of thumb is 60% loss after animal has been totally processed. So if it’s 1’000# you get 400# of meat. According to your web site you charge 1.88 live weight, correct ? So I would actually be paying 5.75 per pound when I pick it up ! That is still a damn good price compared to ANY grocery store right now ! I raise a few head for about 10 people every year. They buy the animal & I have them tell me what butcher to send it to. I’m about .07 cents more so yeah, your giving a good price. Good luck to you in your business my friend in KY !

@showaltersmeats4377

2 жыл бұрын

Thank you sir! You are accurate in your rule of thumb.

You are not in my area. How do I go about choosing a good beef processor?

@showaltersmeats4377

2 жыл бұрын

Good question. I never have to use another processor, so not sure what to advise. I would pay attention to the google business reviews and that will tell you a lot about how a business treats its customers.

@realist8879

2 жыл бұрын

Movie, word of mouth on the street, from like minded farmer's and rancher's!

What happens to the bones? There' s plenty of marrow for flavouring roasts or broths.

@InfluenceThaPoetDOPE

2 жыл бұрын

I think he said the order form has sections on if you want bones on the steaks or not. I'd personally want them kept separate but I'd still take em home lol

@showaltersmeats4377

2 жыл бұрын

Who ever is buying the beef gets to take them home if they want them. If they don't want them, we compost them. Nothing goes to waste here :)

What the softest meant close chuck close to filet please tell me I’m interested

@showaltersmeats4377

2 жыл бұрын

not sure I understand the question. are you asking for what is the next most tender meat beside filet?

@kingsknights1103

2 жыл бұрын

@@showaltersmeats4377 yes what would that be

Is it possible to get an electronic copy of your cut sheet?

@showaltersmeats4377

3 ай бұрын

Here is the current beef cut sheet. showalterscountrymeats.com/wp-content/uploads/2023/04/230419beef-order-blank-low-res.pdf We keep improving it from time to time.

@gordn5411

3 ай бұрын

@@showaltersmeats4377 thanks. Much appreciated!

I bought 1/4 cow a couple times and I was pretty disappointed in what I paid and what I actually got. I felt like I was entitled to exactly 1/4 the cow, minus the intestines, brain, eyes. I also didn’t like that I got so much ground beef. Could you help me understand why the locker doesn’t give the customer all of what their portion of the cow? Like, why don’t I get hooves, bones, head, tail, hide, ears, etc? BTW- I did ask them for the bones and they gave them to me but I think they charged me the going processing rate for them. Not sure why if they were going to throw them away.

@showaltersmeats4377

3 жыл бұрын

Not sure if I can speak for other establishments. But most people do not want the items you mentioned, so we tend to assume a person does not want those things such as hooves, bones, head, tail, hide, ears, etc. Here at our shop we ask you about what you want when it comes to the basics. But then we usually ask "anything else?" That is the time to bring up all the specialties you might want. Some items are extra charge like bones for instance because of the extra hassle of trying to pack bones that seem to want to poke through almost every kind of packaging. Thanks for the excellent question. I hope that helps.

@jeffbonner9313

2 жыл бұрын

Why would you want hooves lol

@CJWalsh-ht9kw

2 жыл бұрын

@@jeffbonner9313 cleaned feet/trotters are great sources of collagen for broth or soup making. plus, it's using a part of the animal you already paid for and eating it rather than throwing it away so less waste

What I really would like to know is how much of a dollar amount of half a cow cost?

@jessegarcia9959

3 ай бұрын

It all depends on where you are at in in Cali mine will cost about 2300 plus pay butcher Midwest is cheaper also depends grass fed or grain fed

No cross rib roast?

@showaltersmeats4377

Жыл бұрын

Custom Processing, so we cut what the CUSTOMER WANTS :) In this case they did not ask for "Cross Rib Roasts"

What about the so great and so called "Ox Tail" ? I see it in the stores for a crazy 8$ a pound. Do you pack this for customers and if no, where does it go? And ditto for neckbones - anyone out there smart enough to ask for that? My Grandfather was a butcher from Slovakia and I suppose that's what we ate because the customers didn't go for it.

@showaltersmeats4377

2 жыл бұрын

The oxtail is a delicacy for those who think it is, other wise most people do not like it. But if you are ordering a beef, you definitely request to keep the oxtail. Neckbones almost never get used and end up in our compost operation, but they are great eating if someone has an open mind :) (like you)

@RRaucina

Жыл бұрын

@@showaltersmeats4377 Wow, what a sin to compost a neckbone! Don't you have chickens or dogs or Europeans around there? I cringe when I see you guys cutting all these bones out of the steaks.

Breed is a good factor as well

@showaltersmeats4377

Жыл бұрын

Correct & has a lot to do with how they were fed

@brentedwards2606

Жыл бұрын

We finished our first Beefalo with grass only, and I wish I fattened him up a bit in the last month. I wanted to see more marble in the rib steaks and I knew beefalo was lean. Next one gets to gorge the last month and maybe we'll get up to 10% fat as beefalo are lean already.

Where the filet mignon. Or inner tenderloin?

@showaltersmeats4377

2 жыл бұрын

If you get T-Bones, the tenderloin is a part of the T-Bone. If you go boneless then you get New York strips & Fillet Mignon :)

Out of 300 lb we only received 200 lb after the bones and fat. So why are we charged for the 300 lb and not the 200 lb?

@showaltersmeats4377

2 жыл бұрын

I am not sure what you mean exactly. Was this a hog you raised & had processed? Or a side of beef you purchased?

@somethingoutdoors1412

2 жыл бұрын

@@showaltersmeats4377 I was confused. What meat or fat doesn't make the cut will still be used in hamburger. I apologize lol

@ericsmith4428

2 жыл бұрын

@@somethingoutdoors1412 u r charged by the hanging weight

what would that cost "today"?

@showaltersmeats4377

Жыл бұрын

Best way to get the current price is on our webpage showalterscountrymeats.com/whole-half-beef/

On average hoe much would this cost?

@showaltersmeats4377

Жыл бұрын

for the most up to date prices visit our webpage at showalterscountrymeats.com/whole-half-beef/

🥩😆👍

Who eats round steaks? You make roasts, kebabs, or burger from round.

@showaltersmeats4377

2 жыл бұрын

interesting... depends on taste preferences I guess

Why was your yield only 55.3 % ? It should have had a yield of 62.5 % . Going off your live weight 1240 lb at 62.5 % is 775 , 55.3 % is 685lb. How was it weighed live because with your low yield you lost 90 pounds.

@showaltersmeats4377

3 жыл бұрын

Good question Tim. The thing about beef is that no two beef are exactly the same. There are "text book" beef, and then there are real beef. I wish every beef had a yield of 62.5%. But... ours don't. My video simply shows the facts as they are with that particular beef. One of the reasons that "feedlot beef" yield so well is because of the hormones they are given to make them swell like a balloon. While that is nice for increasing yield, some folks are not as excited about a beef that is the size it is, because of hormone induced weight gain. If you can grow beef that yield 62.5% without hormones, PLEASE get in touch, because I think I want you to start raising beef for me. I am always wanting my customers to get good bang for their buck & that would definitely help to have a consistent 62.5% yield.

Good job, ONLY BAD THING I SAW WAS (NO) hair nets or Beard nets, that my friend is a big no no!.

@showaltersmeats4377

2 жыл бұрын

One certainly needs to be cautious & clean when working with food!

Wait a minute wait a minute get all that stuff. In there and tell us how much it cost to break down come. Or did I miss that?😮😮

@showaltersmeats4377

Жыл бұрын

I am sorry, but I have learned the hard way that beef prices fluctuate too much to nail down in a longer term video

No gloves? Not a union shop huh.

Comments from a skilled butcher, Nice clean shop, nice variety of processing equipment. Consider using the safety cover on the cuber. One nasty accident could cost you your business. Using locker beef cutting standards to explain the yield of cuts doesn’t compare to retail cut yields. Simplifying the cutting process to cut and wrap for the freezer is different than processing a beef to retail standard. Missing are cuts such as Tri tip, skirt steak, top round, cross rib roast, etc. Retailers couldn’t afford to turn such a large percentage of the beef into ground beef.

@showaltersmeats4377

Жыл бұрын

You know your stuff :) In custom meat processing we do what the customer requests. Even at times grinding the filet into burger. Not my idea of what to do with filet, but as they say "the customer is always right"

No hair nets or beard snoods, or safety equipment tells me to shop elsewhere.

Why would you want to remove the bones? So much flavor and gallons and gallons of beef stock. As Gordon Ramsay always says, a good cook wastes nothing! I would definitely want the bones. I’d love to buy a half, but I simply can’t afford it.

@showaltersmeats4377

Жыл бұрын

I like your resourcefulness... a cook after my own heart. we just started selling 1/4th beef. you might wanna check that out! showalterscountrymeats.com/whole-half-beef/

Great video. Such a waste the customer made of some cuts for burger.

Sounds to me like they need to get their beef somewhere else then because it should be 61% Taking home around 400 lb

@showaltersmeats4377

2 жыл бұрын

I would love to grow beef like that :) Where have you found beef that produce that well? My guess is that you are thinking of "rail weight" instead of "take home weight". Rail weight still has all the bones in it.

@realist8879

2 жыл бұрын

@@showaltersmeats4377 well, I've really enjoyed this! Oddly enough, I've got a degree in meat science, went through a meat processing and marketing school, worked in various retail meat stores, and numerous meat packing facilities! So much for my experience, but this is pretty accurate, your feeding program might need a little more corn! But as a general rule of thumb, a sure nuff grain fed beef should dress around 62 percent! So a 1000 pounds on the hood, when hung, 620#! After ALL the trimming, boning and grinding, you should end up with around 440 pounds of usable product! I know I went a loooong way with this, but you've done a great job, trying to explain it! I'll never forget the days when people used to think they didn't get ALL of their meat, it's the hardest thing trying to educate the consumer! GREAT job folks!

8 months a go you said the price is for half a cow is $1041.60 Divide that amount by 262.75 pound we will take home so we will pay= 3.96 witch is 4 dollars per pound ??????????? it is so expensive for that meat.

@showaltersmeats4377

2 жыл бұрын

In my experience $4 per lb. is not bad at all for high quality burger, and it is an AMAZING deal for steaks and roasts. If you can find a place that is cheaper, then you live in a great area with great deals :)

@CJWalsh-ht9kw

2 жыл бұрын

$4 per pound is an amazing price for beef raised locally and humanely, especially an animal that was finished and raised well and one that you can have control over how it's cut. plus the choice steaks here - t-bone, sirloin, etc - can be like 5x the price of grind, it's expensive ground but cheap steaks if you want to look at it that way

Wow, no beef ribs or brisket, hmm interesting.

@showaltersmeats4377

Жыл бұрын

I know... In custom meat processing we do what the customer requests. Even at times grinding the filet into burger. Not my idea of what to do with filet, but as they say "the customer is always right"

sorry but this video shows why i home butcher my beef. if way more time and care is taken you can get more good cuts.

@showaltersmeats4377

3 жыл бұрын

You are right! You can't beat doing your own butchering! I recommend they folks keep that tradition alive and pass it on to your children.

@limitlesspotential9599

Жыл бұрын

Its definitely a lost necessity and art

@williamjones6053

Жыл бұрын

Says the guy talking about a pro butcher ..I mean dude prolly cut more beef in a week than you have in your life

@rickross199

4 ай бұрын

You're not wrong but this is custom cut butchering. A butcher has to process a lot of head in a day to make any money they can't take all day breaking down an animal. I was more appalled how rounded off that poor ribeye was when that guy ran it through the bandsaw.

Why this people ain’t using gloves?