Slaughtered some of our AGHs (American Guinea Hogs) this weekend. These pigs are some of the best pork you will ever eat. It is so delicious. There really is no way to explain it till you try it yourself. These guys come out with the family dinner size hams, shoulders, ribs, etc. for approximately a family of four.
On a side note we are registered AGH breeders and almost always have hogs for sell. Feel free to contact us.
This one never made it to the freezer. It went straight to the BBQ pit. We just could not wait to eat one and after butchering a few of these guys we are gonna have an appetite worked up like a big grizzly bear.
Gotta have your drinks in one of your favorite cups while working.
We got hungry and was running low on groceries so it was time to fill the void. We butchered a steer that we raised. He was about 14 months old. Our neighbors came over also yesterday to help. We estimate we got 300lbs of meat out of the fella. Nothing like raising your own animal and sending it to freezer camp in your own freezer. You know everything that went into the animal and you can cut it up like you want. We dont have fancy saws to make all the pretty cuts so we just send most of the meat through the grinder after boning it all out.
Now we are saving some money and when your saving money your making money. We estimate at the time of this post we will save $225+ a month at the grocery store and $40+ a month at the feed store.
Now to start raising another one for next year and hopefully be butchering some pigs soon to help fill the freezer.
Neighbors came over and we butchered us a hog. Estimated live weight was 400lbs. We are figuring conservatively and with that said we imagine we got 50% live weight in freezer meat which put approximately 200lbs of pork in the freezer. Considering we do not have all the best processing tools we end up boning out a lot of the meat for meat chunks and sausage (we prefer pan sausage). Also we have very few large cuts as we have to make sure everything fits in our food saver bags.
Having a tractor and pallet forks makes butchering animals so much easier.
Skinned and gutting.
Having a sawzall and turning the blade upside down makes cutting the breast and back bone easy.
Well we ended up with a retired Jersey dairy cow and her bull calf. We will use her as a nurse cow to feed any young calves we may purchase along the way or any orphan calves we may have from our current cows. Her secondary job is to provide milk for whatever comes along like ice cream, butter, or just feed for the other farm animals. She is settling in to her new environment really well. We are so proud to have her here on the farm. Her bull calf will be a temporary addition just like the other two we recently purchased. His name is Steak.
Well here is a couple pictures of our new temporary additions to our farm. We say temporary because we will butcher them.
Their names are Barbacoa and Brisket. We picked up a couple of bull calves from a local dairy today. This should be some good eating when we finish raisin them. Lets see how this project goes.