Professional Butcher Explains Butcher Gear – What You Need, What You Don’t
In this video learn all of the needed gear for an on farm butcher shop!
Checkout Jamie Waldron at https://www.jwaldronbutchers.com/
and follow his instagram account – https://www.instagram.com/j.waldron_butchers/
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Recently we found out we needed to butcher one of our cows. Currently it is very hard to find a small family run butcher shop that can take our animals. All the smaller scale butcher facilities are all booked a year out now, and any last minute emergency stuff like this cant be fit in.
So we decided it was time to setup an on farm butcher facility.
What do you need to setup an on farm butcher facility? What do you need to process everything from chickens to cows?
One of Homesteady’s favorite butchers, Jamie Waldron, is coming on the Homesteady Pioneer’s Live from the Barn show to answer that very question!
Jamie will be talking about setting up a homestead butcher facility, and he has put together a very helpful list, one that includes “MUST HAVES” and then a list of “LUXURIES” that you could add later.
This interview is specifically for the Homesteader, not some large scale farm business operation, and I think it is one you will not want to miss if you raise (or hope to raise someday) your own meat.
Hey Aust, great decision on the CoolBot. 8 to 10 years ago we, hubby and I with the help of a carpenter, built a 5′ x 9′ walk-in cooler cooled with CoolBot from storeitcold.com. It’s just off the basement cement wall of our 2 story house, under the deck on the milkroom side. It has been one of the best investments we have ever made.
We have hung pigs, elk, goat, and dear in it. Used it to chill down large amounts of cornish cross chicken carcasses and to store the abundance of vegetables from our large greenhouse.
My husband and I can tell you from experience CoolBot is the way to go.
Also, I would like to say that this type of video is so important for beginners.
Not everyone gets to grow up knowing where their meat comes from and being hands-on with it also like I and your children.
I am 67 now and still able to process most of our meat, though I do depend on hubbies strength more of late.
Keep up the good work and great videos.
I think he said he’s got one for his cellar. Sounds super nifty!
I’m so glad you said you use it to cool chickens down! We’re planning on trying that soon!
Extra “fancy but not necessary” would be a tarp you can lay down in your areas and booties to put over your shoes so you can disinfect the tarp and keep mud off the ground in case anything hits the ground!
Such great advice near the end about “function over pretty” when it comes to cuts haha just get it small enough to cook 😆
I loved that line!
When I was in high school our family would spend a weekend with 3 other families and butcher 1 or even 2 cows. It didn’t seem so daunting then but we would have 8 to 15 people working together. This spring we butchered 3 large lambs and I was pretty impressed with us.
Now then I can begin to appreciate the job you are facing! Best of luck to you guys. Here’s hoping that when this is all over and in the freezer that you can look back on a job very well done! ( or maybe med-rare?)😋
Great video for all needing to Butcher👍.
I’m so glad your utilizing the Apple storage room’s. What a great idea for now and the future🙌💥.
JO JO IN VT 💕😄
Great vid. The only things I’d add is once you get to safe temps slow down, take a break. decide your aging best guess and check it at least every other day, then pick a quarter, break it into primals, and work through it taking your time. Don’t be upset if the first steaks you cut don’t look like they fell out of the butcher case. Take your time, don’t worry about it taking too long, do not rush for both safety and quality sake, and the worst thing that’ll happen is a you end up with a bunch of stew meat or burger and the best thing that will happen is it’ll be the best steak of your life. Best of luck.
I always harvest my own deer, and anything people brought by for years. The best thing you can have is a nice grinder.
We butchered our first heifer earlier this year. We have done rabbits, deer and hogs before however a beef seemed like a huge task to man up to. We found the Bearded Butcher tutorial on how to cut the beef it was SO helpful. It was the best steak we’ve ever had. We were so pleased with the process we now do all of our beef where before we had it hired. Plan on a full day of work. The packaging takes a longer time than most people think. Best of luck!
I totally get that, I’ve butchered just about every other farm animal, cows seem scary!
@Homesteady yeah they are bigger. I giees it’s like elk
All food preservation rule…dont make things you dont eat. So if you dont like roasts, dont cut roasts.
I love the part where he says do your video research about butchering when your wife is asleep 😂. That’s great!! We would like to get set up for this in the next year as well, which is why I wanted to watch but I am glad he didn’t get too graphic in his explanations. I just wanted to get an idea of the equipment needed for budgeting purposes. My husband has done dozens of deer through the years but I was curious what additional equipment would be needed for a cow. Now I am curious about the coolbot. Will have to google that. Very informative interview, thank you for sharing.
I have an in depth video coming out about it (CoolBot) Amanda 👍
I know you could get more advice on butchering any kind of animal from the Bearded Butcher youtube channel. That’s where I’ve learned to butcher deer.
Thank you! I’ve done a little bit of backyard butchering including a sheep that hit its head on their owners porch that I picked up and butchered. I only cut it down into different sections for roasts as legs etc, but I guess as he said break it down to what you’re willing to cook. we use a small folding fishing table that hooks up to a garden hose and has a small sink but you can spin the faucet over to where it can be off the end of the table and you’ve got a lot more space.
Stu and I were staying in a campground in western Pennsylvania in a 27 ft 5th wheel and got a nice buck. We had to butcher and process him in the bed of our truck and the camper. Where there’s a will, there’s a way.
Austin, Place a damp kitchen towel or rag under your cutting board to prevent it from slipping on the table top…..Its a Trick of the trade ; ) You just lay it out flat on the counter and place your board on top of it.
I have also used peepads so I can toss it after butchering a lot, it minimized clean up. For a cow I would buy a box of large ones usually $10 at Walmart.
what about a winch to get her from tractor down to root cellar
The road is rocky…make Homesteady!
Lol all that gear… No all you need is 1 good knife and a 6 pack of beer while watching Chuck Norris Films. You’ll rip into that bad boy in no time…
Thanks for sharing goid tips on the video and in the comments. Blessings to the journey and good health for all
I highly encourage the Chainmail glove for folks. I worked as a chicken butcher and slimy meat is hard but chainmail offers awesome grip!