That’s been our mantra at Baker’s Green Acres for forever.
When it’s time to butcher a beef, you need a team!
We started butchering our own beef on the homestead a couple of years ago. Being able to own the process gives us the ability to make cool stuff, like summer sausage, kielbasa, bresaola (dry-aged beef), and homemade hot dogs(!). Being self-sufficient like that gives us huge advantages, especially when the supply chain is jammed up right now with USDA butchers being overwhelmed and booking way into the future. We can keep our organic beef organic, for starters. And we know what’s in our sausages and can make them exactly the way we like them.
Plus, ORGANS. Did you know that the organs from a grass-fed beef provide not only insane amounts of iron, phosphorus, potassium, magnesium (that supplement people take for relaxation and good bowel movements), copper, and zinc (fabled to boost your immune system against cold and flus). Not to mention the Omega 3 fatty acids that balance cholesterol and help your nervous system operate well. Beef is on the team for combatting the winter blues (SAD: Seasonal Affective Disorder), too. Fatty beef (like liver as well as steak) contains tryptophan, which your body needs to make serotonin, which is the chemical that helps you have a clear mind and uplifted spirit. (check out more information, plus some recipes, here)
Last week we called on the team, our community, to process a beef. We had our sons helping (what an awesome vacation for Sam: come home and make food to take back!), and a group of friends who came out to help. It was a barter: experience and learning in exchange for helping hands: a win-win for everyone.
Check out this video of the event, made by our son Joe (Nomadic Media):
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