The missing link in the homesteading movement! Small scale meat processors are the weak link in the chain in today’s environment. Ed Harper and his wife have worked hard to develop their business of cutting meat. If you want to learn how to cut meat for a trade, Ed is your man. You can send Ed an email at: [email protected]
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GJRR: You ought to have a few videos of 'homestead meat processing'. Have to be careful with youtube of what and how to show, but showing the basics of processing is a critical skill. The cuts don't need to be fancy if someone is feeding themselves or friends/family, only if they are trying to retail market (and then there are a host of other issues to overcome).
I would love to be in contact with them to get more information. I am in Mississippi, but knowing the Jewish kosher cuts of meat would be so helpful to learn. Greg> I am looking at starting the Farm to Fork meat riot non profit organization here. I am looking into the classes in Ridgeland, MS taught in October for regenerative farming taught by Joel salatin. Please contact me I would lobe more information.
We do our own butchering on the homestead, and sparingly. I was raised not to overindulge and not to eat anything I wouldn't kill and process myself. We helped a young neighbor field dress and butcher a deer and it was a learning experience. We got to keep the bones for making bone broth and later bone meal for the garden. A good trade. Didn't need any meat. The freezers and canning jars are full.
Our state has a program that sets aside funds to help lockers expand. But that isn't enough. We need someone to teach how to butucher from kill to clean up. Some of the lockers will no longer do kill.
My Father in law is a custom butcher teaching his great nephews what he knows. He is 78.
It is true there are not enough folks who know how and are willing to do it.
👍👍
What kind of soap does he use for de-worming? That may be something we want to do. I give our chickens diatomaceous earth to de-worm, and it works great. Thank you for this post!
When I was a kid in rural NJ, there were butchers in nearly every local
food store. Now they are gone. Insurance companys are killing this
country.
Great video! Is a wonderful idea 💡
This
Check out the
Alberta on farm slaughter
So great that Greg and Ed brought out this subject! We have two processors in a small town and they stay booked as well. And don’t mention hunting season! We all need processors who know what they are doing!
This is absolutely needed!
Why can a game processor process a deer for a fee, but not a goat raised on a farm?
Back in the day the butcher was a good trade and in demand. The corporatization and centralization and homoginization of the beef industry has wrecked this missing link
USDA is the problem.
the planet needs more ruminants and more regenerative ag to heal the soil. stop with the pesticides already.
My husband & I were just talking about processing our animal's at home. I can't kill anything (always been a baby about it), but I can process whatever (at least gut & pluck, haven't processed anything big, but I could still do it. Just killing is hard for me, hubby won't) but I live in Idaho & in order to sell it to the public, you have to use a USDA inspected processor, for beef/pork we have a local 1 is a crook, a chicken plant is 3 hrs away. So, I'd love to see how you can "skirt around" to do the farm to table & sell the meat.
Our favorite (& only) mobile butchered has been trying to retire for the last 5 yrs or so, he's nearly 80.
I wish this man was closer & the guy working for him. I'm not a "young" person, but would love to learn. Too bad they couldn't video the training. 😊
Thanks for interviewing him.
Great interview! and thank you for looking out for Ed and not letting him put his cell phone in the vid. He wouldn't have gotten a night's sleep if he had.
What type of soap and how much?
I would love to learn how to dispatch and fully process all animals
You are 100 percent correct that this is one of the missing links. When I was a kid, there were at least 4-6 very local processors, now there are 0. Our local hog market closed, so there was no place to sell if you had any raised. I think the government has regulated the small operations out of business and that's how we ended up where we are now. I believe a more free and open market would increase profitability and lure small operations back.
His email bounced back. I’m from his area would love to get into contact