Grass fed vs grain fed beef, which one is actually better for you to eat

Let’s get straight to the point: which option is better? When it comes to grocery store choices, the main difference between grass-fed and grain-finished beef lies in their characteristics. Grass-fed beef tends to be leaner, lower in calories, and has a chewier texture with more flavor. On the other hand, grain-finished beef is juicier and more tender. Nutritionally, both types are quite similar.

However, if you’re looking for a distinct difference, consider purchasing directly from a farm that offers slow grain-finished beef. Why? Because large packers and feedlots focus on producing beef that grows quickly, often sacrificing nutritional quality. A local farmer will typically take the time to slow down the process, allowing more nutrients to develop in the beef. This approach not only enhances the beef’s flavor and nutritional profile but also supports sustainable farming practices. By buying from smaller, local farms, you're not only making a choice that benefits your health but also one that supports the community and the environment.

It is kind of a false concept of considering the ethical aspect of grass-fed beef generally coming from animals that have had better living conditions. They graze in open pastures, which can lead to a happier and healthier life compared to those in confined feedlots. This aspect can be an important consideration for those who value animal welfare.

Because the simple fact is that on a local farm, cattle can be raised with the same ethical aspects. It is just getting grain to eat along with all these other farm benefits. Maybe we should call this pasture-raised grain-finished beef or maybe simply farm-raised grain-finished beef. This way, consumers can enjoy the best of both worlds: the ethical treatment of animals and the delicious, tender qualities of grain-finished beef. By supporting these local farms, you're not only ensuring high-quality meat on your table but also contributing to a more sustainable and humane agricultural system. So next time you're at the market or considering your beef options, remember the impact of your choice and the potential to support practices that align with both taste and ethics.

It’s great to consider the ethics and know that the beef you're eating came from a cow that lived a great life on the farm, but the true benefit here is healthier beef. Off-the-farm beef is slowing the process down by packing in the nutrition in every bite. It’s going back to the way beef was raised 50 to 60 years ago, back when an 8 to 10 oz steak supplied the nutrition you needed and didn't leave you craving 16 to 18 oz to meet your nutritional needs. Of course, you're still hungry only eating 8 oz from the supermarket because you only got a taste of the nutrition you need, so you eat that 16 to 18 oz to get the nutrition, but you now have all those extra calories just to get there. By choosing high-quality, farm-raised beef, you're not only indulging in a more satisfying meal but also embracing a lifestyle that values quality over quantity. This shift hearkens back to a time when food was less about convenience and more about nourishment, when each bite was rich with the flavors and nutrients nature intended.

Moreover, this approach fosters a deeper connection to the food we consume. Knowing the origins of your meal and the care that went into producing it can transform a simple dinner into a meaningful experience. It's about savoring the journey from pasture to plate and appreciating the dedication of those who prioritize sustainable and ethical practices.

So, the next time you plan your meals, consider seeking out local farms or farmers' markets. Engage with the farmers, learn about their processes, and support their efforts to provide wholesome, responsibly-raised beef. In doing so, you're not just making a healthier choice for yourself; you're also championing a movement towards a more conscientious and sustainable food system.

How do you skin wild hogs?

People "How do you skin wild hogs?"

Us "With a sharp knife"

So I have been doing research around the internet and watching some video footage of others' attempts. I'm not writing this post to criticize others, in fact I'm  glad to see others out there skinning pigs. Wild pigs are wonderful to eat and can make many tasty meals. But I have found several key issues or common techniques that could be done better.

Field Dressing or Gutting a Wild Pig 

  Don't. It is not only easier skinning the pigs before gutting but more sanitary. Wild pigs have the unlikely possibility of  carrying brucellosis which will be greatly reduced with proper skinning.  The safest method we have found is to leave the pig ungutted hanging and then remove the hide. Remove the front legs. After that start the gut removal slowly from the top down so everything comes out in a controlled manner. 

Using the "X" Belly Skin Cuts to Start

  This method is so common. In fact, it was the method my father taught me. But there is an easier way, the "Y" method. While hanging, cut a Y down the hind legs and down the middle of the pig. Skin from the top down and then when you're working the belly your knife naturally falls in the right position to skin the front legs making the job so much easier. 

Removal of Head Last

  It is so much easier to remove the head first by slightly raising the head adding weight with the rest of the body. Let gravity be your friend and help pull the head away as you cut with your knife. Just a tip: this actually works on all animals. 

Removable of Legs and Ribs with a Saw

  The more sawing you do the more damage you do to your ice chest and packaging. Sharp bones can go through more than you think. Ribs can easily be done with a clever or hatchet. Legs can be removed at the joints. It is a difficult skill to master, but worth the effort to learn. 

We have a video available that teaches all these techniques, methods, and more that make pig skinning as quickly and easily as possible.

Check out our pig processing video by clicking here 

The best caliber of rifle for the knocking down pigs

  So I think we finally found the perfect caliber for knocking down pigs.  A great rifle for knocking them unconscious so then we can go ahead and cut the jugular, opening the throat to bleed out before we process.  I will actually call this an upgrade, because prior to this we were using the 22 rifle which didn't work as well as we had hoped or anticipated. So we decided to step up with a higher velocity rifle.

  The 17 HMR.  The particular one that we upgraded to was the Ruger American and so far I have been very impressed.  With mobile slaughter all of our shots are extremely close up, the livestock are in a small area of  confinement decreasing the chances of missing.  So it was a little tricky to adjust the sites to compensate for this short range.

  What I did was take the iron sights that were on the Ruger American which have the Ruger butterfly system they have been using for years and we actually flipped it around.  There is a set of two screws of the iron sights and I flipped it over to the other side.  This way it operates as a standard iron sight gun instead of the Ruger factory set up. 

 Most of the time we only shoot within two three feet for the animal, but we definitely need to know exactly where that bullet is going. With this new Ruger Rim Fire American 17 HMR we have enough velocity to get a really good knockdown and we're placing the rounds right on in the target zone. Which is always in the forehead right above the eyes.  This is a difficult place to shoot especially if the pig is moving its head around, but this placement is ideal to have the least amount of damage done to the meat. 

  This rifle did come with an adjustable trigger pull from 5 lbs to 3 lbs making the adjustment down to 3 lbs has really helped to make a quick shot on the moving target. Now of course this head shot placement during longer range hunting will rarely present itself for those out hunting  wild hogs, but I still think this would be a great caliber for hunting.

  Shot placement is going to be very important during hunting, because you are not going to get a bunch of long range knock down with this caliber.  With that all being said I think the 17 HMR would be an excellent caliber for kids just starting to hunt, because it has a powerful enough long range knock down with no kick. I think a BB gun has more kick than this thing. 

  If you do happen to get one of these rifles out to the field for pig hunting and are successful in bagging you a pig 🐗 to place in the freezer. Give our pig skinning video a watch to learn our tips and tricks making skinning a pig easier and manageable by oneself.  It will also teach you the final cuts that you will find in the store like Boston butts, pork chops, and ribs all without the use of any high dollar equipment. A high place to hang it and a sharp knife  🔪 is all you need. 

 Click Here for Pig Skinning and Processing Video Class 

  In our mobile Slaughter unit this has definitely become our go-to rifle and an upgrade that we much appreciate.