How did our 350 lbs one year old gilt end up as only 100 lbs of cooked meat on the plate? Live weight transitions to hanging weight, then cut weight and finally to cooked yield. At each stage in the process a little bit comes out, leaving you with only a small portion of the […]
Ever thought about adding ducks to your backyard homestead? This article goes over the benefits of having ducks in your backyard. Whether you want to raise your own meat, need pest control or are looking for an alternative to chicken eggs, ducks can do it all.
Every year here at Eight Acres, around winter-time, we have one of our home-raised steers butchered at our property by a mobile a butcher. We fill the freezer with meat, bones and tallow, and we sometimes even keep the hide for tanning. It is very important to us that, as far as possible, we use […]
Want to know the difference between the breeds of meat chickens? This simple and definitive guide explains the difference in meat chickens for four of the most popular breeds.
Ploughman’s supper is a quick, easy and yummy meal of bread, cheese, cured meats, fruit and pickles… but we suggest you make it your own!
Using salt to preserve meat was a widely used method well up until the 19th century. Salt is used to inhibit the growth of microorganisms by pulling all the water out of each cell within a piece of meat. Salted meat and fish are still staples in many parts of the world, such as the […]