Biggest Mistake We Made - Buying A Whole Cow!

When we bought our first whole cow for meat, we made a mistake at the butchers. Buying a whole cow is a huge undertaking, make sure to not make the same mistake we made.


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This is the rechargeable one, they have a battery-powered one for cheaper, I just like the rechargeable, personally.

KINGSFORD STOCKADE 49 VIDEOS:

All the equipment I use in different cooks!
Used this Inkbird to make sure the food was cooked perfectly!
For my Sous Vide Cooks - Anova
Classic Weber
Traeger for easy and great flavor
Finishing Salt for the WIN
Dual Purpose Fire Pit (I got my at Lowes for $200.00) so you might want to shop around!
Awesome Torch
Sous Vide Container
Sous Vide Lid
Sous Vide Rack
Vacuum Sealer (Most Fun Toy)
Vacuum Seal Bags
Bubba Blade Filet Knife
Bigger Bubba Blade 😎
Charcoal Chimney Starter
FryWall - Great for keeping the splatter down
FIrst Inkbird 4 Probe (Also Really Good)
Tripod for Phone (I use an iPhone for my shots)

#kingsfordstockade
#stockade
#ribs

Internet #310443241
Model # SC2315801-KF
Store SKU #1004643974

Product Overview
This Kingsford Charcoal Smoker and Grill offers 1,125 sq. in. of cooking surface for large events. The Counterbalance Lid makes lifting of the heavy-gauge lid at ease and the ingenious Greasement Management System provides hassle free grilling and smoking experience. Smoke Locks and Gasket reduce smoke leakage and maintain a steady smoking temperature for perfection cooking. Large Offset Firebox fits wood logs for long smoking period. Other premium features include Expanded Metal Tables, Heavy-Gauge Porcelain Coated Wire Cooking Grates and Warming Rack.

Counterbalance lid
Grease management system with grease collection pan and bucket
Smoke locks and gasket reduce smoke leakage in smoker chamber
Large wire charcoal grate with ash pan for charcoal grilling
Offset firebox with side access door
Expanded metal tables
8 steel wheels and locking casters
Heavy-gauge porcelain coated wire cooking grates
California residents see Prop 65 WA Best Smoker 2020

[jarodclayton]

Speaking from experience, I'm 100% certain that if you're married your wife will NEVER let you live this down..thanks for sharing!

[shaneallee]

We have our own cattle butchered. The pro tip I will give is always, always ask the butcher for advice, and put an alarm in freezer so if it ever malfunctions you will be warned ASAP!!

[jazzyj]

Thank you for clarity. We are planning to buy our first cow with some friends. I felt like someone was trying to cheat me but, I don't know anything about the process. after watching a few videos, including yours, I know I was being cheated. This video gives me something to think about so I can make a more well informed decision.

[fermewestshefford]

Pro tip from a someone who works at a grocerie story… When the meat on sale… it mean it is around the point of being not consummable. Try to buy you’r meat at farmers market, it help a lot more the producer and you have top quality stuff

[trapbistro]

Super insightful Kev. Honestly I have this thought all the time, appreciate you taking one for the team and trying it out for us.

[MaddieandKiki]

This is soooo helpful! Dry age is delicious as a treat, but we can totally see how the funky flavour may start to be too much! We feel loaded with great info for when we want to take the plunge and buy some beef in this quantity!!!

[QuantumKitty]

We have a local farm that butchers the whole cow and u can buy it whole, half, quarter or eighth depending on how much room you have. We have a small deep freezer so we buy 1/8-1/4. Everything is vacuum sealed.

[prestonbuffington]

We had that thought with next door neighbor, haven't done it yet. You brought up things we never thought of. Thanks for sharing.

[deplorableredneck.]

I enjoyed this and you should always listen to your butcher..I am glad you mentioned about leaving the steaks alone..as I am single have a 1/4 of a beef coming in a few days..very good tip thanks

[PatriotPaulUSA]

Really Nice Video, Great Tips for the 1st timer guys. Thanks for helping us with your experience!

[mobilemcsmarty]

"have a cow!" never actually came to mind 🤣
I kinda want to try now. thanks for the idea and tips of what to do and what not to do.
maybe I'll start with half a cow, 14 days 😋

[louisevad]

Different cows and different feed and different aging processes make a huge difference in flavor and texture.

[cathere]

Half when our children was younger, plus 1/4;of a hog, didn't your butcher say anything. I like the upright, I hate digging thru a chest freezer.
New subscriber plus thumbs 👍

[Pathasher]

7:55 “don’t have a cow man” (missed opportunities 😂)

[wpl]

Standard time for hanging a beef carcass is 10 to 15 days. It's crazy to let it hang for longer than that. And you only dry age certain cuts not the whole carcass. Even then it's always done in a highly controlled environment. A hanging carcass sits in 32 to 34 degrees. A dry age sits in temps 32 to 36 and it has fans to circulate the air so condensation doesn't happen and the water content of the meat can evaporate.

[CynCity-TheAnswerIsMeat]

6:47 As an Australianl, I thank you for your custom on that Tenderloin. 😂❤

[CookingwithChubaranks]

I need to look at investing into a freezer like that! Cost savings!🤤🤤🤤🤤 Love saving money and food! Great video

[jaymarble]

We kill, cut and wrap our own cows. We did three this year, with two other families. One cow each. Don't give up on cutting and wrapping your own. If you have a team to work with, members will emerge who have the ability to watch the videos and then break it down. Everybody else can cut the steaks and do the wrapping.I think you would be surprised how much you learned the first go around. We have always done it without any special equipment, but we are looking to pick up a good bandsaw before our next adventure. However, it really depends on being able to take the beef out of the walk in cooler a quarter at a time. For one thing, newbies will be so slow that a quarter a day will be plenty. Also, you can't just just fill a chest or upright freezer with beef. It won't freeze right. So do a quarter, get it in upright(which is better for this), then transfer to your chest freezers. We use a 3/4 horsepower grinder for our burger, and we grind at the end of every day....Don't get a smaller grinder.

[CAIDMASTEROFPYRO]

I buy muscles, butcher them and freeze them, not as big a savings as buying a whole cow but still way cheaper than buying steaks and it means I don't end up with 200lb of mince to get through

[PicklesBBQandCooking]

Haha that was a wild experiment, I’ve bought 1/4 cow but already butchered up. Definitely some good points in there. And yeah dry aging everything isn’t ideal. I’ve had some odd moves from drinking with friends, it happens. Awesome job Kevin!