How Much Meat Did We Get from TWO Feeder Pigs?

Probably 1st comment by myself on a video😂

I’ve never had that type of pig. How does the meat taste compared to like a Hereford pig. I raise Hereford pigs for meat. And it’s amazing. I’ve also raised Berkshire but the Hereford is the best tasting in my opinion. Never tried Idaho pasture

Living Traditions on you tube raise Idaho Pasture pigs and they love them. They start with 4lbs of feed and increase to 6 lbs of feed as well as have them on pasture. They just did a post the other day. They sold there breeder stock and now purchase feeder pigs to raise.

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My Father was a pro when it came to butchering. He had a big claw foot tub over a ditch. He would build a fire under the tub, and drop the pig to scald and scrape the skin hair. It always seemed we were butchering in the fall. Around Thanksgiving. Also, he would just buy three weenie pigs in the spring, He never kept hogs or did breeding. You guys did great. Your idea about getting someone to teach you is a great idea. Give yourself a attaboy and learning is a lifelong process. ❤️🌹❤️

WOW I have never seen no fat like that. Had she recently weaned her babies? Your other meat looks great. We raised breeding Kune Kune for years. We are out of raising breeders this year. 18mo to 2 years till process is too long. And then considering the amount of meat you get, nope. We have a Kune Kune/Meishan/Berkshire gilt we are raising out to process. But the thought of scheduling when we want pigs to raise and when we want a break is what we are looking forward to. Also being able to look for different breeds and crosses to try will be nice. Also we want to try to raise them when we are in milk, and then be able to not have milking or pigs going on at the same time and do some vacationing. We need a better balance of being able to experience things outside of the farm and still having the farm.

I would love a podcast with you guys.

🇦🇺The amount of times I came home from school to find a pigs head in the fridge was frightening. Mum would make Braun. It’s the cheek meat and brains in jelly (from cooking the head) sliced on sandwiches.

Y’all did great!!!! Love watching your videos….so much fun to watch y’all interact!!!! 🥰

Live and learn. Smart move taking the pigs to a professional. Enjoy the meat.❤

If you look into eat right for your blood type, nobody should be eating pork

Have you figured out cost per pound taking to butcher? I’m curious how much it is here in Texas.

Great job!! You do deserve a new badge. ❤ 🐷 we raise IPP in N-NE Texas. I am sorry that you did not have an amazing experience with your gilt/sow. Her personality should be like your boar.

Listening to your numbers, the hanging weight is small. We shoot for 180-200. We like to focus on the longer bodies IPP. We also raise ours to 12-14 month. If you want to try another gilt/sow, let us know and will send you details on a new one.

You did a GREAT job! Love that you make your sausage as you go. Wonderful tip!

I’m super hyper and I always wanna do a home project..but I’m getting older I’m not in my 30s and I feel it now…but I don’t wanna slow down (Houston) is hot hot 🥵..I have garden goals but I need to pace myself..I over did it yesterday..and it kicked my butt.i have to redo a garden space TODAY..🌱🌱🌱🥒💚

It's so funny how "people say this is easy" and I find it's NOT. like radishes are supposedly are easy to grow, but I have yet to accomplish growing a good radish. 😂 I don't get it!

Hire your Boar out to your local Sows a good boar is worth his wieght in gold.

I appreciate the honesty in this video. Patience and preparation help ensure a proper harvest. Having been at a pig harvesting class that dispatched 2, and then completed 4 pigs at home it feels second nature. And We will be harvesting another batch of glorious bacon in December. Yall can do it. If interested, I would love to discuss how each successive iteration is that much better than the last!

Dang Beau, that sounds dreadful 😳!
I only had one bad butcher out of many. It was so tramatic I stopped raising Pigs 😢.
I'm so proud of you for sticking to it and getting freezers full 🎉.
Ben is an Ace , maybe he will come to you 🤞. Thats even better👍.
JO JO IN VT 💞

Ya'll are awesome and real! I love watching! Coming up here to NC to be with Ben for a butchering event would be the bomb! Then watching Hand Hewn Farm do their butchering with their special old-school processing of meat would be a real skill to learn and one you would never forget or regret!!!!

Do you have a butcher cut list? We will be having three butchered this fall/winter.

My wife and I started raising IPPs as well about 2 years ago so I'm no expert but, I personally skip the boiling bit and just skin mine out. Same way I have done wild hogs in the past. We feed our breeders between 2-3 lbs of feed and then garden/table scraps to maintain their weight. For the grow out feeder pig, we increased our first one to 3-4 lbs a day of soaked grain. At 16 months he was over 400lbs. We ended up with 200 lbs of meat/bones and 100 lbs of lard. We got a cheap used fridge and I rested the primal cuts in there before breaking them down. My wife and I absolutely want to build a cold room as well because moving the meat around each day or 2 to make sure it rested properly in the fridge was a pain lol. I personally feel 16 months was a bit too long. He was a bit tough and we ended up grinding the tougher parts into sausage. This year we bread our IPPs for the first time. Our first gilt had 3 but lost them all but we learned alot and a few weeks later when our 2nd gilt gave birth she only had 2 but they are both doing great and growing fast. We are in FL so much like you, it's way too hot most the year to be butchering so we timed it so they would be 10-12 months old come winter and see what size they are. I'm thinking that will be plenty of time for them to reach the 200-250 lb range if not more judging off how fast our first feeder grew. Hopefully butchering younger will give us much more tender cuts as well. Time will tell. Good luck on your journey and don't give up. You got this :)

Did you think about contacting "the hollar homestead" for a butchering class? Greetings from Nadine from Berlin Germany

I live in the UK and despatching your own meat (apart from chickens I think) is illegal. It has to go to a slaugterhouse with the animals "passport" which contains the farms details, what medication, antibiotics etc the animal has had etc.
My dream is to own a homesteading property, live off grid and live eating animals that have been loved, and taken care of, eat vegetable I have grown.
That being said, I couldn't despatch and butcher an animal myself - not even a chicken or a fish so my feeder steers, pigs, chickens etc would have to go to freezer camp so I guess I wouldn't make a good homesteader 😢😢😢

Yup, 4 to 5 lbs per day makes beautiful groceries.

You need to take Ben Hollars workshop.

bottom freezer fridges are problematic. side by side fridges are best. bottom freezers break faster.

Can you use your male pig as a stud pig for other farmers?

I watched @Justin Rhodes and his sons do it then sent it to the butcher. Maybe connect with him.

This was such a fantastic watch! You guys are hilarious 🤣 ❤ much love

I think you better check with Ben and Jason about processing larger animals . In fact check with their channels first. I think you will be amazed. Jason made his own cooler and Ben borrowed it.

Tx here I’m in please !!

The fat was a fertility issue, but here may be another? You should not mix your hogs until she is a year old. Her body is undeveloped u til that time and will not recover.