How to Butcher a Sheep | Our way
Vložit
- čas přidán 28. 02. 2024
- A How to Video in which we are being grateful for the sheep who feed us and showing you our way of butchering a sheep.
This is a vlog about our struggles and joys of living off the grid in the forests of Jämtland, Sweden.
If you like what you see and want to support us you can do so here: / talasbuan :)
If you are unsure, or don't know about what patreon is, here is a little video we made on how patreon works: • How To Become Our Patr...
Do you have some questions?
Take a look at our FAQ video here: • What You didn't Know a...
Or our FAQ section on our website here: www.talasbuan.com/faq
Come say hi to us on Instagram:
Tova: / tovachr
Mathias: / javrri
Talasbuan: / talasbuan
You'll find out more about us on our website, welcome!
www.talasbuan.com
Take care,
Tova, Mathias and Ivar
This video should definitely receive an award, I love how you bring the viewer along from the birthing of the lambs to the harvest. Well done!
I love the respect you have for your animals
Seeing baby Ivar in some of the video clips brings back memories! He was well tempered then and is still a happy content boy. Hi Ivar👋🏼
Well done Matias, all this what you do with such a passion, it's really worth living for it.
I wish you could truly know how much joy you bring to so many. Your channel is so wholesome and peaceful. Please don’t change.
True self reliance. Your sheep are treated with such respect and have better lives than most humans imo. Thank you brother Rams for your sacrifice and providing healthy and delicious food for this caring and inspirational family.
From someone who was vegan to now eating healthily and raising your own livestock is a true advancement love the vids 👍🇬🇧
Love waiting for your videos. I can't watch this one because of the butchering. I love meat but can't watch the poor animals get butchered, that's my problem. If I was raised and always did it, I'm sure I would feel different. When I was visiting my Oma in Germany I went out on the balcony and saw my Oma butchering a rabbit that my 2-year-old son was playing with the last few days. We had it for dinner, and he loved it. I did too, but I just think about seeing it done and felt bad. I think it's great that you show it for all the people that do it to feed their family and see your way of butchering to help those who are new at it or learning something new. I'll be looking forward to your next video. Thanks for sharing. Stay well and safe,
Loved seeing some shots of the young Ivar. You two have always treated the sheep with gratitude for what they offer to you.
Many thanks for this lovely video. From start to finish what an exciting life. Show the hard work and all the love you put into your everyday life in Sweden. Love your family and homestead. Take care until the next one.
You are doing a beautiful job and God bless you and your family.
We appreciate you sharing with us and the sheeps look so adorable,
Gratitude dear friends fro this homage to the sheep, which not only very beautiful and poetic visually, but also very informative. I know you treat your animals with a lot of care and love and I'm sure it is something that also contributes to the quality of the meat. Great video as always! 🙏💙
Very interesting. Neat and clean work. No waist. I really like this video very much. I've been a farm girl for very long and enjoy working with meat, veggies, etc. To prepare for winter or summer.
Thank you very much for this educational video. Greetings Melinda from South-Africa.👏🏻👏🏻🙋🏻♀️
Such respect and honesty!
Thank you for sharing with us
This was a very interesting video. I had, for a change, even my husband watch along with me on this episode. He did just a few days ago helped butcher a cow, which is now partly in our freezer chest.
There is just no better meat, than grass fed and know where it fed meat. You guys are on the right track with this.
a real worthy way of butchering , the rams. Sharp utencils , experienced hands and respect does this job. fine use of the camera, the music and edditing too. Good to have the parents , ( yes, deffinitly know the gène ...). love to you all .
Very informative. No waste. Thank you for this video.
Nice work explaining your butchering process. Your english has gotten very good too. Have been watching your videos from when it was just the two of you.
Hello from Greece, it's a pleasure to see your wonderful videos, the beautiful way you live in nature with simplicity and hard work. Well done guys! 🤍
Your butchering is done almost exactly as I butcher my deer and pronghorn antelope and elk here in the USA. It is interesting that two people from two different countries do their butchering the same way!
Thank you.Really helpful. Respect from Ukrain, Voskodavy.
You did a really nice job on this video. Thank you, for sharing the butchering with us. God bless your family. 🌷
Amazing. Was curious about the marrow. Thanks for including it.
Im glad i watched this. I thought it was going to be a butcher feom beginning. I grew up helping to clean and wrap moose and caribou. You are so right, meat not bought from commercial stores tastes so much better.
Good work, Mathias. Thanks for sharing. May Spring come soon.
Enjoyed this video very much. Educational to those of us who wouldn't have a clue. It's great to see another aspect of your lives and what's involved with your food production.🙂
It’s nice to see you so confident , knowing what you are doing, compared to earlier videos. Practice makes perfect 😁
Thank you for sharing and stay safe!!🙏❤
AHha, I think Grandma is telling Ivar he is too noisy for the video, but he sure is cute!
this video is very good, tanks, we see all your videos
I love all of Tova’s little comments! So funny! It looks yummy. I’ve only had lamb a few times and didn’t really enjoy it but I’m sure it wasn’t quality like yours and definitely not as fresh. As usual, it’s ALWAYS great to see you! I hope one day I will have the pleasure of meeting you all! We plan to start supporting you through Patreon in March! Yay!!! Take care and see you in the next video. I expect you may share the celebration of Ivar’s 4th birthday!😃🎊
We had a conversation with Tovas mother the other day about the taste of lamb meat, she told us that her previous experiences with eating lamb was not as good as this. Now we make some of her favourite dishes from this meat :)
@@Talasbuan. No doubt! It really looks good!!
Sorry for the misspell of Ivar's name in my previous comment. (I fixed it!) Auto correct changed it and I missed it.
Blessings to you and may everything you put your hand to reap bountiful abundance.
I have so much respect for the two of you. ❤
Thank you. That was interesting and a good demonstration. 👏
Yummmy, looks delicious! I wish we had food share-a-vision so I could taste that steak! I am cooking a Asian chicken and broccoli with rice casserole , I wish I could share some with you guys I love that you shared the video of how you live sustainably. I am proud to know you and your family!
This was very useful, kiitos!
Excellent work as always Matias and Tova! Thanks for sharing your family and your ways with us! I also love how you answer Ivar even when your busy taking apart the sheep and making a video! Oh and here where I live in the US we call those thick pieces of meat along the Back/spine Back straps or back loin. The inside pieces that were so tiny are tenderloin for us.
Amazing... so cool how you've learned to do this!!!
This has been really interesting. I value lamb highly as a nutrient-rich food, but haven't really seen the butchery skills it takes to make all that animal care to become a food. Thank you for this. A lovely video as usual.
Thanks for the nice video, you must have read my thoughts Mathias. They really have the most wonderful life in the spring and in the summer they look so content, calm and happy.
The winter is of course hard for them, but it is a lot of work with them and I remember when you had the pigs that Tova wasn't very enthusiastic about. I can understand that, because they are so difficult to handle and they make a big mess . I think it was a good choice for you. Hope you are all well and looking forward to milder weather. Many hugs from Maria.😊❤
This was very informative thank you so much for sharing your knowledge with us ❤
a job well done!
This video is very interesting. Thank you for sharing! 🥰👏
Man blir ju hungrig😊❤
Helt fantastisk. Smaken återvänder till världen. :D
The back strap meat is nice!! Makes me want to make jerkey. ..lol ❤❤❤ Hello from Texas 🤠 🌻
Very nice!
TACK för informationen om slakt innan jag började titta😊❤
Intressant video! Har bara slaktat tupp innan så kul att se detta också. O fint att se vilket bra liv ni ger dem innan😊
Im so jealous! 😅 I wish you could sell your meat...Id buy it!! ❤ Best of health to you! Thankyou for the video!!!
Nice video
❤️❤️❤️❤️❤️from the Philippines 🥰🥰
Takk!
The chewy part you removed from the loin is called silver skin.
You can also collect milk from your sheep
❤
You butcher sheep very similar to the way I butcher whitetail deer. Your de-boning process is a little different in some areas but basically the same. I would love to know the details on your dry aging process. I've never tried dry aging but always wanted to. But we have so much humidity here I don't know if it's feasible.
Yes, the humidity can be a problem since the mold starts to grow so fast. We harvest in the fall when the flies have gone to sleep, and before it gets freezing temperature.
In this case we did harvest these three rams in the winter, and we had them haning in Tovas fathers workshop, where we tried to keep the temperature at 5°C. There was a new problem for me here, the air was too dry in the workshop, no mold at all but the meat got a dry shell. So I guess there is a perfect humidity for aging meat.
Before I am ready to leave them hanging fore some days, I thoroughly check them over and shave of any part that has become dirty in any way, (except the tips of the legs, those are always a little dirty) this process is harder when hunting. Then I leave them hanging fore some days, how many depends on the over all temperature, around 5°C then I leave them for about 10 days or so. We have just had them hanging in a non insulated shed, where we could protect them from bears and birds, like the firewood shed or something like that.
I check on them every day, smell them and look for mold. If I observe that mold starts to grow, I will start butchering so there will not be that much waste. Shave away the moldy meat for dogfood.
When hunting, sometimes there is a lot of blood on the meat, maybe some dirt from the forest and hair. That is not a problem, but it will make the meat mold quicker.
These are my thoughts on the matter at the moment.
/Mathias
Thank you for this (not tutorial) video. And now, I'm hungry...😂
Wow like a pro thank you for sharing that❤
That was fantastic 👏🏽👏🏽👏🏽🙌🏽💜 wonderful... One question, how long does the carcass hang from day of dispatch to day of butchering?
The time depends on temperature, we had it hanging for 10 days in around +6°C, the place was a little too dry, I would like to have it hanging for longer, but the outer surface became a little too dry. The goal is to age it well so that the meat is chewable when making a rare pice of meat in the frying pan. The longer the better, but if it is too mouldy there will be too much waste when butchering, and if it is too dry it will be difficult to butcher and potentially there will be more waste then as well.
/Mathias
Do you make bone broth from sheep bones? When I make bone broth from chicken bones I add a little vinegar and after
simmering for 12 or so hours, the bones are soft. After I strain off the broth, I then mush the softened bones into food for my dog.
Would like to try bones from sheep, given the chance.
The last filleting is like skinning a fish - I've done many fish that way. You develop the 'touch'.
Very nice lesson. Thank you.
Yes, we've done bone broth from sheep, moose, beef, pigs and chickens. With chickens we add feet and heads as well. We always add a little vinegar, and lately a little unrefined sea salt. Someone said salt was also helping to pull minerals from the bones, don't know if it is true, and honestly, don't know if the vinegar does anything either, but the result is great. 36 hours or so for the larger animals and 12 hours for the chickens.
May the force be with you :)))
alltid kul att se hur andra gör, vi jobbar väldigt lika men med små skillnader .
har dock aldrig styckat får men det är ju "ingen " skillnad mot gris,dov,kron,rå,älg som jag styckar.
Känna,titta och följa ben så klarar man sig långt :)
3rd? I'm never this early. Lamb, my favorite. I would definitely buy your food. ❤
I would say 'self-conscious' or, an easier thought to translate is simply 'awkward'. I think everyone feels like that in front of a camera!
Is the sheep dried or cured for a long time before you butcher it? It seems very 'dried' out. Perhaps i missed that part if you mentioned how long after slaughtering the sheep you actually butcher it?
👌👍
This is very nice 😊 you are doing well. I bucher about the same way but in a larger scale because we have the cows. You are right about the taste! Meat from a supermarket had no taste anymore. How many sheeps do you need to butcher for your family in a year?
We need to do some calculations.. For our family, including Ivars grandparents, if we would only eat these small heritage sheep, and we would eat certain amount of grams of meat every day, say 150g, and each sheep gives 10 kg of pure meat (just an estimation) we would need to butcher something like 27 sheep. The problem we face is that we do not have winter-feed for so many sheep. We also eat some beef and moose as well.
This is a very interesting topic, how much does a family need and how is that done! Then the continuing question is, how much does the community need?
/Mathias
@@Talasbuan thanks for the answer! I guess you have access to quite a lot of moose also.
Since last year we have had the opportunity to butcher a bull, (about 17 months old) a year. That's enough for us when the two older boys are not at home anymore and we are the three of us. The dog gets a lot of meat also. Last year our meat was enough for 10 months, are we were not saving it😅. That was when the two boys were living at home and eating a lot as teenage boys do.
This summer we are also going to start fishing so it's going to add to our diet.
It's very encouraging to watch your videos, we have a little group of self-sufficient people here in our area in Ikaalinen. You are welcome to visit anytime.
Karo
There is unfortunately some problems with moose population here at the moment. The forestry companies owns most of the land around here, so they got the biggest voice, they have decided that mostly mother mooses are going to be hunted. This have had some bad consequences.
ah, yes, the bull meat we got this year was perfect!
Thank you for the invite!
i wish i could raise my own sheep but its not in the cards right now. i love the flavor and use in many of my recipes. it is very expensive where I'm from. I can buy beef for half the cost. we raise our own hogs; chickens, and most all vegetables on our family farm. some years beef to all we can handle. but we do it for clean healthy food not to make money. if i raise hogs my brother does beef and so then we cross family share the harvest.
Sounds like you got something good going on there!
Mother's kitchen is so beautiful.
Would like to know how you sharpen very well you knives... if there is no electric sharpener! Your cutting knife look like a "fish" knife, is it?
Very helpful as a "first initiation" to butchering... At 75, to late to become a farmer but maybe try to find a good one! Thanks 🙏💖
It is a curved boning knife.
Here is how I sharpen knifes: czcams.com/video/pagPuiuA9cY/video.html There are many interesting videos on that channel that will make you understand knife sharpness in a deeper way.
/Mathias
@@Talasbuan Thanks! 🙏
Love your videos always interesting 🇨🇦 ❤👍👏
What I want to know is how many times did you sharpen your knife during the butchering? And how did you do that?
Once, with wetstones, using the principles that you can learn in this video and many other brilliant videos on his channel.
czcams.com/video/pagPuiuA9cY/video.html
Thanks for being yourself❤ from wich musician is the music?
Live from Holland
Sandra Marteleur - Drömmaren
czcams.com/video/rTeZP4KA4F8/video.htmlsi=VB1JvhZMDIdWmlZo
Wow is all i can say im a new sub ..you two really have impressed me.... which i never say to most humans! Also, i love your boy he is adorable ❤❤❤much love
Do you always age the meat or do you also process them fresh?
We always age them as well as we can. I've heard about butchering right after harvesting, but have never tried.
Absolutely right Mathias 😎👏🙌
Wow... You really butcher your sheep differently...
Grew up on a sheep station in outback Australia...
Used to do that when i was 10 yrs old... we had 15 working dogs, so we always did one for us, and an old one for the dogs.
You have interesting cuts...
And manage some of your economy cuts better...
I prefer my lamb leg and shoulder roasts...
Can't go past lamb...
Only take about an more or less an hour in the oven...
Interesting to see how they break up a carcass for their cuisine!
Really, well done...
Blessings to all ❤
Great to hear you enjoyed The singing detective too ;-)
That was fascinating! I had no idea… You made it look really easy and it seems you chose the right animal (heritage breed) to practice the process if they are as you said not too complex in build. It will make butchering your beef easier later on. Did you just eat Chagall? 😬 It looked like a lot of meat to me. How many seasons do your sheep live? I tried to keep track of the different generations but lost track with the new rams.
Good job :)
How long has this lamb neen cured for before you butcher
the time is depending on temperature, we had it hanging for 10 days in around +6°C, the place was a little too dry, I would like to have it hanging for longer, but the outer surface became a little too dry. The goal is to age it well so that the meat is chewable when making a rare pice of meat in the frying pan.
J’adore voir des animaux vivre dehors
Excuse my ignorance, genuine question here - how does your little one build up his immune system when he isn’t mixing so much with others?
No problem! There is no such thing as an immune system, that is inventive reasoning and is made up to cover the problems of the many times disproven germ hypothesis. If you want to know more about this I highly recommend reading the book "The final Pandemic" by Sam and Mark Bailey
That is my current understanding, of course I am open to being wrong.
You're making an assumption there that we do not meet any other folks, that is not the case ;)
/Mathias
@@Talasbuan thanks, I will check the book out. Here in the UK is the common refrain “It’s good for your child to be at day care and catching various colds etc to help strengthen their immune system”. I’ve always been suspicious of this and so wanted to do my own research. How does your theory tie in with the isolated Sentinelese tribe who apparently have no immunity to diseases in the outside world? Some of the tribe were taken from the island and quickly became very sick.
❤❤❤❤❤❤
Are we destroying the forest?
the bones that are left with bits of flesh do you feed them to the dogs?
We make bone broth from them
👍👍👍👍👍👍👍
FIRST like
Filet? Loin? Back straps?
Thanks!
You are welcome! @@Talasbuan
Yum
Jätte bra video, den ska jag kolla på nästa gång jag styckar ensam. Jag har var med folk massa gånger när jag styckat så inte brytt mig så mycket då. Förstår att det där va jobbig Läge........ Jag hade gått på ""toa"" typ fem gånger och tagit några snaps i det där.
Förvånad över hur lite kött det är på ett får. Varit med om föda upp 3 grisar och sen slakta dessa med betydligt mer kött ;)
ja, det är inte mycket, specielt på dessa lantraser. Det finns köttfår också, men de äter ju destu mer.
My gosh animals especially if you know them should be your family to protect and not to murder them to eat them you can also eat other things
Come back here and say that again when you have produced food for your family and community for an entire 2 years. Unless you have this experience, or have at least tried, you don't know what you're talking about.
@@Talasbuan maybe you can produce „food“ without killing pure sweet beings
There are glands that I've always seen removed from the back legs, so the meat doesn't become contaminated with a strong bitter taste. Perhaps I've missed it, but I didn't see you remove them.
Interesting, I have not heard of any such things in this case
back strap
the cut?
Why is the meat so dry like leather please?
It is dry on the outside because it has been hanging in a shed for 10 days in around +5°C after harvesting in order for the meat to age so it will be chewable. The humidity was a bit low in the shed.
I hope you DID NOT let the other sheep see this
No offense, but I won’t be watching this episode. I love you guys, but can’t watch this one ❤
Awww no I am veggie vegan😢💔🙈 I can't watch so sorry but I love you guys so brave I just wish you could keep them forever not for food and take a vitamin supplement instead they are beautiful sheep😢😢😢
I'm sure that Talasbuon respects your decision add do I. It is difficult to see animals die. Farmers have all the tough jobs! We city dwellers eat well based on the backs of farmers. Mattias and Tova aim to be self sufficient. And succeed!♥️♥️
Absolutely agree such a tough decision I know they have my admiration I just pray one day we go manage to all choose a plant diet and keep our lambs as friends thankyou and love and peace to you all ❤🐾💚🐏
Matthias used to be vegan too, as he felt it was the best way to look after the planet and the animals. He became quite unwell from it and learned the importance of eating a nutrient dense food and the essential vitamins, minerals, amino acids and nourishing fats that are more easily absorbed and utilised by our bodies from animal products. These guys raise their animals beautifully and only ever have a couple of bad minutes in their whole lives. In fact their death is so quick it’s probably less.
Please do your body some good and look into books like Nourishing Traditions and research nutrient dense foods. At least add free range, organic eggs to your diet and some fermented dairy. Your gut and health will thank you for it.
@@BarradaleFarm thankyou I didn't know! a lovely text very informative
I have been a veggie for thirty years trying to transition into veganism so at present I do eat some wild fish and a few eggs maybe little cheese it's not easy but as a cancer survivor my doc tells me less meat is better but totally agreed with your last text it does make sense the sheep have a full and happy life near to their old age or illness as possible I trust this lovely family of the future
merci😘💚💞🐑🐾
Ahh, 😢😢😢, it is and will remain a mystery to me how anyone can kill a living, breathing sentient being - no one in the western world would slaughter, butcher and cure their dogs or cats - because they are pets. Yet in China or other places they do eat what we call pets. ... I will never understand it, hence despite enjoying your family tales /vlogs/videos/ I'm for sure not going to watch this episode. - even the title feels like being hit with a sledgehammer in my stomach 😢😢😢 me and my two daughters having eaten animal friendly for a decade (we occasionally eat eggs from rescued chicken from a sanctuary) are super healthy, our blood tests come out perfect, so obviously not lacking anything. Anyway, despite seeming to agree with a lot of their life choices (no va@@s ever, no government schooling etc) I have to shake my head with calling killing a living being 'harvesting'. Oh help and bother 😢😢😢
What do you eat? Where do you live? How do you not understand that everything in this world is sentient?
@Talasbuan I live in Austria 🇦🇹 and I do understand that everything the world lives and breathes (even stones are alive to me) - and still: the nearer to the human biologoy, i. e. mammals, the more difficult it is - as I also wouldn't kill a human, unless in desperate self-defense (or the defence of my kids) - but I agree, maybe the time comes when humans are so evolved that they feel the aliveness of plants so intensely that they won't be able to eat them - who knows... in the meantime: I do wish you well, I think you are a wonderful family, very reflected. We just have to agree to differ in this respect (otherwise, I think we'd probably agree on many topics - acutely aware of what's going on in the world ... very blatantly obvious since 2020 ...) be well 😊
I appreciate your input. I was thinking like you regarding this topic, then I tried to be responsible for growing my own food. That to me changed my whole perspective on life and death, and what it takes to feed a family. I can sense that we would indeed have some interesting conversations around a cup of tea if that would ever happen. Be well you as well!
/Mathias
@@Talasbuan 💖❤️
@@karinbreidel7957 You have such a beautiful soul! I can cry for your words......i feel exactly the same! Ich kann die Menscheit nicht mehr verstehen......Tiere sind Lebewesen mit eine Seele.....und sie sind hier mit uns zu leben und Erfahrungen zu machen.......und nicht zum leiden und gefressen zu werden
I have watched the first 2 minutes. Totally captured by your story and your editing. Onya. 🇦🇺🇦🇺🇦🇺❤️
❤