Eating Stud Muffin (A Bull)

Woo! I woke up this morning in my old habit. Ah, dang it. I don't feel rested enough. It's late and I'm feeling guilty. And then I said, I'm glad to be alive. Woo! Yes, yes, we made it 2 feet on the ground this morning. Ah! Woo! You made it too. You should try it. Emotion follows motion. I'm making myself do this. I did 2 flocks of chickens and a luchador. Yes! Our luchador made it through the night. Woo! Keep going. Go all the way to the back to Sally. The beautiful one's going to acupuncture this morning. Always makes her feel better. Ever since I was a little kid, I've been waking up super, super groggy, and one of the things I've found to help is I think of something I can be looking forward to that day. Good morning, smiley one! Good morning! You got a full, full load here. Yeah, we do. We're gonna pick up Stud Muffin today. Has it been 3 weeks already? I don't think so. We decided to pull him down when he started molding too much. Are the boys gonna finish clearing today? Yeah. Will I have use of the skid steer? Yeah, you'll have— I'll tell them, uh, you'll have use of it anyway after 11 or 12. Yeah. One thing I've been doing ever since I was a little kid waking up is try to think of something that day I'm thankful for. It just so happens that today That thought was we're gonna be mixing stud muffins. This is beef fat. He's gonna naturally be very lean, but I like it. And he's gonna be a lot of burger. I like a 20-25% fat burger. I just noticed the cow's minerals. Well, we never put them in with the cows. We made a mineral feeder for the sheep. Boy, look at this! I've already come through. Oh, that's what I was afraid of. Gotta put washers in that. This is a prototype. We're gonna perfect this design before we give it to you all. Look at these fat lambs. See all this poop on this concrete? Get it in the bedding so we don't have to. This prototype is way too heavy for the average homesteader. Anyhow, we're in a bind. It's so heavy. How are we gonna lift it over that lip? What we're gonna do, lift it up and then just push it in there. And he's jacking it up. I think we'll be able to push it over. We did it. Here's the thing, we're gonna have several— oh, okay, okay, he's not coming home today. I was thinking we gotta have freezer space. We're gonna have several hundred pounds of meat from a bull that was with us for 6 years. Imagine if it was bad and we didn't like it. That's bad, right? So this is an effort, and I'm even going to the processors to make sure we get the right ratio. Too little fat and it's not satiating or tasty. Too much fat can be even worse. We have some patties in there that ended up having too much nacho. We mixed too much fat into it the meat falls apart and it's kind of gross. It's so fatty. It's probably 50/50. It wouldn't be such a shame to sacrifice such a beautiful animal and then he not even tastes good. Framers are back on the homestead house. Oh look, stairs up to the new deck. It's nice. I just went up those stairs for the first time. That's the VIP deck, I guess. Beautiful little design Rebecca has done. Raised bed. They're in the corner. Look, we can get up here and look over our domain. Look at these steps. The whole front of that porch is just steps. Drywall's back. Good morning, Alan. Good morning, Joe. How you doing? Yes, sir. And the boys are wrapping up our clear job. Look at what we accomplished this winter. Wow. How many more cow days are we gonna get per season. Let's see, it's probably 4 or 5 days, 15 cows, 75 cow days. Then we'll probably hit this area, graze it 3, 4 times a year. So 75 times 4, whatever that is. You're not supposed to do math in public. See, we still gotta get all these little roots up. We still gotta smooth this out. Still gotta establish grass. Let's go mix us some stud muffin. Hopefully a stud muffin dinner tonight. Hey, how's my favorite butcher? She's recovering from her cold. Okay, us too. I got some samples for us. We did this, but we put too much fat in it. This is what we're looking for, about 20%. Oh yeah, so that's what we normally do. Pretty much what we have. Okay, you think he is a— he can't be an 80/20. No, they'll mix it to make it 80/20. Probably more like 7% fat. Yeah, you'll mix it. All right, Marie, you're gonna cook up one of the New Yorks. Yep, just to see. It's just a thin one to see if it's tough, because somebody has said, hey, that's a tender one, a more tender one. But we'll see. 8 years old might not be— I know, right? So we might turn that into a burger too. How much percentage fat do you already think he has? Uh, he's pretty fatty. Yeah, see, and you have some fat. Oh yeah, I've got another log of fat, and we've got a bunch of your fat. Yeah. So how do you figure 80/20? Counting the fat that's already in it? Yeah, so I'll give it another 10 pounds of fat that's in there because it's usually— it's mainly if there's any fat like in there like that, it's mainly mostly this. I know I threw up several chunks like this in there. This is 10% fat? Yeah. So you'll add another 10%? Yeah. Okay. And then it'll be ready to go. Nice. That's all it is to be ground? It's the 3/8 cups? No, no, no, no, no, no. Okay, I didn't think so. I was just like, no. Short ribs, the fatty chuck roast, looking pretty lean though. Look at that, look at that fat on here. Penn Stud, you're making me hungry. They want your steak medium, uh, or medium rare. So this is actually a mixer? Yep. And a grinder? Yep. That's looking good. Well, you put that back in there, it's a little too fatty. Yeah. Got a burger press to put it in the patties for us, which saves us so much time on the other end. Then they run it through a second time to get it more consistent, and that's looking good. I'm thinking we're nailing it. Look at you! Oh yeah, he's tough. He's tough as hell. He's having a hard time cutting this up. This is gonna be a burger. It's too tough for that steak. This is what I need. State of the art. Pretty cool, huh? This is basically how you load it. Wow, wow, I think that's right. We'll see, won't we? I'm gonna cook it. And this is custom butchery at its finest. The steak may be tough, but it sure is tasty. Still chewing it. Wow, it's fatty, but it's just tough, isn't it? Yeah. So you cut off the, the fat so you can get a better calculation? Yep. Is that how you— how would— how people would get tallow or suet? Yeah. We got chunks of heart to add in too, so we split up the heart evenly to all the different compartments. So far we're just using this fat because we're soon going to be out. This is the 3rd pound burger. No seasoning. Oh, y'all did good. Good job. Looks great. It's very flavorful. Hard to go back to regular burger after you get used to this flavor, right? So happy right now. This is extremely flavorful. I think we got used to it with Flossie. I think this is even more rich in flavor. I think it might throw you off at first. If you were to try it. But we just ran out of Flossie. It was hard for me to adjust to her, and then we went to normal beef. Almost a hair sour. There's no other way. Sexy. You can't buy this. Go home, smoke some of this, have it with the kids on a bun, cheese. Okay, keep it up, man. That was delicious. Stud muffin, here we go for dinner tonight. Thank you, guys. You nailed it. I'm just getting home from from a normal trip, but I had to act like I'm getting home from an epic journey. I'm not even gonna get my stuff in yet. Hey, I'm back! Come here, my man. I made it. Oh, I made it. I made it back despite that one guy kind of getting in my lane. You're funny. Come here. How has it been since I've been gone so long? Got muffin buns. Didn't we just have hamburgers? We did. I'm a little over it already. Henry. Oh. I didn't greet you yet. Shh, stop it, man. Josiah, nothing happened to me on the wheel. I feel like George Bailey right now. Kids, hey, kids! Jamie, Jamie, call me! So happy and excited to see everybody. Look at this timing. Yes, this just in, little sample from our bonfire shirt on So since we're eating him tonight, an ode to the old boy. All right, darling, we'll go cook the old boy. It's a hot grill, 400. Let's see what Annie thinks of the t-shirt. What do you think? The legend right there. He's very flavorful, I'll tell you. Yeah, he is. And to celebrate, homemade ice cream. I can't wait for you guys to Taste old stud. This could be the best burger I've ever had. What are you doing? Where are you going? Wow, it's very flavorful. That's what I'm talking about. Yeah, we're spoiled, guys. We're not ever going to want to eat young meat again. It is flavorful, right? It's good. Now we ate the store-bought, 100% grass-fed, supposedly. Yeah, it's a good— it's good meat. It's just young, young and not as cowy as that. Steered old meat's where it's at, y'all. Happy day.