GRASSFED BEEF

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In today’s video, I’m breaking down the 330kg bull that we slaughtered recently for the freezer, to feed our family and the people coming to the farm next year. I’ll be cutting ribs, steaks, stewing pieces, roasts, big leg cuts, and bits to go for mince and stock making. And nothing goes to waste here – what we aren’t going to eat becomes premium dog food for Saku.

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What’s your favourite beef recipe?

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Best,

Richard

YOU MIGHT ALSO FANCY…

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