Blogs

If you’re raising sheep for meat, eventually you’ll face the question: process them yourself or pay someone else? After years of doing both on our Indiana homestead, I can tell you that home processing isn’t just about saving money—it’s about understanding exactly where your food comes from and having complete control over the quality. But let’s be honest: the first time is intimidating. This guide will walk you through everything you need to know. ...

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. After processing dozens of lambs, goats, pigs, and more chickens than I can count on our Indiana homestead, I’ve learned exactly what equipment matters and what’s just marketing fluff. Here’s the truth: you don’t need to spend thousands to get started. But investing in a few quality items will make the work safer, faster, and produce better results. ...

Processing your own chickens is the gateway drug of homestead butchering. It’s manageable, the learning curve is gentle, and the results are immediately rewarding. I still remember my first batch — six Cornish Cross at 8 weeks old. I was nervous, my setup was janky, and it took way longer than it should have. But the end result? The best chicken I’d ever tasted. That’s when I understood why people do this. ...

“Is it cheaper to do it yourself?” That’s the question everyone asks. The answer? It depends on what you’re counting and how you value your time. I’ve done both — hauled animals to processors and processed everything at home. Here’s the honest breakdown after years of tracking actual costs. The Processor Route Typical Costs (2024 Prices) These vary by region, but here’s what we see in the Midwest: Animal Kill Fee Cut & Wrap (per lb) Typical Total Chicken N/A $4-6/bird $4-6 Lamb/Goat $50-75 $0.85-1.25/lb $125-175 Pig $75-100 $0.90-1.25/lb $200-350 Beef $100-150 $0.95-1.35/lb $400-700 Hidden Costs People Forget Transportation: ...

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. I’ve gone through a lot of knives. Budget knives that couldn’t hold an edge through a single lamb. Expensive knives that felt great but weren’t worth triple the price. And everything in between. Here’s what I’ve learned: the best knife is one you’ll actually keep sharp and use correctly. But some knives make that much easier than others. ...

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. If you’re processing your own meat, a vacuum sealer isn’t optional — it’s essential. The difference between vacuum-sealed meat and freezer bags is 6+ months of freezer life and zero freezer burn. But which sealer? The options range from $30 impulse buys to $1,500 commercial units. Here’s how to pick the right one for your needs. ...

Timing matters in meat production. The wrong timing means tougher meat, harder processing, and frustrated homesteaders fighting the weather. Here’s how we plan our processing calendar on our Indiana homestead — and how you can adapt it to your climate and animals. The Two Rules of Timing Rule 1: Cool weather is your friend Processing in 40-60°F weather is dramatically easier than fighting heat or bitter cold: Meat stays cool naturally during processing No flies or insects More comfortable working conditions Easier to hang and cool carcasses Rule 2: Animal readiness beats calendar dates ...