Making beef stock. There are two large stock pots and each pot has half the pelvis as well as one full leg bone, sawn in half so it'll fit. One cow will provide at least 10 stock pots full of beef stock.
Some of my tallow. Note the dark stuff on the bottom. This is the sinkage. Once the tallow is firm I will take it out of its mold and scrape the bottom. Sometimes if I'm feeling industrious I will melt it one final time to get an extremely pure tallow. Trish uses this stuff in her soap and I am always very proud of the tallow I am able to provide her.
Here are some jars of beef stock that Trish pressure cooked into quarts last night. We use beef stock primarily for cooking brown rice. We use beef stock instead of water and we end up with a highly nutritious and amazingly delicious rice. You can see a generous layer of fat in the jars. We will scrape some of that away from the jar before using, depending on what we're cooking. But some fat is good because rice wants an oil of some sort and this fat, of course, replaces that oil. So we can make rice without using store bought oil.
And a peak at the corner of the freezer. We're nowhere near done with the processing but it's filling up fast. It is a deep freezer but you can't really see. There are at least 40 bags of 2# ground, along with a dozen or so roasts.
