What I did this week (Week 68)

A radical alternative to college

What I did this week (Week 68)

11/24/24

Writing to you from Uruguay.

This was a great week here on the ranch, busy too, but that’s far from being a bad thing…

A question for you

If you could only dedicate your life to one thing, one idea - what would it be?

Not something you do everyday…

(P.S. If you’re squeamish, you may want to skip past this section…)

We have slaughtered and butchered a few of our own animals in the past.

Over the past 3 years, I’ve been around to help butcher 3 different animals - 2 sheep and 1 cow. Sheep are easier to butcher as you can imagine. Slaughtering, skinning, and gutting them takes a fraction of the time it takes to do process a cow. Yet, the upside of butchering a cow is that you have 8+ months of beef and significantly cheaper grocery bills.

Well, we have been wanting to fill our freezers again, which meant it was time to butcher another cow.

One of our heifers was kept unweaned for over a year in order for her meat to taste better once we butchered her. Not onl…