I have here the cut list for the side of beef we're getting... It's about time to buy beef.

I filled it out, so do you want to come and check and see what you think? Okay!

We usually order a side of beef every year. Now we're checking out our list that we had filled out.

What we have to decide... Yeah... Right. What do you think? Bone-in, yeah, we always like bone-in, right?

Good for the flavor, right? And you like the sirloin tip roast rather than get it ground up?

Oh, no, of course not, right? Prime rib, of course, steaks only...

Uh-huh! For example, even for the same cut, you can request it as a roast or as a steak.

If done Korean-style, it could be bulgogi meat or galbi-jjim, something like that.

But here, we use Western-style names. Even for the same cut, we need to tell them in advance how to cut it,

so that we can receive it the way we want, right? And then... then, they cut it and package all the pieces

in portions for one cooking or so. New York strip, I think... Usually, steaks are packaged two steaks per package.

For roasts as well, they cut it to a size suitable for cooking at once. There are soup bones as well,

and all the remaining parts after trimming are ground and prepared as hamburger. It's packaged in 1-pound (450g) portions.

If you ask for special parts like tail, tendon, liver, tongue, and things like beef bones, they'll prepare them as well.

Since not all people want those parts, even when ordering a side of beef.

We mostly still receive these special parts. This is how we purchase beef. When it's time to buy beef, we search the internet

to find a farm owner who's selling beef. It usually comes out around the end of fall.

The cattle that were raised on pasture during the summer need to be kept in barns during winter and fed with grain.

So they try to slaughter the cattle around that time. We search and select a few places, then decide on one of them

and contact the farmer. Then the farmer sends the beef to the abattoir where it's aged hanging.

Since a whole is too much, we usually order a side of beef. It means half lengthwise, so we can get all parts of the cow evenly.

Prior to the refrigeration aging period, we select the cutting method we want for each part on the cutting chart like this.

We pay a deposit in advance. So we have to empty the freezer, right? Yeah, a couple of weeks, probably.

Oh yeah, so... I paid the five-hundred-dollar deposit... If we calculate the price, of course, it requires a large sum of money upfront,

but if you calculate the overall cost and divide it by the pound, it's cheaper than buying from the supermarket.

First of all, there's no middleman markup, so it's bound to be cheaper. He's going to start next week to cut it, right?

And then... Yeah, so probably that week! End of the month! Great! Okay! Finally!

Yeah! Sounds good, eh? Uh-huh! Okay, well, fingers crossed! New butcher! We don't know this guy!

Aha! Okay! To store the meat first, we need to make space in the freezer. Since the beef is so large, even half of it

will fill up the freezer. When I looked inside to check, I found two bags of beef bones.

that we got last year and forgot to use.
(Making Bone Broth) Thaw the frozen bones in cold water while

simultaneously removing the blood. Change the water two or three times, and soak for two to three hours.

Then, add just enough water to cover them and do a pre-boil. Adding a little coffee while boiling

helps remove any unpleasant odors. Once it starts boiling vigorously, turn off the heat and pour out all the contents.

First, clean the pot thoroughly and wash the bones to remove any clotted blood and impurities. Now, it's time for the real boiling.

It's not difficult. Just add plenty of water and start boiling on high heat. The method for boiling bone broth

varies from household to household. I use a method I learned from a butcher shop long ago.

Start boiling on high heat, and don't lower the heat much while boiling. You can't keep it at the highest heat continuously,

but instead of cooking at a low temperature, keep it bubbling constantly. This prevents any unpleasant odors from developing.

I don't add any vegetables or spices at all. In that case, the broth can become clear,

but bone broth should be milky white for the best taste. This way, boil until the liquid reduces by half.

Then strain out all the broth and remove the meat at this point. It's already fully cooked. Look, the bones have holes in them now.

Some people say that boiling for so long releases phosphorus, preventing calcium absorption. On the contrary, others say

the presence of phosphorus actually helps with proper calcium absorption. I've chosen to believe in thoroughly boiling the bones.

Now, add fresh water and boil again. Boil until it reduces by half again. You can repeat this three times,

But this time, we only boiled it twice, then combined and boiled again. The broth from the first and second boiling

have completely different colors and flavors, so combining them creates the perfect taste. If you don't have a place to set aside the broth

after it reduces by half, you can add cold water and boil again. The taste will be similar this way, too.

Pretty full to boil... I boiled carefully in case it might overflow. The color's great! Not that bad!

Well, I should defrost it, it looks like! Yes, I think I'd better! It's quite a bit!

While boiling the broth, we prepared the freezer. Although it's an old freezer, it still works well.

Because of the frost buildup this time, after taking everything out, my husband used a hairdryer to melt it

and cleaned it thoroughly. For dinner that day, we decided to have a simple meal of bone broth with the meat we had set aside.

I thought we just needed some green onions, but we were almost out. However, I remembered we had some green onions

still surviving in the garden despite the cold weather. I pulled out one. As this kind grows, the bottom part

becomes bulbous like an onion. Interesting, isn't it? The table looks a bit empty.

We should have some cubed radish kimchi, but we were completely out of kimchi.

So we just ate it with some pickled side dishes and some of these... How's that? - Yeah, good!

You can have some more. Good! - Okay! We served it generously in cold noodle bowls

and ate it with some salt sprinkled on top. Since this is from the meat we took out earlier,

This batch isn't very milky, but it still has a very rich flavor. Cold day, isn't it?

Uh-huh! Especially as the weather gets chilly, this hot broth is the best. Since we've already combined two well-boiled pots,

I think it's ready for canning now. Regarding the canning method, there are details in the previous tomato video,

so today I'll just show you quickly. Place a rack at the bottom of the pressure canner,

add a shallow amount of water, and put in a tablespoon of vinegar. Check if the pressure cooker lid

is blocked and inspect everything. First, without locking the lid, bring the water to a boil. Okay? - Yeah!

And then... seven! We can process up to seven quart jars at once. There's no need to strain it,

but we removed any large floating pieces. Okay, so it's fine as it is? Fill the jars, leaving

one inch of headspace. You need an appropriate amount of space for proper canning. The remaining bones will be removed

and go into the compost bin. As the bones decompose, they release nutrients good for plant roots.

At garden centers, they process bones and sell them as bone meal. Alright, now it's all done.

Make sure the levels are even. These small-looking jars actually hold quite a lot. There isn't enough for a second batch of canning,

so we'll freeze the leftovers. To ensure a good seal, wipe the jar rims clean with a cloth.

Then place the lids on top. Canning lids are separated like this. Now secure them with the rings.

Tighten just until it closes, but don't overtighten. It needs some room for air to escape.

Tighten it to the point where, when you don't hold the jar with your other hand,

it will turn as a whole. Okay! All good? Very toasty! Now place them one by one into the pressure canner.

Okay! Good! Close the pressure canner tightly, and boil it first without putting on the weight.

Ah, we're going to vent now, right? -Yeah. Okay, so bring it to a boil...

Vent for 10 minutes... When steam starts to come out, let it boil for 10 minutes first.

Waiting for the steam to fully fill the pot. I actually think that's enough. Yeah. Okay, so...

then put the weight on. And we'll pressure cook for 25 minutes. Popped right up!

The weight we're using is a 10-pound one, so it makes a ten... Maintain it at 11 on the gauge.

25 minutes are up. Now turn off the heat and wait until the weight has completely settled down.

Not going to touch it! Nope! Okay! Okay! Okay, looks good! Now time to open and see!

Let's hope it all sealed! The moment! It looks okay. Mmm! Looks good!

Oh, yeah! Some are sealed already! Some aren't yet! Don't touch, right?

Ah! That's the sound! Haha! Some have become sealed, and some are still in the process.

You hear a "pop" sound when they seal. Now take out all the jars and leave them at room temperature.

Looks pretty good! Let's hope so! It's sealed too, yeah! Uh-huh! That one is!

Then, as the temperature drops, the rest of the jars will also be sealed. So all ready... Only one... 

Don't touch! Hehe, so tempting! When you turn the ring like this, it's quite loose, right?

Because the lid is tightly compressed, there's some space left. Okay! When the temperature has completely dropped and stabilized, 

remove all the rings. Store them with just the lids, without the rings. If these lids become loose, 

never eat the contents; it means they've gone bad. Now write down the canning date.

Bone soup, or bone broth? Broth. A quart jar of soup like this is enough for two of us for one meal.

What? It's very convenient as you don't need to thaw it. Just bring it to a boil.

Happy to see the pantry like this, and we got a phone call that the beef is ready.

We're driving to the farm. It takes about an hour to get to Chilliwack where we ordered from.

It's an area with many farms. The farm owner was absent, but an employee brought out the meat for us.

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뼈 있는 부위 선호, 로스트와 스테이크 형태 선택

같은 부위라도 로스트 또는 스테이크 형태로 주문 가능, 한국식/서양식 명칭 차이

스테이크는 2개씩 포장, 로스트는 한 번에 요리할 크기로 절단, 남은 부위는 햄버거 패티로 가공

소고기 구매 과정: 인터넷으로 농장주 검색, 가을철 도축 시기 맞춰 주문

절단 방식 선택, 계약금 지불, 냉동고 정리

냉수 해동 및 핏물 제거, 2~3시간 담가두기

냄비에 물을 붓고 끓이다가 커피를 넣어 잡내 제거, 끓어오르면 내용물 버리고 냄비 세척

강한 불로 끓이되, 끓는 상태 유지, 채소나 향신료는 넣지 않음

육수가 반으로 줄 때까지 끓인 후 건더기 건져내고, 맑은 국물이 아닌 뽀얀 국물을 위해 여러 번 끓임

압력솥에 육수 넣고 캔닝, 자세한 방법은 이전 토마토 영상 참조

농장에서 소고기 수령, 예상보다 많은 양

냉동고에 소고기 정리 및 보관, 부위별 분류

1년 보관 가능성 및 맛에 대한 언급, 풀을 먹고 자란 소고기의 장점

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