A question on cuts of beeeeeef

[claphamsa]

Im getting a half cow from a freind.... and he says it can be cut however we want. The issue is, the last one, the first thing gone were the stew cubes, so I want more. I can get nay of the roasts chopped up.... but I dont know anything about them, is there a difference? which ones are less good?

 

[GilaMinumBeer]

Anything close to the legs will be tougher, as I understand it.

I have opportunities to do this too.

 

[claphamsa]

where did you get the image from? I cant read it too small.

 

[jmo88]

Just get the round cubed for stewing if that's what you like. There is a top, bottom, and eye. The eye is tough and many people like this to be swissed, ran through a machine that beats the **** out of it so you can chew it. Get the tenderloin whole and you can cut off your own steaks the size you want. Of course have them cut the porterhouses because of the bone.

Take my advice lightly because I'm a vegetarian, however I was a meat cutter for two years (see any connection?)

 

[claphamsa]

ha awesome! so get the round cubed?

 

[dataz722]

For stew meat I like chuck.

 

[dataz722]

The round typically doesn't have much fat or much of the beefy flavor. About the only good purpose I have ever found for round is to mix it with a little chuck and make burgers.

 

[cheezydemon3]

Where do I start??????

The filet is best, do not stew that....or t-bones, NY strip, etc.......

Check out Alton Brown's tutorial on the Food tv.com or whatever.

 

[jmo88]

I would. Since you said that's what you like, right? Stew meat? This will be ALOT of meat though. The rounds, boneless, are about two-to-three times the size of a basketball.

 

[GilaMinumBeer]

where did you get the image from? I cant read it too small.

Google beef cuts. And get glasses (or a bigger monitor).

I can read every word on my 20" monitor.

 

[claphamsa]

I would. Since you said that's what you like, right? Stew meat? This will be ALOT of meat though. The rounds, boneless, are about two-to-three times the size of a basketball.

I like kebabs

 

[mullenite]

http://www.ssbackwardslonghorns.com/communities/8/004/006/733/708/images/4522777092.gif

I get cubed bottom round for my stew beef.

 

[GilaMinumBeer]

I like kebabs

I think they only sell that bit in Asian countries.

 

[dataz722]

Then you would probably want sirloin for that.

 

[claphamsa]

thanks!

 

[SOB]

When I got my first half of a half of beef last year I didnt know how to order when it came to the roasts and things like that. I told them I want 10lbs of stew beef and all the "tougher" cuts of roast ground into burger. I left it up to the butcher to help me out and produce what I wanted and things turned out great! Maybe talk to the butcher and he can help you through it.

 

[Bopper]

Slightly off topic but I've been thinking about buying a quarter cow. How much freezer space do you typically need to store it and how does the butcher typically package the meat? Since I am only one person, I'd most likely spend the time repackaging individual steaks with a foodsaver. I've been looking into sources for grass finished beef.

 

[GilaMinumBeer]

The grass is better after you've eaten.

 

[Bopper]

The grass is better after you've eaten.

True that....

 

[claphamsa]

Slightly off topic but I've been thinking about buying a quarter cow. How much freezer space do you typically need to store it and how does the butcher typically package the meat? Since I am only one person, I'd most likely spend the time repackaging individual steaks with a foodsaver. I've been looking into sources for grass finished beef.

I have a freezer that perfectly fit the QC its much smaller than the 7CF i got from HD... so maybe 4CF for a QC? it was 4 paper reem boxes.

 

[claphamsa]

also, i got mine in paper, worked great.. I got a lamb as well, and that was foodsavered....but it was more.

 

[dataz722]

also, i got mine in paper, worked great.. I got a lamb as well, and that was foodsavered....but it was more.

Did it come frozen? If not you might want to unwrap it and use dry ice to freeze it. It causes less damage to the meat in the freezing and thawing process.

 

[Bopper]

Thanks for the advice guys. I was thinking a 5 cubic foot freezer would work for a quarter cow. I would actually probably split that with my cousin since a quarter cow is a whole lot of meat for one person.

 

[dataz722]

When you do a 1/4 do you get to pick front or back?

 

[claphamsa]

Did it come frozen? If not you might want to unwrap it and use dry ice to freeze it. It causes less damage to the meat in the freezing and thawing process.

It was frozen rock hard!

 

[claphamsa]

When you do a 1/4 do you get to pick front or back?

well.... for me it was here are 3 batches pick one, since i was the first one at the pickup point! this time since im getting a half, Ill just get a side.

 

[SOB]

When you do a 1/4 do you get to pick front or back?

Yes...that's why I went in with a friend and we each got a half of a half. That way you get some of the front and some of the hind and not only one or the other.

 

[dataz722]

I have been trying to talk my dad and father in law into splitting a whole cow with me. I looked into a pig as well but the price wasn't that great.

 

[Bopper]

When you do a 1/4 do you get to pick front or back?

Some place I've found will give you 1/4 of as many meat cuts as possible so you end up with a bit of everything.

 

[Bullbythehorns]

When you do a 1/4 do you get to pick front or back?

I sell freezer beef and I usually pair people up on a half. When it is picked up, the entire half is split in a "one for you, one for me" type fashion on each cut.

As far as cuts, working with the butcher is a good idea. I usually recommend that you ask the butcher to first: cut out as many steaks as possible, ask if they will cut the flank and skirt steak out as well, and tenderize the round steak. Then get as many roasts as you can, even though some are tougher a slow cook will make them quite tender. For the hamburger, I ask the butcher to make it lean by discarding as much fat as possible (personal preference).

For packaging I recommend 2 steaks per pack 7/8-1" thick, roasts in the 3-4 lb. range and burger in 1 lb packs.