Country Living
Country Living, Country Skills
Country People - A Country Living Resource and Community
Message Board
Country Topics
Trading Post
Memory Lane
Country Skills
Country Cooking

The Kitchen

Photo Gallery
Vintage Photos
Special Collections

Country Humor
Country Sounds
Coloring Book
Interactive Story

Farm Tractors
Tractor Parts
Tractor Manuals

Classic Trucks
Antique Tractors
Modern Tractors
Site Map
Links Page
Contact Us

Country Discussion Topics
To add your comments to this topic, click on one of the 'Reply' links below.

Need help deciding on what cut of beef.....
[Return to Topics]

Griz    Posted 12-06-2004 at 11:42:39       [Reply]  [No Email]
Taken my angus heifer in for butcher and want to maximize the number of steaks I can get out of her. I have never done this before and am not sure if it's as simple as letting the butcher know that or do I need to be specific as to how many pounds I want etc? I also know we will want quite a bit of hamburger but I certainly do not want to sacrifice other cuts for the sake of cheap hamburger. Suggestions?


Spence    Posted 12-06-2004 at 17:04:11       [Reply]  [No Email]
Hind quarter, and make sure you get beef cubes instead of hamburger, otherwise it will become quite evident how the butchers make their freezer deals.

Your burger meat will be so white and fatty it won't be edible.

Trust me, bin there done that.


donna in w.v    Posted 12-06-2004 at 13:06:31       [Reply]  [Send Email]
the man who slaughters our pigs and cows knows what we want but the first time we took a pig to him he asked a lot of questions like do you want thick chops or thin ground pork or will you make your own sausage. The same thing with the first cow.a good butcher will ask the right questions.

Broken Noggin    Posted 12-06-2004 at 12:06:41       [Reply]  [No Email]
I cut my own, and keep 7-steaks, shoulder steaks from the shoulders, Round steaks, and sirlions from the hinds, I dont cut boneless rib eye because it leaves too much to go to GM. I cut T'bones and rib eye (rib chop) The entire neck goes to GM as does the lower portion of the hind after the rounds are cut. Some people cut neck chops. Also the lower part of the leg below the rounds makes good soup meat. The rib go to GM. I usuall get oneor two good sized round roast(1 TO 1 1/2 inch) plus the two boneless rump roast.

Hope this helps

Clipper    Posted 12-06-2004 at 11:51:13       [Reply]  [No Email]
Tell your butcher exactly what you want. If you don't trust him he should not be doing your beef. :^)

EngineerJoyce    Posted 12-06-2004 at 12:53:37       [Reply]  [No Email]
I agree. Just tell the butcher that you want as much in steak as possible. for me, it was"I want mostly steaks, about 10 roasts, and the rest burger"
If he's good and honest, he will do steaks in whatever will have good flavor and tenderness, roasts in large hunks not quite good enough for steaks, and make burger out of the balance. He should be able to estimate for you the pounds of each based on his experience, and you can have him change that if you wish.

[Return to Topics]

[Home] [Search]

Copyright © 1999-2013
All Rights Reserved
A Country Living Resource and Community