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Country Discussion Topics
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What to ask the butcher
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Dave Munson, mid illinois    Posted 12-04-2003 at 18:10:42       [Reply]  [No Email]
I have a quarter cow that should be on the hook. What should I ask for as far as my quarter (mixed) of the beef?

Another way is what do or would you ask the butcher to do if this was your quarter?


Case4me    Posted 12-05-2003 at 13:04:19       [Reply]  [Send Email]
I have a small farm that we specialize in finishing beef and selling it ready for freezer. With our processor the have to cut a side all the same if you are getting a mixed 1/4 then you will have to get the same thickness of steaks same size of roasts unless your processor is willing to take the time to cut it differently, so as the other post said find out who is getting the other 1/4 from your half and talk to them. Also you have a multitude of options in getting your beef cut. The normal cut for ours is round steak(which is a tougher steak)sirloin, t-bone, rib steak, usually steaks cut to 3/4" arm roast, chuck roast, pikes peak roast, and rump roast,normal size roasts 2-3 lbs, but if you ask they should be able cut kc strip and prime rib, ribeyes, tip roasts, flank steak, etc. It depends alot on what your will eat the most of steaks, roasts, ground beef. According to our beef if you get all the steaks and roasts that you can get you will end up with about 25-30% of your hanging weight in ground beef. I hope this helps some but it you have anymore specific questions reply back and I will try to help further


teresa    Posted 12-05-2003 at 12:33:38       [Reply]  [Send Email]
i don't think your cuts are the same in America but if you have forequarter I would suggest you have top rib joints made into braising steak(which are really nice) instead coz it can have alot of gristle.But then that only leaves you best rib joint I guess it depends on if you like joints. I could give you the run down on what you get from both fore and hind if you wish. If youv'e got hind quarter well yum yum!


what not to ask the butch    Posted 12-05-2003 at 05:38:35       [Reply]  [No Email]
"just exactly what are those chicken,beef and pork parts in bologna"


Lazy Al    Posted 12-05-2003 at 03:17:14       [Reply]  [No Email]
I should be between you and the guy your sharing the half with . You'll have Round , sirloin porter house, t-bone, rib and maybe chuck steak.
Then you'll get some roast and hamburg . Just go one for you one for me then maybe weigh it to even it up .
There'll be more than one of each steak but may not be an even number .
Al


Al    Posted 12-05-2003 at 05:56:39       [Reply]  [No Email]
It should be between
forgot the "T"


Willy-N    Posted 12-04-2003 at 19:18:02       [Reply]  [No Email]
Are you getting 1/4 of the Cow or just a front or hind quarter? If you are getting 1/4 of the Cow just have the butcher split it up fair into 4 sections. A good butcher will sugest a good way to cut it up till you learn what amounts and types of cuts you like. Just don't get stuck with all the hamburger and the other people end up with the steaks and tenderloins. It is much better to get a haft a cow then 1/4 of it. I have 2 cows and 2 pigs in the feeezer so you can deal with 1/2 of a cow. But we are a family of 3 and also have 3 Neufs that can eat over 900 lbs of meat a year. Mark H.


Dave Munson, mid illinois    Posted 12-04-2003 at 19:41:15       [Reply]  [No Email]
It -should- be a mixed quarter. We share one half of the cow; either the left or right side.


Willy-N    Posted 12-04-2003 at 19:55:11       [Reply]  [No Email]
That's better you might want to get with the other guy and see how thick you want the steaks cut and how small the roasts are cut more round steaks or more smaller roasts. The butcher should have some good ideas since he dose this all the time. Just ask and he should be able to give you some help. Mark H.


Les    Posted 12-04-2003 at 18:28:04       [Reply]  [No Email]
What do you like best and which quarter is it?


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