|
Post by jukebox on Aug 21, 2012 20:36:16 GMT -5
I am about to purchase a side of beef and will need to be able to understand how to tell the processor what I want out of it as far as roasts, ground beef, etc. I have never done this before & I really need advice on what to expect and how to guide the processor on how I want it butchered. Once this cow is slaughtered should I expect the meat to hang for any period of time before the processing?
|
|
|
Post by BBQ Butcher on Aug 21, 2012 20:58:23 GMT -5
I am about to purchase a side of beef and will need to be able to understand how to tell the processor what I want out of it as far as roasts, ground beef, etc. I have never done this before & I really need advice on what to expect and how to guide the processor on how I want it butchered. Once this cow is slaughtered should I expect the meat to hang for any period of time before the processing? This is what you get out of Half of a Beef......... This is what you can/should get out each HALF of the beef Beef Forequarter Bone-in or boneless chuck roasts/steaks, bone-in or boneless shoulder(arm) roasts or steaks, short ribs, stew meat, ground meat, shank meat, brisket, skirt steak, bone-in or boneless rib eye roasts/steaks (prime rib). Beef Hindquarter Boneless Bottom round roasts/steaks (or cube steaks), top round roasts/steaks (london broil or swiss style), eye round roast or steaks, sirloin tip roasts or steaks, bone-in sirloin steaks (or boneless sirloin steaks and filet mignons), bone-in T-bone and porterhouse steaks (or boneless strip steaks and tenderloins), flank steak, another skirt steak, stew meat, ground meat and shank meat. You will also have liver, heart, kidneys, tripe, tongue and oxtails to flip a coin over. For a family of four I would suggest ground and stew meat in 1½ to 2 lb pkgs. Roasts approx 3 to 4 lbs. Grilling steaks around 1¼-1½" thick, that way two people can share one steak. London Broil at least 2" thick and then cut in half for two meals. If you do bbq, leave the brisket whole, or separate into 'point' and 'flat' for smoking. Meat typically hangs for a good 10 days before processing, but that can depend on the processor. Might want to ask first.
|
|
|
Post by jukebox on Aug 23, 2012 12:14:40 GMT -5
Thank you so much for the time you took to answer my question on processing this cow and the good advice. I have printed it all out and it will go with me in the next couple of months when I go to the butcher. If you think of anything else this totally uneducated person regarding this should know, please jot it down again.
|
|