|
Post by roba22 on Nov 28, 2016 14:23:55 GMT -5
Hello, and thank you for helping me out. First I want to say that I am a newbie into this part of the meat industry. I love all meat but have always just went to the store and bought pre-packaged meat. I recently made a new friend who raises Angus beef for sale, and after talking it over with another buddy, him and I decided to split a 1/2 beef together (we will go full beef each if this works out right) So I was notified that the beef are going to butcher on December 9th. He said that our 1/2 will be around 600lbs. and come to around $2.00 a lb. After that (was told a couple weeks) it will be on us to call the butcher and give him how we want this 1/2 beef cut. The butcher is not local so will have to do this over the phone. We have no idea how we want it cut and or how to ask for it. We want to get the most for our money, the best cuts we can get, and it all have to be split between us. so I am reaching out for help.
1.) we both want one roast! A roast that is best slow cooked in oven or crock pot with veggies. they both only need to be able to feed 3-4 people.
2.) we both want as many steaks as we can get. if some cuts work better as something else other then a steak then that's what we need to know and how to order it.
3.) would like to have the half brisket for smoking. but again if it best cut a different way please let me know.
4.) what do we do with the ribs? all ribs.. short..? etc.. My buddy was told by someone to NOT have the ribs added to the ground beef.
5.) We both like some cubed steaks. where should they come from?
6.) of course we want as much burger as can be made.
So with this little info (sorry) how would you want to be asked how to cut this 1/2 beef up? Are we going to get some cuts we are not expecting like tips, skirt, and flank? Any other notes you feel are important please!!
|
|
|
Post by BBQ Butcher on Nov 28, 2016 14:41:24 GMT -5
Good afternoon, read this link and then I'll be back later to answer your other questions. Thanks....... Half beef
|
|
|
Post by BBQ Butcher on Nov 28, 2016 15:13:43 GMT -5
Good afternoon, read this link and then I'll be back later to answer your other questions. Thanks....... Half beef1) Personally I would go with the rib roast, the 1st four ribs, but it's an oven roast. The best, as far as I'm concerned . However, if you want a pot roast, ask for one from the bottom round or the chuck 2) All the steaks from the rib, loin and sirloin are good choices. Two thick London Broils from the top round 3) You will both get a whole brisket. 4) Short ribs and plate ribs (with some meat left on them) are great for braising or bbq 5) Cube steaks should come from the Round.....top, bottom, eye and tip. Also good lean burger or stew meat 6) I suggest your burger come from the chuck and any trimmings from the rest of the beef. Don't forget stewing beef if you want it. 7) you should get skirt (2) and flank steaks (1). These are good in their own right, just Google for recipes.
|
|
|
Post by roba22 on Nov 28, 2016 16:11:18 GMT -5
Yes that was awesome! thank you. Please see my (self edit for calling) below and as well as additional questions. Think we will do the Chuck roast but I will remember the rib roast for next spring. Beef Forequarter Boneless chuck roasts X 2 or in Half (so we both get one) Boneless shoulder steaks short ribs (do I need to say with meat left on?) brisket (so this will be a whole brisket even though it's only a 1/2 cow? remember him and I are splitting a 1/2) skirt steak boneless rib eye steaks stew meat, shank meat and trimmings all go to ground meat in 1lb. packages (might change and take stew out, but it would make for some good burger right?)
Beef Hindquarter Boneless Bottom round made into cube steaks and lean burger top round steaks (london broil or swiss style) (can you explain more here?) eye round steaks sirloin tip steaks sirloin steaks and filet mignons is this two different things? boneless NY strip steaks tenderloins (what do we do with this? cut into steaks too?) flank steak skirt steak stew meat, shank meat and trimming all go to ground meat in 1lb. packages
Also want liver, heart, kidneys, tripe, tongue and oxtails
Grilling steaks around 1¼-1½" thick.
|
|
|
Post by BBQ Butcher on Nov 28, 2016 16:23:00 GMT -5
Got company coming and will get back to this later on this evening. Sorry.......
|
|
|
Post by roba22 on Nov 28, 2016 16:33:49 GMT -5
no rush!! Just happy you are willing to help me out
|
|
|
Post by BBQ Butcher on Nov 29, 2016 5:41:20 GMT -5
Once you split half a beef, you will not have share any thing with the other person except for the heart, liver and tongue. seeing as there is only one
"Beef Forequarter Boneless chuck roasts X 2 or in Half (so we both get one) Boneless shoulder steaks short ribs (do I need to say with meat left on?)"
You shouldn't have to tell them, but to be on the safe side you'd better.
'brisket (so this will be a whole brisket even though it's only a 1/2 cow? remember him and I are splitting a 1/2)"
Yes, you will both get a whole brisket
"skirt steak boneless rib eye steaks stew meat, shank meat and trimmings all go to ground meat in 1lb. packages (might change and take stew out, but it would make for some good burger right?)"
Yes, the stew meat will make good burger
"Beef Hindquarter Boneless Bottom round made into cube steaks and lean burger top round steaks (london broil or swiss style) (can you explain more here?)"
London Broil are usually 2" thick or more cut from the top round and sliced thin after cooking. Swiss style steaks are thinner and generally cut from the bottom round, maybe put thru the cubing machine just one time
"eye round steaks"
I would put these into cube steaks
"sirloin tip steaks"
These will be chewy, but can be braised to be tender
"sirloin steaks and filet mignons is this two different things?"
Yes, the sirloin is from the top of the spine and the tenderloin (filet mignon) is from under the backbone.
"boneless NY strip steaks.
tenderloins (what do we do with this? cut into steaks too?)"
Yes
"flank steak skirt steak stew meat, shank meat and trimming all go to ground meat in 1lb. packages"
Sounds good
"Also want liver, heart, kidneys, tripe, tongue and oxtails"
See top explanation
|
|
|
Post by roba22 on Nov 29, 2016 13:36:35 GMT -5
Perfect. I will tell them just as you explained to me and we will see how this goes. Wonderful info and than you for helping me!
|
|
|
Post by BBQ Butcher on Nov 30, 2016 7:46:28 GMT -5
|
|