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Post by BBQ Butcher on Jul 21, 2005 4:48:20 GMT -5
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. More good links for buying a ¼, ½ or whole cow/steer www.clovermeadowsbeef.com/buying-half-a-cow/www.edmundsonbeef.com/howmuchmeatdoiget.htmwww.chowhound.com/post/cow-butchered-929927
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