I’m getting a half beef and need could use some help advising the butcher how I’d like it. Anyone have any ideas? I Sousvide and do allot on a Duel fire Recteq pellet grill for smoking and searing.
The steaks seem thin. Regional cuts confuse me. I think I’d also like the chuck cut up into steaks
by Gigerhiemer
7 Comments
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I know this depends on where you live, but what are you paying for half a cow, and how much weight is that actually?
Need to up the thickness on those ribeye steaks. 2″ or more
Also, do you get to specify meat to fat ratio on the ground beef?
I do:
Sirloin – steak
T-Bone/Porterhouse
Round – roast
Sirloin tip – roast
Tri tip – roast
Pikes Peak – (bottom round) roast
Rump – roast
Ribeye – boneless
Everything else – Roast or yes.
Steak thickness – 1″
Steaks per package – 2
Ground package – 1.5lb
I just did a 1/4 cow.
I’d go at least 1-1/2 for steak thickness.
I opted for Pichanna instead of sirloins. I got it as a full roast and will do it for Thanksgiving or XMas.
I got my short ribs cut flanken style 1/4in for Korean ribs. That’s just personal preference.
I got my stew meat cut in strips for fajitas instead of chunks. Again, personal preference.
Ask for the oyster / spider steaks. It’s a little meat nugget in the hip. Most people don’t ask for this. I got both from the 1/4.
Ask for the ox tail. It’s actually really good if you slow cook it. Check out Caribbean recipes for it.
Ask for tallow.
I’m sorry, but I can’t see that title and not think of “None Pizza With Left Beef.”
So I think with a (very small) portion, you should make one of those.
I never see flank steak or flap meat on these forms. Those are some of the best cuts its a shame to grind them for burgers