My buddy and I split a small 1/2 half-cow. We each ended up with 81 pounds of a little of everything. Came out to roughly $12 a pound and we got to work with the butcher on thickness and preferences on all cuts.
Here’s 2 of the NY Strips. Not the best marbling, but they’re grass fed and organic.
Went for medium. Did a reverse sear – 250° till 118 internal temp. Then seared on a cast iron and served with chimichurri. Need to work on getting a better crust but overall it was delicious.
by OldieTymie
24 Comments
Holy fat cap
Looks like a dairy cow, the fat is going to render really nicely there, don’t worry about the marbling, just make sure that you don’t overcook the meat… the dairy cow meat doesn’t really do good with anything over medium.
Looking forward to ur post on cooking the rest of that cow I will follow u
Was it an ai butcher that they did zero trimming? That ain’t a picanha lol
Sucker born every day
You should always trim that fat cap. It’s so thick that you could’ve made tallow and beef rinds with it!
looks amazing my friend
I would definitely trim that fat for next time but looks nice!
I just want to cry looking at all that flabby fat! That shit needs to be burnt and still a rare inside.
you buy the meat PER UNIT COW and it STILL comes out to $12 a pound?
What in the dystopian economy is this….
You should’ve cut some of that fat off and rendered it in your pan to sear the steak in
Someone forgot to trim… lol
Next step.
https://preview.redd.it/lsb7fmfzlv5f1.jpeg?width=700&format=pjpg&auto=webp&s=17295a33976f8170bd7d5c59baed6b753838b520
Perfect ratio for ground beef
Fat to meat ratio would make purchase price a rip-off. I have never seen such disgusting cuts.
Why are people ruining their steaks with that green shit on it?
As others have said, trim the fat cap. But it looks fairly well rendered. Hope you enjoy!
https://preview.redd.it/hf5pim1l1w5f1.png?width=400&format=png&auto=webp&s=33283c47708786b66ae261262e2fd8395d20dfc2
No marbling. Low grade meat, even if organic, plus you paid for fat that should have been trimmed. Not worth $12/lb overall. Can get low grade strips on sale at Safeway for less than $10/lb. Now you have a lot of meat to freeze and maybe get freezer burn. Not something I’d be into but hope you have a ton of cookouts this summer
is that a tumor
If you aren’t gonna trim it you might think about searing it thoroughly
Yikes ..me and some buddies split a cow about 6 years ago and it was 7.00 a pound. The hard part was it was about 50% ground beef.
That is…quite the fat cap
It’s the way to go to get beef. I ordered one from a local here in Arkansas, 184 lb half weight at roughly $9.50/lb custom butchered. Cheapest ground beef at the store yesterday was 73/27 for $7/lb and much lower quality meat. Grass fed but finished on corn and sweet potatoes makes for some good eating.