We're getting half a cow from my parents' farm (Dexter beef, about 200lbs worth).

I've never ordered my own cut style before. I know usually it's a LOT of hamburger no matter how you do it, but I was going to see if there was anything I should avoid or ask for, from those that do this thing commonly.

Appreciate any advice!

Not sure what your asking but I guess it depends on what cuts you want.
I watched this vid a while back and perhaps too much to watch all the way through but it describes how the cow is butchered and the cuts it produces.
Obviously steaks, brisket, pachina is a fantastic cut I learned from Guga Foods (Youtube) and whatever else you like.

Look at a cut chart or check out this video.

If your getting 1/2 a cow you are getting all the cuts of beef.

Here is a picture of what comes from where.

https://www.thespruceeats.com/...sket-and-more-995304

You can ask who is butchering it to make the different meats in various sizes.

There was a restaurant around here called the hilltop. It had a huge retail butcher shop in the back.

Picture a bunch of bandsaws lined up in a row for cutting.

You would tell them how much meat you wanted in what cut.

I used to order ribeyes and sirloins in 1" steaks.

Here is what it looks like off the cow.

https://www.finedininglovers.c...-different-cuts-beef

Bon appetite

I don't have a whole lot of experience, but if I was doing it again I would be sure to specify how I wanted my steaks cut. They were all cut pretty thin, and I would rather have had the whole roast in some cases. The brisket was cut into ~4 lb sections, and I would much rather have had the whole thing.

I would also be sure to specify if you want any specific cuts that might not be common in your area. Things like tri-tip/picanha, full plate ribs, tomahawk steaks, and some others aren't usually cut around here, so you would want to ask for them specifically if you want to try them.

Specify the size of steaks you want from each section.....IE ribeye's cut at 16 ounces, filet mignon 8 ounce steaks.......etc. etc.

quote:

Originally posted by sig2392:
If your getting 1/2 a cow you are getting all the cuts of beef.

Here is a picture of what comes from where.

https://www.thespruceeats.com/...sket-and-more-995304

You can ask who is butchering it to make the different meats in various sizes.

There was a restaurant around here called the hilltop. It had a huge retail butcher shop in the back.

Picture a bunch of bandsaws lined up in a row for cutting.

You would tell them how much meat you wanted in what cut.

I used to order ribeyes and sirloins in 1" steaks.

Here is what it looks like off the cow.

https://www.finedininglovers.c...-different-cuts-beef

Bon appetite

decent website,

some inaccuracies in the text but the chart at the bottom is better,


one thing, don't think sirlion tip, or tri tip is a tru sirlion, it is actually called a Knuckle in meat shops, and is part of the round, (kinda connects the round to the sirloin)



in standard butcher terms, you should get one primal of each,

rear 1/4

Top round (inside)
Bottom round (flat)
Eye Round
Sirloin or Round Tip (knuckle)

Sirloin
Loin (porterhouse and Tbone if you leave the tenderloin on,, or pull it off and have a bone in or boneless strip
tenderloin (see above)

front quarter

Ribeye (bone in or boneless, rack of ribs if off)
you will get a cap off that ribeye,, good eats
chuck roast (be sure to get the chuck eyes off, use the rest for flanken or boneless ribs and burger)
shoulder roast
front shank


you may get a skirt or not, and should get a flank

the chuck , break it down into a chuck roast(s) and use the neck end for burger,
it should also have a mock tender, and what we called a Chicken, which will or should be cut into 2 flat irons,


on the shoulder, save th bone for broth , and do the main part as a roast, there is a muscle called a pectorial that is good for just about anything (very lean) and have the somewhat gristly bits around the bone ground up,



if you get picky, and if the butcher is willing, you can have him separate the trim by area, and have ground chuck, ground round, and ground sirlion,

but honestly, just tell him you want a good lean (85%) burger,

quote:

They were all cut pretty thin, and I would rather have had the whole roast in some cases. The brisket was cut into ~4 lb sections, and I would much rather have had the whole thing.

Absolutely that. Even if you're going to cut before freezing, you can cut some proper thickness steaks and keep a rib roast, etc. if wanted.

4# brisket? Where the hell is that, Canada? That's sacrilege.

Tell them for example you prefer cuts to ground when possible. Do you want liver, heart, tripe etc. better let them know. How thick for steaks and how many per pkg. heavy on the roasts or more steaks. Fatty burger or lean.

quote:

Originally posted by Georgeair:

quote:

They were all cut pretty thin, and I would rather have had the whole roast in some cases. The brisket was cut into ~4 lb sections, and I would much rather have had the whole thing.

Absolutely that. Even if you're going to cut before freezing, you can cut some proper thickness steaks and keep a rib roast, etc. if wanted.

4# brisket? Where the hell is that, Canada? That's sacrilege.

I really can't explain the logic. It looks like two halves of the point, and two halves of the flat.

quote:

Obviously steaks, brisket, pachina...

I just googled it and don't ask for the pachina. Ask for the picanha.

quote:

Originally posted by trapper189:

quote:

Obviously steaks, brisket, pachina...

I just googled it and don't ask for the pachina. Ask for the picanha.

I was wondering if smschulz was going to correct that. hahahahahahahahahahahahahaha

I would get Brazilian cut picanha!!

quote:

Originally posted by bald1:

quote:

Originally posted by trapper189:

quote:

Obviously steaks, brisket, pachina...

I just googled it and don't ask for the pachina. Ask for the picanha.

I was wondering if smschulz was going to correct that. hahahahahahahahahahahahahaha

Yeah, yeah, you know what I mean.

quote:

Originally posted by smschulz:

quote:

Originally posted by bald1:

quote:

Originally posted by trapper189:

quote:

Obviously steaks, brisket, pachina...

I just googled it and don't ask for the pachina. Ask for the picanha.

I was wondering if smschulz was going to correct that. hahahahahahahahahahahahahaha

Yeah, yeah, you know what I mean.

One of the best ever "slip ups" in recent years. Congrats! lololololololololololololololololol

This message has been edited. Last edited by: bald1,

There is some good information in this thread. We purchase 1/2 beef every season from a friend who is a farmer. If you are so inclined, you might also be able to get liver, the heart and the tongue. Beef tongue tacos are delicious (tacos de lengua).

Tri-Tip, both roasts and steaks. Trust me on this, you've got to try it.

I just learned of this recently and it's turned into my favorite beef taste experience.

I was in the grocery a few hours ago and they were completely out of it, yet had plenty of every other cut of beef steaks.

I split the grill for full hot and the other side indirect. I sear it just enough to get a nice sear, then I move it to the indirect side. When my Thermapen indicates 130-135 I pull it off the grill.

Mighty fine eating. Try it.