My brother in law has been building a slaughter house 8 miles down the road from me. It will be done so soon, I can taste the steaks already.. tired of paying full price for beef that's iffy, at best.. he does all natural beef because they are grass fed and finished on corn which is prohibitively expensive to buy organic. my order for a half is in but I have never seen a cut sheet before.. I am thinking I will be easy, 4 5lb, roasts, the best cuts in steak 40% and whats left the rest in burger. it's just how we eat. should work out to just less than $2 a pound doubled wrapped ready for freezer... any suggestions on cuts would be appreciated... kills me his slaughter house is better built than the home I live in! radiant floor heat, outside wood boiler inside to run heat it! SIPs, insulated panels on exterior, plans are for bullet reloading and small caliber firing range on second floor... are you jealous yet I am I think we need a green with envy smiley face but til then
I know we need a green with envy icon, plus as he is finishing he is selling bullets cheap... says hes hemorrhaging money... sister needs a super big for marrying him, downside is he works 60 plus hours a week but a great BIL!
$2 a pound cut & wrapped, sign me up for a half Cb!!!!!! You might want to do a little homework on how it's cut. It is intimidating but it does make a difference, and I wish I understood it better myself.
For less than $2.00/lb., I'll drive all the way from Illinois for a side. I'd still probably be money ahead too!!
I know we need a green with envy smiley.. yeah good beef, good family price... but his slaughter house is radiant floor heat with an OWB, inside super insulated with a 10000 Sq foot man room above and firing range... luckily only 10 minutes from my home so I can visit shoot the bull (literally) and guns after work
we bought a 1/2 beef 2 years ago, thought i still had my cut sheet somewhere but cant find it Besides steaks, roasts, burger we also had brisket Flank steak ( awesome cut of meat if cooked right) cube steaks had the short ribs cut into Flanken Ribs http://www.thekitchn.com/whats-the-...d-english-cut-short-ribs-word-of-mouth-215313 Standing rib roast stew meat here is a good link on cuts http://www.foodsubs.com/Meats.html
I was a Butcher for 7 years at the local meat locker, we did everything from custom butchering, inspected butchering (for resale) whole sale, and a full retail meat case. I've literally filled out hundreds of cut sheets... still have a few customers call me with questions. There are many ways to cut up a beef, just need to think about what you use most. Here is a break down of standard cuts, of course anything undesired can be ground: From the front 1/4 Chuck: chuck roasts or chuck steaks Arm: arm roast or charcoal/arm steaks Ribs: spare ribs Brisket: brisket Skirt: skirt steak (awesome fajita meat) Ribeye: Ribeye steaks or prime rib roast Neck: roast (not worth it, grind it) Also best canning meat comes from the front 1/4 Hind 1/4: Rump: rump roast, stew meat, minute steaks or cube steak Round: round steak, regular or tenderized, stew meat, minute steaks or cube steak, top and bottom round roast Sirloin tip: sirloin tip roast, sirloin tip steak, stew meat, minute or cube steak Sirloin: whole sirloin steak (bone in) top sirloin steak (boneless) filet mignon, stew meat, top sirloin roast Short loin: new york strip steak, T-bone, Porter house, filet mignon, stew meat Flank: flank steak, stew meat, minute or cube steak Ox tail: ox tail soup bones. Also the best soup bones and dog bones come from the hind 1/4 The are a lot more cuts that can be had from a beef, these are kinda standard stuff. Also please remember just because you can cut three different steaks from a cut, doesn't mean you can get all three from one half of a beef. Really make the butcher un happy when he is asked for 10 items from a 12lb cut of meat. And as Tommy Boy says "You can get a good look at a T-bone steak by sticking your head up a bulls a$$, or you can just take your butcher's word for it!"
And now I want to build my own butcher shop again... just don't want the headache of cutting for others (dealing with USDA)
