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What beef cuts do I want?

Answered on August 19, 2014
Created May 08, 2011 at 7:59 PM

Hi there, I have been offered half a free ranging grass fed beef cow (and vegi garden fed...apparently it got into the vegi garden once too often! It is the male offspring of a house milking cow). It is currently being hung.

The butcher wants to know what cuts I want...i.e. how I want it butchered.

Does anybody know?

Medium avatar

(5136)

on May 08, 2011
at 10:38 PM

if the carcass is currently being hung, it's unlikely the organs will still be available. They were probably already disposed of/eaten/throw to the coyotes etc. However, you can always ask to have them saved in the future and I would recommend still asking for marrow bones and soup bones in addition to your steaks/roasts etc.

3aea514b680d01bfd7573d74517946a7

(11996)

on May 08, 2011
at 09:40 PM

Thanks for the book recommendation; it looks really useful.

A4f9da7d094aa72508853588682b65f7

(268)

on May 08, 2011
at 09:00 PM

Great link, thank you Rose

3aea514b680d01bfd7573d74517946a7

(11996)

on May 08, 2011
at 08:24 PM

Here are some good answers, too: http://paleohacks.com/questions/14442/buying-the-cow-butcher-instructions#axzz1LnK42Nnu

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2 Answers

3
3f5bbb444498a24f1a9720d75fa7c903

on May 08, 2011
at 08:44 PM

I get more steaks than roasts as well, since we are a small family of 3. I also get the ground beef in 1 lb packages. It is easier to double up than use a smaller portion of a larger package. Usually, if you tell them you are not sure what you want, they will go down a list with you and will explain something if you are unfamiliar with it. I get my roasts cut into smaller weights, and the steaks are cut 3/4 inch thick. I also get the short ribs (rather than grinding them up into ground beef. You might want to specify that you want the liver, heart, tongue, etc. Most people don't and they often assume you don't want them. And don't forget to ask for marrow and soup bones and the oxtail if you want it.

Another good source of info is a book called Good Meat. In it she explains all of the cuts and various ways to order them (and cook them).

3aea514b680d01bfd7573d74517946a7

(11996)

on May 08, 2011
at 09:40 PM

Thanks for the book recommendation; it looks really useful.

Medium avatar

(5136)

on May 08, 2011
at 10:38 PM

if the carcass is currently being hung, it's unlikely the organs will still be available. They were probably already disposed of/eaten/throw to the coyotes etc. However, you can always ask to have them saved in the future and I would recommend still asking for marrow bones and soup bones in addition to your steaks/roasts etc.

1
3aea514b680d01bfd7573d74517946a7

(11996)

on May 08, 2011
at 08:23 PM

I don't have specific cut advice, but I will say I've been disappointed with local butchers in the past giving me too many roasts, and not enough steaks. Since I work as a regular cubicle slave, I don't have enough time at night to deal with roasts (especially if they're not well-marked on the paper). So these days I always ask the butcher for more steaks than roasts (you could do the opposite, depending on your situation), and to clearly mark on the wrapper whether it's actually steaks or not.

Also, I make sure I get marrow bones for me and dog bones for the pupster.

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