Help a brother out I'm having a cow...

[Daggs]

I have to call the butcher tomorrow to talk about what cuts I want from the side I bought. This is so new to me I could use some guidance here.
I know I want the brisket, skirt and flank. After that I'm at a loss for real options besides roasts and steaks ect.
Thanks in advance

 

[aawa]

Are you having it broken down by sub primals or are you just going to ask for certain cuts and then grind the rest?

If I had a butcher processing some for me this is what I would ask for if he was willing to go through it all at a decent cost.

Subprimals then broken down into other cuts
Brisket
Shank

Chuck subprimal
Short Ribs
Flat Iron

Rib Subprimal
Bone in Ribeyes
Standing Rib roasts/prime rib

Short Plate Subprimal
Ribs
Skirt Steak

Loin Subprimal
Tenderloin
NY Strip
Tri Tip

Flank Subprimal
Flank Steak
London Broil

Round Subprimal
Top Round
Bottom Round
Eye of Round

 

[newtwoq]

Never-mind, Ren gave you a much better answer!

 

[daninnewjersey]

Never-mind, Ren gave you a much better answer!

Yeah....tough to give a better answer than that....:mrgreen::mrgreen:

 

[MisterChrister]

I'm picking up a whole Hereford Saturday that's been "hanging out" at the butcher since my FIL delivered it there last Monday.

Specify to leave the whole brisket intact/packer cut with the fat cap left on for you to trim. I've had them separate the point and flat before when I didn't specify.

Some others that get overlooked:
Hanger steak aka hanging tender aka butchers steak, spider steak, picanha aka coulotte cut with fat cap left on for Brazilian picanha, navel for beef belly bacon, shanks/oxtails/neck bones for stock. TONGUE for BEST tacos ever!

 

[Daggs]

Are you having it broken down by sub primals or are you just going to ask for certain cuts and then grind the rest?

If I had a butcher processing some for me this is what I would ask for if he was willing to go through it all at a decent cost.

Subprimals then broken down into other cuts
Brisket
Shank

Chuck subprimal
Short Ribs
Flat Iron

Rib Subprimalk
Bone in Ribeyes
Standing Rib roasts/prime rib

Short Plate Subprimal
Ribs
Skirt Steak

Loin Subprimal
Tenderloin
NY Strip
Tri Tip

Flank Subprimal
Flank Steak
London Broil

Round Subprimal
Top Round
Bottom Round
Eye of Round

Like I said I'm new to this and this just blew my mind! Only steaks I've ever eaten my whole life have been sirloin and filet minion.(feel free to laugh)
So I want those and the others I'm sure I can move pretty easy. I'd probably never use beef ribs. All the roasts will get used and I do want quite a bit of ground beef since my smalls love most things ground beef.

 

[Daggs]

I'm picking up a whole Hereford Saturday that's been "hanging out" at the butcher since my FIL delivered it there last Monday.

Specify to leave the whole brisket intact/packer cut with the fat cap left on for you to trim. I've had them separate the point and flat before when I didn't specify.

Some others that get overlooked:
Hanger steak aka hanging tender aka butchers steak, spider steak, picanha aka coulotte cut with fat cap left on for Brazilian picanha, navel for beef belly bacon, shanks/oxtails/neck bones for stock. TONGUE for BEST tacos ever!

I must have been traumatized worse as a kid then I thought. The thought of eating the tounge... I have a hard time touching raw meat still to this day. When I was real little I was in packing plants w my dad and watched him skin beaver, mink muskrats coon and fox. To this day I get squirmish when I see roadkill.
As for my brisket I have noted how you put it so I don't get screwed.

 

[aawa]

Like I said I'm new to this and this just blew my mind! Only steaks I've ever eaten my whole life have been sirloin and filet minion.(feel free to laugh)
So I want those and the others I'm sure I can move pretty easy. I'd probably never use beef ribs. All the roasts will get used and I do want quite a bit of ground beef since my smalls love most things ground beef.

You will have a great time learning how to cook the different steaks that are available on the cow.

If you don't want ribs that is up to you, but they are basically brisket on a stick and they provide an amazing presentation. Lots of brethren (including myself) love cooking and eating them and I'm sure majority of us would highly recommend giving them a try.

 

[Daggs]

You will have a great time learning how to cook the different steaks that are available on the cow.

If you don't want ribs that is up to you, but they are basically brisket on a stick and they provide an amazing presentation. Lots of brethren (including myself) love cooking and eating them and I'm sure majority of us would highly recommend giving them a try.

You should be a car salesman I'm looking forward to beef ribs now!

 

[MisterChrister]

Like I said I'm new to this and this just blew my mind! Only steaks I've ever eaten my whole life have been sirloin and filet minion.(feel free to laugh)
So I want those and the others I'm sure I can move pretty easy. I'd probably never use beef ribs. All the roasts will get used and I do want quite a bit of ground beef since my smalls love most things ground beef.

We use a TON of ground beef too (lotsa kiddos at home), so I get the whole round section put into the burger pile for extra mileage. I'm not a big fan of round steaks or smoked round section anyways.

Leave the bone on the ribeye ("rib steak" this way), choose between tenderloin and strip separated or left together as T-bones (my preference), 4#-5# bone in chuck roasts are excellent for smoking or in the oven/crockpot etc, sirloin tip roasts are excellent for shaved deli style roast beef as are rump roast, sirloin steaks as you said, and OH don't forget the CHUCKEYE steak, it deserves to be pulled out separate to be grilled like a ribeye rather than being left with the chuck roast!

 

[daninnewjersey]

I'd probably never use beef ribs.

I'll take them.....please.....:mrgreen::mrgreen:

 

[Daggs]

Brisket on a stick sounds amazing! And now I'm gonna say it looks amazing.

 

[cholloway]

The thought of eating the tounge... I have a hard time touching raw meat still to this day.

I doubt you'll be getting the tongue with a side of beef.

 

[Daggs]

What's the difference between ribs and short ribs?

 

[legendaryhog]

You might want to google a few "cut sheets" to see what you might like. You butcher will keep a sheet/card of your order and you can tweak it for next time if you don't like certain cuts this time. They very from region to region. Some cuts are going to preclude others.

For example, you can't have a t-bones and also a whole strip or whole tenderloin (as the t-bone bisects them so you get a bit of both on either side of the bone).

I like to get the heart. It is really good once you trim the ventricles off and cook it rare. Also, you may want to get some stock bones and/or boiling beef if you like making your own stock.

There are many ways to break down a steer.

 

[cowgirl]

You might want to google a few "cut sheets" to see what you might like. You butcher will keep a sheet/card of your order and you can tweak it for next time if you don't like certain cuts this time. They very from region to region. Some cuts are going to preclude others.

For example, you can't have a t-bones and also a whole strip or whole tenderloin (as the t-bone bisects them so you get a bit of both on either side of the bone).

I like to get the heart. It is really good once you trim the ventricles off and cook it rare. Also, you may want to get some stock bones and/or boiling beef if you like making your own stock.

There are many ways to break down a steer.

This.

The butcher will have a cut/wrap instruction sheet, he'll walk you through. He will ask your preference on cuts and how you want the meat packaged. (How thick and how many steaks/roasts/etc. per pack)
If your butcher doesn't mention skirt steaks, flat iron, hanger steaks or tri tips, you might want to mention them.
Have him save bones for stock and marrow, also fat for tallow.

It's probably too late to have him save the cheek meat. Wouldn't hurt to ask though. A lot of butchers will toss the whole head or use it elsewhere.

 

[Daggs]

Found a cut sheet and printed it off so I have a basis. I was really excited about a brisket and ground beef before and you guys are making me more excited as we get into it!

 

[bucko]

Brisket ribeye t bone my strip tenderloin chuck roast arm roast English roast round steak neck bones maybe flank steak if you have a cuber you can make cube steak rump roast the rest ground beef enjoy that's what I would do but what ever you decide will b great beef rocks

 

[newtwoq]

So many good thoughts here!!

I will say beef cheek and tongue make fantastic tacos!!

Once you get to the point of making decisions, please let us know where you end up!

I will say that you mentioned you had never had ribeye, you owe it to yourself to grill up some of these, much more flavor than the two steaks you mentioned.

 

[southpaw_1979]

I doubt you'll be getting the tongue with a side of beef.

Depends which side you get, front side or back side :razz:

We were always offered offal and tongue, etc with a side of beef