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butchering time

post #1 of 5
Thread Starter 

Hello,  two years ago we bought 1/2 a steer and had it butchered.  We had 3 family members at the time.  Now it is just two.  We are contemplating doing the same this fall.  My husband is not a big steak eater, he would be happy to have the entire 1/2 made into ground meat.  I cannot bear to do that.  These are the cuts we got the last time.  I would appreciate some help in deciding what to keep what to convert to hamburger.  7 pkg t-bone steak, 6 pkg sirloin steak, 9 pkg round steak, 2 pkg club? steak, 4 pkg rib steak, 2 chuck roasts, 2 arm roasts, 2 heel of round roasts, 1 loin tip roast, 1 rump roast, 2 briskets, 6 pkgs stew meat, 1 ox tail, 10 pkg soup bones, and 27 2 lb pkg hamburger 90/10.  I had told the butcher I wasn't interested in the liver, heart or tongue.

post #2 of 5

Keep the Tbones, sirloins, rib steaks, they are the premium cuts. If you BBQ at all keep the brisket. And I would keep the chuck and arm roasts for sure. Round and rump roasts make good beef jerky once the sinew is trimmed out. Grind the tongue and heart into the hamburger, you will never know it is there!


Brisket makes very good hamburger, I use round steak to make chili after I hand chop it into 1/2 inch cubes. Way t was cut the original way is about how mine is done except I have the brisket ground into the hamburger. I have a hard time getting the butcher to leave all the fat on it to go in the BBQ pit.

post #3 of 5

I agree with Mary - keep the heart and tongue. Heart can be trimmed, sliced and fried, tongue takes more prep but can be tasty. If you don't like liver, then send it to me.



Food nourishes my body.  Cooking nourishes my soul.
Food nourishes my body.  Cooking nourishes my soul.
post #4 of 5
Keep the club steaks too, thats the strip loin
post #5 of 5

I am still trying to wrap my head around "doesn't like steaks" lol

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