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1100-1200 lb. pure Angus bull
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<blockquote data-quote="novatech" data-source="post: 736919" data-attributes="member: 5494"><p>Here is a cut and paste;</p><p>What Can I Expect To Get If I Order A Side?</p><p></p><p></p><p>These are some of the cuts you can expect from a side (half) of beef and the cutting options available. For split-side quarters, divide all quantities in half. We suggest cutting all steaks 1" to 1 ¼" thick. We like 3# roasts. Enough for a nice dinner and leftovers for sandwiches.</p><p></p><p>Rump/Sirloin tip roasts: Approximately 2 tip roasts, 2 Pikes Peak roasts and 2 rump roasts are on a side of beef. You can have the tip roasts cut into tip steaks. </p><p></p><p>Chuck section: This is the chuck and shoulder roasts or pot roasts. Approximately 8-10 roasts on a side of beef. </p><p></p><p>Prime rib section: You can either have this left as prime rib roast or cut into rib steaks. You will get approximately 12 steaks, taking all as steaks. Or 8 steaks with 1 – 3# roast. </p><p></p><p>T-bone Steaks: There are approximately 10 t-bones and 6 sirloins to a side of beef. You can choose New York strips and tenderloin filets (filet mignon) instead of t-bone steaks as they are from the same steaks. </p><p></p><p>Round section: You can have either round steaks, cutlets or a combination of both. If you don't use either of those, you can put it into ground beef. There are approximately 8-10 steaks from this section. One round steak equals 4 cutlets. </p><p></p><p>Ground beef: There is approximately 40-60#s of ground beef on average to a side. This will increase if you put in the chuck or round, and will decrease if you get stew meat. </p><p></p><p>Stew meat: Stew meat is boneless chunk meat for soups and stews. </p><p></p><p>Soup bones: These are meaty soup bones and will make a hearty soup base with quite a bit of beef to pick off the bones. Or you can chose to have them trimmed out and added to the ground beef. There are approximately 12 pkgs. on a side.</p><p></p><p></p><p></p><p>Cross-cut Shanks: There are approximately 4 packages of cross-cut shanks. This cut is very popular now to make Osso Buco.</p><p></p><p></p><p>Liver: You will receive ½ the liver. This will be sliced and put in 1# pkgs. </p><p></p><p>Heart, tongue, kidney, ox tail: These are limited items and some folks want these, some don't. Just let me know. </p><p></p><p>Other options: The brisket can be saved for barbeque or it can go into the ground beef. Fajita and flank steak can be requested or can also be added to the ground. We encourage you to take all the "dog bones" and trimmings. Dog bones are the large bones that are cut into smaller chunks and packaged in 5 lb bags. They are loaded with marrow that makes excellent soup stock. The beef fat and trimmings can be saved and packaged in 1 lb bags to be fed to your pets.</p></blockquote><p></p>
[QUOTE="novatech, post: 736919, member: 5494"] Here is a cut and paste; What Can I Expect To Get If I Order A Side? These are some of the cuts you can expect from a side (half) of beef and the cutting options available. For split-side quarters, divide all quantities in half. We suggest cutting all steaks 1” to 1 ¼” thick. We like 3# roasts. Enough for a nice dinner and leftovers for sandwiches. Rump/Sirloin tip roasts: Approximately 2 tip roasts, 2 Pikes Peak roasts and 2 rump roasts are on a side of beef. You can have the tip roasts cut into tip steaks. Chuck section: This is the chuck and shoulder roasts or pot roasts. Approximately 8-10 roasts on a side of beef. Prime rib section: You can either have this left as prime rib roast or cut into rib steaks. You will get approximately 12 steaks, taking all as steaks. Or 8 steaks with 1 – 3# roast. T-bone Steaks: There are approximately 10 t-bones and 6 sirloins to a side of beef. You can choose New York strips and tenderloin filets (filet mignon) instead of t-bone steaks as they are from the same steaks. Round section: You can have either round steaks, cutlets or a combination of both. If you don’t use either of those, you can put it into ground beef. There are approximately 8-10 steaks from this section. One round steak equals 4 cutlets. Ground beef: There is approximately 40-60#s of ground beef on average to a side. This will increase if you put in the chuck or round, and will decrease if you get stew meat. Stew meat: Stew meat is boneless chunk meat for soups and stews. Soup bones: These are meaty soup bones and will make a hearty soup base with quite a bit of beef to pick off the bones. Or you can chose to have them trimmed out and added to the ground beef. There are approximately 12 pkgs. on a side. Cross-cut Shanks: There are approximately 4 packages of cross-cut shanks. This cut is very popular now to make Osso Buco. Liver: You will receive ½ the liver. This will be sliced and put in 1# pkgs. Heart, tongue, kidney, ox tail: These are limited items and some folks want these, some don’t. Just let me know. Other options: The brisket can be saved for barbeque or it can go into the ground beef. Fajita and flank steak can be requested or can also be added to the ground. We encourage you to take all the "dog bones" and trimmings. Dog bones are the large bones that are cut into smaller chunks and packaged in 5 lb bags. They are loaded with marrow that makes excellent soup stock. The beef fat and trimmings can be saved and packaged in 1 lb bags to be fed to your pets. [/QUOTE]
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