calf is at the butcher

[shanel]

The steer is at the butcher he weighed 1240,How do you all prefer to have yours cut up?

 

[plumber_greg]

I want mine all cut up in T-Bones. gs

 

[Santas and Duhram Reds]

Our last one we got 1/2 in best roasts only and the other 1/2 all roasts possible option. Pretty pleased with it.

 

[shanel]

and the other 1/2 all roasts possible option.

This is what i'm getting at.We need to minimize the hamburger meat.Any other thoughts?

 

[2/B or not 2/B]

Yes, getting all roasts possible as well as things like shanks and short ribs will minimize your ground beef.

 

[SRBeef]

Maybe it's too late but make sure to ask the butcher to hang the carcass for at least two weeks before cutting it. Can make a big difference.

As far as the cut goes, I find that my family and most customers are not much for soup bones, beef ribs etc.

I have mine cut up for 1" steaks, lots of roasts (ask if they can make some boneless rolled roasts) and the rest ground up into very good hamburger. I save the briskets for a few people who know how to cook them and forget the organs. jmho. jim

 

[Howdyjabo]

I get my briskets - there are real easy recipies to turn them into the best Corned beef- YUM

 

[XtremeDMax]

Just my opinion... Corned beef is a waste of a perfectly good brisket that could've been smoked!!! LOL
I can appreciate a hot corned beef sandwich on a cold winter day though.

 

[HEREFORD ROADHOG]

The steer is at the butcher he weighed 1240,How do you all prefer to have yours cut up?

In pieces........ with a knife.............. :mrgreen: :clap: :banana: sorry you just made it too easy. :cboy:

 

[vclavin]

The steer is at the butcher he weighed 1240,How do you all prefer to have yours cut up?

How did your beef turn out?
Valerie