MoGal
Well-known member
I've been to several sites looking at cuts of beef but I still have questions...
How would you have your beef processed (into what cuts) if it was a calf? Say, less than 700 lbs on the hoof, would you have it all in steaks, since it should be very tender? What, if any, would you have ground in hamburger?
What cuts would you want if it was an old cow? Would that be more feasible to have it ground into hamburger or would the better cuts (porterhouse or (ny strip/filet mignon) still be tender?
Charlie (600 lb calf) is going to the butcher soon.... and I prefer steaks to a roast but I am willing to put some of it in hamburger if its gonna be tough.
Your ideas please and thanks.
How would you have your beef processed (into what cuts) if it was a calf? Say, less than 700 lbs on the hoof, would you have it all in steaks, since it should be very tender? What, if any, would you have ground in hamburger?
What cuts would you want if it was an old cow? Would that be more feasible to have it ground into hamburger or would the better cuts (porterhouse or (ny strip/filet mignon) still be tender?
Charlie (600 lb calf) is going to the butcher soon.... and I prefer steaks to a roast but I am willing to put some of it in hamburger if its gonna be tough.
Your ideas please and thanks.