What cut's for freezer beef

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RAWCJW

RAWCJW

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Illinois
I just scheduled my first steer for slaughter, feb 16 and was wondering what different cuts you get? The butcher asked what we like, how thick ,package size, etc. We usually only buy hamburger and some roasts,rarely a t-bone, more hot dogs and pizza than anything. :oops:

Could I have some suggestions Please? My mouth is watering now I can hardly wait!
 
I get most of the choice steaks 1 1/2 inch thick and two to a package. I get round steaks 3/4 of an inch and tenderized. The wife likes her roasts about 3 to 5 lbs. It cost 10 cents more a pound to get everything vaccuum packed but I think it is worth it. As you move items around, digging, the paper ocsasionally seems to get torn, for us anyway.
 
We always get our vacumed and man is it worth it. Boogie, they cut my ribs like in 3 inch pieces last year, really ticked me off too is that just for the vacume or what? how are yours? We got WAY WAY to much roast last year this year we are getting all the roast in hamburger becouse I ate so much of it this year, I am good for some time. Our go to the slaughter house Jan. 16th
 
This is the yield that we use to keep an eye on our beef: steaks cut 1"
26-28 rib steaks
26-28 T-Bones
8 Porterhouse
depending on if you cut roasts you should get 14-16 sirloins
We have our round ground with some made into cube steaks
we keep four thick chuck roasts and grind the rest.
Remember that the 5 of fat in the burger is directly porportional to the number of lean cuts that are ground.
You will loose approxmately 35% in cutting loss...more if you have a overly fat animal.
Hope that this helps...Dave Mc
 
Man you guy's/gal's are quick. Thanks it helps alot. The locker I'm using does'nt vaccum seal wish they did. I'm curious to see what others have to say.
 
I am still trying to get my cutting instructions perfect, but am close. Because we also love hamburger...seems like it is gone and we are left with lots of roasts and sometimes less desirable steaks ...but no hamburger! so "steaks and burger" is the way for me.

I usually only have 1/4 of the chuck made in roast 3-5lbs..the rest in ground chuck, Good Steaks (ribeye, tbone and sirloin), all the stew meat they will cut...and then the butt portions usually get 5-6 (3-5lb) roasts, a few sirloin tip steaks or round steaks for stir fry etc.. the rest ground in burger. The burger is always in plastic bags and will last a whole year...roasts last a year also..steaks and other cuts less time unless vacume packed.

Our processor will not totally custom cut (i.e., one steak to a pack or so many pounds of this or that), in other words I cannot order 2 round steaks 2 butt roasts and the rest in burger...so usually for the butt have to order burger on one side and roasts and steaks on the other side. Sometimes I think they are lazy and just want to give me 20 roasts so they do not have to works so hard cutting or grinding..but maybe they think it is better that way...since I am the cook and do not cook roasts that often...don't need/want them.

Sorry so long, but bottom line is order what you cook = less waste. Good Luck and enjoy...Donna
 
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Amen Donna Haha

Stir fry, now there is an Idea!

I was gonna tell you guys that I use the Omish here. I mean good honest people and they will cut it any way I tell em'

Actually I believe they are Minonite or whatever couse electricity, but any way we buy alot of our pork from them too, they have fresh smoked bacon....man is it good!
 
The company we use (and have been using for over 25 years) has an order sheet - they go through this list and ask how you want things cut and packaged- For example:
How many steaks in a package. How thick?
Hamburger in one or two # packs. Etc., etc.
Your guy probably has something similar.
 
What cuts do you eat the most?? We used to get everything, then I started to look in the deep freeze. We would be out of steaks and hamburger, and usually even the "good" roasts and all that would be left would be the "poorer" roasts, stew meat and some of the tougher steaks. So now we order the steaks, the good roasts, ribs, and the rest is in hamburger. A lot less waste this way!! Plus, I like convenience, and we are always busy so I want the stuff that can go on the grill or in the pan and be done in less than an hour (usually directly out of the freezer). Roasts are hard too since we never think to get them out in enough time to cook them.
 
Well I shouldn't be postin on this topic because it is an hour before I eat and it has been a big day in the bush so you know where my mind is but, here goes!

Life is not worth living without steak at least once a week. Inch thick is a minimum for me - but keep in mind the frame size of the steer when ordering thickness.

Stew meat - I love stew but if you slide those little cubes on a skewer you got shishkabob!

One of the main reasons our freezer folks keep coming back is the hamburger, the women love it for baking, and the guys love it for 20 minutes and you have hamburger and ketchup!

Roasts are for the weekends, we always pull one out Friday night for Sunday supper. ( If you feed your own, the roasts and steaks will tell you how you did ).

It is funny how different folks are, we've had elderly folks wanna trade us back steaks for hamburger on sides they bought. ( Of course we accommodate!! ). :lol:

You are gonna have a lot of fun.( Make sure you get the liver and heart at kill time if you are having it frozen ).
 

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