Pellet Fan

Please login or register.

Login with username, password and session length
Advanced search  

News:

Welcome to Pellet Fan!

Pages: [1]   Go Down

Author Topic: 1/2 beef - how to get it cut  (Read 603 times)

0 Members and 1 Guest are viewing this topic.

russ668

  • Knows what a Pellet Is.
  • *
  • Offline Offline
  • Posts: 6
1/2 beef - how to get it cut
« on: September 16, 2019, 04:20:19 PM »

Any suggestions on how to get my 1/2 beef cut?  The animal weighed 450 lbs total, so not a giant steer.  The last time I got one of these I asked for the brisket and tri-tip and they were tiny.  I think I got a 4lb brisket off that thing.  Not worth it.  Tri-tip looked like a ny strip. 

Anyway, I was thinking:
  • boneless rib steaks (how thick?)
  • boneless strip steaks
  • sirlion steaks
  • filet mignon
  • round steaks
  • flank steak
  • flat iron
  • hanger steak
  • skirt steak

Then just have everything else ground into hamburger.  Guessing like 1 1/2lb packages.  We aren't big roast eaters.  Anyone else have experience with a smallish steer and getting good cuts out of it?
Logged

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9647
  • Mayberry
Re: 1/2 beef - how to get it cut
« Reply #1 on: September 16, 2019, 04:35:31 PM »

No experience.  At that size, with my extra freezer I would want to give butchering a try.  I would ask for primal cuts and break down myself as I wanted.  Amazing what you think you can do now days with youtube...

Barring that...I would want what I consider the Prime Cuts.  I would want the Tenderloin whole.  I would ask for the Back Ribs to be cut with a good amount of meat on them.  Would want the Rib Roast as big as possible and separated from rib.  Would want Sirloin.  As much as they could get me from the Plate section whole, skirt & short rib.  The Short Loin steaks.  I would want to make sure I get my 2 shanks and if no one claimed it all of the tail!  Also the tongue, cheeks, heart and brains.   

The rest ground with at lest 30% fat added, as you just can't have to much GB.
« Last Edit: September 16, 2019, 04:37:13 PM by Bentley »
Logged
Bacon is a Gateway Food...

ICIdaho

  • Digging the Pellet Smoke.
  • ****
  • Offline Offline
  • Posts: 271
Re: 1/2 beef - how to get it cut
« Reply #2 on: September 16, 2019, 06:52:50 PM »

I get my steaks cut pretty thick...I think 1 1/4" thick so I can pre-smoke them and then hit them high and hot without overcooking them.
Logged

David

  • Using less gas.
  • **
  • Offline Offline
  • Posts: 92
Re: 1/2 beef - how to get it cut
« Reply #3 on: September 17, 2019, 05:32:30 AM »

I would feed that young calf 6 to 8 more months until it was ready to butcher
Logged
Memphis Elite Smoking Brothers 24 in Premier

Brushpopper

  • Thinkin about Renouncing Charcoal.
  • *****
  • Offline Offline
  • Posts: 956
  • "The road goes on forever...
Re: 1/2 beef - how to get it cut
« Reply #4 on: September 17, 2019, 04:32:34 PM »

I would feed that young calf 6 to 8 more months until it was ready to butcher

Same here.  Leave him on grass until he's 700 or 750 then feed a grain based diet for about three months to get the yellow grass fat to turn white.  Then into the freezer at 900 or so.  But you gotta take what you can get.
Logged
And the party never ends!!" by Robert Earl Keen; Woodwind Pro 24 with Sidekick Sear and griddle top

litzerski

  • Using less gas.
  • **
  • Offline Offline
  • Posts: 63
  • Indianapolis, IN
Re: 1/2 beef - how to get it cut
« Reply #5 on: September 18, 2019, 08:08:07 AM »

Definitely don't grind the flap (bavette)!  That's my favorite cut on a cow.
Logged
Blaz'n Grid Iron
Kamado Joe Big Joe II
Vertical Propane Smoker

Canadian John

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2698
  • HAPPY COOKING, Canadian John
Re: 1/2 beef - how to get it cut
« Reply #6 on: September 18, 2019, 08:49:13 AM »

I would feed that young calf 6 to 8 more months until it was ready to butcher

Same here.  Leave him on grass until he's 700 or 750 then feed a grain based diet for about three months to get the yellow grass fat to turn white.  Then into the freezer at 900 or so.  But you gotta take what you can get.
This is a man that speaks from experience!
Logged
Pages: [1]   Go Up