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[russ668]

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?

[Bentley]

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.

[ICIdaho]

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.

[David]

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

[Brushpopper]

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.

[litzerski]

Definitely don't grind the flap (bavette)!  That's my favorite cut on a cow.

[Canadian John]

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!