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Elizabeth
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| Posted: May 18 2006 at 3:49pm | IP Logged
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I am supposed to call the butcher tomorrow and tell him how I want him to cut my cow. I've been asking around and am finding that this requires quite the education. If you have an opinion or some experience regarding how to cut a side a beef, would you chime in please? Pretend I don't know anything. I don't. 
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Elizabeth Foss is no longer a member of this forum. Discussions now reflect the current management & are not necessarily expressions of her book, *Real Learning*, her current work, or her philosophy. (posted by E. Foss, Jan 2011)
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Angela F
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| Posted: May 18 2006 at 3:56pm | IP Logged
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Hi Elizabeth,
I don't know too much either, but we had one done last fall. The way I had my dh do it was to ask for as many roasts as possible and take the rest in hamburger. Our grill is kaputs so I really didn't want the steaks. But be sure to ask for them if you do. So we have sooooo much hamburger; I'm a little tired of it!
I heard on a radio program while in the car recently about a new cut from the loin? (where steaks or roasts come from?)called the flat iron cut. It's supposed to be a really tender cut.
Just my experiences. Hope it helped a little. And the butcher ought to be able to help you out as well!
God bless,
Angela
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Donna
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| Posted: May 18 2006 at 4:14pm | IP Logged
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Elizabeth,
We've gotten a half of a cow each fall for several years. In the beginning I had no idea what to ask for. The butcher was very kind and walked me through. I've dealt with two different butchers now, and they both have been gracious in explaining the cuts, etc. They gave me choices with each cut. Did I want "X" or would I rather have "Z".
We always have our hamburger packed in 2 lb packs...easier for a large family. Also, we love steak sandwiches so I made sure to ask for them as well. Be sure to let them know how big you'd like your roasts.
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MacBeth
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| Posted: May 18 2006 at 4:38pm | IP Logged
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Reminds me of a very old joke...just tell the butcher to make it all fillet mignon. 
Doesn't the Joy of Cooking have a nice map of a cow?
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lilac hill
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| Posted: May 18 2006 at 5:38pm | IP Logged
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Make sure you let the butcher know the size of the cuts you want.
For the steaks, how thick and having some steaks put a few to the pack is nice. How large do you like your roasts? make sure they can fit in the crock pot if you use one.
When I had our first butchering, I had to do some searching to find out how best to cook different cuts because I was not sure how to cook shoulder roasts and the such. Of coure before growing our own, did not buy enough beef for it to matter so friends had some very basic cooking questions asked
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Viv
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stefoodie
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| Posted: May 18 2006 at 6:49pm | IP Logged
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Here you go, Elizabeth:
Guide to Beef Cuts
http://animalscience.unl.edu/meats/id/Beef7-1.htm
Yes, specify the size of cuts, like thickness of steaks. When we were in PA I used to mail order our beef (free-range organic from a farm in Missouri) and you could order certain cuts out of the side, then whatever you don't want as steaks or roasts, they turn into "burger".
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ladybugs
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| Posted: May 18 2006 at 7:55pm | IP Logged
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stefoodie wrote:
| When we were in PA I used to mail order our beef (free-range organic from a farm in Missouri). |
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Hey Stef...
Do you have more info on this???
Thank you...
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mary
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| Posted: May 19 2006 at 6:22am | IP Logged
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we have been ordering half a cow for 5 years or so. the butcher will walk you through and ask questions. you'll need to decide how thick your steaks, how many pounds of hamburger in a pack. i always have the shoulder meat ground up as hamburger because i think shoulder roasts are tough. they may ask you if you want the rib meat, organs, etc.
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Becky Parker
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This is all interesting. I have been trying to talk my dh into buying a 1/2 a cow for a while. I think the price would be better, plus I'm kind of a "stock-maniac". I like to go shopping one time and have my cupboards and freezer full! His argument has been that when you buy 1/2 a cow you get (and pay for) parts that you might not want like the tongue for instance. We don't eat organ meat here so if we got them, they would just be wasted. Can't you just say you don't want organ meat or tails or whatever when you order the cow?
Becky
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stefoodie
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hi Maria, i have to dig out receipts and stuff because i can't remember the name of the company, and we're leaving for out of town in a few hours ... still need to pack and cook! i *think* it's this one that i ordered from the most (we tried 3 farms if i remember correctly): but if not i'll post again when we get back next week saturday. the thing is you need to place the order at the right time of year.
natural grass fed beef
more info here:
eatwild.com
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lilac hill
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| Posted: May 19 2006 at 8:46am | IP Logged
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Becky Parker wrote:
This is all interesting. I have been trying to talk my dh into buying a 1/2 a cow for a while. I think the price would be better, plus I'm kind of a "stock-maniac". I like to go shopping one time and have my cupboards and freezer full! His argument has been that when you buy 1/2 a cow you get (and pay for) parts that you might not want like the tongue for instance. We don't eat organ meat here so if we got them, they would just be wasted. Can't you just say you don't want organ meat or tails or whatever when you order the cow?
Becky |
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We do not get tongue or tail and I do not want to know where they go. I understand the beef cheeks are quite pricey in some fancy NY restaurants and we have not seen those either.
I have gotten different roasts, but they ave been delicious and this year we have more hamburger rather than beef cubes per our request.
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Viv
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stefoodie
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oh my gosh. tongue and tail are two of the most delicious meats you will ever eat, IMHO. organ meats have gotten a lot of bad press in the last 10 years or so here in the US but once in a while they are wonderful to indulge in. just gotta take the leap of faith and try them -- old American cookbooks had recipes for them! there are many french and spanish recipes, slow cooked ones that also work in crockpots -- the only thing with tongue is you have to pre-boil and peel them, and my 15-yo thinks that's just gross  . leftover tongue is awesome in a sandwich, some people think it's even better than regular roast beef. and oxtails are great for a stew (i degrease everything i cook so fat content isn't a major issue here). julia child loved them:) i'd post recipes but i don't know if anyone would be interested.
i haven't had beef cheeks though. hmm... makes me wonder... do cows have dimples?
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stef
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MacBeth
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| Posted: May 19 2006 at 10:12am | IP Logged
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stefoodie wrote:
| oh my gosh. tongue and tail are two of the most delicious meats you will ever eat, |
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Don loves tongue, but I can't bear the thought of eating anything that can taste me back, though I have tasted it and enjoyed it--purely a psychological aversion.
Kidney, on the other hand, is my favorite. I used to be able to get lamb's kidneys, but no more. Beef is a decent substitute, but it lacks the delicate taste of the lamb kidney. Elizabeth, if you get kidney and don't want it, I'll take it.
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Elizabeth
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| Posted: May 19 2006 at 10:16am | IP Logged
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MacBeth wrote:
| Elizabeth, if you get kidney and don't want it, I'll take it. |
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Shall I ship to you in the same box I use to return your Fr. Corapi CDs?
This entire thread is making me squesamish. There is a cow with big, brown eyes headed to his demise with my instructions for how he'll be cut apart. Blech!
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Elizabeth Foss is no longer a member of this forum. Discussions now reflect the current management & are not necessarily expressions of her book, *Real Learning*, her current work, or her philosophy. (posted by E. Foss, Jan 2011)
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stefoodie
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Of course, we could all go vegetarian... I'm about 80% there... having a hard time convincing hubby and kids though...
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stef
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Topic: How to cut a cow?
