Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Beef Processing Cut Sheet

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Donw
    commented on 's reply
    Our processor also does chipped beef which we use as a partial alternative to all the ground. It can be a nice change in some recipes.

  • CaptainMike
    commented on 's reply
    Oh, and you're going to get a lot of hamburger. If you want a certain fat ratio you should ask them to do that for you.

  • CaptainMike
    commented on 's reply
    I like to keep cuts on the larger size so I can have some flexibility at home. You can do a partial thaw to cut up what you want for your intended purpose and then refreeze what you don't use without damaging the meat. For instance, partially thaw a rib roast (it's still hard but slicable) cut off some steaks, then return the roast to the freezer. I learned this from a couple of local butchers (we do live in cattle country). Might be more work than most want to do, but I enjoy it.

  • USMCCrashCrew89
    replied
    I do have the cut sheet that I have mostly figured out, I guess it’s the “Special Requests” box that is throwing me threw the loop, I guess that’s where’d I’d have to talk to the processor to see what they are capable of, like doing the tri tip, etc?

    I was planning on keeping the short ribs and brisket on at least one side and grinding the other half to give some of that goodness to the ground beef, but I also have a pretty heavy duty grinder at home so keeping them whole and doing a custom grind at home is also an option.

    Leave a comment:


  • HawkerXP
    replied
    I just went through this with a pig. The butcher should have a cut sheet for you. Yes?

    Leave a comment:


  • Donw
    replied
    This article https://beef.unl.edu/beefwatch/2020/...ct-beef-animal might help and I would watch the Bearded Butcher video where he demonstrates all the possible cuts from a side of beef. However, there are just so many prime cuts you can get from a carcass and a large portion will end up ground meat. I once read an article that stated that the main problem online beef suppliers have is getting rid of all ground meat. Everyone wants the steaks, roasts and briskets but their storage is always packed with ground meat they have a hard time selling.

    Leave a comment:


  • willxfmr
    replied
    Honestly, the best person to ask is going to be the people doing the cutting. I know we have a couple professional meat cutters in our ranks, but the people processing your steer have most likely cut up more cows than I have seen.

    Leave a comment:


  • bbqLuv
    replied
    steaks, roasts, ribs, tri-tip, oxtails, Brains for scrambled eggs, the rib roast with first 4-5 bones, Brisket, Stew meat.
    When I butcher a deer what I can not cut into steaks goes into burger meat.
    Happy Grilling to you, and PBR too.

    Leave a comment:


  • USMCCrashCrew89
    started a topic Beef Processing Cut Sheet

    Beef Processing Cut Sheet

    With the craziness of last year and wanting to get more involved in where exactly our food is coming from, we are taking the steps of getting a whole steer butchered and processed for our freezer. I’m going in with my folks so we can split it, since I figure that gives us the most flexibility as far as the cut sheet. Right now I’m planning on doing one side of the rib primal as ribeye steaks and the other as roasts and splitting out the filet and strip steaks, but other than that I was looking into some input or advice from those that have been through this process before. Ideally we would be minimizing the amount of ground beef that we end up with. Anybody got suggestions on cuts to be sure to get?

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


Groundbreaking Hybrid Thermometer!

Thermapen One Instant Read Thermometer

The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

Click here to read our comprehensive Platinum Medal review

 

Comprehensive Temperature Magnet With 80+ Important Temps

Amazingribs.com temperature magnet
Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

Click here to order.


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
Click here to read our detailedreview


The Good-One Is A Superb Grill And A Superb Smoker All In One


The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read ourcomplete review


Is This Superb Charcoal Grill A Kamado Killer?


The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

Click here to read our detailed review of the PK 360

Click here to order directly and get an exclusive AmazingRibs.com deal


Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker


The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

kamado grill
Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

Click here for our article on this exciting cooker