Cuts of Meat - Cow & Pig

Discussion in 'General Discussion' started by muck man, Aug 7, 2014.

  1. muck man

    muck man Newbie

    I'm purchasing 1/2 a cow and 1/2 a pig for the first time in a few weeks.  I've done some research on cuts for each one, but what would you suggest as my best options?
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Are you cutting it?

    Or are you havin a butcher do it?
     
  3. muck man

    muck man Newbie

    taking it to a local processer.  Cow is the calf of one I own with another relative, and the pig is one we just purchased.
     
  4. Any way you [​IMG]  it will be better than the store bought stuff.

    I will take a rib eye and a rack of ribs please.

    Happy smoken.

    David
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I would get the standard cuts for your first time.
     
  6. dandl93

    dandl93 Smoking Fanatic

    Your butcher will ask you the important questions or they should.

    1.How many in your house hold.

    2. How thick do you like your steaks how many to a pkg?

    3.Do you want more roasts or more hamburger.

    If it was my meat for my home my list would be.

    1. 2 steaks to a pkg cut at 1 1/4 to 1 1/2 thick and prime steaks only

    2. Everything possible that can be a roast leave in roasts 

    3. Make sure and leave the brisket whole.

    4.Ribs cut into racks and short ribs

    5.All extra bones save for the dogs

    6.Coarse grind everything else.This gives me many options for chili, stew or grind myself for hamburger or grind and mix with sausage.

    Every house hold is different How they cook and eat.I have friends that would be better if they had the whole cow ground up into hamburger.hahahahahahahaha

    Dan
     
  7. venture

    venture Smoking Guru OTBS Member

    Well, I hope you are buying a fattened steer and not a cow?  If it is a worn out old milker, ground beef would be my option?

    As stated, standard cuts would be a good place to start.

    For me, I might like some sub primals left intact.  That way I can make the decision between roasts and steaks for the better cuts.

    Good luck and good smoking.
     

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