Hi All,
I’m investigating ordering my first side of beef this fall. The standard cut lists seem to focus on ready-to-serve steaks and roasts. I’d like to use most of the meat to dry age before processing further and/or having large roasts ready for the smoker. I’m really not interested in ground hamburger or stew meat. Below is the cut list I’ve been working on. I’d appreciate any feedback or tips from someone who has done this before.
Thanks in advance.
I’m investigating ordering my first side of beef this fall. The standard cut lists seem to focus on ready-to-serve steaks and roasts. I’d like to use most of the meat to dry age before processing further and/or having large roasts ready for the smoker. I’m really not interested in ground hamburger or stew meat. Below is the cut list I’ve been working on. I’d appreciate any feedback or tips from someone who has done this before.
Thanks in advance.
- Chuck Primal
- Chuck Rib Plate (How to cut)
- Chuck Tender
- Chuck Tender Roast
- Chuck Tender Roast
- Chuck Roll
- Chuck Eye Roll 116D
- Beef Chuck Underblade, Untrimmed 116G
- Chuck Eye Roll 116D
- Shoulder Clod
- Petite Tender / Butcher Steak (Whole) - 114F
- Shoulder Clod Roast
- Ranch Steaks
- Ranch Steaks
- Top Blade (114D untrimmed)
- Petite Tender / Butcher Steak (Whole) - 114F
- Neck Roast
- Chuck Rib Plate (How to cut)
- Brisket Primal 120
- Shank Primal
- Shank Cross Cuts / osso bucco
- Shank Cross Cuts / osso bucco
- Plate Primal
- Inside Skirt Steak
- Outside Skirt Steak
- Navel
- Short Rib Plate (How to cut?)
- Inside Skirt Steak
- Round Primal
- Oyster Steak
- Top Round
- Eye Round
- Bottom Round
- Knuckle
- Oyster Steak
- Sirloin Primal
- Bottom Loin
- Tri Tip Roast
- Sirloin Flap
- Ball Tip Roast
- Tri Tip Roast
- Top Sirloin (whole)
- Bottom Loin
- Flank Primal
- Loin Primal Bone in(keep together if possible)
- Tenderloin 189
- Strip Loin 175
- Tenderloin 189
- Rib Primal (107)
- Extras
- Suet
- Femur Bone (Split)
- Heart
- Tongue
- Liver
- Kidneys
- Cheeks
- Testicles
- Suet