Steer vs Heifer

[Omnivore]

Hi all, I'm buying a 100% grassfed Angus to be butchered next month. The farmer asked me if I wanted a steer or heifer. Based on the pricing, with the steer being slightly more per pound, I assumed steers were better eating, but after doing some reading, it seems like a lot of people say that heifers have a little better marbling. Does anyone think there is a noticable difference? Which on would you buy? Thanks for any insight!

 

[chesterinflorida]

Steer to eat
Heifer to raise next years steer.

 

[DougE]

We mostly cull heifers for the freezer since bull calves sell a little higher. I don't think you'll see a big difference either way.

Steer to eat
Heifer to raise next years steer.

Only down side to keeping heifers to turn into cows for your own herd is that if it dies, the IRS won't let you write it off as a loss.

 

[thirdeye]

Steer for sure. You also should ask if the beef is grass fed and grass finished, or grass fed and grain finished. Also get their cut sheet early so that you thoroughly understand all of your options. And sometimes it's handy to look at other cut sheets as well. Simple things like getting some of the burger coarse ground (chili grind) or making sure you get a tri-tip are often overlooked. To be honest, the more the processor thinks you know about beef cuts the better. That's why it's called custom processing.

 

[Omnivore]

We mostly cull heifers for the freezer since bull calves sell a little higher. I don't think you'll see a big difference either way.


Only down side to keeping heifers to turn into cows for your own herd is that if it dies, the IRS won't let you write it off as a loss.

Interesting! Thanks for the info

 

[Omnivore]

Steer for sure. You also should ask if the beef is grass fed and grass finished, or grass fed and grain finished. Also get their cut sheet early so that you thoroughly understand all of your options. And sometimes it's handy to look at other cut sheets as well. Simple things like getting some of the burger coarse ground (chili grind) or making sure you get a tri-tip are often overlooked. To be honest, the more the processor thinks you know about beef cuts the better. That's why it's called custom processing.

We bought a grass fed grain finished Charolais last year but decided to try something else. This one is 100% grass. We eat a lot of red meat so (snack sticks aside hah) I try to go for the healthiest option.
GREAT point about the processor. The processor the other farmer used last year didn't send out a cut sheet. They just called unexpectedly and read off a list of options. So I had to call them back numerous times because they never asked what if I wanted the coulotte, or the shanks, or short ribs and on and on. I didn't want to be annoying about it but I should have been, because they did some weird stuff like slice the trip-tip into 3/4 inch steaks () and rolled and tied the bavette and labelled it as a rump roast (that was surprising upon defrosting lol). I also realized to ask how they wrap as the last processor put each cut on a styrofoam plate and then vacuum sealed. The vacuum sealing quality was fine but things would never thaw evenly and I just didn't care for the added styrofoam getting dumped in a landfill. I like the idea of comparing cut sheet so I don't miss anything, good idea!

 

[thirdeye]

GREAT point about the processor. The processor the other farmer used last year didn't send out a cut sheet. They just called unexpectedly and read off a list of options. So I had to call them back numerous times because they never asked what if I wanted the coulotte, or the shanks, or short ribs and on and on. I didn't want to be annoying about it but I should have been, because they did some weird stuff like slice the trip-tip into 3/4 inch steaks () and rolled and tied the bavette and labelled it as a rump roast (that was surprising upon defrosting lol).

Having verbal instructions will usually lead to the processor leaning more toward their way of cutting, as you found out previously. I like this CUT SHEET because page 1 explains the primals, and the cutting instructions are pretty good. But I do have another link to a better one. I'll try and locate that one too. A word of caution, don't get too complicated with your instructions, but reasonable requests are pretty easy to fill. Things like flank, shank and oxtail for example might not be common for everyone to request, but every beef has them.

Here is a funny story that just happened to a friend that got a half-beef. He asked for liver, and the processor said something like "No problem, you want more?" Apparently liver is not that popular and the shop had almost 200 pounds in the freezer. My buddy belongs to the Eagles and tossed the idea out to do a fundraiser selling tickets to a liver and onions pot-luck kind of thing. So the processor sold the liver for $50 to cover their wrapping. The pot luck was a success, and they held back some frozen packages to give away.

 

[thirdeye]

I guess the other link was to the same sheet. This version can be downloaded and printed on a regular sized paper. HERE is that link, open the page and go to the bottom for the download.

Here is a list of cuts I'd like from a side of beef. This was from an old forum post where several people posted a "what would you ask for" kind of the thing for a half-beef.
Half-Beef Cut List:
1 shoulder clod roast ~14# range (classic BBQ cut)
3 or 4 bone-in chuck roasts
1 rib roast, boneless cut from the small end
Rib steaks, boneless, 5/8" thick, 2/pkg. (my preferred thickness for grilling)
T-bone & Porterhouse steaks, 3/4" thick, 2/pkg.
Tri-tip roast, untrimmed
Sirloin steaks, 3/4" thick, 1/pkg.
Eye of round roast
Rump roast
2 top round roasts, 3# each. (For jerky consider slicing 1/4" thick, 4#/pkg)
2 bottom round roasts, 3# each.
Ground round, coarse "chili grind" in 1# tubes.
Brisket, whole. Full cut, large point, 14# minimum.
Flank steaks
Skirt steaks
Shank on bone
Stew meat, 3#/pkg., 6 packages.
Hamburger in 1# tubes.
tongue
Beef cheeks
Oxtail
Heart, sliced
Dog bones.

 

[Omnivore]

Having verbal instructions will usually lead to the processor leaning more toward their way of cutting, as you found out previously. I like this CUT SHEET because page 1 explains the primals, and the cutting instructions are pretty good. But I do have another link to a better one. I'll try and locate that one too. A word of caution, don't get too complicated with your instructions, but reasonable requests are pretty easy to fill. Things like flank, shank and oxtail for example might not be common for everyone to request, but every beef has them.

Here is a funny story that just happened to a friend that got a half-beef. He asked for liver, and the processor said something like "No problem, you want more?" Apparently liver is not that popular and the shop had almost 200 pounds in the freezer. My buddy belongs to the Eagles and tossed the idea out to do a fundraiser selling tickets to a liver and onions pot-luck kind of thing. So the processor sold the liver for $50 to cover their wrapping. The pot luck was a success, and they held back some frozen packages to give away.

Thank you for the cut sheet, that will be helpful. Yeah my additional requests for those cuts were "please don't grind!" or 'leave whole" lol. I think traditionally for most people, ground beef is the most economical choice since you can stretch it the furthest, which is understandable. It would be kind of nice to be able to get things in subprimals and then cut/wrap at home. And it'd sure save the butcher some freezer paper

I love the idea of a liver and onions fundraiser. I'm on the younger side of the forum members so I didn't grow up eating that but my parents and their friends always get excited when they see liver and onions anywhere. I'd show up for a liverwurst on rye fundraiser though

 

[Fueling Around]

Steer vs heifer?
Steers will be a bit more muscular than a heifer and finish faster as long as bovine psychiatry was performed in the timely window.

Angus does fine on pasture

 

[thirdeye]

Thank you for the cut sheet, that will be helpful. Yeah my additional requests for those cuts were "please don't grind!" or 'leave whole" lol. I think traditionally for most people, ground beef is the most economical choice since you can stretch it the furthest, which is understandable. It would be kind of nice to be able to get things in subprimals and then cut/wrap at home. And it'd sure save the butcher some freezer paper

I love the idea of a liver and onions fundraiser. I'm on the younger side of the forum members so I didn't grow up eating that but my parents and their friends always get excited when they see liver and onions anywhere. I'd show up for a liverwurst on rye fundraiser though

I missed 'beef cheeks' on my list above, so I added it.

I would rather spec out 'stew meat' or the 'chili grind' for the leftover trim because I can find burger on sale, or grind my own. The odd cuts like a shoulder clod are near impossible for me to find. Same with really nice beef shanks. And looking at my list above there are a lot of roasts called out, which is probably easier than cutting and trimming for steaks.

 

[Omnivore]

I missed 'beef cheeks' on my list above, so I added it.

I would rather spec out 'stew meat' or the 'chili grind' for the leftover trim because I can find burger on sale, or grind my own. The odd cuts like a shoulder clod are near impossible for me to find. Same with really nice beef shanks. And looking at my list above there are a lot of roasts called out, which is probably easier than cutting and trimming for steaks.

I've actually never seen beef cheeks so I'll try to put that in my order. Just found out that the new butcher doesn't send out a cut sheet either so the ones you shared will definitely be handy. Thanks for all the info.

 

[forktender]

Thank you for the cut sheet, that will be helpful. Yeah my additional requests for those cuts were "please don't grind!" or 'leave whole" lol. I think traditionally for most people, ground beef is the most economical choice since you can stretch it the furthest, which is understandable. It would be kind of nice to be able to get things in subprimals and then cut/wrap at home. And it'd sure save the butcher some freezer paper

I love the idea of a liver and onions fundraiser. I'm on the younger side of the forum members so I didn't grow up eating that but my parents and their friends always get excited when they see liver and onions anywhere. I'd show up for a liverwurst on rye fundraiser though

I'm the same way, I'd run from a sign that said Liver and onion feed, but can tear up some liverwurst on rye.

 

[DougE]

I'm the same way, I'd run from a sign that said Liver and onion feed, but can tear up some liverwurst on rye.

Same here. I'd have to be starving to eat a chunk of liver, but I can tear up some liverwurst. Funny how that is.

 

[forktender]

The only liver I'll eat straight off the animal is chicken livers.
Cooked of coarse.....lol

 

[Omnivore]

The only liver I'll eat straight off the animal is chicken livers.
Cooked of coarse.....lol

I've only come across chicken livers one time years ago and they were wrapped in bacon so obviously delicious. I'll be raising meat birds for the first time this year so I'll have to save the livers and try that out again. My mom is very health conscious and is always touting the benefits of eating liver. So I guess that means liverwurst is health food.

 

[thirdeye]

I've actually never seen beef cheeks so I'll try to put that in my order. Just found out that the new butcher doesn't send out a cut sheet either so the ones you shared will definitely be handy. Thanks for all the info.

Beef cheeks are super rich, and very beefy, but one of the toughest muscles on a steer, and need work trimming the sinew. A lot of people braise them for a looong time with herbs and wine until they are melt in your mouth tender. When barbecued it's best to use a wrapped step, I like broth and onions in the foil. Excellent for barbacoa or filling for street tacos.