Cut Sheets for larger shares of meat

We’ll walk you step-by-step through the process.


 

HALF A BEEF:

Below you will see our cut sheet for the half a beef share from our farm. Cut names and butchering practices can vary widely, but this form reflects what our particular butcher offers.

*If you are ordering a whole beef, please fill out this form twice. Your second cut sheet can differ from the cuts you picked on the first cut sheet to add more variety to what you get back, or it can mirror the first cut sheet.

1 cut sheet = half a beef. 

Step 1: Look the at the chart and familiarize yourself with the basic names of the primal cuts. 

Step 2: Refer to this chart and the chart we emailed you to help you as you fill out the form.

Step 3: Keep in mind what your overall desires are for what you want out of your half a beef.

-Do you cook alot of ground beef meals and desire extra of that? Then we recommend grinding a few of the roast options to get more ground beef.

-Do you enjoy cooking roasts and a variety of steaks? Then choose not to grind that and leave them whole instead. 

-Would you like to try your hand at some of the less-known cuts such as the hanging tender (great for crock pot cooking) or Korean style ribs?

The basic principle here? The more roasts and steaks you leave whole, the less ground beef you’ll get back (you’ll still get plenty of ground beef even if you do leave the steaks and roasts whole, just not as much as if you ground some of them). 

Based on our experience in the past, if you choose to leave whole some of the round roasts, all of your chuck roasts, the flank, and other parts, you can expect around 40% of it to return in ground beef. If you choose to grind some of the roasts and don’t choose to get extras like the skirt, your percentage of ground meat will increase perhaps up to 60% or more. 
So if you get around 150 lbs. of take home meat (for a half a beef), and choose to keep most of the primal cuts whole, you can still get a decent amount of ground back. 

We advocate getting more bone-in cuts in your diet. We also advocate getting several of the different cuts of meat to try- that way you’ll know what you like in the future! Each section of primal meat cuts can have a different flavor profile. We suggest you try several and enjoy the experience. Appreciating all the parts of the beef and expanding our palates is worth it with our carefully raised grassfed beef!

Beef cuts
Cut Sheet For Half a Beef
Timothy's notes: We often throw the heart in with a slow cooker meal. It tastes great, it's just a muscle. The liver is great to get back and make liver and onions with, and it is so healthy for you. The tail can be slow cooked (try using a BBQ sauce poured over it in the slow cooker) and then shredded. The hanging tender can be slow cooked. The skirt steak can be pan-fried quickly and sliced across the grain, great for fajitas.
Timothy's notes: We love our chuck roasts! The muscles in this area of the beef (shoulder) are utilized often, rotated, exercised. Therefore, the meat is not as tender as the cuts from the center of the beef. Chuck roasts are great slow cooked, braised, or for stews. This cut has a wonderful "beefy" flavor, excellent! Our favorite roast to slow cook is the chuck roast.
Timothy's notes: This is the breast of the beef. This area has a lot of movement, therefore the meat is best cooked low and slow.
Timothy's notes: We suggest grinding this.
Timothy's notes: If you choose to get the ribs back, the short ribs are great slow-cooked. We like to use BBQ sauce on ours.
Timothy's notes: You'll love whatever option you choose. Delicious cuts of meat! This is a tender part of the beef. Great for dry heat cooking (pan-frying, broiling, grilling, roasting in the oven) or moist heat cooking.
Timothy's notes: This part of the beef contains the most tender and expensive cuts. The bone-in cuts are delicious as well as the boneless NY strip or filet. They cook up easily and beautifully! *Note: Some beef are required to be boneless steaks depending upon age.
This steak comes from the top of the sirloin section. Top sirloin is a wonderful steak, tender, and easy to grill or pan-fry.
Timothy's notes: This is a lean, flavorful cut of meat from the pelvic area of the beef. This cut comes from the bottom end of the sirloin section and is unlike the top sirloin steak. If you choose to get a roast or steak, it is best slow cooked.
Timothy's notes: The round section is on the back of the animal. This part is well-exercised and the meat is leaner and a bit tougher. These cuts are great for moist heat cooking (slow cooking, braising, or stewing) or they can be ground. My wife also oven-cooks some of these roasts to medium-rare and then slices them thin across the grain to make excellent lunch meat!