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: 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).
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. This can help you to appreciate all the parts of the beef and expand your palate. It’s worth it with our carefully raised grassfed beef!