Anyone purchased a side of beef?

[efusco]

While there's no way I'm ready to give up beef, I'm not unaware of the environmental impact of the beef industry. I've read about half of "Omnivore's Dilemma". A physician friend raises free-range grass-fed beef (not organic certified due to cost, but no steroids, antibiotics, etc. are used) and my wife and I will be taking delivery of a side of beef from his farm.

*The above is the disclaimer to try to minimize the rancor about being a beef eater.

Anyway, the farmer/physician gave us a heads up about the information the butcher would want from us when he called about how to package the meat and what cuts we'll want. Some were easy, others....not so much. So I'm looking for anyone with experience with such a purchase for suggestions.

1) Any good reason to take the bone out of the steak cuts? My inclination is to leave them in, though you usually find them boneless in the market.

2)Which roasts do I want? Arm, Chuck, Pikes Peak, Rump? What I don't take as roasts will be made into hamburger. We tend to eat more hamburger than roast...but that may be habit and ease of finding hamburger. Do you know how many roasts that would be out of a side of beef? I enjoy braising and slow roasting on the grill, so I'm tempted to get most all the roasts, but if there are some you suggest are not worth getting for some reason I'm happy to hear.

3)How to get the round--roast, minute steaks, or cubed. Leaning toward minute steaks, but may get roast as my wife likes to use the roast for Pizza Garna. Can't think of a reason to get cubed.

4)Any good reason to keep the heart, liver and tongue? We don't usually eat that stuff and have a feeling it would just go bad. I guess I could use it to make stock (tongue and heart anyway) and feed the rest to my dog.

Thanks for any other advise on this.

[patrickindallas]

Can't help you on most of your questions, but I admit to relishing beef heart.

It's pretty tough so you will need to beat the heck out of it, but after cutting into strips and pan-frying, it tastes pretty good.

[philobeddoe]

leaving the bone in the steak cuts will improve their flavor dramatically, and your beef will be leaner than typical commercial beef, and less marbled, the additional flavor will help

be cautious about applying high heat, grass fed cuts dry and toughen quick

i season only with olive oil and sea salt

do you have a good chart to identify which cuts?


blades and rib roasts can be delicious when cooked right, same for flanks and hanger steaks

i'm a huge fan of the briskest, cook it texas style for 12 to 20 hours

here's a link, tho assume you've got what you need
http://dixiegrilling.com/beefchart.pdf


i'm not a fan of organ meat, and i don't my dogs table food,
but plenty of folks feed their animals the organs
personally, i'd let the butcher keep 'em

as for chop meat/burgers ... you got yourself a lean animal there
gonna need to be careful with burgers, typically cooked over high heat, they will dry and toughen fast from a low fat grass fed animal

good luck, have fun

[efusco]

Yea, was aware that the meat would be more lean, and I'm fairly comfortable with meat and fire and such.

Mostly looking for ideas about how much of what to get. If I keep all the roasts and such will I end up with minimal hamburger? Any of the roasts that are not recommended to keep?

[qbee42]

If you do end up with too many roasts, it's easy to grind them into hamburger at a later date. Do you have a small meat grinder?

Btw, I *loved* the opening disclaimer on your OP.

Tom

[efusco]

Originally Posted by qbee42

If you do end up with too many roasts, it's easy to grind them into hamburger at a later date. Do you have a small meat grinder?

Btw, I *loved* the opening disclaimer on your OP.

Tom

Yea, I do, but it's small and it would be a PITA to grind more than a few pounds I think, plus I'd need to add fat...and I'm kinda lazy. But that's good to keep in mind.

When the butcher calls I'll ask how much getting all roasts will affect how much hamburger I end up with.

[blamy]

Go Meat! (P.S. what does a side of beef cost anyway?)

[octavia]

Originally Posted by blamy

Go Meat! (P.S. what does a side of beef cost anyway?)

Varies considerably I think, based on location, size of the animal, and how much is put into assuring it's a healthy animal ( grass feed, v.s corncow)


I did buy a side of beef a while ago, I let the butcher decide what to give us mostly and regretted it. We went through the burger relatively quickly, and had a hard time using up the roasts. I'm a pretty busy mom and most of the meals we eat are "quick fixes", roast tends to take some planning and time and effort.

I'd base the decision on your current eating and meal habits as a family. If you find that you are more willing to do roasts than burger based on how you utilize the current side, then change the ratios on your next side. (once you buy good quality meat affordably, it's hard to go back to the so-so stuff)

If you have time, I'd get all the organs and cook and feed to your pets or give as prezzies to friends' pets.
I just bought a food dryer and am wondering if you could use organs for making dog treats with?

[efusco]

Originally Posted by blamy

Go Meat! (P.S. what does a side of beef cost anyway?)

We're figuring ~$1500 for around 300lbs total.

[philobeddoe]

Originally Posted by octavia

snip

If you have time, I'd get all the organs and cook and feed to your pets or give as prezzies to friends' pets.
I just bought a food dryer and am wondering if you could use organs for making dog treats with?

i used to feed my rottie dehydrated liver as treats
i see dried organs, including wieners and ears, at the pet store