Butchering a steer/calf?

[Son of a Son]

Ok, so a few of us from work are considering butchering an angus and I am trying to figure out what cuts I would want.

More importantly, I am trying to figure out what requires the sacrifice of what, i.e. I can get a bone in rib roast by giving up the opportunity to get and beef ribs. I want T-Bones, but do I therefore sacrifice the tenderloin?

This is the type of info I am looking for, and any advice or resources you can provide would be of great help.

 

[Mrmyke709]

Dunno if this helps..

www.ehow.com/how_2077536_butcher-cow.html

 

[hullabelew]

In reply to:

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[Sooner-Tuf]

Talk to the butcher you are going to use. Not all know how to cut every possible cut. Different people call different cuts by different names. It isn't all that complicated but if you don't want to leave the decisions up to the meat cutter it is worth while to ask a few questions.

I looked and saw a site called "ask the meat man". After my laughter died down I saw there is some good info on it.

The quality of your carcass has more to do with how thick to cut your steaks etc than anything. You can guess by looking at the animal but you won't know for sure til he is hanging.

 

[coachkiss]

No one will want the tongue, so take it. It's worth it if no one else wants it. You will be surprised how good you can make it taste in taco. Same for the brains.

No, I'm not kidding.

 

[El Sapo]

I suggest just using a butcher/processor and second the suggestion about asking them the best way to go about it. Processing your own animals is kind of like changing your oil - you know how to do it, but sometimes it's worth skipping the hassle and just letting someone else do it.

Most processors have different 'packages' they'll offer you on a custom slaughtered animal. 'X' pounds of burger and 'X' pounds of 'X' steaks, etc etc. Check with them first to see what kind of condition they'll accept your carcass in. In other words, do they require it to be skinned or even quartered first? Some processors only take animals that are slaughtered at a partner facility first.

 

[El Paso Way]

Make sure you have the butcher to give you the tenderloin whole and not cut up. Those butchers can get sly when it comes to good cuts if you know what I mean..