Help me with my butchered cow

[TexasHooch]

So I finally broke down and went in with some friends on a cow. Grass fed, Organic from a local farmer. I ordered 1/8th of the cow and paid about $200. That works out to be about 2.60 per pound.

Here's what I got:
1 Rump Roast
1 Arm Roast
1 Bread and Butter Roast
4 Sirloin steaks
1 Sirloin Tip roast/steak
2 Club Steaks
4 T-Bone steaks
4 Chuck steaks
2 Short Ribs
23 Lbs ground beef

I'm asking for general thoughts regarding the cuts, possible recipes, what's missing etc. Whatever you're thinking.

Here are some of my initial thoughts:

Where the hell is the brisket and Flank steaks?
-I was later told they were ground

I live in Minnesota, what am I gonna do? I was told that the butcher would have done it that way we just didn't ask. ******* Yankees!

I have a lot of roasts, how do you rank them, best to worst? All they all pot roasts or can I dry roast/smoke any of them?

What exactly is a Club Steak?
Research has revealed that the term can be applied to either a Beef Loin Cut (like a T-Bone) or a Rib Cut (like a rib steak or Ribeye) Nobody got the Prime rib Roast so my best guess is that It's a Rib Steak (but why not just call it a ribeye?)

Where is the Tenderloin?
I opened up one of the T-Bones and there is a fair amount of tenderloin on them so I think I actualy have modest size porterhouses..

"Sirloin" is pretty damn general, how do I distinguish Top from Bottom and the New York? I also got a Sirloin Tip, what's that?

I have a disproportionate amount of Chuck Cuts. Is that just because it's such a large part of the cow?

What are the options with the Short Ribs? I don't know how they've been butchered but let's assume there isn't much meat.

Overall, I'm pretty happy with the price for what I got, I'm just taken back with the way it was butchered and with the terminology of some of the cuts. The butcher was open to requests and suggestions, it's just that the guy who put in the order didn't really give him any. So next year what should I request?

Feel free to submit your own questions regarding Butchering, cuts, uses, whatever.

 

[hullabelew]

That's a lot of ground beef.

My dad used to train horses for a crazy okie oil man. He was one of 2 horse trainers on the payroll. One of the 'perks' of the job was the old man would give each of them a whole beef each year. When my dad heard about it, he mentioned it to the other cowboy who had been their several years. The old-time cowboy just chuckled and walked away.

When my mom when to the butcher shop to get some stuff out of the locker, she found ground beef, and ground beef and more ground beef. That crazy old man had the entire thing ground up.