Personal How would you have a whole cow butchered?

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sparkuri

sparkuri

Pulse on the finger of The Cimmunity
First 100
Jan 16, 2015
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First time, grass-fed grass finished.

After all the videos I can gather, I just want everything cut into steaks, Except for the roasts like chuck roast bottom roast and top roast.
Gonna keep the brisket's whole.
I'm keeping the heart and liver.
I'm also keeping the tail.
Also keeping the kidney fat to render tallow.

Rest I'm thinking ground beef.

I know I'll make mistakes this time around but don't wanna make it a second time.

Anyone have experience/preference?
 
sparkuri

sparkuri

Pulse on the finger of The Cimmunity
First 100
Jan 16, 2015
38,900
51,265
Also going to keep the short ribs and have rib eyes cut at 3/4 inches.
 
sparkuri

sparkuri

Pulse on the finger of The Cimmunity
First 100
Jan 16, 2015
38,900
51,265
jason73 said:
get some sausages made bro

Click to expand...
That's a good idea but I thought I would take some trimmings and try to make them myself with my own spices.
And I think that would be costly on the butcher end.
What parts generally make sausage, other than the pre-made one?
 
kvr28

kvr28

I am the Greengo
Nov 22, 2015
11,326
16,923
Anyways, the butcher will have a cut sheet, he will ask you what you want, how thick the steaks, how many per package, etc. Don't go too thick on the steaks, better to go thinner to get more. Wife and I got 1 inch cut with two per pack since it's just the two of us now but it was still too much meat for just the two of us.

Won't really affect your processing fee because he should be charging you by the pound.

You will end up with a lot of hamburger, like a shit ton, be ready for that for your freezer space. We normally get back about 300 pounds between our 2 mini dexters we send to slaughter.
 
sparkuri

sparkuri

Pulse on the finger of The Cimmunity
First 100
Jan 16, 2015
38,900
51,265
kvr28 said:
Anyways, the butcher will have a cut sheet, he will ask you what you want, how thick the steaks, how many per package, etc. Don't go too thick on the steaks, better to go thinner to get more. Wife and I got 1 inch cut with two per pack since it's just the two of us now but it was still too much meat for just the two of us.

Won't really affect your processing fee because he should be charging you by the pound.

You will end up with a lot of hamburger, like a shit ton, be ready for that for your freezer space. We normally get back about 300 pounds between our 2 mini dexters we send to slaughter.
Click to expand...
This butcher doesn't have a cut sheet.
Small town but in business for 30 years.
I'm buying a new chest freezer for this and have to run a whole bunch of electrical.
 
sparkuri

sparkuri

Pulse on the finger of The Cimmunity
First 100
Jan 16, 2015
38,900
51,265
Uncle Tom Doug said:
Why does this window-licker keep calling the cows "beef"?

"oh hey honey, look at that beef over there shitting in the field"
Click to expand...
That's what people call it here.
Also distinguishes male from female in practice.
 
Uncle Tom Doug

Uncle Tom Doug

Official TMMAC Racist
Jun 24, 2022
1,663
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Are you in canada or something?

Bulls are male, cows are female, in this neck of the woods. Beef is what they're made of. Do you guys call pigs "porks" and cats "chinese chicken"?
 
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