Meat Cuts

[JbarL]

we are butchering 2 steers next week...one is sold in two retail cut halves, the other id like to get a select type of cut...steaks and bugers only.
looking for some suggestions for cuts that are better for steaks/kaboobs/ ect from the hind quarteres  and what parts would be best to just add to the ground chuck, i figured i could get some interesting suggestions from some of you all that have alot more experience and recipies  than i do....thanks in advance....jbarl

 

[GoWyo]

I usually grind the entire front quarters except I have the flatiron steaks cut out.  Then go with the steaks (rib, t-bone, sirloin), then the round steaks and cut the remainder into nice 3 to 4 lb. roasts and anything that is not a nice steak or roast goes into the grind.  I don't do stew meat because there is always too much fat and gristle -- just grind it.  If I want stew meat, I use a round steak or cut up a roast.  Steaks get cut at 1 inch, but 1.25 is even better.  I have several customers that have tried my cut instructions and now do that too.

 

[JbarL]

I usually grind the entire front quarters except I have the flatiron steaks cut out.  Then go with the steaks (rib, t-bone, sirloin), then the round steaks and cut the remainder into nice 3 to 4 lb. roasts and anything that is not a nice steak or roast goes into the grind.  I don't do stew meat because there is always too much fat and gristle -- just grind it.  If I want stew meat, I use a round steak or cut up a roast.  Steaks get cut at 1 inch, but 1.25 is even better.  I have several customers that have tried my cut instructions and now do that too.

hows about some precut kabob ( (2X2?) squares for kabobs ? and pre cut fajita strips? what cuts would you recommend for those...?jbarl

 

[CWshorthorns]

If i was cutting your meat i would make the kabobs and strips out of the sirlon or the eye or round. this is just my thoughts and i have been cutting our beef for the last 10 years and i have cut for many of our friends and family and they have not said anything against how i cut there beef.you can also make kabobs out of anything that is not the bottom of the legs the front shoulders make good kabobs also we use our front shoulders for country style ribs. we cut them on the saw about 2-3 inchs wide and they make good country style ribs.

 

[caldanmc]

we are butchering 2 steers next week...one is sold in two retail cut halves, the other id like to get a select type of cut...steaks and bugers only.
looking for some suggestions for cuts that are better for steaks/ka****s/ ect from the hind quarteres  and what parts would be best to just add to the ground chuck, i figured i could get some interesting suggestions from some of you all that have alot more experience and recipies  than i do....thanks in advance....jbarl

I would pull the flat iron out of the chuck, as well as the mock tender.  Grind the rest of the chuck into burger.  cut the rib into steaks, pull the tenderloin and cut the rest of the short loin into top loin steaks (New Yorks).  keep the top sirloin steaks and pull the tri tip out of the bottom sirloin.  As for the round, I would cut the top round into london broil, the eye round makes pretty good little steaks (most tender part of the round), and the bottom round is excellent if it is run through a cuber to make perfect little breakfast steaks.  Don't forget to keep the flank steaks and the skirt steak (excellent for fajitas).  As far as kabob meat, I would take some of the boned out chuck and cube it up.  If you marinate it, as any good kabob should be, it will be tender and juicy off of the grill.  You could also have the bottom round cut for kabobs.  In doing all of this, you will end up with quite a bit of ground beef. 

 

[HAB]

We don't raise hogs, so we have the brisket cut into strips and made into bacon.  After reading all the post, I will have to fire up the grill this evening, if I can wait that long. <beer>

 

[knabe]

cut the round steak into 1/4" thick slices and use for stir fry.  cooks fast, lean.  don't cut the steaks thicker than 1.5"

 

[HSV]

We just started getting flat iron steaks cut out of the fronts. I was in a restaurant and ordered one and loved it. Can't believe that it took me this long to discover them!! <cowboy>

 

[GoWyo]

I had forgotten about the mock tender in the front quarter and the eye of the round in the rear.  Gonna have to add those to my cut instructions.

 

[crozz]

You guys obviosly like stuff boned out, not me bone adds tons of flavor vinison bones have a strong flavor, but beef, wow. In the Front Quarter - you get the rib, rib or rib eye steaks (minus the bone), the plate for short ribs most people grind that meat, Chuck - roasts or steaks, lots of fat and not as tender for steaks, english roasts or arm roast (they are called both). The Hind Quarter - The Loin -T bone, Porterhouse, (same as T bone but bigger filet), Sirloin or top sirloiloin (minus the bone), the Tbone could be boned out to strips and filets but you are screwing them up. The Round - round steak swiss steak.  Sirloin Tip is knee side of the round. We usually make roasts out of the front quarter except for the rib steaks, the round, we usually grind and have cube steaks made or flat irons as you call them. The round will make 85-90% lean burger and fatty roasts sure make a great flavored meal or beef BBQ.    Kill the damn animal and start the grill (let it hang at least 10 days up to 14, the moisture will escape allowing the beef to age (muscle will break down making it more tender) The meat that is showing when it is hanging will actually mold a little, the fat won't mold. They will trim it off when they cut it. Now for hogs and venison, you don't want them to hang more than a day or two, they are to lean and will get funky 

 

[oakview]

I have no further suggestions, other than personal preferences, but I am going to add a little story since the subject of home raised and processed beef has come up.  We sell quite a few quarters and halves to various people.  I sold a half to a city friend a couple of years ago and he in turn gave some of it to his children and their families.  I talked to one of his daughters a month or two later and she said,  "The meat is really good.  I usually don't like wild animals, but this is really good."  If she could have seen me, stalking that critter with my musket and coon skin hat, hiding in that oak tree just waiting for the right moment to leap, knife in my teeth.  I wrestled him to the ground and...I can't go on.  I have to go milk the brown cow.  The grandkids want some chocolate milk.

 

[knabe]

I usually don't like wild animals, but this is really good."

probably said the same thing about her husband.

 

[peachy]

Tenderized flank steak- put it in a  ziplock baggie with a bottle of blue cheese dressing and let it sit in the fridge a couple of days then grill. It is AWESOME! I dont like blue cheese dressing either.

 

[garybob]

We just started getting flat iron steaks cut out of the fronts. I was in a restaurant and ordered one and loved it. Can't believe that it took me this long to discover them!! <cowboy>

Your Beef Checkoff Dollar at work!