Processing a whole beef, half or even a quarter beef is an economical way to get a lot of different cuts of meat. There are three important details you will need to know prior to processing the meat; specific cut of meat, quantity of each cut, and weight of each cut.
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There are a variety of steaks, from ribeyes to filet mignon. Ribeye steaks have a large quantity of fine, evenly dispersed marbling, giving a savory flavor to the meat. Top sirloin is a larger size steak, and can be tough to eat unless the meat contains an adequate amount of marbling. New York strip is smaller than the top sirloin, yet is tender and juicy. The T-bone steak contains the New York strip, bone and tenderloin. Lastly, filet mignon is more tender and considered a delicate choice at restaurants.
Roasts are larger cuts of meat, made from the beef round. They are best cooked in the oven or in a slow cooker. You can specify how many pounds you would like each roast to be. Chuck roast makes a great meal for a family or groups of friends. Chuck arm roast holds a large portion of meat and still has the bone. Rump roast tends to be slightly tougher, but makes a great pot roast. Mock tender roast also has a large portion of meat and is more tender and tends to have a stronger taste.
Back Ribs and Short Ribs include the rib bones and the meat. Ribs are a great choice for outdoor grilling.
These extras can be made from the beef round, brisket and shoulder: ground beef, hamburger, stew beef, fajita beef, cubed steak.