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DntBrnDPig BBQ Fan
Joined: 01 Jul 2009 Posts: 261
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Posted: Jan 26 2012 Post subject: Buying a half a cow |
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I'm going to be buying a half a cow from a local farmer. I've never done this before so I was hoping for some advice from other people who like to BBQ.
Anyone have any suggestions for a BBQ friendly family on requesting cuts? (i.e brisket, beef short ribs (which i think are those thick meaty dino-bones )) _________________ Backwoods Competitor
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davejschultz BBQ Fan

Joined: 23 Nov 2007 Posts: 352 Location: Shakopee, MN
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Posted: Jan 26 2012 Post subject: |
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I have a close friend who buys 1/2 cow and whole hog 1x year...be sure to be VERY specific with the cuts that you WANT to have and how you want them packaged (portions per package) or you will find your whole brisket in the form of ground beef. _________________ If at first you don't succeed...eat the failure, go to the butcher, and try again.
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Beertooth BBQ All Star

Joined: 03 Nov 2007 Posts: 5815 Location: Central Washington
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Posted: Jan 26 2012 Post subject: |
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Talk to the guy/gal who is going to be doing the cut & wrap for you. Ask any questions you need to. Ask about specific cuts & if they will do them for you. Also they usually give you a "cut sheet" to fill out. _________________ Camp Chef Pro90 Stove w/ Griddle
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Teleking BBQ Super Pro

Joined: 26 Sep 2007 Posts: 4139 Location: Maine
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Posted: Jan 26 2012 Post subject: |
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There is limited BBQ cuts in a side. I get the whole brisket, hanger steak, flank steak, and skirt steak. Large chuck roasts are good for pulled beef. I get the tenderloin pulled whole and cut other wise it will end up cut into t-bones and porter house. I also ask for jerkey meat cut into strips.
My side is getting delivered this week. _________________ “Franken Smoker”
“The Bride of Franken Smoker” |
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DntBrnDPig BBQ Fan
Joined: 01 Jul 2009 Posts: 261
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Posted: Jan 26 2012 Post subject: |
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What about the ribs? How do you get them cut? _________________ Backwoods Competitor
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Teleking BBQ Super Pro

Joined: 26 Sep 2007 Posts: 4139 Location: Maine
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Kevan BBQ Fan

Joined: 04 Oct 2008 Posts: 357 Location: Md
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Posted: Jan 27 2012 Post subject: |
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Chuck roasts
short ribs
All steaks 1 inch thick
T-Bones
Porterhouse
I get bone in rib eyes
Brisket
Sirloin tip roast
flank steaks
The rounds, arm roasts and the like can be saved for jerky, kept whole and cooked rare/med rare or shaved for what they call sandwich meat (what you would make a phili cheese steak with) or ground for burgers. I pretty much grind and get sandwich meat. They will also offer to make burgers for you. Easy to chuck the frozen disks on the grill but they will charge extra and my processor only made quarter pound burgers which I think are too small. I have been raising a couple beef critters a year for the last 15 or so and this is what has worked well for me. Feeds my family of 6 for a year. Works out to about $25 buciks a week for aroung 300 lbs of meat.
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sixfofalcon BBQ Fan
Joined: 05 Feb 2009 Posts: 255 Location: Philadelphia
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Posted: Jan 28 2012 Post subject: |
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One small nit to pick... you would NEVER make a real Philly steak with anything short of top sirloin. Ribeye is preferred.
Back to your normal discussion.  _________________ Weber Performer
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Teleking BBQ Super Pro

Joined: 26 Sep 2007 Posts: 4139 Location: Maine
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DntBrnDPig BBQ Fan
Joined: 01 Jul 2009 Posts: 261
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Posted: Jan 28 2012 Post subject: |
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Yeah, I read up on it and knew that hanging weight is about double what you actually take home. So if the hanging weight was 300 lbs you'd take home 150 lbs if you were lucky.
Thanks for your answers on the cuts. I wanted to have some info before i just stumbled into it and had someone smell newbie on me. _________________ Backwoods Competitor
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Harry Nutczak BBQ All Star

Joined: 01 Mar 2007 Posts: 8558 Location: The Northwoods
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Posted: Jan 28 2012 Post subject: |
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a cow?? Or a Steer?
When you say "Cow" I imagine dairy cattle, and that is not something that you want to eat.
Is this side of beef you're getting grass fed, grass finished. grain fed, all these make huge difference in how palatable the meat is.
I would also suggest that you ask for the fat to be left on, especially the tenderloin, and short-loin cuts (t-bone, porters) _________________ Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
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Teleking BBQ Super Pro

Joined: 26 Sep 2007 Posts: 4139 Location: Maine
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Posted: Jan 29 2012 Post subject: |
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Eating critter Harry;). Picked mine up today and looks like I got lucky on the 40% loss with mine. Cut sheet on the money, grass fed and finished. Tenderloin hot and fast for dinner = awesome. Vac sealed and flash froze with a huge brisket to boot.
Good luck _________________ “Franken Smoker”
“The Bride of Franken Smoker” |
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