Cut Sheet for Half a Beeve

[jeremyw]

Rip,

I am receiving half a beeve in October do you have any cut sheet recommendations or a go by that you would post for a first timer?

[Mark Rippetoe]

My recent cut order, starting at the back:

Hams: 1/2 in round steak at 3/4". 1/2 in cutlets

Sirloin: 1.5" steaks, untrimmed

Loin: 1.5" steaks, untrimmed

Club steaks (bone-in ribeyes): 1.5" untrimmed

Forequarter roasts: 3 pounds each

Flank steaks, skirts, hangers: separate

Hamburger the rest (rib meat, neck, shanks, etc.). I keep my offals, including the cheek meat.

[Lost and Found]

Braised shanks are terrific. Osso bucco anyone? I keep them whole on deer and elk.

Deer neck roast is also a great source for slow cooked barbacoa but I imagine a steer would present some size problems.

[Mark Rippetoe]

Beef shanks are too big to braise, and the man needs the hamburger.

[jeremyw]

Is there a reason why you do not keep the brisket as a separate cut?

[Mark Rippetoe]

Forgot it. I keep the briskets.

[mpalios]

Do these cut suggestions also include skirt steak or the picanha cut?

[Mark Rippetoe]

Skirts are on the list. Tritip (a sirloin cut) and picanha would be requested separately. I think I ordered the tritips. I also ordered some Korean-style short ribs, even though this is shameless cultural appropriation.

[stef]

I also ordered some Korean-style short ribs, even though this is shameless cultural appropriation.

So, are tritips, Texan.