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Thread: Cut Sheet for Half a Beeve

  1. #1
    Join Date
    Mar 2010
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    Default Cut Sheet for Half a Beeve

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    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?

  2. #2
    Join Date
    Jul 2007
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    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.

  3. #3
    Join Date
    Nov 2019
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    308

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    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.

  4. #4
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    Beef shanks are too big to braise, and the man needs the hamburger.

  5. #5
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    Mar 2010
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    Is there a reason why you do not keep the brisket as a separate cut?

  6. #6
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    Forgot it. I keep the briskets.

  7. #7
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    Sep 2019
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    Do these cut suggestions also include skirt steak or the picanha cut?

  8. #8
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    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.

  9. #9
    Join Date
    Nov 2009
    Location
    Texas
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    starting strength coach development program
    Quote Originally Posted by Mark Rippetoe View Post
    I also ordered some Korean-style short ribs, even though this is shameless cultural appropriation.
    So, are tritips, Texan.

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