Questions about buying a side of beef

[barelfly]

Hi everyone,

Was curious if anyone has ever purchased a side of beef and if so did you have to specify the type of cuts you wanted so you had what you wanted for smoking purposes? Just seeing what I may need to ask when I go about this, as I don’t mind ground but if it saves some cuts that I can use for slow roast or smoking, I’m all about that!

Thanks for the help.

 

[BobM]

The most important thing to ensure is that they age it for at least 21 days.

 

[old sarge]

Jeremy - see if the charts at this site help pick your cuts and convey you wishes to the provider.

https://www.beefitswhatsfordinner.com/cuts/cut-charts

 

[Pork Belly]

Around here beef is sold; Quarter, Half or Whole. You will pay the seller his set price per pound after the hanging weight is established. You will pay the abattoir/butcher his set price according to the hanging weight. 

The abattoirs fee covers basic cuts, grinding and packing. You will get either 1/4, 1/2 or all of each cut. For example you would get 1/4 of all burger and 1/4 of the rib steaks.

You may get all the liver, heat and tongue if no one asks for it.

We have had excellent results buying beef this way, I buy all my pork and beef from a local family.

 

[barelfly]

Thanks for the info everyone. This is a friend of my wife HO is getting us in touch with his family who sells the cattle. So prices seem fairly reasonable - $400 for a 1/2 and only $50 for the butcher. Just have to connect and will let you know how it works out.

But the info and charts above have helped. So thanks for the replies!

 

[Durangosmoker]

Often the butcher will present you with a sheet listing the various cuts and your options for them (Rib steaks or roast, for example). They will also want to know how thin/thick to cut the steaks. Look carefully at how they treat the brisket. Often they will just grind it for hamburger, or just give you the flat as a roast. If you plan to smoke the brisket, make it very clear that you want the whole brisket, not just the flat.