? about purchasing a side of beef

Joy in Eastern WA · #1 01/10/07, 12:40 PM

My neighbor approached me about purchasing a side of beef from him this year as I inquired about it a year or so ago. However, I do have a friend who did purchase from him a couple of years ago and most of their meat was hamburger.

So, I'm curious as to knowing about the percentages of roasts, steaks, ribs and burger should one receive when they do order a side of beef.

Does this make any sense???? Thanks!

montysky · #2 01/10/07, 01:40 PM

Quote:

Originally Posted by Joy in Eastern WA

My neighbor approached me about purchasing a side of beef from him this year as I inquired about it a year or so ago. However, I do have a friend who did purchase from him a couple of years ago and most of their meat was hamburger.

So, I'm curious as to knowing about the percentages of roasts, steaks, ribs and burger should one receive when they do order a side of beef.

Does this make any sense???? Thanks!

askthemeatman.com

montysky · #3 01/10/07, 01:53 PM

fof the link to the site, the yelds are base on a lean beef carcass, also base on grade have the side hanged from 14 to 28 days. ( this will lower the yeld but improve the beef)

Ken Scharabok · #4 01/10/07, 02:16 PM

On this forum go up to the list of stickly threads. One of them is on this very subject. And, yes, you will get a lot of hamburger.

If you go this route plan to tell the processor how many you want them to package for (e.g., for family of two, four or whatever), if you want the steaks cut special (such as thicker than normal) and if you would like the tongue and heart ground up with the hamburger (adds poundage) and if you would like extra (trimmed off) fat ground up with the hamburger.

blue gecko · #5 01/10/07, 03:43 PM

I just brought home a side of beef. What you end up with depends on what you ask the butcher to cut for you. We ended up with around 350 pounds of meat (T-Bone weighed in at 1100 pounds). I chose prime steak cuts (1 1/2 in thick) and roasts (3-5 pounds each), shank cuts instead of stew meat, brisket (halved), short ribs, half the chuck and what ever else was left made into hamburger. The tongue, heart, liver and oxtails were packaged separately.

Consider what you use and adjust your requests accordingly.