Best book for processing a steer?

Discussion in 'Cattle' started by Unregistered-1427815803, Dec 8, 2003.

  1. DH and I are experienced butchering smaller animals--up to deer and hogs. Now we have a steer to process in a couple of weeks. We had a horrible experience with a local meat processor (the processor forgot to pick the carcass up from the locker--it was very rank) and will process this one ourselves! It's no problem for us to get to the hanging carcass--but we have never cut up such a large animal! We own a meat saw and an industrial grinder, so power is no problem. I am looking for a book that shows the cuts of meat--you know--where to cut for roasts, steaks, ribs.... I thought I had seen a post earlier, but couldn't find it. Any suggestions? Thanks! WI Farmer
  2. PJM

    PJM Active Member

    Feb 5, 2003
    foothills of Alberta
    Home Butchering and Meat Preservation by Geeta Dardick. It has a lot of Photographs on how to cut up the carcass. I have it from the library and have also seen it in a couple of used bookstores. It is published by Tab Books, Blue Ridge Summit, PA.