Here’s the Beef

Here’s a chart on possible cuts of beef, kind of labeled old school. There are ‘new’ cuts researchers and a value-added meat processing specialists have charted that reduce the amount of hamburger (labor intensive, low selling price) and more steak and roast cuts (less labor, higher selling price).

We are planning ‘packages’ of cuts, but all will be lean cuts since our cows are lean.  In fact the last one taken to the locker was so lean, the butcher wanted to make most of it into hamburger.

You can decide how many stakes are wrapped together. Average weight of a roast.  Percent fat in the hamburger.


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