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Title: Where's the Beef?
Post by: apiratelooksat40 on March 31, 2011, 06:21:00 PM

Given the escalation of food costs of late, and the likelihood that the recent events in Japan will give the market to shove Commodities and Staples pricing even higher in the coming months, I'm looking for a resource to learn how to break down primal cuts of meats. Our local Grocer offers "Whole Tops" and "Whole Bottoms" of beef, but when I research how to break these cuts down, I'm left... ??? ???

Anyone out there have a good resource to show how to properly break down these primal cuts? I figure since I expanded the Garden, might's well fill the freezer, too.....

Title: Re: Where's the Beef?
Post by: peternap on March 31, 2011, 06:52:23 PM

I'd like to know a little more too. I've butchered hogs but a 1400 pound steer is a little different. I don't lie the butcher I've been using and it costs me almost $400.00 to use him.

Title: Re: Where's the Beef?
Post by: Redoverfarm on March 31, 2011, 07:29:10 PM

http://members.shaw.ca/masterbutcher/meat_cuts.html

Title: Re: Where's the Beef?
Post by: peternap on March 31, 2011, 09:07:06 PM

Thanks John! [cool]

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Off Topic => Off Topic - Ideas, humor, inspiration => Topic started by: apiratelooksat40 on March 31, 2011, 06:21:00 PM