Ordering Cut & Wrap for Locker Beef
This article first appeared in the fall 2020 issue of the CATTLE Mag magazine, which can be found at most feed stores, veterinary offices and agricultural retailers on the west coast.
Due to the impacts of COVID-19 on the cattle market in 2020, many ranchers began selling directly to consumers and the industry has been flooded with new or returning half and whole-beef buyers. Many butchers in 2020 see themselves booked out as far as three to six months; smaller specialty butchers can be booked as far as fall 2021!
Butcher shops and the rancher (if you buy direct) will typically carry a cut list that you can read through prior to ordering, so ask questions on new-to-you cuts. They can also both give you an accurate estimate on the quantity you will need for your family size. Be prepared because after buying your own beef, you’ll never want to have beef anywhere else again!
Tips
Ask the butcher for a list of the cuts that they provide and choose from that list.
Don’t order anything you normally wouldn’t get at the store. Grind excess into ground beef.
If you aren’t a big roast fan, keep only the choice roasts and grind the rest. If you are not a fan of roasts, you’ll want to grind up most of the chuck roast.
Keep in mind your family size when deciding packaging weights of roasts (recommended 4# each for a family of 3-4) and ground beef (1# vs. 1.25# packages). Too big is always easier to deal with than too small!
As a part of planning your year’s worth of protein, mark a minimum (or maximum) of ground beef that you’d want.
Do not be overwhelmed by the amount of stew pieces and hamburger you will receive! There is a lot more you can use these products for than stews and Hamburger Helper!
To get the most variety in cuts you’ll want to order all the roasts, brisket, steaks (T-Bones, ribeyes, New York strips, tenderloin), tri tip, and flank steaks. Then cube steak and hamburger the rest of the animal.
If you are a first timer, the veterans recommend to avoid short ribs unless it’s an item you often cook due to the amount of freezer space they take.
Tell the butcher the desired thickness of your steaks but note that you’ll get more ¾” steaks than you will 1 ½” steaks. A good recommendation is 1” thickness for steaks.
Ask around with friends and community members. Parts such as the head and tongue are considered a delicacy and could be sold or given away.
Save large extra bones for dogs and you can even save organs to dehydrate for them as well!
Extra bones and scraps can be utilized for a nutritious bone broth.
When you find a butcher that you like, they will usually keep your cut and wrap order on file. This allows seamless year-to-year purchasing of beef for your family!
Additional Resources:
Oregon Cattlewomen & Diamond S Beef Self-Processing Class; October 10th, 2020.
Year of the Cow; How 420 Pounds of Beef Built a Better Life for One American Family by Jared Stone (print/audio versions available).