250lbs for $597.50 ($2.39/lb) It comes cut it up into different cuts. This is from the butcher I drive by once a week: Round Steak 1/2" 10-12 cuts T-Bone 3/4" 14-16 Sirloin 3/4" 8-10 Ribeye 3/4" 10-12 Rump Roast 6lbs Pike Peak Roast 6lbs Sirloin Tip Roast 6-7lbs Short Ribs 12-14 Chuck Roast 3-4lbs/7-8 Roast Arm Roast 3-4lbs/ 4 Roast Brisket 5-6lbs Hamburger 40-50lbs Is this a good deal? Pros/Cons of buying this way?
You could easily fit 250lbs in a single deep freeze. If the 250 is before butchering, the after butchering will be less than that. I can fit over 300 in my deep freeze.
It comes cut it up into different cuts. This is from the butcher I drive by once a week: Round Steak 10-12 cuts T-Bone 14-16 Sirloin 8-10 Ribeye 10-12 Rump Roast 6lbs Pike Peak Roast 6lbs Sirloin Tip Roast 6-7lbs Short Ribs 12-14 Chuck Roast 3-4lbs/7-8 Roast Arm Roast 3-4lbs/ 4 Roast Brisket 5-6lbs Hamburger 40-50lbs
Find out if it is vacuum packed or wrapped in butcher paper. Also make sure you specify how thick you want the steaks cut and see if you can customize to get cuts you want more of.
I was going to ask them about vacuum packing, even if it's a little more per lb, I understand that it increases shelf life. It's probably possible to get custom cuts. It's a mom & pop type place. The cuts I listed did have thickness, I left that out of the list due to laziness. I'll edit my original post. I don't see tenderloin on the list they gave me.
I got vacuum packing last time and I prefer paper. On the cuts with bones the vacuum packing tended to not work as the bones cut through. I eat plenty of beef though so a 350 pound calf will be gone in 8 months time from my freezer.
when I saw the thread title I thought you meant going to a restaurant, order a steak, with a side of steak
The issue with purchasing 1/2 cow, is that most men and women do not care for all of the various cuts of beef, hence Sam's Club or Costco may be a more practical alternative.
No, that's a porterhouse. edit. Well it is but the T-Bone is the short side so there is virtually no tenderloin.
My dad was paid with a cow a couple of times and had a butcher chop it all up for him. Everyone in the family had lots of beef in the freezer. I didn't care for it. It was an hispanic butcher who did it, and he did Mexican style cuts. And, the beef wasn't aged.
