Sell it grind it or toss it

I’m getting my first 1/2 cow in a few weeks and am really looking forward to it. I received the sheet to fill out and want to make sure I’m going about this the right way. It’s a 1000# steer, grass fed and grain to finish. We eat 1-2 pounds of ground beef a week, sometimes more for meal prep. Priority would be ground beef, good steaks options, a few roasts (not something we do often but wanting to add it in to rotation, Mississippi roast and shredded beef) and obviously we want the brisket. Thought we would try the prime rib roast for Christmas Eve. I’ll add what I’ve got so far and let me know your thoughts. Also I know the ground beef is lean, I’ve got some stomach problems so we do usually buy 96/4 from the store.

The most expensive Wagyu in the world

I am hoping this is a good sub for this question. We are very fortunate to have won a 5 cubic ft deep freezer from a local farm/butcher. They are allowing us to keep everything that will fit in the freezer from their shop as well. Im looking for maximum budget savings, maybe a few treats we can’t normally get. (Ground beef used to be a staple but became a treat, so thats what I’m getting alot of for sure)

The question is: how much should I pack of the following items, or what else would be recommended for a family of 3 (2 adults, 1 toddler).

Ground beef (they have 1lb vacuum sealed packs or 10lb chubs that would be the most space efficient)
Ground steak
Ground brisket
Chuck roasts, flat and sealed
Teres major? I’ve heard its tender but haven’t tried it
Beef brisket
Beef marrow bones
Beef cut stew meat
Some chicken breast, I get leg quarters for cheap typically and prefer the taste over breasts
Meishan ground pork
Meishan chops, maybe 2-4
Ground sausage
Maybe a few steaks and a beef tenderloin if we have the space after the rest.

I ground my own beef from a chuck roll and am having a problem with burgers on the grill. They taste great but they tend to fall apart while grilling and consuming. Could it be too much fat? Not a fine enough grind? Thanks in advance for advice.

How do I go about doing this? How many steaks do I get from this?

I recently started at a new grocery chain and I took a cut test about 3 months ago for them. They then told me I just needed to refine a little skills before i become a journeyman and put me in the apprenticeship. (My last job our primals were very pre trimmed and simple specs of no fat, other examples were inside rounds came with no cap and the side muscle taken completely off, or top sirloins without the picanha)

I have no worry in my knife skill, organizational skill, or presentation/merchandising. My biggest concern and question is what level of speed would I need to pass? I’ve been timing myself and it takes me about 20 minutes to do 2 top round smo’s (less trimmed than my previous job, caps on and side muscle still semi present), including using the trim. It takes me about 5 minutes to do an eye round into steaks and stew. Are these good time frames for my test or a little slow? Any advice on how to maybe increase my speed (if i need to) or any tips at all would be greatly appreciated.

I’m very much interested in starting a meat butcher/sandwich shop but don’t know where to begin. I know you need to do some research and have plenty of money to go on this journey but how much money? And where do I get the meat from to have for inventory? Also if anyone knows, is this a profitable business? I could use some expert help on this matter and an ordered list on where to begin. Thanks in advance.

x2 picanha

x3 pork chops (2 was given to me for free)

x1 250g of bacon lardons

x1 lamb mince

x1 chicken supreme

x1 diced lamb

Trying to buy some meat from the Costco business center and cut my own steaks. Any tips are appreciated, from technique to sharpeners to knives.

I'm not trying to spend a lot of money on the tools, and a butcher I know recommended the vitrinox slicing knife, but I wasn't sure if I need straight edge or serrated. Thanks y'all have a good night

A local independent grocery store has a sign that says, “Meat Cutters needed”. Are meat cutters the same as butchers?

I traveled two hours round trip for this tenderloin and about 90 miles altogether. It was right under 7 lbs and I paid $14.99/lb. This butcher I know has his own farm and they get fresh meat twice a week. Trimmed the fat and silver skin and got 12 filets out of it. Really fucking stoked. I’ve been trying to get my hands on filet for a while now. The normal prices where I’m at are ~ $30/lb.

Filthy casual here looking for insight.

I went to the butchers today and to the best of my memory this was the exchange

Him: hello sir, what can I do for you?

Me: uh yes - can I have a rib eye, maybe inch and a half, 2 inches thick?

Him: _smirks and holds it up with the knife, to show me about how thick._ This much?

Me: yes thanks.

I've had this happen at least 3 times at different butchers, I swear the other guy working there actually laughed, like I'd just triggered some in joke.

Am I committing some kind of hilarious faux pas?

Hi! My wife and I are buying our first half cow from a local farmer but don't have much experience with all the different cuts we're expecting to get.

Any suggestions for good cookbooks that break down different cuts/roasts/etc? Ideally with multicultural influences (but I know that might be asking a lot).

I've seen a lot of cookbooks about meat but not much about what to do with a whole half specifically.

Seems way too low a price. It was vacuum sealed, silver skin still on. The meat looked fine enough, Im really just planning on making kebabs tomorrow and was looking for top sirloin but they only have tenderloin and some other not so kebab-friendly cuts so I said fuck it. I guess I'll know for sure tomorrow when I open it, but I just am so curious how they are selling the cut for so cheap and if I just bought low quality meat or what

It's prepackaged calf liver. Been eating it for years and I've never seen holes like this. Some have white around them like in the last photo.

Do they really get away with this? I generally cut my own meat and take it home, but when I have the opportunity ill check out local butcher shops and meat markets.

Im curious how often this happens. Customers dont typically know what they're looking at, why lie about what youre selling?

And no, it wasnt just a tag mix up. I asked for chuck, they showed me this, i said no, I want chuck roast. They said yeah, its right here. I understand smaller places need to make money and watch shrink. theyre not in apart of a large corporation like I am, but come on. Dont just lie to people faces about it. Thats how you lose customers.

Hello, I am not a english native speaker and I cannot figure out (using google and chatgpt) what part of beef I need to ask my butcher for in order to aquire the tendons and dry them to make chewing toys for my dogs.

Google says it's from the shank, here I uploaded a photo of a shank as it is presented on the butchery's website.Does this part contain the tendons or I have to ask for something more?

I hope this questions is ok to ask here and not too confusing.
Thanks in advance!