I hope this is in the correct place- please let me know if there is a better area to post this question. I am getting my first Holstein steer butchered tomorrow morning and wanted to see if anyone has any suggestions for me regarding what cuts/parts to get. (I just don't want to miss out on something as this is my first time and the butcher's cut sheet isnt very specific). As for odd things, I plan on asking for: Tongue Cheeks Heart Liver Tripe Tail bones (as faux ox bones for soups) Extra bones for stock/dogs/etc Is there anything else I should/could ask for? I am not quite sure what to do about the Top, Eye, and Bottom rounds. I am guessing steaks might be best? Is a rolled rump worth getting as roast or cubes? And I have no clue what to do with the Primal Rib... any ideas? I noticed on the cut sheet that there is no mention of the hanger or skirt steak. Is something that is usually in some other cut or are these stand alone cuts? ANY INFO WILL BE HELPFUL! I put a lot of time, effort, feed, and love into this guy and don't want to short-change his life or my efforts. Thanks so much~
It has been a long time since I had had anything butchered but when I have, I have consulted with the butcher who is cutting it up for suggestions. You didn't mention asking for the kidneys. The British make steak and kidney pies and I am sure you can find recipes on the internet. You need to soak kidneys in water for a while before using them. In fact you can find recipes for all kinds of cuts for meat and everything else on the internet. My favorite site is allrecipes.com but just google it and you will find what you want. Just troll around and you will find how to cook a given cut of meat and then you can decide whether you want to fool with it or have it cut into something else. Tail bones are not faux ox tail. They are the real deal.
Thanks so much @cassie I completely forgot about kidneys! And thanks for the info on the ox tails... i had no clue.
