From what I have read, when people purchase a cow for slaughter one of the reasons they end up with so much ground beef is because steaks and roasts that are enjoyed in other countries, or that used to be more abundant here, are being tossed into the ground beef pile.
We are taking the plunge by purchasing half a grass-finished cow. This requires that we complete a butcher order and I'm taking it seriously. We like to cook and are not afraid to be adventurous. I plan on asking for the organ meats, ox tails, and the head.
This is our chance - what cuts would be on your list?
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