Time is running out! We bought a quarter beef this year. We probably should have just sprung for the half, but also bought a half pork. Because of the weather, the pasture where our beef comes from peaked early and the beef are going to butcher this week. (Funny how they are "cows" when seen from the side of the road, but "beef" when I know the head's coming off.) Now I have to decide, what cuts do I want? Hmmm. I don't have a clue. I'm the type of person who's going to deal with what comes. I've been searching websites for days. I'm more confused than ever. Now I'm polling. What do I want? What do I NOT want? Is it going to matter? The one thing I do know is that I'm splitting a quarter that will be more roasts than steaks and hamburger. My theory was that I would have more flexibility and could grind my own hamburger if needed. Karen always says I make my life more complicated than it needs to be. She might have me on that with this one.
You want the back half of the cow. It has better stacks and roasts. The front half isn't as good.
ReplyDeleteBecky Nestberg
I was hoping you would chime in. I knew you would know!
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