Any of you guys ever buy "half a cow" or agree to pay for meat from someone you knows beef cow taken to a butcher shop??? Ever notice that you half does not contain any "filet mignon" or back strap????? I am no beef expert but is not a cow put together like a deer??? If you buy "half a beef" shouldn't you get one tenderloin {filet mignon} and one side of back strap??? I no what filet mignon taste like and it is mostly noted for it's extreme tenderness. I also know that a back strap off of a cow has to be like 3 feet long...that's a lot of steak when you start cutting it in pieces. My wife has let relatives talk her into buying "half a cow" several times and I am certain we get the half that don't contain either of the best cuts. Any one experience this??? Is it the relative or the butcher???
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Beef or steak question????
- Thread starter msinc
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I think you're getting the lower half
THE PILGRIM
Member
The answer is yes and no.
If you want the filet mignon, you need to tell them. It's a little more work for the butcher.
Otherwise it's on the end of the porterhouse and T-bone. When it's left on, they just run it through the saw.
Porterhouse steaks and T-bone steaks are large cuts that include the filet. The small medallion on one side of the bone is the filet and the long strip of meat on the other side of the bone is the strip steak.
If you want the filet mignon, you need to tell them. It's a little more work for the butcher.
Otherwise it's on the end of the porterhouse and T-bone. When it's left on, they just run it through the saw.
Porterhouse steaks and T-bone steaks are large cuts that include the filet. The small medallion on one side of the bone is the filet and the long strip of meat on the other side of the bone is the strip steak.
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LittleCooner
Member
The pilgrim is correct, you may be receiving your tenderloin in the T bone steaks. you need to discuss with the butcher on how you want your 1/2 cut if you want tenderloin aka filet mignon.
diamonback68
US Veteran
What they said ^. Every time you buy a Porterhouse Steak, the small part on one side is a slice of Filet Mignon, the other side is New York Strip. I like the NY and wifey likes the Filet, so I find one with a nice big thick Filet and it comes home with me. 
Hack
Member
da gimp
Member
When you have a good, better yet great butcher shop like we have around here, have the animal processed there.......... you are receiving value like you've never had before. first, if you can find someone to share it with (if your family is not large), you can select an animal finished out on grain or grass as your diet requires.... then have that farmer/rancher deliver it to the butcher shop on the day the butcher is ready for it........
I had ours hung for 21 days after slaughter, & the steer was 1350 lbs on the hoof. We split it with another family as all our kids are grown & on their own.......... Your butcher probably has several families that want either a half beef, or a quarter on a list.We only had a half done, as our butcher put it, you can always get another half done anytime.. if you finish your half before you think you will.
on your share, within reason, you can dictate how thick you want your steaks, how big the roasts, & how lean you want the ground beef to be...... say you want half of your ground beef to be 93% lean & the rest be 87%....
in short you'll get your share of meat less waste (large bones, hides, non-edible entrails) , & for the cost of the animal on the hoof, plus the agreed upon processing fee......... you'll get every good cut of meat on that steer (steaks & roasts included) for way less money than you've been paying for the same weight of good ground beef at the store...........
Our local butcher has been processing steers for our family for 4 generations..... both their family & ours ....... Not only are they our butchers, they are our friends too...
I had ours hung for 21 days after slaughter, & the steer was 1350 lbs on the hoof. We split it with another family as all our kids are grown & on their own.......... Your butcher probably has several families that want either a half beef, or a quarter on a list.We only had a half done, as our butcher put it, you can always get another half done anytime.. if you finish your half before you think you will.
on your share, within reason, you can dictate how thick you want your steaks, how big the roasts, & how lean you want the ground beef to be...... say you want half of your ground beef to be 93% lean & the rest be 87%....
in short you'll get your share of meat less waste (large bones, hides, non-edible entrails) , & for the cost of the animal on the hoof, plus the agreed upon processing fee......... you'll get every good cut of meat on that steer (steaks & roasts included) for way less money than you've been paying for the same weight of good ground beef at the store...........
Our local butcher has been processing steers for our family for 4 generations..... both their family & ours ....... Not only are they our butchers, they are our friends too...
calmex
Member
Here ya go:
That's a great lookin' steak, no doubt about it but try as I might I have not been able to find where on Earth you hid the S&W revolver or pistol I am sure is hidden within this photograph.
You've fooled me for sure.
Alpo
Member
Calmex, this what you're after?
Bob R
US Veteran
What they said ^. Every time you buy a Porterhouse Steak, the small part on one side is a slice of Filet Mignon, the other side is New York Strip. I like the NY and wifey likes the Filet, so I find one with a nice big thick Filet and it comes home with me.
I was going to post that exact thing, but you saved me the trouble.
bob
Calmex, this what you're after?
Gotta love this place!
Mmmmmmmmmmmm Steaks. Thick juicy fat on rare mmmmmmmm
Broke Hoss
Member
Others have answered your questions rather well. But here's a pretty good tutorial:
Butcher Chart - Cuts and Grades of Meat :: Hirsch's Meats
We've raised several head for butcher. It's actually getting harder to find a butcher shop to work with. Seems odd, to me, as people say they want to eat healthier.
Butcher Chart - Cuts and Grades of Meat :: Hirsch's Meats
We've raised several head for butcher. It's actually getting harder to find a butcher shop to work with. Seems odd, to me, as people say they want to eat healthier.
calmex
Member
Calmex, this what you're after?
Alpo, my wife and I loved this photo. We are both really revved up to get ourselves a couple of Uberti Peacemakers in .38-40 which we happen to know of. We ask: "Is that a real Colt or clone? What caliber? And you should know we are very jealous. Nice looking steak, too."
Cheers!
Alpo
Member
Calmex, US Firearms. 38/40.
rbrbrb6
Member
I sell quarters and halves to customers and family and I always make sure everyone knows it is a split half, not a hind quarter or a front quarter. If you buy a half, you get one whole side of the animal and all the cuts on that side. If you buy a half and split it with a friend then all the cuts on that half are split between the two parties. No one gets a "front quarter" or a "front half" etc. UNLESS the customer buys the whole animal then they decide they want to split it up a different way.
