How to buy a beef?

"Warming to slow cookers" I see what you did there. I'm no expert but the processor I use told me that everyone usually wants all the steaks they can get so he starts there. I ended up with a variety: Ribeyes (although I think I had a mis-mark because I'm pretty sure I had a few strips) cubed steak, rib steak, sirloin ends, sirloins, flank, sirloin tip, and T-Bones. Even then I still ended up with the brisket, stew meat, two roasts (think Instant Pot with those and stew meat) and 107 lbs. of ground beef. I could have done it differently (like ribs, etc.) if I wanted but this worked OK for me. YMMV.

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Originally Posted by FromMyColdDeadHand

We eat 3 lbs for 6 1/2 burgers per dinner, and once a week would be easy in the summer alone.

Is there a calculator for standard yield by cut? How much are steak cuts? Probably want tenderloins separate from NYStrips? What are the choices on cuts besides the roasts vs GB?


I don’t mind roasts, I’m warming to slow cookers and the ability in the morning to throw a seasoning mix, some vegetables and dinner is ready from 5 o’clock on. Great for heavy homework nights with the kids since there is no prepping.

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With more than 2 people in the home, that works. For us, what you eat in 2 weeks, GB wise, , would take us all summer. That's why it's important to know what one getting, out of a 1/4 , 1/2 or whole cow, prior to ordering.

Or any meat one orders.

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Originally Posted by CapLock

Elizabeth Meat Market is who we used to buy beef halves from. No need to raise a cow yourself unless you want to. They have local access and connections for beef.
Make sure you have a shit ton of freezer space.

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We ended up going with a quarter from Elizabeth. Thanks for the tips all! I ended up having some great conversations and will make sure I do this with a little more planning in the future. It will be nice to get my name on a share in advance next time!