Purchasing a Side of Beef

[JeremyC]

Recently, I've been looking into purchasing bulk quantities of meat. Especially now that I've really gotten into using my WSM almost every weekend. I find it very tough to find a good cut of meat in my area (North of Baltimore). Local supermarkets are pretty crappy. Anyways...

If you were to purchase a side of beef, how would YOU have them cut it up to maximize smoking and grilling cuts, and ground beef? I would like to get some really good briskets, some bone-in chuck roasts, rib eyes, mmmmmmm BEEF!

 

[K Kruger]

I'd have them cut out (from the rear forward):

from the round--

the rump roast

the top round

the bottom round

the knuckle

the eye

from the sirloin--

the tri-tip

the ball tip

the flap

(they might not know what the above are)

remove the bone from the rest of the sirloin (I'd leave it whole; have them steak it if you prefer)

from the shortloin--

I'd leave it whole but you caould have them bone it out and leave it whole or steak it

from the rib--

I'd leave it whole

from the short plate--

have them cut into short ribs

from the brisket--

leave whole but have them remove the deckle

from the chuck--

separate out the chuck top blade and the chuck eye roasts

separate out the arm roast

I'm not a big fan of cross-cut chuck roasts so I would have them separate out muscle cuts--or I'd go with a chuck roll (cut in halves or thirds) and a clod

I'd grind whatever I want to grind myself.