Getting a side of beef, but had a couple of question regarding the cut sheet sent over as well as any other advice or lessons learned from folks doing this the first time....

Round Steaks or Roasts - cut sheet gives the following options: 1/2 round 1/2 swiss (default), all round steaks, all swiss, all roasts, burger, cubed steaks, stew.
What is the difference between swiss and cubed?

Chuck: Steaks and Roasts, All Steaks, All Roasts, burger - Never had a chuck steak before, anyone recommend this vs getting all roasts?

My opinion would be to call them, so there is no confusion. It's your $$ at stake.

We raise commercial and shoe cattle and all my kids show cattle. We always butchered a steer one that we don't end up taking to a major show. Do to Covid, when they cancelled some of the steer shows, I was forced to butcher more show steers than normal. Got left with great show steers that couldn't show. I sold some to some friends that wanted some meat and butchered one.

I never get roast/pikes peak. I get all those type of cuts in to cutlets/steaks & some towards hamburger meat. They eat well and you make those steaks various ways. Typical meat sheet for me is get all the club, ribeye, sirloin's and T-bone's cut 2" thick, keep the Ribs for BBQ, get the brisket as a whole packer cut for BBQ, keep the fajita meat for BBQ, turn the roast cuts into steaks 1 1/2" thick, some of the round I'll turn into steaks, then some towards hamburger meat and all the trim meat goes to hamburger meat as well. I'll keep the Head for barbacoa and keep the tongue as well. I'll keep the organs and the soup bones. I dry age my meat for 45 days, everything is vacuum sealed.

If you need a example of one of my recent cut-sheets feel free to shoot me a DM and I can email you one.

I'd just tell them I wanted it all in ribeyes.

Dry age is the key here. You don't have a clue until you know what you have just eaten. Isn't cheap but worth the cost.

chris1515 said:

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I'd just tell them I wanted it all in ribeyes.

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It would probably help to know more about your cooking habits and your family. Big family or just you? Are you a real foodie, or do you just cook the basics?

If you don't cook a lot of chicken fried steaks or roasts, and if you eat a lot of burger and ground beef meals, get burger instead of roasts and round/chuck steaks. The chuck eye steaks are pretty good, but otherwise you will have a lot of roasts and steaks that you don't know what to do with. You can always use more ground beef. Plus, if you have them use most of your round in the burger, it will make your whole batch a lot more lean.

But like a previous poster mentioned, it's probably best to just call and talk to them. Hopefully they will help guide you.

BurnetAggie99 said:

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If you need a example of one of my recent cut-sheets feel free to shoot me a DM and I can email you one.

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Can't DM, but would be interested in seeing one of your recent sheets. I think we're going to get a half this year and I've never bought one before.

Adpotts at gmail

youandwhosearmy said:

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What is the difference between swiss and cubed?

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Cube steak is what the dish Swiss steak is typically made with. My best guess is that their definition the Swiss is probably run through the tenderizer once and Cube run through twice in opposite directions.

Flat Irons and Vegas Strip are 2 great steaks from the chuck, but that's not specified on your sheet so you could get some really bad/tough steaks as well.

I'd definitely call for clarification on both questions.

Yeah think chicken fried steak. And lots of it. Run it through the tenderizer a couple times. Definitely call and verify.

Chuck makes great burger or chili, stew meat unless you're into roasts.