Butchers

kefkef said:
For a decent carcass you are looking at 450kg. This is cut into Fore (shoulder, shine etc) and Hind quarter (shin, top/sliverside. rump, sirloin, fillet etc). This works out around 500lb per side with useable being 420lb.

Are you thinking about doing this yourself (if you havent got the right gear or experience you'll end up wasting more than you could save)? Or getting a butcher to do it, it would take about 1-2 days for a butcher to bone it, prepare the cuts into how you want it and bag it up etc, so dont forget you 'll be paying for this service if you dont do it yourself.

In the 12yrs i worked in a butchers (saturday lad to full time) i never came across anyone who bought a side of beef. I used to sell sides of pork and full lambs which we prepared but not beef.
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Buy from the farmer who kills it and hangs it for a while, then delivers it to the butcher for cutting up. They can make different kinds of beef jerky and everything. It is 100% grass fed so I think it will be smaller than a normal corn fed cow.

I think I will get a hind 1/4 instead. A side sounds like too much to eat in 6 months.

If the numbers are right it should come to about 1/3 the price of equivalent organic meat at the supermarket (including the butchering fee).
 
Efour2 said:
Lol i remember as a kid We got a large chest freezer and my old man was so chuffed he went the butcher and bought "half a lamb" cut into various yummy portions to help fill it up.. God knows why i think he was planning for WW3.

I remember how disappointed i was that it didn't have half a head... I was an odd child.

yes i know its quite a bit smaller than half a cow but i had to get it off my "chest"
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My old man used to do that as well - him and his two brothers would buy 1/3 of a cow, pig or lamb each and stock up the freezer. Shame I didn't like steak back then :mad:
 
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