This year, I asked for more steaks and easier-to-cook-on-the-fly stuff. And wow, we got them!
I do wish we had gotten a crossrib roast, although I do love all the short ribs. I'm also missing the sirloin tip roast, which we usually use to make sauerbraten (thinking rump for this now).
I like a little more ground and stew for winter crock pots.
And no skirt steak.
But I'm getting better at figuring out what to ask for and what I like. I specifically requested short ribs, tri tip, and flatiron steaks.
Next year will be a bit different.
This is what we got this year:
One cow, 536 pounds hanging weight. 100% grass fed, dry aged 4-6 weeks. From Megan Brown.
- 89# ground beef
- 12 packages soup bones
- 4 bags dog bones
- 10 1# stew meat
- 10 packages short ribs
- 1 little hanger steak (there is only one per cow—Wolf and I took it as an organizers' bonus)
- 2 tri tip
- 4 flat iron steaks
- 1 flank steak
- 2 briskets
- 9 top sirloin steaks
- 12 sirloin tip steaks
- 12 T-bone steaks
- 11 rib steaks
- 6 filet steaks
- 17 top round steak
- 11 bottom round steak
- 10 chuck roast
- 6 arm roast
- 4 rump roast
- Ground beef is in 1# packages.
- Roasts are 3 to 4 pounds.
- Some steaks (like T-bone and rib) are what you think of when you hear "steak." They are packaged in twos. Perfect for a steakhouse kind of meal.
- Other steaks are chunks of meat (round steak) are better thinly sliced against the grain after cooking.
- Where are the porterhouse steaks? They are labeled "T-bone." According to the Locker, you should be able to see the difference in your T-bones. But who knows who got what?