A half beef is divided into the front quarter and the hind quarter. The front consists of chuck steaks, pot roasts, rib steaks, short ribs and soup bones. The hind consists of ground beef, top round, bottom round, t-bones, top sirloins, tender loins, flank steaks, sirloin tip, rump roast.
Hind quarter is usually more expensive. Got the following from another website:
Yep...Turns out I'm an A** man after all......
Buying a 1/4 cow..... which end to get?
Glad i wasn't drinking anything when I read this. BTW take lots of video too.Do some research.
Find a farm and go lick some cows from one end to the other. Then you'll know for sure. Everybody's taste is different.
Are you sure you're familiar with the anatomy of a cow? I don't think that's correct...I am all t!tties, you can keep the ass.
(T!tties=brisket)
I am all t!tties, you can keep the ass.
(T!tties=brisket)
What you seek if you're a steak man is the hind quarter. You will pay more for this usually and the person that gets the front better like the roasts and other less-desirable cuts. Most shops also offer 1/2 of a 1/2. This is where 2 people split a half. Most shops will permit some variation in cuts, but steaks cannot vary (you're getting the same steaks as the other person) because they set the saw up for a thickness and start slicing, 1st steak goes on your stack, 2nd goes on their stack, 3rd your stack, and so-on. I normally buy a half now (on the occasion I buy beef anymore) but if I were doing less than a half, my preference is half of a half.
Are you sure you're familiar with the anatomy of a cow? I don't think that's correct...