cuts of beef

[summitchaser]

I need to settle a dispute. We are buying half a beef, we offered to some friends to buy half of that. We would each get a 1\4 of it. Our friend went ot culinary school so he knows more than we do about everything in a kitchen.

We couldn't get a hold of them to get the cuts they wanted and finally we had to let the butcher know how to cut it. We did typical roasts and steaks with a little ground beef. We were having the tenderloin and sirloin cut into steaks. So after we put the order in with the man cutting it up they decide to call back and demand that we get Filet mignon cuts and new york cuts. They called and woke the butcher up and demanded these cuts or they wouldn't pay.

I am no beef expert but isn't the filet mignon a way to prepare beef and same with new york steak? We were having the tenderloin and siroin cut into steaks anyway. I am I off base here? Him and his wife got pretty snotty to us and the butcher. I mean its good grain and grass fed beef who cares. My rant is over I think I feel a little better.

 

[snocatn]

Well...It's my understanding that the Filet Mignon is cut from the tenderlion. Maybe the thickness has something to do with it? I like a nice 2" filet myself. What's your "average" steak, 1 inch?

 

[the fix-it guy]

Depending what region you are located the same cuts will have different names. I bet your friends will have to find a different butcher next time.

 

[EastcapeAngler]

..You need new friends dewd..(I wonder if they want to take the scraps home after a get together grill out).

 

[Barnes]

I think we need to get "meatman" off of the post whore post and give some input. I know quite a bit on beef cuts but don't quite understand all of it.

The fillet mignon cut is technically the smaller end of the tenderloin, but most people refer all tenderloin cuts as fillets or tenderloin steak. Also, if you cut t-bone or porterhouse steak, you will be cutting part of the loin and part of the strip together; therefore you don't get as much if any fillets.

The New York strip also comes from the same area as the t-bone. I think the person you are dealing with was worried that the butcher would cut alot of t-bones and therefore he wouldn't get the cuts he wants.

 

[Skogen]

If you want alot of New Yorks and rib steaks you will not have any T-bones.

The Filet is just the small end of the tenderloin.

Note: People like the filets and New Yorks because they are boneless.

 

[summitchaser]

Well I feel better, I found out this morning that while I was at work last night my buddy and the butcher got the cuts they want straight, and all is well. I am ready to grill red meat.

 

[Meatman]

ok ok I'm here.... the NY strip doesnt necessarily have to be boneless, I prefer bone in NY strips because you get more flavor out of them on the grill. I see this whole argument is based off the shortloin witch all these cuts come off of. First 5-7 cuts off the shortloin starting with the larger end are the porterhouses. Then you get into the T-Bones, and the last 1-2 steaks are considered bone in strips...we call them cowboy cuts

Porterhouses - Basically a large t-bone steak, has a more prevelant filet on the one side and the new york strip on the other side of the bone

T-Bone - smaller than the proterhouse but still has both cuts on either side of the bone.

Bone In Strip (aka cowboy cut) - Has no filet and is just the new york strip with the bone on it

Filet - is the raw cut of the tenderloin off the shortloin no mater the thinckness

Filet Mignon - Is the filet cut to whatever thickness you specify is neatly trimmed cutting off all fat and 'silver skin'

New York Strip - The strip of beef on the opposite side of the tenderloin, little more fat but also has more flavor.

Hope This helps

 

[snow_knight]

My family has been butchering for years.. and there is many different names for things.. around here a filet is where you butterfly cut any part of the tenderlion and bacon wrap it... newyorks are part of the t-bone..

either way when you get beef from a local shop as long as its hormone free.. you are getting way way better meat that you can get from any local grociery store... enjoy

 

[PJ-Hunter]

Meatman knows his stuff, sounds like! And you need new friends. If my buddy did that I would beat his ars and then lose his number! Life is too short to deal with a$$holes!

 

[Blisteringsnorider]

Meatman knows his stuff, sounds like! And you need new friends. If my buddy did that I would beat his ars and then lose his number! Life is too short to deal with a$$holes!

I totally agree with Munchkin on this one....if that's all got to ***** about they need to get a life. Just be glad they have food on the table.

 

[Meatman]

I hope you charged them twice as much as you paid if not you got hooosed....back home we got people comin from texas, michigan, wisconsin, and got a couple regulars clear on the east cost that bring coolers and tell us to fill'em...If you want some good beef from people who know what they're doing look me up when I come home..We carry nothing rated under choice at the best prices. If you don't believe me ask anyone from iowa about fareway food stores meat department. We are one of the few full service meat markets left in the united states.

job security

 

[Skogen]

So, do you guys actually break down the whole carcasses or cut meat that you get in the box?

Few places handle whole carcasses anymore.

I have sent quite a few cattle that direction to be put on feed.

 

[Meatman]

na we get it in boxes, makes it easier for us and keeps the cost lower, lose less money in blood weight etc. plus its more convenient for people to buy like whole short loins/ribeye rolls/striploins and such...

 

[Skogen]

Also means you do not have to get rid of, or grind up some of the less popular cuts.

I got a box of prime sirlon from PM Beef last year. Good stuff.

 

[Fosgate]

Meat, does the store age it's beef and available for purchase?

 

[H2SNOW]

I sho am hungry !!!

 

[snow_knight]

na we get it in boxes, makes it easier for us and keeps the cost lower, lose less money in blood weight etc. plus its more convenient for people to buy like whole short loins/ribeye rolls/striploins and such...

I'm goin to agree and disagree with you on this one.. It definatly is cheaper to do boxed beef.. and much easier in a lot of aspects.. we do cut a little for restraunts that dont want to spend the money...however cutting so called choice and top 5% of angus is a marketing sceam at best.. to get truely good beef one needs to purchase a under 30 month truley marbeled beef.. much more expensive but it is the only way to get the best beef possible.. My family is 3 generations in the lockerplant business we are constinatly sending 100's of pounds of beef all over the U.S. because onces you've had truely marbeld beef there is a huge difference in store boughtn... its no different with pork and homemade sausage IMO

 

[Meatman]

unfortunately we can not age it.

I totally agree with you knight, but truely marbled beef is not what is sought after by consumers. There is no doubt in my mind that the beef that comes out of your lockers is top notch but as you said it comes with a price, we are more mainstream and have a much larger consumer base due to the convience and full service factor. For instence we cut ribeyes about 3/4 inch thck, if someone wants thinner ones we will pull out a roll and cut thinner ones, thicker? we do the same thing.

I wouldn't say that 'choice' is considered a scheme because there are rating factors and you are still getting better beef than from the next guy.

If you're ever in IA stop by a fareway and take a look, ask some questions....you just may be impressed

 

[Supplicate]

How much would it cost a person to pick up a whole beef of the better quality available? How big of a freezer would be required to store it?

Better idea to raise the beef yourself and then have it slaughtered (fatten it on grain instead of grass, etc) or go to a meat market and get the beef there?

Want to pick up a whole one this spring/summer/fall unless I decide to make the move north.