High Meadow Farm
Registered Polled Hereford Cattle
Soup bones – if you want bones for dogs, use only the joint bones (spongy); trim completely of all fat and cook to remove the marrow fat before giving them to dogs. Shank and steak bones are very hard and will break dog’s teeth. The fat can make them ill. (Sorry, I can’t help it. I’m a vet.) SteaksDo you like all steaks or do you prefer only the most tender, juicy steaks? The less tender cuts can be Swissed to increase tenderness. Fewer steaks mean more ground beef of a higher quality.
Do you want jerky?– plain, black pepper, teriyaki, and red pepper flavors. There is additional cost above the cutting and wrapping charges. Two pounds of fresh meat processes into 1 pound of jerky. Jerky needs to be refrigerated or frozen if not consumed within a few weeks. Jerky requires very lean meat. We usually use bottom round or sirloin tip. We vacuum pack and freeze the jerky to preserve freshness.
Once you have decided what you want, you will need to give cutting instructions to the butcher. Some of the questions they will ask are:
Roasts - how big? For 4 or 8 people? Small roasts are about 3 to 4 pounds while large roasts are about 7 to 8 pounds.Steaks – package for 2 or more people? They will usually put 2 steaks in each package. If you want only one steak per package, it will cost extra and take more room in your freezer.Do you want the bone in or boneless? Bones take more room in the freezer. Bones provide more protection for the meat and require less handling of the meat before you eat it. Rear Quarter• Rump roast: 1 large or 2 small roasts. We like boneless.• Sirloin: best for steaks• Loin: Bone In Boneless T-Bone New York Porterhouse New York + tenderloin• Sirloin tip: - no relationship to sirloin, tends to be tougher and lean – burger or jerkyRound • Top: tougher steaks than loin or sirloinValue Cuts – Sirloin Tip Center steaks and Round Tip Side SteaksRemainder - burger or jerky• Bottom: tougher steaks than loin or sirloinValue Cuts – (from the outside round or flat) Western Griller SteaksRemainder – jerky, ground beef• Eye of the Round: = 2 small roasts – very lean, a bit tough but good for sandwiches.Flank – Unless requested this will go into ground beef – can be used as steak, or for stroganoff or Chinese meals.Front QuarterRib: You can have either roast or steaks or some of both. If you want both, the best steaks come from the small end. If you use the small end for steaks, you will not have a prime rib roast. You can have a rib roast but it will be from the big end and have a different appearance. Most people prefer the bone in but it can be deboned.Steaks from the small end of the rib Bone In Boneless Rib steak Delmonico steak Roastso Number of people and number of ribso Small end = Prime RibRib bones: If you want to prepare beef ribs you will need to decide how many per package.
Chuck: provides a large amount of beef. • Shoulder Shoulder Center Steaks Top Blade – Flat Iron Steaks Shoulder Tender - Petite Roast• You can request to have it boned and trimmed of most of the fat and put it into burger.• You can have chuck roasts that are best for pot-roasting or stew meat.
Brisket – great for corned beef if you know how and have the time. Ask them to trim it lean.Ground beef or hamburger: - the burger will be very lean = 10% fat. We prefer that all fat be trimmed in preparation for ground beef and that if fat needs to be added to bring it up to10%, request the butcher add in kidney knob which is the hardest, whitest fat. Take your time with your cutting order. Ask for clarification if you don’t understand. Be sure you have covered all the cuts that are important to you.