Well, we pretty much got what I expected. There is a huge, 30 pound boneless rump roast, wow, I’m gonna have to go to work on that things some time soon. We have some nice looking inch think cut shanks. I figure those should braise up nice. Each tenderloin is just under 5 pounds. Some cuts like the flank steak are trimmed up beautifully; others like the strip loin have a huge fat cap. I guess you can always trim, but you can’t glue it back on.
I understand that this cow was considered a ‘fat’ cow, not necessarily meaning a well marbled cow, just one with huge deposits of snow white fat. A few of the short ribs the butcher cut where too fatty and we had to supplement our single cow with some other short ribs to make it worthwhile to but on the menu for some time. The end product of the short ribs I am not a huge fan of. They taste greasy to me, even when all visible fat is trimmed or rendered?
Taking on a whole cow is a huge commitment. I did not think the sheer volume of the butchered beef would be so much. I’m sure taking whole primal saved us space on top of it. For a family, seems like a commitment centered more on ethics than economics, and that much I can appreciate.
What do you do with a beef heart? Cat food perhaps? Any suggestions?