I do this, my old LSU roommate runs fancy Angus in SW LA. Find out who is doing the butchering, the place will usually have a set list of standard cuts on a checklist or form. You can tick off how much you want as ground, whether you want the oxtails and shanks, what cuts of roasts, etc. I prefer vac sealed in plastic with labels.....some places still use freezer paper and write on the outsides. Plastic keeps freezer burn away much longer.

Chest freezers are cheaper to buy and to operate. Get one with internal bins, and you can organize by cut....ie, one bin for ground beef, another for steaks, another for roasts.

It is a whole lot of beef at once....but it’s nice to trade beef for fish or shrimp with the neighbors.

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Posted by SpotCheckBilly

Member since May 2020

6547 posts

Posted on 10/21/20 at 5:31 pm to hungryone

We get beef from my BiL, who has a small herd. We now have two fairly small chest freezers, but there are other things in them too. We've had it both ways, in plastic and in butcher paper. I prefer the paper. For one thing, it stacks better and I haven't had an issue with freezer burn.

I prefer mine to be finished with corn and we order 1" steaks, brisket, london broil cuts, stew beef, cube steak roasts, and burger. It's all good. I don't think we've bought beef in a store in about 15 years. You do have to get used to planning in advance and thawing stuff out, but that's not a big deal.

If they offer you the tail, tongue, liver, and heart, take them. If you don't like liver, you can probably find someone who does, or use it for catfish bait. The rest of it is good eating. Tongue tacos are great. Oxtail soup is good too. The heart is more of a challenge, but there are some good recipes out there.

This post was edited on 10/21/20 at 5:32 pm

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