Chris' Suggested Standard Meat Cuts - (On A Custom Processed Beef)

[@shawnslaugh]

I am in the process of opening my own custom exempt shop in southern utah soon. I have been butchering at a shop an 1hr away. I really appreciate your videos on things that help me when I am considering all things business wise.

[@WildCountryMeats]

Good luck!

[@Kiwi-od7eh]

A lot of cuts I've never heard of here (New Zealand) although we do get the bone-in rib roasts and topside also done in roasts, but we also have the silverside corned (ie corned beef) and the shins cut about a inch thick on the bone for casseroles such as osso bucco. A lot less mince (hamburger ?) than you seem to, but we also get all the trim for sausages. Just different cuts for different tastes, but very interesting video

[@revivalservicebydesign330]

is this video done on a 1/2 ? also, per half, or whole..... how much ground beef do you get with your processing suggestions here?

[@DimagoDiesel]

Was this for a 1/4 or a 1/2 cow? I usually buy a 1/4 cow. My local farmer has been supplying me steadily for years. Prices have been going up, but that’s like everything in life. However your videos have informed me a lot more about how/what each quarter of beef supplies/how the cuts are removed from each portion of the beef! Great videos

[@shanelampard1114]

Good knowledge…. Spot on buddy….

[@WildCountryMeats]

Thank you bud!

[@jgardner2508]

Great recommendations!

[@WildCountryMeats]

Thank you!

[@1truemoose]

Are the first four inches of chuck steak sometimes called chuck eye steaks? I sometimes find those at a local store, and they're great.

[@WildCountryMeats]

Yes good catch!

[@karlbraun9564]

Bone and fat = flavor. 👍

[@mariojohnson4695]

No strips, no fillets, no Porterhouse oh no!