How To: Beef Cut Sheet

[@JC-be5cc]

Great video!

[@justmae7981]

THIS IS SOOOOOOO HELPFUL!!!!!!!

[@gaylewillett1637]

How do you request the tallow?

[@mygrannysgarden]

Valuable information. Your video popped up on my screen. Thanks for sharing. Two brothers and I just purchased a whole steer. We will be splitting it three ways. Any suggestions on how three people can split evenly?

[@clintsons3043]

The only real way to split it like that, is to cut it all then get 3 boxes and just start splitting it. You'll take all the ribeyes split 3 ways, T-Bones and split them, hamburger and split them, so on and so forth. You want to hold anything that doesn't come out even until the very end. After everything that can be split evenly has been handed out you can try to swap in the remaining items to keep it even. It's not a perfect system but its about the only way to splint into odd numbers. Good luck! :)

[@mygrannysgarden]

@@clintsons3043 thank you. That’s a great idea.

[@joans3699]

Do you ship?

[@clintsons3043]

We ship jerky but not usually raw meat. Check us out at www.clintandsons.com

[@chadadams1127]

The T-Bone is not the strip & filet. The Porterhouse is! It’s true that T-bones and porterhouses are cut from the same section of the cattle (the short loin), and both hold the same kinds of meat (the NY strip and the tenderloin filet). But the United States Department of Agriculture, or USDA, has strict rules about how much beef belongs on a porterhouse or T-bone. When ordering a T-bone don’t expect much filet. To be labeled a Porterhouse the steak must not have a filet smaller than 1 1/4 inch…

[@clintsons3043]

Chad, you are correct the T-Bone and the Porterhouse steaks are both made up of filet and strip steaks. The difference between the 2 is the amount of filet. We label all steaks cut from the short loin as T-bones on our custom processed beef, because they are for consumption not resale. Keep up the good work, eat more beef, and God Bless the USA!

[@jrosesftv]

How about Offal (Heart, Kidneys, Liver, Stomach) and Suet (Beef Fat)?

[@judyrosy]

How to pay much more to your butcher!!