Yep . I should imagine so.You have got the chest freezer ready then!
Not yet, it's Rich the tractors steers, he reckons he'll be ready to send away a couple in 2 or 3 weeks, so I've got a bit of time to clear out the garage and get a freezer in.
Penny Outskirts
Joined: 18 Sep 2005 Posts: 23385 Location: Planet, not on the....
Posted: Wed Aug 23, 06 4:14 pm Post subject:
tahir wrote:
No one said whether liver/kidneys could be frozen...
We feeze ours - I tend to chop them up first, and freeze the bits separately, as it's only me that likes them. Then I can just get a bit out when I want some, without having to defrost the whole thing.
Yep . I should imagine so.You have got the chest freezer ready then!
Not yet, it's Rich the tractors steers, he reckons he'll be ready to send away a couple in 2 or 3 weeks, so I've got a bit of time to clear out the garage and get a freezer in.
Yes but make sure you have it running for a while before the meat arrives.Most have a fast freeze setting to get the temperature right down .#
Have you got to wrap/pack it all for the freezer yourself ?
If so you'll need masses of bags in various sizes etc and a tape machine to seal them all .Oh and labels ............. Lots of labels!!!! Nothing worse than defrosting what you think is steak or a joint of beef to be confronted by defrosted marrow bones!!
And the offal will probably be coming ahead of the carcass, if it is being hung for any length of time.
Rich says he doesn't like it hung. Says it has all the tenderness and flavour he requires. But again good point, will check if they expect you to take the offal back with you straight away.
Ah, someone else who thinks perhaps hanging is over rated?
Yeah, hopefully will be able to confirm this soon.
wellington womble
Joined: 08 Nov 2004 Posts: 15051 Location: East Midlands
Posted: Wed Aug 23, 06 5:12 pm Post subject:
The diffcult bit with this (especially something big like a cow) is how much do you get? For example, I'm with Naomi on rib of beef, but how many ribs does a cow have? Aproximately how many joints will I get from your average cow?! I think its important to balance up phow much you will eat of joints, mince, stewing steak etc etc.
I can only do this with a vague idea of how much of what you get, as we have ajoint every Sunday and OH genuinely thinks the world will stop turning if we don't. So before I decide on what steaks to have I need to know we'll have enough roasts........
Oh - and chest freezer, and a garage to put it in (found the cow though!)
Just asked my Father in Law(butcher for 40 years) and very rough guide and I may have forgotten a few bits!!
Clod and sticking for mincing or chuck blade steak,
2 bones rib -chuck steak
4 bones middle rib - usually braising etc
4 bones forerib - rib of beef (roasting so can be two 2 rib joints or four 1 rib joints)
1-2 bones are in sirloin area
then all your rolls of beef from hindquarter, silverside ,topside etc He says 6 to 7 whole rolls depending on size of hindquarter and each roll can be cut to the size you need.
Advises you take home rolls of beef whole and then cut them to size that you need before freezing .That way you can work out how big they need to be for your family.
Roughly about two to three joints will come from each roll for big joints, so up to 20ish joints of rolls of beef altogtether, plus your rib of beef joints etc
plus your rump steak
flank- can be minced,
N x
Last edited by Naomi on Wed Aug 23, 06 6:24 pm; edited 1 time in total
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