I am able to purchase either a side or quarter of beef. How many roasts, flank steaks, etc. do you get out of a side? How do I decide which cuts to order to get my money's worth?
I don't want to have expensive cuts ground up, but don't want any to get freezer-burned if I can't use them right away.
Sent by Sherri
Editor: My best advice would be to talk to the farmer or butcher (or both!) who are providing the beef. They will be able to tell you the amount of meat you'll be getting and also make sure you'll be getting the kinds of cuts you want.
Readers, have you ever purchased an entire side or quarter of beef? What advice do you have for which to buy or requesting specific cuts?
(Image: Emma Christensen)