Grass fed Brown Swiss - Ouch! Anyways, you first need to decide for each side of beef if you want them processed bone in cuts, i.e. T-Bone, Porterhouse or fillet cuts, such as Tenderloin and Strip steaks. When the steer was slaughtered they cut the backbone down the center and split the carcass into two sides and each side is cut either bone in or bone out. About 20% of the cutability is primal cuts, such as T-bones, Porterhouse, Rib Steaks, and Sirloins. Then you can raise the overall % of steaks up to 35% if you include round steak, sirloin tip Steak, and Chuck Steak; those are leaner and tougher cuts, and on a grass fed diary steer I don't recommend it. The Sirloin tip can either be a roast, steak, or ground, also the round such as the round steak works good as a roast, ground, or cubed. The other roast such as the rump and then from the chuck are the English, Round Bone, and Blade Roast (Chuck Steak); English and Round Bone are real good, the Blade is grisley, but is a classic pot roast. 50% at least will be ground. Take home meat will be probably about 65% of the hanging weight.
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Today's Featured Article - Restoration Story: Fordson Major - by Anthony West. George bought his Fordson Major from a an implement sale about 18 years ago for £200.00 (UK). There is no known history regarding its origins or what service it had done, but the following work was undertaken alone to bring it up to show standard. From the engine number, it was found that this Major was produced late 1946. It was almost complete but had various parts that would definitely need replacing.
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