Yesterday I got my quarter grassfed calf from the butcher, 60kg. 25kg of those were roasts, 4kg ground beef and the rest... was cut, torn and sawn into pieces. A huge pile of, how they called it, boiling meat. I was lucky enough to get the liver which they otherwise would have thrown away.
Upon closer inspection at home I found some huge steaks (like 20x40cm in size), smaller steaks and really good chunks of roasts in that pile. I don't know what these people were thinking (if they did think at all) but I can't imagine this to be the "right" way to cut up a cow.
Granted, there are many ways of doing it but "right" for me implies to use as much meat as possible. Fortunately I was able to save a few steaks from the boiling meat pile but everything was covered in bone meal and sorting, cleaning & cutting through the pile took me 6 hours (which I gladly spend on my food - if I it BEFORE). As a result, I added another 5kg of sliced meat to the balance, also 2kg of steaks and it looks like I will get another 4kg of boiled meat. I have taken a look at some of the ProteinUniversity videos but could not really find a coherent video on this, so could you help me? What would be proper way(s) to cut up a quarter cow?
(And yes, the neighbour's dog has not been happier his whole life.)