Cut and Wrap

[sumdumguy]

So when buying a half of beef locally, what instructions should I give butcher shop? What should I expect to pay for cut and wrap?

[DaneG]

The butcher shop will want to know what size of roasts, thickness of steaks, how many per package, how much hamburger or sausage. I can’t remember what the last one cost per/lb but it will cost more if there is sausage and curing.

[Sheepwheat]

Expect to pay from .80 to 1.50 a lb.

There are general cuts you can’t do much about, but he will want to know thickness of steaks, size of roasts, how many per pack, ground per tube.

[WiltonRanch]

We’re boring when it comes to cutting and wrapping. Steak out T-bones into New York and fillets, half the rib steak it, roast the rest along with the rump, sirloin, Chuck, and grind the rest. If you like a little pink in your steak get them cut a bit thicker like 1/1/4” and up. It makes it easier to keep them more juicy and rare if they’re thick. There’s many other fancy cuts but it costs and wastes other cuts.