Have you been looking into a more affordable way to feed your family the most nutrient dense food available? Ordering a portion of a cow, if you have the space, is the best way to buy beef.

Supporting your local farm is so important. Make sure you find the closest farm that offers organic, grass fed and finished beef. We asked for all of the bones, suet, liver, heart and tongue. After trimming, the meat came out to around $7.65/lb., an incredible value for the best beef possible.

In order to be sure that we liked the quality of the meat we split our first half cow between three other families. Some farms offer retail cuts for you to try which is a great option. Ours was the most incredible meat so when we were almost done with it, we reordered another 1/2 for ourselves.

Your local farm will answer all of your questions, but some information that you may already be
wondering:
We have a 10.7cu ft freezer that perfectly holds our half cow.
You can request the cuts to be the most convenient sizes for your family.
If the farm doesn’t offer it, ask for a list of the cuts that you can use as an inventory for your organization.
I am old school with my grill, stove top and oven, but some of the equipment that my meat-loving friends have suggested:
The Emeril Lagasse Air Fryer has the best ratings at half the price of the next best option!
Always the go-to for cast iron is Lodge pans. Best value, hands down.
For smokers you can go with the top of the line, very expensive or an incredibly highly rated Dyna-Glo for the best value.

Having a whole cow can be intimidating if you are unsure of how to use the meat. Here is a list of cuts that come with ordering a whole cow and three ways to cook each to make your planning a little easier. Another helpful source is beefitswhatsfordinner.com. Through that link you will find a very helpful beef cuts/cooking methods chart that you can reference.

1. Brisket

• Smoked Brisket: 10–14 hours (low and slow with a dry rub).
• Braised Brisket: 3–4 hours (slow-cooked in a flavorful sauce).
• Corned Beef: 2.5–3.5 hours (brined and simmered, served with cabbage and potatoes).

2. Flank Steak

• Grilled Flank Steak: 15–20 minutes (+4–12 hours marination).
• Flank Steak Fajitas: 25–30 minutes (quickly cooked with peppers and onions).
• Asian-Style Flank Steak: 15–20 minutes (+4–12 hours marination).

3. Hanging Tender (Hanger Steak)

• Grilled Hanger Steak: 10–12 minutes (seasoned and grilled to medium-rare).
• Steak Frites: 25–30 minutes (paired with crispy fries and sauce).
• Marinated Hanger Steak: 15–20 minutes (+4–12 hours marination).

4. Marrow Bones

• Roasted Bone Marrow: 15–20 minutes (roasted until creamy).
• Bone Marrow Butter: 15–20 minutes (includes roasting).
• Bone Marrow Soup: 4–6 hours (used to enrich broths).

5. Tri-Tip

• Grilled Tri-Tip: 30–40 minutes (+4–12 hours marination).
• Santa Maria-Style Tri-Tip: 40–50 minutes (seasoned and grilled).
• Oven-Roasted Tri-Tip: 35–45 minutes (slow-roasted, often with chimichurri).

6. Meaty Soup Bones

• Beef Bone Broth: 10–12 hours (long, slow simmer).
• Hearty Beef Soup: 2–3 hours (cooked with vegetables and barley).
• Pho: 8–10 hours (broth simmered with aromatics).

7. Liver

• Pan-Fried Liver and Onions: 10–15 minutes (classic, quick preparation).
• Liver Pâté: 30–40 minutes (cooked and blended with spices).
• Beef Liver Curry: 25–30 minutes (flavored with spices).

8. Oxtail

• Oxtail Stew: 4–5 hours (braised with vegetables).
• Jamaican Oxtail: 3–4 hours (spiced and slow-cooked).
• Oxtail Soup: 4–6 hours (richly flavored soup).

9. Heart

• Grilled Beef Heart: 15–20 minutes (+4–12 hours marination).
• Heart Stir-Fry: 25–30 minutes (thinly sliced with vegetables).
• Stuffed Beef Heart: 1.5–2 hours (baked with herbs and breadcrumbs).

10. Suet

• Suet Pudding: 1.5–2 hours (traditional British dish).
• Suet Dumplings: 15–20 minutes (cooked in stews).
• Rendered Suet Tallow: 1–2 hours (used as a cooking fat).

11. Tongue

• Beef Tongue Tacos: 3–4 hours (boiled, peeled, and seasoned).
• Braised Beef Tongue: 3–4 hours (cooked in a rich sauce).
• Tongue Sandwich: 3–4 hours (thinly sliced, served on rye).

12. Flap Steak

• Grilled Flap Steak: 10–12 minutes (marinated and grilled).
• Beef Bulgogi: 20–25 minutes (+4–12 hours marination).
• Beef Stir-Fry: 20–25 minutes (cooked with vegetables).

13. Porterhouse

• Grilled Porterhouse Steak: 15–20 minutes (seasoned and grilled).
• Pan-Seared Porterhouse: 20–25 minutes (finished in the oven).
• Garlic Butter Porterhouse: 20–25 minutes (topped with herb butter).

14. Sirloin Tip Steak

• Sirloin Tip Kabobs: 20–25 minutes (grilled skewers).
• Beef Stroganoff: 30–40 minutes (simmered with a creamy sauce).
• Sirloin Tip Steak Stir-Fry: 20–25 minutes (quick-cooked with vegetables).

15. Skirt Steak

• Carne Asada: 20–30 minutes (+4–12 hours marination).
• Skirt Steak Stir-Fry: 20–25 minutes (quick, flavorful stir-fry).
• Chimichurri Skirt Steak: 15–20 minutes (+4–12 hours marination).

16. T-Bone Steak

• Grilled T-Bone Steak: 15–20 minutes (grilled for a steakhouse flavor).
• Pan-Seared T-Bone: 20–25 minutes (finished with butter and herbs).
• Steak Au Poivre: 25–30 minutes (pepper-crusted with a creamy sauce).

17. Tenderloin Steak

• Filet Mignon: 20–25 minutes (served with herb butter).
• Bacon-Wrapped Tenderloin: 30–35 minutes (for a crispy crust).
• Beef Wellington: 1.5–2 hours (wrapped in puff pastry).

18. Chuck Roast

• Classic Pot Roast: 3–4 hours (slow-cooked with vegetables).
• Shredded Beef Tacos: 6–8 hours (tender, shredded roast).
• Beef Stroganoff: 2–3 hours (braised for tenderness).

19. Rib Roast

• Prime Rib: 2–3 hours (roasted with garlic and herbs).
• Standing Rib Roast: 2.5–3 hours (perfect holiday centerpiece).
• Au Jus Rib Roast: 2.5–3 hours (served with a flavorful sauce).

20. Shoulder Roast

• Braised Shoulder Roast: 3–4 hours (rich and tender).
• Slow-Cooker BBQ Roast: 6–8 hours (fall-apart tenderness).
• Italian Beef Sandwiches: 6–8 hours (shredded and seasoned).

21. Bottom Round Roast

• London Broil: 30–40 minutes (+4–12 hours marination).
• Roast Beef: 2–3 hours (perfect for slicing).
• Beef Jerky: 8–12 hours (thinly sliced and dried).

22. Eye of Round Roast

• Roast Beef: 2–3 hours (slow-cooked to perfection).
• Beef Carpaccio: 15–20 minutes (thinly sliced raw).
• Braised Eye of Round: 2.5–3 hours (cooked with broth).

23. Top Round Roast

• Garlic Herb Roast Beef: 2–3 hours (perfect for dinner).
• Beef Sandwiches: 2–3 hours (roast preparation).
• Beef Stir-Fry: 20–25 minutes (quickly cooked).

24. Ground Meat

• Classic Burgers: 10–15 minutes (juicy, grilled).
• Meatballs: 30–40 minutes (seasoned and cooked in sauce).
• Beef Chili: 1.5–2 hours (slow-simmered).

25. Short Ribs

• Braised Short Ribs: 3–4 hours (fall-apart tender).
• Korean Galbi: 25–30 minutes (+4–12 hours marination).
• Beef Bourguignon: 3–4 hours (slow-cooked in wine).

26. Flat Iron Steak

• Grilled Flat Iron: 10–12 minutes (simple and quick).
• Flat Iron Fajitas: 25–30 minutes (served with sautéed peppers).
• Flat Iron Steak Salad: 15–20 minutes (sliced over greens).

27. Sirloin Steak

• Grilled Sirloin Steak: 10–15 minutes (seasoned and grilled).
• Sirloin Stir-Fry: 20–25 minutes (quick and flavorful).
• Marinated Sirloin Tips: 20–25 minutes (+4–12 hours marination).

This list of ways to use the cuts from your cow may be helpful. If you have different cuts, put them into Chat GPT and ask it to tell you what you are looking for!

If you have any questions, don’t hesitate to ask!

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