A beef steer can be processed in many ways—the least processed option would be as 2 sides of beef; the most processed would probably be to grind the whole darned thing. When I organize my beef draft, I provide instructions to the slaughterhouse that are intended to make the cuts as consumer-friendly as possible and to provide as wide a range of cuts as I can get.
So what’s on a beef steer? Here’s a quick look at the percent by weight of each cut that I get based on the cutting instructions I provide:
So what to do with these cuts?
Grilling/ Dry Roasting:
These are some of the easier cuts to handle! Season with salt and pepper or your favorite spice rub and have at it!
- Strip Steak
- Sirloin Steak (center cut/ boneless)
- Top Round/ Round Tip (cook no more than medium rare and slice thinly)
- Top Round Roast (cook no more than medium rare and slice thinly)
- Skirt Steak
- Flank Steak
- Bottom Round Steak (place meat between 2 sheets of plastic wrap and pound the bejeezus out of it with a tenderizing hammer before breading and frying)
- Chuck Roast
- Rump Roast
- Bottom Round Steak
- Boiling Beef (braise, cool, separate meat from bones and fat, reheat in sauce for best service!)
- Short Ribs (braise, cool, separate meat from bones and fat, reheat in sauce for best service!)
- Shank (think osso bucco!)
- Brisket (if you’re feeling ambitious, this is the cut typically turned into corned beef!)