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Bought a 29 pound beef shoulder clod & a 10 pound pork loin for some meat carving fun...... So, last night I hacked up the loin into 7 pounds of steaks that I vac packed in 1 pound+- servings & froze. Ended up with just under 3 pounds of pork loin trim that I ground up, vac packed & froze for future sausage adventures. 
The beef shoulder clod is a monster cut, this one was just a tad under 29 pounds. I just started the knife following the seams with the goal of trying to cut out "roast" like cuts & ended up with some pretty good looking roasts, a couple of which I cut into steaks. Got probably about 6 pounds of roasts that have a nice fat marbling that I am going to smoke for pulled beef. The rest got vac packed & frozen. The trim from this ended up being 8.5 pounds, that I gound up into burger & froze in 1+ pound sizes. Had to do a test fry on a patty. Tasted great
I have no training in this (as if you could not tell
) but it is really an interesting process & the end result is some good roast/steak cuts & quality ground beef. The cost of the 29 pounder was right about $2.50+- a pound.
The Pork Loin
Beef Shoulder Clod
The beef shoulder clod is a monster cut, this one was just a tad under 29 pounds. I just started the knife following the seams with the goal of trying to cut out "roast" like cuts & ended up with some pretty good looking roasts, a couple of which I cut into steaks. Got probably about 6 pounds of roasts that have a nice fat marbling that I am going to smoke for pulled beef. The rest got vac packed & frozen. The trim from this ended up being 8.5 pounds, that I gound up into burger & froze in 1+ pound sizes. Had to do a test fry on a patty. Tasted great
I have no training in this (as if you could not tell
) but it is really an interesting process & the end result is some good roast/steak cuts & quality ground beef. The cost of the 29 pounder was right about $2.50+- a pound. The Pork Loin
Beef Shoulder Clod
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