Falster Farm A2A2 Beef Primal Cuts

Lets Review, there three components that make flavorful tender beef:

60% is GENETICS, 30% is the FARMING PRACTICE, and 10% is ANIMAL HANDLING in the final 24 hours before slaughter.You now know more than 99% of the buying public, including the big on-line marketers of beef.

Tender and Flavorful, the Classic Hereford Steer and Angus are our delights.

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So, let’s discuss the cuts of beef selection possibilities for your beeve.

Once the beeve is humanly dispatched it is cleaned and hangs in the chiller for a number of days. At our local USDA inspected abattoir in Mineola, Texas it may be as: Fresh, as few as 7 days, on average 10 days, and on special occasions 21 days. 

The carcass is allowed to rest in very carefully controlled conditions (cool temperatures, with relatively high humidity) for a period of time—occasionally several weeks.

Under such conditions, we allow enzymes to do their work inside the meat. Results are that we end up with a complexity of flavor — that just wasn’t there before. This increases the nutrient density and frankly, there’s no cooking method that can generate the depth of flavor of an aged piece of meat.

What happens is that enzymes in the meat’s muscle cells begin to break down the meat’s proteins, fats, and glycogen—a carbohydrate—into amino acids, fatty acids, and sugars. One amino acid generated by dry-aging—the most important and flavorful one, in fact—is glutamate.

Then the carcass is ready to cut into divisions of “Cuts” — in our discussion we are looking at the Eight (8) “Primal Cuts of a beef”.

Here we see the interior of the carcass cut into the 8 traditional butcher cuts.

However the Primals can be further subdivided into Specialty Primals as shown here:

Primal beef cuts.

The Chuck: 1 and 2 is about 25% — The Rib: 3 is about 9% — The Loin:4 is about 19% — The Short Loin: 5 — The Rump: 6 is about 4% — The Round: 7 is about 24% — The Brisket: 8 is about 4% — The Plate: 9 is about 7% — The Flank: 10 is about 5% — The Front Shank: 11 is about 3%, The Hind Shank: 12 — is about 3%.

Now our carcass is ready to be further subdivided into “Retail Cuts”:

Still doing it the Old Way – Hand carved.

After we have the Primal Cuts of a beef, which are generally cut by knives and meat saw, we will further cut and scrape to the specification of the customer’s desired thickness and weight.

Hand Cut and using a band saw to make “Retail Cuts.”

This is accomplished using the band saw and a hand scraper.

In our Falster Farm on Pasture 365™ Falling Star beef brand beef, every attention is given to perfection.We recommend 1.5 to 2 inch steaks for best size to choose. At Falster Farm on Pasture 365™ the thickness of our Grass Raised and Clover Finished steak is not just about portion control. Without an adequately thick steak, it’s very difficult to get that perfect contrast between “exterior firm” and interior “melt in your mouth” goodness. Very thin steaks will tend to overcook before they can finish developing a nice crust, even over the hottest fire you can build. Using a thicker steak will help you maintain more of that perfectly cooked interior during the searing process.
This does mean that each steak ends up weighing between 12 ounces and a pound—that’s big, even for someone with a healthy appetite for red meat. But remember this: It’s better to cook one large steak for every two people than to cook two smaller steaks. Learn how to share.

One of the things that makes Falster Farm so different is that we oversee the process assuring our customer that:

  1. They get their meat that we delivered for them to the abattoir, and
  2. We are small enough to offer flexibility in all facets of the breeding, rearing, finishing and processing of a truly gourmet cut of beef.

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