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Columbia City, Indiana | Jim is right on this. Unless you tell them that since most of the steaks are in the hind quarter (they probably know this if that's what they asked for) it will cost considerably more than a split half. If they're willing to pay a premium, sell it to them and then have the front quarter ground into hamburger (except the delmonicos, cut those out) and put it in the freezer for when the phone rings and somebody wants ten pounds of hamburger. That's what I've done. The last time somebody asked though, I just talked her into a split half because it's easier for me, to be honest with you. | |
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beef carcass 1/4 weight question
