Butcher Cheat Sheet
1. The Steak Basics
3. The Ground Beef Details
4. Don't Leave These Behind ( The "Add-ons" ) Butchers often keep these unless you explicitly claim them:
1. The Steak Basics
- Thickness: Ask for steaks cut 1 1/2" inches thick for the upgrade. It’s the "Goldilocks" thickness—easier to get a perfect sear
without overcooking the center. - Packaging: Typically 1 steak per package.
- The Big Choice: T-Bone/Porterhouse OR NY Strip/Filet? * Tip: If you want the bone left in, go T-Bone. If you want individual Filets and New York Strips, simply make the request.
- Weight: Request 3–4 lb roasts. This is the standard size for most crock-pots and family dinners.
- Chuck Roasts: Ask for "Pot Roast" style.
3. The Ground Beef Details
- Pack Size: Request 1 lb bricks. They thaw faster and are more versatile for recipes.
- Patties: Ask if they offer pre-pressed patties. Usually, there is a small extra fee, but having 20 lbs of burgers ready for the grill is a huge time-saver. ADD $1.25 Per package. Available in 1/4 or 1/3 or 1/2 pound patties.
4. Don't Leave These Behind ( The "Add-ons" ) Butchers often keep these unless you explicitly claim them:
- The Oxtail: One of the most expensive and flavorful cuts in the store. Always ask for it.
- Soup/Marrow Bones: Ask for them to be "canoe cut" or cut into 2-inch segments for easy roasting.
- Brisket: Specify if you want it Whole (for smoking) or split (for braising).
- Flank and Skirt Steaks: Ensure these are kept separate as steaks, not put into the grind.