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| We let our butcher talk us into 1" steaks this year. Way too thin. I will go at least 1 1/4 next time. These are way to hard to grill and keep medium rare. You may get less, but better. Ideally I would go 1 1/2" so it's a trade off.
We shoot for 80/20 ground beef but it naturally comes out close without adding fat. Makes for good flavor and remains juicy.
Keep the oxtail, heart and tongue. Great meat on them.
Edited by KSUFarmer 11/12/2015 22:12
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Beef Cutting Orders
