Originally Posted by FrankZ
I think you can ask without being offensive. It is all part of learning and you are just trying to understand what you have.
Since there is a lack of understanding about the different parts of the cow (or any animal really) marketers have taken advantage of that to make things seem exotic. Delmonico steak? Ribeye.
When we got the deer the first thing I did was look for the tenderloin and loin (backstrap). Then I went looking for the rib meat (The best stew I ever made was deer rib meat).
Overall if you are happy then that is what counts... but you should be happy with understanding, not happy because you don't understand and you have a freezer full of meat (which is a thing of beauty)
Now go grind up some chuck and make hot dogs...
Ha ha--@hotdogs. Frank Z you are right about understanding the parts of the cow.
I've cut up deer for years. The tenderloin, fried quickly, in butter with onions--well--we usually ate that the day we cut it up. Yesterday after getting the beef, we called it a 'meat celebration day'. (yes we are lame)
I'm sorely tempted to butcher half a cow myself the next time--just pay for the kill fee, gutting and cutting it in half. A deer only usually takes 4 hours 2 people, a cow--hmmm, 12 hours 2 people, 8 hours 3 people?
Oh and the freezer--it looks like something out of a supermarket--'tis beautiful! It's the 'I feel richer' effect (after going without for so long).