40% of the live weight of the entire cow<\/strong>. The two sides make up around 80%. Take note: the lower legs, head, tail, and sometimes organ meat doesn’t come with the side of beef.<\/p>\n\n\n\nAlso, the side of beef is derived after the slaughtered animal has been skinned. All these make up the remaining 20% of the steer. <\/p>\n\n\n\n
Conclusion<\/h2>\n\n\n\n
Buying a side of beef is the best way to stock up your freezer space on ground beef, briskets, roasts, and more.<\/p>\n\n\n\n
As described, the side of beef from the rump to the chuck and from the ribs to the flank and skirt contains different cuts of beef.<\/p>\n\n\n\n
The most valued cuts are less active regions where you don’t have a lot of muscle and connective tissues. These include the ribs, short loin, and sirloin.<\/p>\n\n\n\n
The underbelly, frontal and rear cuts around the hind and rear legs are quite muscular, full of bones and lean meat, and great for stewing, braising, or making soup bones.<\/p>\n","protected":false},"excerpt":{"rendered":"
The side of beef is exactly what it means. It’s the lateral or one-half of the animal cut transversely from the neck across the backbone to the rump. This is not entirely a biology class but we’ll deal a bit with the anatomy of the cow. I’m not a butcher, but I know every part […]<\/p>\n","protected":false},"author":2,"featured_media":7207,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[],"table_tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/7203"}],"collection":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/comments?post=7203"}],"version-history":[{"count":21,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/7203\/revisions"}],"predecessor-version":[{"id":15711,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/7203\/revisions\/15711"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media\/7207"}],"wp:attachment":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media?parent=7203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/categories?post=7203"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/tags?post=7203"},{"taxonomy":"table_tags","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/table_tags?post=7203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}