Hey Jolly, Mik, George and anybody else interested in beef

[LuFins Dad]

So we had the our samples of the beefalo and everything was fine. Frankly didn't taste any difference over what we normally get... So we are putting together a custom order. Here's what I have so far:

24lbs of Ground Beef (we go through about 2 lbs a week in burgers, tacos, or spaghetti)
12lbs of NY Strip and Ribeye
6lbs of Brisket
4lbs of Hangar (love me some fajitas)
2 medium Rump Roasts (Italian Beef and Shredded Beef)
1 medium Chuck Roast

What else am I missing? Any suggestions? Too much of something? Too little? Any substitutions? Should I consider adding in a flank steak? We've never really bothered before...What cut should we get for stews or chili? I'm not a fan of cooking beef ribs, but should I order some short ribs to use the meat for other recipes?

[Mik]

Filets? How is the cost compared to beef?

[Jolly]

Looks like a nice variety to me. Is the beefalo more lean?

[LuFins Dad]

@Mik Tenderloin is the same as NY Strip and Ribeye. I would probably just get a whole tenderloin and cut it down to a chateaubriand.

I was considering a couple of porterhouse, though.

[LuFins Dad]

@Jolly Yes, the beefalo is a little leaner.

[jon-nyc]

I love skirt steak on the grill, chili spices rubbed on it.

And I use flank steak for beef and broccoli indoors.

[brenda]

Maybe a couple more roasts. Those are so handy for times when you need something that can require little prep and little attention for the cooking time. Low and slow in the oven with some veg in the roasting pan with the meat. It really is like a convenience food. Will feed the family a couple days. Makes delicious sandwiches, too.

Do you want some precut stew meat? That's another time saver for when life is busy.