The share
Cook through a half-cow
Scarce cuts first, while you still care. Grind early so the freezer looks possible. The packer when you have a weekend.
Week 1
Grind first
It is most of the share. Smash burgers the first Saturday so the freezer looks possible.
Week 2
A scarce steak while you care
One per steer. If you wait six months you will grind it by accident. Cook it on a weeknight while it still feels special.
Week 3
Flank or skirt
Thin, grainy, freezer-burns if ignored. Chimichurri night.
Week 4
Chuck roast
The everyday roast. Smoke it or braise it. This is the share working.
Week 5
Tri-tip or picanha
Two per steer. Guest food that is not a 12-hour day.
Week 6
The packer
Weekend. You are practiced now. Rest it properly. Freeze slices with drippings.
Week 7
Round, sliced thin
London broil or a rare roast for the week’s sandwiches. This is why there is so much round.
Week 8
Ribeye or strip, on purpose
Do not save every steak for a holiday that never comes. Reverse-sear one thick one.
Week 9
Short ribs or cheeks
Collagen. A cold night. The butcher cuts you asked for.
Week 10
Sirloin and the rest of the grind
Weeknight steaks and more burgers. A half-cow is a season, not a month.