If this is the first time you have done a “custom beef share,” it can feel a little intimidating to place your order with the locker.   Here are a few things we have learned:
Usually ⅓-½ of the beef will be ground, even after you take out the roasts and steaks. Steaks: we like ours cut at 3/4"-1" thickness   The tenderloin (aka “filet”) is truly the most tender cut.  Either keep it in the T-bones, or have them split the tenderloin from the NY Strip (the steak on the other side of the T-bone). Ribeye steaks - are the “gold standard” of steaks.  If you want a few steaks for grilling, choose these. Sirloin steaks - good for grilling Round steaks - if you don’t already know what they are and what to do with them, either have them cut up into stew meat, or ground.  Roasts - the chuck roast tends to be the most marbled and moist, the arm roast is also very delicious.  Cook's Locker cuts the rump roasts with the bone-in. Skirt steak: This is the cut we use for our “steak and cheese” sandwiches that we sell at market (sear it, slice it thin, then finish cooking in the slow cooker). Or, we get it sliced into “fajita meat.” Extra processing: for an extra fee, the locker will offer to make beef sticks, jerky, bologna, etc. Note:  you can ask for liver, tongue, heart,  bones (soup bones AND marrow, or "dog bones"), if any of those things interest you; that adds value to what you take home, but availability is subject to what the other customers request as well.