when butchering a beef, what is the difference between the front half and the rear half? which is better?

Answer 1

I don't know all the technical terms for where everything is but it just depends on what you like. The ribs are in the front. Shoulder roasts which are good up there too. The rear of course is rump roasts. curious why you need to know. Are you splitting it with someone? If so, it would be simpler to just split it quantity wise. After you butcher it and take it to a meat cutter to be cooled and cut, have him divide it evenly.

Answer 2

Well, if you're Jewish, then only the front half, slaughtered properly, is considered kosher (or Kashrut), according to their dietary laws. Jews may not consume non-kosher food, which they call "treif." Treif meat is meat from a non-kosher animal, or a kosher animal that has not been properly slaughtered according to Jewish law, but the term is usually applied to all non-kosher food. If you're not Jewish, or not serving it to Jewish people, then it probably doesn't matter so much to divide the kosher from the non-kosher.

I'm personally not Jewish, but I am a big fan of Hebrew National (kosher) hot dogs, which are all beef. I like them simply because they taste way better (in my opinion) than any other brand of hot dog -- not for any religious reasons. You can see a good diagram of kosher vs. non-kosher at their website, which is
www.hebrewnational.com
Near the bottom of the screen, there's a small diagram, and if you click on it, you can watch a video which explains it in more detail.

If you're not Jewish, the other way to divide it, is between the upper half, and the lower half. In this case, the difference depends upon what type of cuts you're intending to get out of the animal, based upon whatever your recipe calls for:

The upper half produces chuck, which is one of the most common sources for hamburgers;
and ribs, in case you're preparing short ribs, or rib eye steak;
and short loin, which is where porterhouse steaks are cut from;
and sirloin, which is less tender than short loin, but usually considered more flavorful;
and tenderloin, which is the most tender portion, from which fillet mignon is cut;
and top sirloin;
and round steak, which is lean cut, and moderately tough. Lack of fat and marbling does not allow round steak to tenderize quickly.
All of those come from the upper.

The lower half produces brisket -- often associated with barbecue beef brisket;
and shank, which is used primarily for stews and soups, but is not usually served another way, due to it being the toughest of the cuts;
and plate, which produces types of steak such as the skirt steak and hanger steak. It is typically a cheap, tough, and fatty meat;
and flank, which is long and flat. The flank steak's best known application is London Broil. It's one of the most affordable steaks on the market, and it is substantially tougher than the loin and rib steaks, therefore many flank recipes use marinades or moist cooking methods, such as braising.

So depending upon the situation, and which recipe(s) you intend to cook, or who you work for, or exactly WHY you're slaughtering cattle, and whether or not there are Jewish people involved... ALL OF THOSE are things to consider, which might cause you to keep certain portions, and maybe sell the other portions to someone else. I hope that helps.

Answer 3

The hind quarter is the top and bottom Round, (the outer rump and inner rump), round steaks, rump roast, leg trimmings for hamburger and stew meat.

The upper parts of the hind quarter are the T Bone steaks, Porterhouse, Prime Rib, Fillet, etc. (All prime)

The front quarter produces arm roast, short ribs, blade roast or chuck roast, neck meat, etc, as well as trimmings for hamburger.
Kidneys, hearts and liver are removed separately.

You may/will find different names for cuts from the time I was involved in a butcher shop, where we handled full carcass. Today, that's rare as most cuts are made and shipped from the packing houses.

Answer 4

The head in on the front half, and the tail is on the rear half.

Which end you like is up to you, but I can find something good to eat at either end.

Answer 5

Actually a side of beef is a half of beef. It is cut long ways so you get two pieces with the same parts, a front quarter and a rear quarter in each side. I hope this helps, Thanks

Answer 6

Well the front will give you brisket, chuck and shank.

The rear has beef such as sirloin, tenderloin and the round.

Generally the rear is most tender, but brisket is good too.

Here's a good picture to help you.

http://www.ansi.okstate.edu/resource-room/meats/cutsofbeef/b&wcutsofbeef.jpg

Answer 7

The rear of most beasts, ( animals! ) is normally the most expensive. But in my opinion,the fore-quarter is by far the more tastiest. Brisket/belly/stewing-meat,etc. The dearer cuts,topside/rump etc. do not carry enough fat,which to me,is where the flavour is! Yum-Yum.

Answer 8

well the front is the shaft !!!a.k.n. the HEAD! and the rear is scronin a.k.n as the Balls what you like is up to you!!!!!!!!i like neither

Answer 9

Are you killing this cow yourself?