On 8/20/2025 at 11:22 AM, Dr. Teeth said:Hey, another random question. Has anyone done something like this with another family/cook/carnivore with different culinary preferences?
I've done this a couple times- a couple bison, a couple steers and then we got a whole steer during Covid and 2 sets of friends split another whole steer. It is very commonplace to have a standard cut sheet from the processor that you can deviate from. IE-how thick you want steaks, (and what cut of steak you want), how much burger per package, stew meat, etc etc. My experience is that if you are getting a half or whole, you can specify how you want your cuts. Those farms that offer 1/4s typically do a standard cut only.
Regarding meat inspection in the US- there are different types of inspection and most of these type of purchases (whole, half, quarter animal) fall under what is considered custom exempt. There is an inspector assigned to the slaughter facility but they are not being inspected for retail sale (ie, your local butcher counter at a local meat shop).
Example of a custom cut sheet-
