Nose to Tail: How to Use Everything from Your Bulk Beef Order
You're paying for the whole animal. Here's how to actually take home the whole animal — and what to do with all of it.
9 min read
Sarah grew up on a cattle ranch in central Texas and spent 12 years managing direct-to-consumer beef programs for family farms across the Southern Plains. She has personally helped over 500 families navigate their first bulk beef purchase.
Quick Answer
When you buy half a cow, you're paying for the whole animal — but most buyers only take home the steaks, roasts, and ground beef. By checking a few extra boxes on your cut sheet, you can get 20-40 lbs of additional bones, organs, and fat at no extra cost. That's free bone broth, beef tallow, and some of the most nutrient-dense food on the planet.
What Most Buyers Leave Behind
Here's the thing most first-time bulk beef buyers don't realize: if you don't specifically request bones, organs, and fat on your cut sheet, the processor keeps or discards them. You've already paid for them as part of the whole animal. They're just not included by default.
For a typical half cow, that means 30-50 lbs of perfectly good food — bones for broth, organs packed with nutrients, fat that renders into premium cooking tallow, and specialty cuts like oxtail that sell for $8-15/lb at the butcher — all going to waste or someone else's freezer.
The fix is simple. Before your animal goes to the processor, check every box you can on the cut sheet. Even if you're not sure what you'll do with beef heart or kidney fat, take it. You can always give it to a neighbor, feed it to your dog, or learn something new in the kitchen. But you can't go back and ask for it once processing is done.
The Extras You Can Request
Here's a detailed look at everything beyond the standard steaks, roasts, and ground beef — what it is, how much to expect, and what to do with it.
Soup & Marrow Bones (8-15 lbs from a half cow)
Bones are the foundation of bone broth, one of the easiest and most valuable things you can make from your bulk beef order. A single batch of homemade broth replaces $15-25 worth of store-bought broth — and tastes dramatically better.
- Knuckle bones — Rich in cartilage and collagen. These are what make your broth gel when cooled.
- Neck bones — Deep, beefy flavor with bits of meat still attached.
- Marrow bones — Roast and eat the marrow on toast, or add to broth for richness.
- Shank bones — Combination of marrow and connective tissue. Great all-purpose stock bones.
Tip: Ask the processor to cut marrow bones to 3-4" lengths for roasting. Longer bones are harder to fit in a stock pot.
Organ Meats (5-10 lbs from a half cow)
Organ meats have an image problem in the U.S., but they're prized in almost every other food culture on earth — and for good reason. They're the most nutrient-dense part of the animal and, when prepared well, they taste excellent.
Liver (~5 lbs)
The most nutrient-dense food on earth. Rich in iron, B12, and vitamin A. Slice thin and pan-fry with onions, or flash-freeze and grate into smoothies, chili, or bolognese where the flavor disappears completely.
Heart (~3 lbs)
Surprisingly mild — it's lean muscle meat, not an "organ" in the way most people imagine. Slice thin for fajitas, grind into a burger blend (50/50 with ground beef), or slow-braise whole like a pot roast.
Tongue (~3 lbs)
Makes incredible barbacoa and tacos. Slow-cook until tender (3-4 hours), peel the outer skin, shred the meat. The texture is rich and silky — once you try tongue tacos, you'll always request it.
Kidney (~1 lb)
Traditional steak and kidney pie. Strong, distinctive flavor — not for beginners. Soak in milk for an hour before cooking to mellow the taste. If you're unsure, take it anyway and give it to someone who cooks British or French food.
Cheek Meat (~2 lbs)
Incredible braised. Rich, tender, restaurant-quality meat loaded with collagen. Braise low and slow like a chuck roast but expect even more tender results. A hidden gem most buyers never know to ask for.
Oxtail (2-4 lbs from a half cow)
Oxtail is one of the most expensive cuts at the butcher shop — $8-15/lb retail — because demand has skyrocketed while supply is inherently limited (one tail per animal). If you don't request it on your cut sheet, it often goes to waste or the processor sells it separately.
- Perfect for braised oxtail stew, pho, or Jamaican oxtail
- Rich in gelatin — braises become thick and silky
- Braise for 3-4 hours until the meat falls off the bone
At $10/lb retail, your 2-4 lbs of oxtail alone is worth $20-40 that you'd otherwise leave on the table.
Beef Fat & Suet (10-20 lbs from a half cow)
Beef tallow has seen a massive resurgence in popularity since 2024, and for good reason — it's one of the best cooking fats available. What used to be waste is now a premium product selling for $10-20/lb retail. You're getting it free.
- Suet (kidney fat) — The hard, white fat around the kidneys. Renders into the highest-quality tallow with a clean, neutral flavor.
- Back fat and trim fat — Softer fat from trimming and processing. Renders into perfectly good cooking tallow, just slightly more "beefy" in flavor.
Uses for rendered tallow: cooking fat with a high smoke point (400°F), skincare and lip balm, soap making, candle making, seasoning cast iron.
At retail prices, 10-20 lbs of raw fat renders into $70-300 worth of finished tallow. It's one of the highest-value items you can claim for free.
Short Ribs & Shanks
These cuts deserve special attention because they sometimes get ground into hamburger by default if you don't specifically request them. Both are restaurant-menu cuts worth $12-18/lb retail.
- Bone-in short ribs — Specify "bone-in, English cut" on your cut sheet. Braised short ribs are one of the most impressive meals you can make from a half cow.
- Shanks (osso buco cut) — Ask for cross-cut shanks, 1.5-2" thick. The exposed marrow melts during braising, creating an impossibly rich sauce. Classic Italian osso buco or Vietnamese pho.
Be explicit on your cut sheet: "bone-in short ribs, NOT ground" and "shanks cut for osso buco, NOT ground."
Bone Broth Basics
If you only do one thing with your bones, make broth. It's simple, mostly hands-off, and the results are incomparably better than anything you can buy in a store.
Which Bones to Use
- Knuckle bones — High in cartilage. These give your broth body and make it gel when cooled (a sign of quality).
- Marrow bones — Add richness and depth. The marrow melts into the broth during cooking.
- Neck bones — Great flavor with bits of meat. Good all-purpose broth bones.
- Best results: Use a mix of all three for a balanced, gelatinous, flavorful broth.
Simple Method
- Roast bones at 400°F for 30 minutes until browned (this step adds color and depth).
- Transfer to your largest stock pot. Add 2 tablespoons of apple cider vinegar (helps extract minerals from the bones).
- Cover with cold water. Add a rough-chopped onion, a few carrots, and celery stalks if you have them.
- Bring to a boil, then reduce to a bare simmer. Cook for 12-24 hours. Longer = more gelatin and minerals.
- Strain, season with salt, and cool. Skim the fat cap once solidified (save it — it's good for cooking).
Yield
One half cow's bones (8-15 lbs) = 6-10 batches of broth. Each batch makes 3-4 quarts. That's 18-40 quarts of broth, replacing $90-250 worth of store-bought.
Storage
Mason jars in the fridge (use within 5 days), freeze in silicone molds for easy portions, or pressure-can for shelf-stable storage. Leave headspace in jars when freezing to prevent cracking.
Why homemade beats store-bought: Real bone broth contains collagen, glycine, and minerals that commercial broth simply doesn't have. Most store-bought "bone broth" is glorified stock — cooked for hours, not days, with added flavoring to compensate. Homemade broth gels in the fridge because it's full of gelatin. If it doesn't gel, you need more bones or more time.
Rendering Tallow
Beef tallow is having a moment. After decades of being unfairly demonized alongside all animal fats, tallow has surged in popularity for cooking, skincare, and even candle-making. What was once thrown away by processors is now a premium product — and you can get the raw material for free from your half cow.
Basic Process
- Cut raw fat (suet or trim fat) into small cubes, about 1" pieces. Smaller = faster rendering. You can also pulse in a food processor.
- Place in a Dutch oven, slow cooker, or oven-safe pot. Add 1/4 cup of water to prevent scorching at the start.
- Cook low and slow: 250°F in the oven, or "low" in a slow cooker, for 4-6 hours. Stir occasionally.
- The fat will melt into golden liquid with small, crispy bits (cracklings) remaining.
- Strain through cheesecloth or a fine mesh strainer into glass jars. Let cool and solidify.
Shelf Life
Properly rendered tallow lasts 1 year at room temperature in a sealed jar, and indefinitely in the fridge. It solidifies to a creamy white at room temperature and melts to a clear golden liquid when heated.
Cooking with Tallow
Smoke point of 400°F — higher than butter, olive oil, or coconut oil. Excellent for frying (this is what McDonald's used to fry their fries in), roasting vegetables, searing steaks, and seasoning cast iron pans.
Beyond the Kitchen
Tallow's uses extend well beyond cooking:
- Lip balm & hand salve — Tallow's fatty acid profile is remarkably similar to human skin oils. Melt with beeswax and essential oils for a rich moisturizer.
- Soap making — Tallow-based soap has been made for centuries. It produces a hard, long-lasting bar with a creamy lather.
- Candle making — Tallow candles burn cleanly and were the standard before paraffin wax.
Cut Sheet Checklist: Don't Forget These
Print this list or save it on your phone. When you sit down with your cut sheet, make sure every one of these items is checked "yes."
For Your Dog
If your family isn't ready for organ meats or you end up with more bones than you can use, your dog will be thrilled. Bulk beef is one of the most economical ways to feed dogs raw or supplement their diet.
Raw Meaty Bones
Raw knuckle and neck bones are excellent for dogs — great for dental health and mental stimulation. Match bone size to your dog (big bones for big dogs).
Organ Meats
Liver, heart, and kidney your family won't eat? Dogs love them and they're incredibly nutritious. Feed in moderation — liver especially shouldn't exceed 5% of their diet.
Homemade Training Treats
Slice liver thin, dehydrate at 175°F for 6-8 hours, and break into pieces. Homemade liver treats that dogs go crazy for — pennies compared to store-bought.
Important Safety Note
Never give dogs cooked bones. Cooking makes bones brittle and prone to splintering, which can cause serious injury. Raw bones flex and crumble safely. Always supervise bone chewing.
Frequently Asked Questions
Do I have to pay extra for bones and organs?
Almost never. Bones, organs, fat, and oxtail are already part of the animal you're paying for. If you don't request them on your cut sheet, the processor either keeps them, sells them to someone else, or discards them. Checking the boxes for these items costs you nothing extra — you're just claiming what's already yours. The only exception is some processors charge a small fee ($10-25) for extra processing like cutting marrow bones to specific lengths.
What if my processor doesn't offer organs?
Not all processors handle organ meats, especially smaller operations. Call ahead and ask specifically: "Can I get liver, heart, tongue, and oxtail with my order?" If they don't offer them, ask the farmer if they can arrange it or recommend a different processor. Some farms process multiple animals at once and can set aside organs if you ask early enough. If all else fails, you can often buy organs separately from local farms for $2-5/lb.
Is liver really that nutritious?
Beef liver is often called the most nutrient-dense food on the planet, and the data backs it up. A 3 oz serving contains 65% of your daily iron, over 1,000% of your B12, 700% of your vitamin A, and significant amounts of folate, riboflavin, and copper. Ounce for ounce, it beats every vegetable and most supplements. The catch is taste — it's strong. Start by blending a small amount into ground beef (1:4 ratio) and you won't even notice it.
How much tallow can I render from one half cow?
A half cow typically yields 10-20 lbs of raw fat (suet plus trim fat). When rendered, fat loses about 20-30% of its weight to impurities and water, so expect 7-15 lbs of finished tallow. At retail prices of $10-20/lb for grass-fed tallow, that's $70-300 worth of cooking fat and skincare product — for free. The rendering process takes 4-6 hours but is almost entirely hands-off.
What if I'm squeamish about organ meats?
You're not alone — most Americans didn't grow up eating organs. The easiest entry point is heart, which is just lean muscle meat that tastes like a milder version of steak. Slice it thin for fajitas and most people can't tell the difference. For liver, try grating frozen liver into chili, meatballs, or bolognese — the flavor disappears completely. Tongue is another easy one: slow-cook it, peel it, shred it into tacos, and it tastes like the best pot roast you've ever had. Start small and work your way up.
How should I store bones and organs in the freezer?
Bones store well for 6-12 months in the freezer. Keep them in labeled bags by type (marrow, knuckle, neck) so you can grab what you need for broth without thawing everything. Organs should be used within 3-4 months for best quality. Slice liver before freezing so you can pull out individual portions. Heart and tongue freeze whole and thaw in the fridge overnight. Fat and suet last 6+ months frozen — cut into chunks before freezing for easier rendering.
Buying Half a Hog
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Sources & Methodology
Yield estimates (bone weight, organ weight, fat weight per half cow) are based on USDA carcass data and verified with custom processors in our network. Nutritional claims for liver and organ meats reference USDA FoodData Central. Tallow rendering methods and shelf life data are drawn from university extension resources and traditional food preservation guides.
- USDA FoodData Central - Beef Liver, Heart, Tongue Nutritional Data
- Penn State Extension - Understanding Beef Carcass Yields and Losses
- North Dakota State University Extension - Rendering Tallow at Home
- University of Minnesota Extension - Bone Broth Safety and Preparation
- Half a Cow Club supplier directory - 1,200+ verified listings
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