Quadrant of Cow

I split a 1/4 of a cow recently with some friends. It is just the nature of the cow that you end up with more braising cuts than grilling cuts. That is why steaks cost so much more than roasts, there aren't as many per cow. When purchasing my cow, the farmer called me up and asked how I would like it cut up. I chose to get every cut of meat that I could, instead of turning things into hamburger or "stew" meat.

However I love slow cooked beef so this has worked out well for me.