I'm getting 1/2 a cow (1/2 a black angus steer, grass fed and grain finished to be accurate), and honestly, have no idea how I should get it butchered. I will obviously get some ground, and some steak, and probably some made into sausage (there is a guy who does metwurst) but I'm really at a loss. There are going to be about 250 lbs of beef altogether. Anyone passing through Moscow ID, I can promise you some kick ass meat to eat. Ideas? Halp?