Some of us at work are planning on buying one (or two) cows from a local butcher shop. I've bought meat from them before and know it is MUCH better then what I can get at Sam's Club or Fred Meyers. Mostly due to freezer space I'm planning on getting just a quarter. I'm wondering if you all think I should get a front or hind quarter? My understanding is the brisket, chuck, and rib eyes are from the front quarter while the tenderloin, sirloin, and flank steak are hind quarter. Which is generally considered the best for smoking?
thanks
thanks