Hello, two years ago we bought 1/2 a steer and had it butchered. We had 3 family members at the time. Now it is just two. We are contemplating doing the same this fall. My husband is not a big steak eater, he would be happy to have the entire 1/2 made into ground meat. I cannot bear to do that. These are the cuts we got the last time. I would appreciate some help in deciding what to keep what to convert to hamburger. 7 pkg t-bone steak, 6 pkg sirloin steak, 9 pkg round steak, 2 pkg club? steak, 4 pkg rib steak, 2 chuck roasts, 2 arm roasts, 2 heel of round roasts, 1 loin tip roast, 1 rump roast, 2 briskets, 6 pkgs stew meat, 1 ox tail, 10 pkg soup bones, and 27 2 lb pkg hamburger 90/10. I had told the butcher I wasn't interested in the liver, heart or tongue.