[beisner]

Typically when you buy a large fraction of a cow, the butcher will process it into a bunch of different cuts, I.e. ribeye, flank, chuck, tenderloin, etc. the cuts are usually single-serving, except if you want to keep the tenderloin whole or something. You also get a bunch of hamburger patties or ground beef. Point is, you get all the meat pre-cut before your freeze, so you can use only what you need at any given time.