I'd want 2 whole tenderloins, 2 whole, boneless ribeye primals, short ribs, brisket, skirt meat, ox tails(great for soup). I'd try to get as many shanks as possible. You can use them for Osso Buco. Don't let your meat processor cut up the steaks. It's easy to do yourself and you can cut them as thick or thin as you like. There's also the section where the sirloin steaks come from. If I remember correctly there's several muscles, running in different directions and you need to be careful separating out the sirloin. I don't know how many T-bone/Porterhouse steaks you get, but your butcher will have to cut those since you need a band saw to cut them.
Obviously there's more meat to harvest, but those are the main pieces that you want to keep whole and butcher yourself. Hope this helps.
