| T O P I C R E V I E W |
| sonshine4u |
Posted - Oct 23 2012 : 10:11:48 AM
Hey Farmgirls!
At one of our last farmgirl meetings, we got on the subject of all the wonders of frozen beef in our freezers from Grass-Fed "Happy Cows" we purchased directly from a farmer or just from our own cows.
The question was asked about what to do with all these different cuts of meat. A lot of them you can't find reference to in your normal cookbooks or at the grocery store. I know there is a bounty of farmgirl wisdom out there on all things beef...do tell your tips, tricks and recipes for the less common beef cuts in your freezer!
Thanks!
~April :)
Playing in the Sonshine
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| 22 L A T E S T R E P L I E S (Newest First) |
| sonshine4u |
Posted - Jan 30 2013 : 1:28:47 PM
Thanks Heather! :)
Playing in the Sonshine
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| nndairy |
Posted - Jan 30 2013 : 1:13:43 PM
April,
I don't know if you'll get this before you meeting, but my husband and I eat rib steaks fried in a pan with only salt and pepper added to them. Also I have made round steaks in the oven by simply adding a can of cheddar cheese soup and cooking at 350 for a couple hours (as long as it takes to milk the cows). I then make mashed cauliflower and use the soup for gravy. Hope this helps.
Farmgirl Sister #4701 |
| sonshine4u |
Posted - Jan 28 2013 : 1:12:44 PM
Thanks Ladies for all your input! If there's anymore thoughts or recipes or any other advice...let's hear it now! Our meeting is on Thursday! :)
Thanks!
April :)
Playing in the Sonshine
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| JoyIowa |
Posted - Jan 18 2013 : 7:17:13 PM
The tongue is truly the best roast beef sandwiches you will EVER eat! Stew in water to cover until tender. Let set in broth till cool. Cut off skin before slicing. Enjoy.
Sliced heart on the grill is fantastic! Also cooked as above.
Ribs. Spritz with oil. Oven roast on 500 degrees for 25-35 minutes (till browned). Then turn down to 250 and cook til tender. Then slather on the sauce. Bake until sauce turns slightly crusted and is darker red. Serve with LOTS of napkins!
The shanks (legs) are great gently boiled with onions in the water. Great texture and flavor. Many times I make beef stroganoff with these pieces.
Enjoy! Don't hesitate to try it!
If it's not illegal, unsafe, or immoral, why not try anything once? Who knows? You may come back for a second helping! |
| windypines |
Posted - Jan 18 2013 : 1:08:01 PM
Here are my thoughts on your questions on what to do with cuts of meat
Rib Steak - just as good as t-bone, throw them on the grill
Short ribs - depending on how they are cut, grill them, or cook in the oven with BBQ sauce
Round steak - in the crock pot, with potatoes and vegetables
Any of the roasts - oven, crock pot, eat as a roast or cook till it falls apart, sandwiches
I don't get shanks, tail, or tongue.
I don't get blade roasts. Love rolled rump roasts. You can get your tenderloin, but then you lost that part on your T-bones.
We ask for the best cuts of steak and roasts, the rest into hamburger. Never had beef sausage.
Our steaks are 3/4" thick, and I have 2 chest freezers. I made up a "map" for my husband, as he claims he can't find anything in the freezer!
Beef hotdogs are the best!
Michele |
| sonshine4u |
Posted - Jan 17 2013 : 05:23:43 AM
Deb,
My hubby and I saw that episode too. It looked like they were just grilling it after they sliced it. Don't know if I'm that adventurous yet or not! My hubby was disappointed I didn't request the heart on our last beef order. I suppose we can try it next time.
Thanks everyone for all the great info! Keep it coming!!!!
~Hugs,
April
Playing in the Sonshine
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| City Chick |
Posted - Jan 17 2013 : 03:49:55 AM
We bought 1/2 a grass fed cow last summer. The short ribs have been sitting since then. I finally got brave and made this: http://www.rachaelrayshow.com/food/recipes/short-ribs-red-sauce-rigatoni/ I thought it was better the next day when I cooked it on low in my crockpot. Next time I will do everything except brown the meat in my crockpot. Very tasty.
Ox tails - hubby loves oxtail soup. He's requested it for this weekend.
Our steaks were cut 1" and packaged 2 to a pack. Works fine for our family of 4. I don't eat that much meat so I don't mind sharing.
Hubby saw on one of the Alaska reality shows they were grilling the heart. He wants to try that. Not sure what kind of seasoning to use.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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| Calicogirl |
Posted - Jan 16 2013 : 4:05:48 PM
Hey April,
There is nothing like a nice 1 inch steak but keep in mind that means less steaks for the freezer. We tried that one year and they were wonderful but we couldn't have steak as often as we would have liked so we usually stick with 3/4 inch now.
We have a large chest freezer. When it's time to pick up our beef my husband and I take an inventory of what cuts and how much of each cut as we load the freezer. I keep this in a binder in my kitchen along with a pantry inventory and just mark when I use something. I try to keep like cuts together. I have totes (no lids) to hold the ground, roasts, and steaks. I also have some boxes in there too.
Look at your favorite recipes to determine what cuts you will use the most of. We were getting round steak and having some tenderized too but found that we hardly use either (just one recipe for cubed and jerky with the round steak), so we would rather have that made into ground.
Here is a recipe that we love using short ribs:
Barbecued Bean Soup Recipe with Beef Short Ribs
1 pound Great Northern beans, soaked overnight, drained and rinsed
3/4 cup chopped onion
1/8 teaspoon ground black pepper
1-1/2 to 2 pounds beef short ribs, browned in a skillet with 1 Tbsp olive oil
6 cups water
2 teaspoons salt, or to taste
3/4 to 1 cup barbecue sauce (your favorite)
In crockpot, combine beans with onion, pepper, and browned short ribs; cover with the water. Cover and cook on LOW 10 to 14 hours. Remove short ribs and cut meat from bones. Return meat to crockpot and stir in barbecue sauce and salt, to taste. Cover and cook on HIGH for about 20 minutes longer. Serves 8.
By His Grace, For His Glory
~Sharon
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| alterationsbyemily |
Posted - Jan 16 2013 : 3:07:54 PM
Here is the cookbook!
http://www.paperbackswap.com/book/browser.php?k=Better+Homes+and+Gardens+Meat+Cook+Book
If you are a member you can grap one of the copies up. Thanks so much for the thread start!
---
Farmgirl #2951
2012 Farmgirl of the Year
http://simpileeliving.blogspot.com/
And my new Etsy listings http://www.etsy.com/shop/alterationsbyemily |
| ceejay48 |
Posted - Jan 16 2013 : 2:57:58 PM
Hey April,
Just to share a bit of what we do:
- we REALLY LIKE to slow roast a roast on the BBQ grill. In a glass baking dish with salt and pepper, my hubby likes to also use Grill Mates Montreal Spicy steak seasoning.
- we cut our steaks about 1" thick
- we have both types of freezers and they each have their advantages. Uprights are easier to access and keep things organized but the chest (which is what I think you mean by "deep") have less issues with defrosting. (At least this is our experience).
- keeping track: the shelves in our upright have particular cuts on one and others on another. We have put our really big roasts and some of the chuck steaks in the chest freezer.
- we don't have "Ribs" anymore. My hubby cuts the meat off of them, along with some of the meat that could be chuck steak/roast and that is what becomes our ground beef. Anything small that gets cut off of whatever goes into the ground beef.
When you ask about cuts to "love" or "hate" . . . that's also another advantage to doing it yourself. However, we do know that not everyone is able to do that.
Good luck with it all!
CJ
..from the barefoot farmgirl in SW Colorado...sister chick #665.
2010 Farmgirl Sister of the Year
Mother Hen: FARMGIRLS SOUTHWEST HENHOUSE
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| sonshine4u |
Posted - Jan 16 2013 : 2:46:51 PM
Ladies, Thanks for all of your wisdom so far! I'm looking for some recipes too. We are having a meeting on Beef at the end of the month and here is a list of cuts ladies have asked about and how you prepare them or what your favorite recipe is for them:
Short Ribs
Tongue
Round Steak
Rib Steak
Shanks
Ox-Tail
Chuck Roast Vs. Rump Roast
Rib Roast
Questions:
How thick do you get your steaks cut?
How do you keep track of what's in your freezer?
Do you prefer a deep freeze or an upright freezer?
What cuts do you love to get and which ones do you hate to get?
Which cuts are better as hamburger/sausage?
Thanks ladies!
Playing in the Sonshine
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| ceejay48 |
Posted - Oct 30 2012 : 12:03:58 PM
We are the butcher! We butcher and package our own meat. I grew up on a farm where we always did our own, including wild game that was hunted. But my hubby is also very experienced in this so together we do our own and we just cut it like we want it. We also have a heavy duty meat grinder and do our own ground beef (or whatever it is). We generally cut lots of roasts and steaks and the meat that is kind of "sparse", such as on the ribs, we cut off and that goes into the meat for grinding.
But these are great tips and I agree with Sharon . . . visit and talk with a butcher. You should be able to ask and get guidance. And, yes, the shop should be CLEAN!!!!
CJ
..from the barefoot farmgirl in SW Colorado...sister chick #665.
2010 Farmgirl Sister of the Year
Mother Hen: FARMGIRLS SOUTHWEST HENHOUSE
living life - www.snippetscja.blogspot.com
from my hands - www.cjscreations-ceejay.blogspot.com
the "Purple Thistle" http://www.ceejay48.etsy.com
from my heart - www.fromacelticheart.blogspot.com
from my hubby - www.aspenforge.blogspot.com |
| SandraM |
Posted - Oct 30 2012 : 10:31:23 AM
Our Butcher always walks us through it.
They will give you options for each cut.
Example instead of Round steak we get ground round and cubed steaks.
If they are a good shop they should be able to go through each cut with you and give you options for that cut of meat.
Sandra
www.mittenstatesheepandwool.com |
| Calicogirl |
Posted - Oct 30 2012 : 08:53:13 AM
Here is a chart that might help:
http://www.gourmetsleuth.com/Articles/Cooking-Tips--Techniques-642/beef-cuts.aspx
By His Grace, For His Glory
~Sharon
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| Calicogirl |
Posted - Oct 30 2012 : 08:45:51 AM
Brenda,
When you order 1/4 steer the meat you will get will either be from the front half or back half of one side of the steer. Unless the cuts you are asking for and how many you want are available from either 1/4 you won't get them. We get 4 chuck roasts from a half a cow/steer.
You want to make sure that your butcher has a good reputation too. Visit the shop and make sure it looks and smell clean and the only thing you smell is fresh meat. We totally trust our butcher.
My husband and I order half a cow/steer every year. We finally have it down to what cuts we like and how many pounds. Here is an idea of what we got for meat from our half. You need to take into account how big the animal is and size of their bones too and how many pounds you want a roast to be, how thick the steaks, etc.
Ground Beef 58#, Breakfast Sausage 4#, Stew Meat 5#, brisket 1,chuck roast 4, heel of round roast 1, rump roast 2, arm roast 3, prime rib roast 1 (now we could have had 2 but opted for rib steaks too), t-bones 14 steaks, sirloin tip steak 9, sirloin steaks 7, rib steak 6, flank steak 1, skirt steak 1, tenderloin steak 3, chuck steak 3, scotch tenderloin (I think this is called mock chuck steak) 3, short ribs 4 packages, soup bones 2 packages.
Questions that the butcher will ask us:
~Thickness of steaks and how many to a package
~Roasts deboned, rolled and tied or with bone? How many pounds per roast?
~Round steak? Tenderized?
~Italian Sausage or Breakfast sausage?
~What size chub for ground or sausage, 1 or 2 pound packages, etc?
~Prime Rib Roast or steaks?
Our list is what we use the most of. For example we do not use round steaks very often (we still have some left from last year so I would rather have ground.) We didn't order Italian sausage this year for the same reason and there is only one or two recipes I use with that. I do wish that I had ordered more Breakfast Sausage, I am used to pork sausage so I was skeptical, but it turned out to be really good. Oh and the butcher may ask if you want Bratwurst too, that (and the sausage) usually cost more per pound for processing due to the time and spices,etc.
My mom is living with us and loves liver and onions, so this year we asked for the liver, and my husband wanted to try the tongue so we got that too  , and don't forget to ask for the beef fat to render into tallow for cooking or soapmaking.
I hope this helps!
And like Michelle said a good idea is to read a chart on the cuts and what part of the animal they came from so you can get an idea.
By His Grace, For His Glory
~Sharon
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| sonshine4u |
Posted - Oct 30 2012 : 06:11:14 AM
These are all great questions! I think more people want to know! I'm hoping for more farmgirls with experience can teach us the ins and outs!
~April :)
Playing in the Sonshine
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| brightmeadow |
Posted - Oct 29 2012 : 9:06:21 PM
I'm sorry I missed this topic because I just gave an order to the meat processor for "steaks and roasts" I always feel like I am being taken advantage of because I don't know more about butcher "lingo". For example, when I order 1/4 of a steer, should I tell him how many "filet"s I want? How many English roasts? How many Chuck roasts? I always feel like I get the leftovers after the local neighbors specify the choice pieces.
When I am ordering 1/4 of a steer, what should I ask for?
You shall eat the fruit of the labor of your hands - You shall be happy and it shall be well with you. -Psalm 128.2
Visit my blogs at http://brightmeadowfarms.blogspot.com (farming) http://brightmeadowknits.blogspot.com (knitting) or my homepage at http://home.earthlink.net/~brightmeadow |
| SandraM |
Posted - Oct 26 2012 : 06:19:12 AM
What cuts were you wondering about?
Sandra
www.mittenstatesheepandwool.com |
| sonshine4u |
Posted - Oct 26 2012 : 05:46:05 AM
These are great tips! Keep them coming!
~April :)
Playing in the Sonshine
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| windypines |
Posted - Oct 26 2012 : 03:15:22 AM
Before yo butcher, go to the butcher and talk with them. Mine has charts and can explain cuts they make. Then you can make a decision on what cuts would work best for you. You will make up a cutting list of what you want.
Michele |
| AlyssaMarie |
Posted - Oct 24 2012 : 09:17:57 AM
I usually take some of the shanks or boney pieces without a lot of meat or hard to get meat and cook it in a crock pot or simmer it on the stove to create stock and then let it cool and try to hand pick off the little chunks of meat for use in vegetable beef soup.
AlyssaMarie @ Link'd Hearts Ranch
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| Annette Kath |
Posted - Oct 23 2012 : 9:37:21 PM
I have an old cookbook that is just for meat. It's called Better Homes and Gardens Meat Cook Book. It's dated 1965. You could check online maybe.
Annette
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