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Our Lady's Loom, Larder, and Laundry
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Lisbet
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Posted: Oct 20 2009 at 4:08pm | IP Logged Quote Lisbet

We just picked up 375 pounds of hormone free, grass fed grain finished organic beef this morning. I have 100 pounds of ground beef, which I of course know how to use, but I'm clueless on some of the other cuts. We will be dissecting the heart this weekend, and probably the tongue next week sometime. I'm assuming the 'soup bones' are used for making stock? As is the 'boiling beef' But I need suggestions on the following:

beef shank
rib steak
sirloin roast
oxtail (soup too?)
arm roast

Thanks!

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SusanJ
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Posted: Oct 20 2009 at 4:30pm | IP Logged Quote SusanJ

I think it's out of print but The Grassfed Gourmet was fantastic for us when we first got part of a cow. The tougher roasts are great bets for the crock pot. They can also be super slow-roasted--like at 200 degrees for 8 hours which will make them very tender. You might google recipes along that line.

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Angel
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Posted: Oct 20 2009 at 4:33pm | IP Logged Quote Angel

Beef shank -- braised, used as a basis for soup. They need to be cooked a long time (think your crockpot), but the meat is very, very good. And since they have bones, they make good broth.

Rib steak -- I have no idea what this is but I treat mine like "rib-eye" steaks and broil or grill.

sirloin roast -- I'd just treat it like any other roast, but maybe someone actually knows what it is and has more specific ideas???

oxtail -- that's for soup or stew

arm roast -- I have no idea what an arm roast is, but my general method is to turn all roasts into roast beef :-)



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Angel
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Posted: Oct 20 2009 at 4:36pm | IP Logged Quote Angel

SusanJ wrote:
I think it's out of print but The Grassfed Gourmet was fantastic for us when we first got part of a cow.


Ok, I just have to name drop a little here, but -- we actually get a lot of our meat from the author's family farm.    It's good stuff. And -- she's a homeschooler, so whenever we go to the farm to pick up meat, our kids run around with her kids while I choose cuts and sausage.

Ok, back to your regularly scheduled programming...

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Bookswithtea
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Posted: Oct 20 2009 at 6:18pm | IP Logged Quote Bookswithtea

A lot of the roasts I defrost fully and then chop into stew meat for the crock pot.

Rib steaks are phenomenal and should be grilled lightly.

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SusanJ
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Posted: Oct 20 2009 at 7:22pm | IP Logged Quote SusanJ

No problem with me if you name drop, Angela. Do you know if she sells her own book? I wanted to give it as a gift this year but couldn't find it online. It's a very, very good cookbook and a real must for grass-fed meat.

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Posted: Oct 20 2009 at 8:45pm | IP Logged Quote MichelleW

Rib steaks make a GREAT stew.

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stefoodie
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Posted: Oct 21 2009 at 3:36am | IP Logged Quote stefoodie

Lisbet wrote:


beef shank
rib steak
sirloin roast
oxtail (soup too?)
arm roast

Thanks!


some asian-themed ideas for you:

beef shank -- simmer in water, ginger, garlic, onions, black pepper, salt for a few hours or until fork-tender. add greens and potatoes, tomatoes if you like.

rib steak -- slice paper-thin against grain, marinate in soy sauce, sesame oil, a bit of sugar, green onions, garlic, black pepper. grill or stir-fry, serve with rice and a spicy krauty side like kimchi or pickled veggies, plus garlic spinach.

sirloin roast -- okay, not asian -- but yummy for french dip!

i have a really involved recipe for oxtails, but i'll spare you.      you can use it for stew, or cooked like the shank above.

arm roast -- great for pot roast, slow-cooked/braised, with some red wine, etc.

we got our beef at the beginning of the month. next month the chicken is coming!



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Angel
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Posted: Oct 21 2009 at 7:13am | IP Logged Quote Angel

SusanJ wrote:
No problem with me if you name drop, Angela. Do you know if she sells her own book? I wanted to give it as a gift this year but couldn't find it online. It's a very, very good cookbook and a real must for grass-fed meat.


Yes. You can order Grassfed Gourmet, as well as her other books, at her website, grassfedcooking.com.

She also has a book for grilling and barbecuing grass-fed meat called The Farmer and the Grill. I should probably pick up at least one of these myself... usually when we go to the farm, though, I am shelling out too much money on meat to think about books.



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lilac hill
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Posted: Oct 21 2009 at 7:56am | IP Logged Quote lilac hill

I have 2 books by Hugh Fearnley-Wittingstall, The River Cottage Cookbook and Meat to help with these sort of questions because my traditional old cookbooks just did not give enough info. BTW-my family finds my facination with these books, odd for a former 30 year vegetarian. Make sure to read with a British accent and visit the RIver Cottage website-very cool.
Hugh recommends-
beef shank- "top joint of the foreleg" "quite delicious if cooked very slowly in a flavorsome liquor. On the bone it can be braised with wine and vegetables: off the bone it makes an excellent stew..."
rib steak- DOes not say much about the steaks but the rib section is lean
sirloin roast - is from the full loin and is tender
oxtail (soup too?)-"for lovers of full bodied stews and tender but gelatinous textures , oxtail is perhaps the ultimate treat. It has plenty of bone, and plenty of gelatin."
arm roast- no idea from the books but my "arm" sections are steaks which I marinate and make into fahitas or stew/soup meat.

V



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Bookswithtea
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Posted: Oct 21 2009 at 10:29am | IP Logged Quote Bookswithtea

lilac hill wrote:
I have 2 books by Hugh Fearnley-Wittingstall, The River Cottage Cookbook and Meat to help with these sort of questions because my traditional old cookbooks just did not give enough info. BTW-my family finds my facination with these books, odd for a former 30 year vegetarian. Make sure to read with a British accent and visit the RIver Cottage website-very cool.
Hugh recommends-
beef shank- "top joint of the foreleg" "quite delicious if cooked very slowly in a flavorsome liquor. On the bone it can be braised with wine and vegetables: off the bone it makes an excellent stew..."
rib steak- DOes not say much about the steaks but the rib section is lean
sirloin roast - is from the full loin and is tender
oxtail (soup too?)-"for lovers of full bodied stews and tender but gelatinous textures , oxtail is perhaps the ultimate treat. It has plenty of bone, and plenty of gelatin."
arm roast- no idea from the books but my "arm" sections are steaks which I marinate and make into fahitas or stew/soup meat.

V



We love Hugh! My mom has several years of his tv show from England on dvd and dh and I watched them a few years ago. We learned so much...it was 1/2 cooking show and 1/2 traditional foods/homesteading! I have The River Cottage Cookbook as well. Its a fun read.

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Lisbet
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Posted: Oct 21 2009 at 1:38pm | IP Logged Quote Lisbet

Thanks Ladies! I'm printing this out and putting it in my kitchen binder!

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lilac hill
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Posted: Oct 21 2009 at 3:46pm | IP Logged Quote lilac hill

Well the trotters are not available from our butcher and I don't plan on making blood sausage or head cheese or having brains on toast ( a phrase that has become a gross favorite in our house) but I will try my hand at curing the pork bellies. Maybe next time I will try my own sausage making. I do feel lucky that I can get the lard and bones for stock making.

Good luck Lisa, timing was perfect with giving my cutting order to a new butcher today. Beef won't be until next spring, 9 weeks after green up, if I can manage it, once the freezer is depleted.

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