| Author | |
Lisbet
Forum All-Star
Joined: Feb 07 2006
Location: Michigan
Online Status: Offline
Posts: 2706
|
| Posted: Oct 20 2009 at 4:08pm | IP Logged
|
 |
|
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!
__________________
Lisa, wife to Tony,
Mama to:
Nick, 17
Abby, 15
Gabe, 13
Isaac, 11
Mary, 10
Sam, 9
Henry, 7
Molly, 6
Mark, 5
Greta, 3
Cecilia born 10.29.10
Josephine born 6.11.12
|
| Back to Top |
|
| |
SusanJ
Forum All-Star
Joined: May 25 2007
Location: New Jersey
Online Status: Offline
Posts: 1347
|
| Posted: Oct 20 2009 at 4:30pm | IP Logged
|
|
|
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.
__________________
Mom to Joseph-8, Margaret-6, William-4, Gregory-2, and new little one due 11/1
Life Together
[URL=http://thejohnstonkids.blogspot.com]The Kids' Blog[/UR
|
| Back to Top |
|
| |
Angel
Forum All-Star
Joined: April 22 2006
Online Status: Offline
Posts: 2293
|
| Posted: Oct 20 2009 at 4:33pm | IP Logged
|
|
|
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 :-)
__________________
Angela
Mom to 9, 7 boys and 2 girls
Three Plus Two
|
| Back to Top |
|
| |
Angel
Forum All-Star
Joined: April 22 2006
Online Status: Offline
Posts: 2293
|
| Posted: Oct 20 2009 at 4:36pm | IP Logged
|
|
|
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...
__________________
Angela
Mom to 9, 7 boys and 2 girls
Three Plus Two
|
| Back to Top |
|
| |
Bookswithtea
Forum All-Star
Joined: July 07 2005
Online Status: Offline
Posts: 2621
|
| Posted: Oct 20 2009 at 6:18pm | IP Logged
|
|
|
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. 
__________________
Blessings,
~Books
mothering ds'93 dd'97 dd'99 dd'02 ds'05 ds'07 and  due 9/10
|
| Back to Top |
|
| |
SusanJ
Forum All-Star
Joined: May 25 2007
Location: New Jersey
Online Status: Offline
Posts: 1347
|
| Posted: Oct 20 2009 at 7:22pm | IP Logged
|
|
|
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.
__________________
Mom to Joseph-8, Margaret-6, William-4, Gregory-2, and new little one due 11/1
Life Together
[URL=http://thejohnstonkids.blogspot.com]The Kids' Blog[/UR
|
| Back to Top |
|
| |
MichelleW
Forum All-Star
Joined: April 01 2005
Location: Oregon
Online Status: Offline
Posts: 947
|
| Posted: Oct 20 2009 at 8:45pm | IP Logged
|
|
|
Rib steaks make a GREAT stew.
__________________
Michelle
Mom to 3 (dd 14, ds 15, and ds 16)
|
| Back to Top |
|
| |
stefoodie
Forum Moderator
Joined: Feb 17 2005
Location: Ohio
Online Status: Offline
Posts: 8457
|
| Posted: Oct 21 2009 at 3:36am | IP Logged
|
|
|
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!
__________________
stef
mom to five
|
| Back to Top |
|
| |
Angel
Forum All-Star
Joined: April 22 2006
Online Status: Offline
Posts: 2293
|
| Posted: Oct 21 2009 at 7:13am | IP Logged
|
|
|
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. 
__________________
Angela
Mom to 9, 7 boys and 2 girls
Three Plus Two
|
| Back to Top |
|
| |
lilac hill
Forum All-Star
Joined: Feb 15 2005
Online Status: Offline
Posts: 643
|
| Posted: Oct 21 2009 at 7:56am | IP Logged
|
|
|
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
__________________
Viv
Wife to Rick (7/83), Mom to dd#1(6/87), dd#2(1/90), and dd#3(6/94) in central PA.
|
| Back to Top |
|
| |
Bookswithtea
Forum All-Star
Joined: July 07 2005
Online Status: Offline
Posts: 2621
|
| Posted: Oct 21 2009 at 10:29am | IP Logged
|
|
|
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.
__________________
Blessings,
~Books
mothering ds'93 dd'97 dd'99 dd'02 ds'05 ds'07 and due 9/10
|
| Back to Top |
|
| |
Lisbet
Forum All-Star
Joined: Feb 07 2006
Location: Michigan
Online Status: Offline
Posts: 2706
|
| Posted: Oct 21 2009 at 1:38pm | IP Logged
|
|
|
Thanks Ladies! I'm printing this out and putting it in my kitchen binder!
__________________
Lisa, wife to Tony,
Mama to:
Nick, 17
Abby, 15
Gabe, 13
Isaac, 11
Mary, 10
Sam, 9
Henry, 7
Molly, 6
Mark, 5
Greta, 3
Cecilia born 10.29.10
Josephine born 6.11.12
|
| Back to Top |
|
| |
lilac hill
Forum All-Star
Joined: Feb 15 2005
Online Status: Offline
Posts: 643
|
| Posted: Oct 21 2009 at 3:46pm | IP Logged
|
|
|
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.
__________________
Viv
Wife to Rick (7/83), Mom to dd#1(6/87), dd#2(1/90), and dd#3(6/94) in central PA.
|
| Back to Top |
|
| |
|
|
4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Help with freezer beef
