Paine Family Farm Grassfed Beef
What do I do with this cut of meat? Our beef packs come with an assortment of roasts and steaks. The variety we provide you allows us to manage our inventory (they have yet to design a steer that’s all porterhouse steaks and sirloin tip roasts) and gives you an opportunity to experiment with different cuts of meat and recipes. Knowing a bit about the typical uses of various cuts might be helpful.
Rib Cuts. The highest quality, tenderest cuts of meat come from the rib and loin areas of the animal. These include such cuts as rib, T-bone, and porterhouse steaks and prime rib roast. Next come the sirloin area which includes sirloin steaks and sirloin tip roasts. All of these steaks are good for grilling and broiling. They can also be pan broiled over low heat on the stove. The roasts are good for dry roasting in the oven. Rump Cuts. Rump roasts, round steaks and round roasts tend to be somewhat less tender. Round steaks can be marinaded and grilled, but they’re more often cut into chunks or sliced thin and used for kabobs, stir fry or stew. Rump and round roasts work well either dry roasted or as "pot roasts" cooked in liquid either on the stove or in the oven.
Shoulder Cuts. Shoulder or chuck cuts include chuck and arm roasts as well as short ribs. These cuts all work well braised or roasted slowly in liquid. Braising involves browning the meat, then cooking slowly in a small amount of liquid in a covered pan on the stove top. We’re always trying new recipes, which we’ll periodically share with you through this newsletter or when you buy your beef. If you’ve found a recipe that works well, we’d love to try it! |