ENJOY YOUR DIAMOND TAIL BEEF
Many of you are repeat customers, but
others have questions about cuts, cutting, wrapping and cooking.
Maybe I can help.
The Cuts
An uncut beef carcass consists of four “quarters”.
Generally, a beef will be 25% steaks, 25% roasts, 25% ground
beef and stew meat, and 25% fat, bone and shrinkage. When you
buy a quarter of beef from us, you are actually getting half of
one half, which means equal parts of front and hind cuts.
Certain parts of the carcass are the most desirable in terms of
tenderness and flavor, so that is how we ensure that you get
your share of all the cuts.
When the processor asks how you want your beef cut, he considers
how many people are in your family to determine size of package,
and what your cooking styles are to decide what cuts you want.
Round
For example, the “round” is a hind quarter section, suitable for
roasts, steak, burger or just about anything. It is generally
very lean. You can marinate parts of the round for grilling,
roast it for sandwiches, cut it for stew meat, or leave it in
steaks for any kind of “simmer” recipe such as Swiss steak or
beef ragout. If the processor asks if you want the round steaks
“cubed” he means, do you want him to use a machine tenderizing
process. (These “cubed steaks” are the ones usually on a menu as
chicken-fried or country-fried steaks). Again, you can decide
how thick you want the steaks. One inch thick is a pretty good
rule.
Rump
The rump is higher, on the hip. A portion of the rump is often
used for sirloin tip steaks. Again – wonderful for grilling,
broiling, stir-fry or pan fry. Rump roast is a favorite, too. (
I usually have roasts cut at least 5# in weight. A larger roast
will cook up to be juicier and it is easier to control desired
doneness.)
Cooking Roasts
And where roasts are concerned – if you don’t have a meat
thermometer, get one. They’re cheap, and they work! With a
little practice, you can learn just how you like your roasts and
your family will love having a delicious meal and then sandwich
leftovers. We love roasts rare and juicy, but if you prefer
well-done, I recommend a crock-pot or slow-cook method so they
don’t completely dry out.
An easy, fool-proof method for beef roasts is this – Use a roast
which is minimum five pounds, anywhere up to ten or twelve
pounds. Preheat the oven to 375 degrees (important). Salt and
pepper the roast, place it a shallow pan and put into the oven
uncovered. Roast at this temperature for an hour if it is
thawed, and hour and a half if it is frozen. Then turn the oven
off – do not peek in – leave it there. Don’t open the oven for
at least three hours. Half an hour before serving, turn the oven
back on to 325 or so to warm it up. Slice and enjoy. My mother-
in- law called this “miracle roast”. It will work for any roast.
Loin
The loin cuts – along the back and rib section of the carcass –
are most favored. Here is sirloin, T-bone, prime rib and
tenderloin - the tender, juicy cuts which only need salt and
pepper and you can throw ‘em on the grill. On a menu, you’d see
New York steak, club steak, rib steak, sirloin steak or filet. I
prefer sirloin and rib steaks cut 1 inch thick, two servings to
a package. You can choose steaks or roasts. Sometimes I have the
processor leave a prime rib roast for me – easy and always
elegant.
Chuck
The chuck refers to the shoulder area of the carcass - shoulder,
chuck, brisket, foreshank and rib sections have more bone and
fat and take a little more work to prepare and serve. Various
cuts are chuck roast or chuck steak, arm roast or arm steak, and
shank. I encourage you to try some of these cuts in soups,
stews, shredded beef recipes, crock pots or any pot-roast
recipes. This area has excellent flavor but cuts are a little
complicated in shape so I usually prefer roasts instead of
steaks, but its also possible to have chuck steak. Brisket is
super for many slow-cook recipes. Another option is to have some
of this section ground into burger.
Flank steak has become a popular cut to marinate and grill, or
the flank portion can be ground into burger. In general, ground
beef comes from all the trimmings of meat throughout the
carcass. We generally recommend 1# or 2# packages, depending on
your family size.
I’ve been cooking beef all my life. Please get in touch if you
want recipes, suggestions or advice. Our
phone is 307-765-2905.
Enjoy!
Mary Flitner
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3541 Lane 32
