"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 03-08-2012, 05:10 PM   #21
Head Chef
 
Join Date: Mar 2008
Posts: 2,109
Quote:
Originally Posted by CWS4322 View Post
Ask for the marrow bones! and the heart. That sounds about right. I think the last time I bought 1/2 a beef, I had 275 lb of meat. You will need a freezer large enough. I had my ground beef packaged in 1-1/2 lb and had the roasts cut, boned, and tied.
CWS--I asked for the soup bones and I have (5) 2 lb packages, the heart is 4 and 1/2 lbs. I had the roasts with the bone. And hamburger in 2 lb packages which is big enough for a meat loaf and 2 days worth (at least) of meat. Meat loaf on day 1, meat loaf sandwiches on day 2.
__________________

__________________
blissful is offline   Reply With Quote
Old 03-08-2012, 05:13 PM   #22
Head Chef
 
Join Date: Mar 2008
Posts: 2,109
Quote:
Originally Posted by roadfix View Post
...and one tri tip since it's only half a cow.
Roadfix--I still don't know what a tri tip is all about--'it's all the rage these days'. Aren't they illegal in the midwest? Thank you though for the suggestion.
__________________

__________________
blissful is offline   Reply With Quote
Old 03-08-2012, 05:17 PM   #23
Head Chef
 
Join Date: Mar 2008
Posts: 2,109
Quote:
Originally Posted by CWS4322 View Post
Blissful--I just got 1/2 a deer, including the heart. I pierced it and slide slices of garlic in it, put it in a pot with water and the type of spices on uses for corned beef. I simmered it until it was about 180 F. It was tender and oh so delicious (hot, and on sandwiches). I would do the same with a beef heart. They are large, however, so you might want to cut it in half and just cook 1/2.
St. Patricks day is coming up very soon. Do you think it would be good aged in some corned beef brine and spices and then made this way? My son's birthday is around that day, and we usually do a corned beef dinner.

OH roadfix, actually constance--forgot to mention, we received (2) 1 lb containers of beef liver--it's all for me since no one else here loves it like I do. It's good for iron deficiency, so I sometimes crave it.
__________________
blissful is offline   Reply With Quote
Old 03-08-2012, 05:23 PM   #24
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,284
Quote:
Originally Posted by blissful View Post
St. Patricks day is coming up very soon. Do you think it would be good aged in some corned beef brine and spices and then made this way? My son's birthday is around that day, and we usually do a corned beef dinner.
I didn't brine the heart, just used the spices (probably a bit more bay than one uses with corned beef). I didn't think of brining it...I don't know why it couldn't be done...did you try a search on the web? The meat tasted more like pickled tongue (if I had to explain how it tasted). I like heart, so I like the "beefiness" of it, but I couldn't get the DH to even put a sliver in his mouth--he doesn't eat organ meat...I tried to explain heart is MUSCLE, not at all like liver or other organ meats...
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 03-08-2012, 06:03 PM   #25
Chef Extraordinaire
 
Join Date: Feb 2011
Posts: 10,524
watch out for bone chips in the ground beef. Sometimes that has been known to happen.
__________________
simonbaker is offline   Reply With Quote
Old 03-08-2012, 06:13 PM   #26
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,870
Send a message via Skype™ to taxlady
Danes often brine the tongue, similar to corning beef, before cooking. It's so yummy. Makes a fabulous cold cut.

At a restaurant (in Denmark), one of my uncles was listening to the list of cold cuts and said, 'Ew, no tongue for me. I don't want to eat something that has been in someone else's mouth." Waitress, "What would you like?" Uncle, "Egg." and then he burst out laughing.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 03-08-2012, 06:17 PM   #27
Head Chef
 
Join Date: Mar 2008
Posts: 2,109
CWS--I did google brining the heart--I think I'll do that starting tomorrow and then cook it as our 'corned beef dinner'. I'm going to have to have a friend cut it up for me--take out the veins and whatnot--otherwise I'm not sure I could eat it.

Simonbaker--good point--we did get a sample package of ground beef before we decided to go with this processor. It was lean, no bone chips. It's a woman and her husband and they do it all themselves. I was warmed in my heart at meeting them, they seemed happy and well organized and truly kind. I told her how nice it was to see a couple that was married and also worked together. She just shined. They are the kind of people I want to know.
__________________
blissful is offline   Reply With Quote
Old 03-08-2012, 06:28 PM   #28
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,339
Buying Half A Cow????

Why buy half a cow if you can get half the milk for free???
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 03-08-2012, 06:45 PM   #29
Head Chef
 
Join Date: Mar 2008
Posts: 2,109
taxlady, AndyM.......

everyone knows what comes out of a chicken's butt is better than what comes out of a cows mouth!!!

Okay here's the approximate inventory: almost 268 lbs, the first number is the number of packages, then a description, then lbs/package on average, then total weight.
1 suet 12 12
6 stew meat 1 6
48 hamburger 2 96
5 short ribs 3 15
2 rump roast 3.25 6.5
8 chuck blade roast 3.5 28
3 chuck blade arm roast 3 9
8 round steak 2.75 22
7 sirloin steak 2 14
2 sirloin steak 1 2
3 rib steak 2.5 7.5
3 rib eye steak 1.5 4.5
3 t-bone steak 2.5 7.5
2 porter house steak 3 6
5 soup bones 2 10
3 tip roast 3.5 10.5
2 liver 1 2
1 tongue 2.75 2.75
1 heart 4.5 4.5
1 oxtail 2 2






So now if anyone is thinking of buying half a beef, they have a little more information than they had yesterday.
__________________
blissful is offline   Reply With Quote
Old 03-08-2012, 07:06 PM   #30
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,339
That works out to $3.50 a pound on the average. Not so good for ground beef but very good for steaks.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:05 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.