bethzaring
Master Chef
I just found out we are to receive 1/2 of a beef, now this is not as overwhelming as that may seem, it is a minature cow, Dexter cow, may be around 200 pounds of processed beef. I have extremely little experience with beef, basically no experience outside of ground beef. About the time I left my parents home, I embraced a house wife sponsored week long boycott of beef to protest a spike on beef prices and just never stopped boycotting beef! I have had a fair amount of this Dexter meat, and it is a bit tough and chewy and flavorful. Combined with no experience of cooking steaks, I am inclined to get NO steaks. I have been looking at a Hormel beef cuts web site, and it looks like if i get roasts, that eliminates the steak potential, is that correct? I'm thinking of getting all the chuck, rib, short loin, sirloin and round all in roasts. And what about the tenderloin, how should that be cut? the ends cut off and packaged separately? If I would get some steaks, what would you recommend and what roast would that eliminate? Besides roasts, I want the rest ground. This Dexter has more fat than I would like. I need to find out if I can specify that fat content of the ground meat. I know I will not be dealing with a very sophisticated butcher. I guess I am looking for comments about the wisdom of ordering so many roasts. Thanks for any comments.........