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What to do with an eighth of a cow? - Page 2

post #16 of 27
1/29/09 at 9:35pm
Quote:
Originally Posted by hi-val View Post
Eye of Round can turn into bresaola. Did you get any suet? You can make your own hot dogs! You'll have to find badgers to grind into it though. That amount of ground beef means you can truly perfect your burgers. Try as many recipes for burgers as you can, mess with the techniques, add in things you haven't before. I bet you'll get a great sense for how to make a burger and not a hockey puck when you're done!
Only thing bad about this is that I don't think frozen ground meat makes very good burgers at all.
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post #17 of 27
1/29/09 at 9:42pm
Thread Starter 
Its already cut up and vacuum packed.

Cost is $3.50/lb. There was another round of this earlier that I missed out on and that was $2.75 or so a lb. The guy organizing it said it was really good and he liked it much better then the store bought meat.

I'm not too sure as to what exactly is included, I didn't get a detailed list but I'll post tonight.

Chili sounds good, I suppose, if I have some room in the freezer to store it.

Is there a good easy recipe someone can recommend for roast beef that I can cut up for sandwiches?

There is a 24Hour fitness about 10 mins away from here, I'm going to join in November and get on the Rippletoe 3x5 routine so I figure 37 lbs of ground beef would be good to have around. Hopefully I can stick to it this time without interruptions ( like graduate school and graduate research work and the whatnot).
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post #18 of 27
1/29/09 at 11:04pm
I'm a big fan of beef bones and cartilage: Save the leg bones, cut them 3 to 4 inches in length, and roast those marrows in the oven. Slice the cartilage off and make callos with them.
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post #19 of 27
1/30/09 at 2:13am
Thread Starter 
Ok, so I got the stuff home and packed my freezer full. There is still a little space left for some frozen vegetables.

Guy had a truck full of boxes of deep frozen meat. We met him at a Wendy's off the highway and some people stopped to ask what we were selling.

I put a roast and some hamburger into the fridge to defrost so we'll see how it goes.

Saturday I think I will make an Alton Brown chuck roast. Unless someone has other suggestions?
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post #20 of 27
1/30/09 at 2:26am
You should make Heston Blumenthal's 24 hour steak.
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post #21 of 27
1/30/09 at 2:38am
This would also be a good opportunity to experiment on aging beef.
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post #22 of 27
1/30/09 at 3:01am
Quote:
Originally Posted by acidicboy View Post
This would also be a good opportunity to experiment on aging beef.

+1. I'd certainly try to dry age my own beef if I had that much lying around. See link.
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post #23 of 27
1/30/09 at 2:05pm
35 lbs of ground beef is only like 70 hamburgers...

have 35 friends over and make burgers

and then send me the steaks

problem solved
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post #24 of 27
1/30/09 at 4:32pm
If you feel you have way too much ground beef donate some to a local food bank. other than that have lots of cookouts.
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post #25 of 27
1/30/09 at 4:42pm
buying this much meat from some guy off a truck is just not kosher When it comes to beef, particularly steaks, it should be quality over quantity. BTW, he got the organ meat and the stuff like the head, tongue, anus etc? Is that part of the ground "beef"
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post #26 of 27
1/31/09 at 9:32am
Quote:
Originally Posted by edmorel View Post
buying this much meat from some guy off a truck is just not kosher When it comes to beef, particularly steaks, it should be quality over quantity. BTW, he got the organ meat and the stuff like the head, tongue, anus etc? Is that part of the ground "beef"

I was going to make multiple distasteful replies to this post, but since the thread has been civil so far I'll refrain.

I am too picky about my steaks and such to buy sight unseen like this. Maybe if I knew who the farmer was, skill at butchering, whether they would hang the meat for me...

K
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post #27 of 27
1/31/09 at 11:48am
Thread Starter 
I was a little skeptical too but I figured why not? It can't be that bad.

There aren't quite as many steaks in there but only so much comes out of a cow.

I tried some of the ground beef, which I simply browned, last night with some rice pilaf.

First observation is its not the real red color of the beef at the store, which is done by adding coloring. It looks natural. And its quite lean and had a good beefy taste to it. So far so good.

I'm going to try a roast a little later.

Edmorel, I suppose you could call and ask the processor where those parts went but these are simple country folk and may not be into the sort of things that you are.
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