Noah's Ultimate Red Meat Thread

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Did my turkey for Thanksgiving in the smoker. Tasted great.

However, since the smoker was still hot when I removed the turkey, I took some venison chops and put them in. And, promptly forgot about them.

5 hours later, when I remembered, I pulled them, and was pleasantly surprised. They had dried out to a thick jerky which was very tasty. I think I may do some of my Javelina meat that way. Seems better than the oven and uses less energy.
 
I've been wanting to try a rack of goat. We happened to be at the Marin County Farmer's Market a couple weeks ago and I was pleasantly surprised to find goat racks from a small purveyor.

Rubbed with a mixture of lemon zest, sea salt and black pepper. Then browned and roasted them until medium rare. WOW! Delicious! Mild, tender, whitish meat...somewhat like veal.
 
What cuts should I ask for?

A friend of mine and I are splitting a 1/4 steer for our families. We can request the cuts we want. Aside from the steaks and all that, we'll have to take the less yummy cuts too. I need some suggestions on how to minimize the crappy cuts (I'd rather have hamburger than chewy roasts) and pick the better of the not so good.

Also, do butchers age beef at all or do they just cut it and that's it? If it's already frozen when I get it, what are my options for aging? I think it's Angus beef, grass and grain fed, no hormones, etc.

Thanks!
 
k9crazy said:
A friend of mine and I are splitting a 1/4 steer for our families. We can request the cuts we want. Aside from the steaks and all that, we'll have to take the less yummy cuts too. I need some suggestions on how to minimize the crappy cuts (I'd rather have hamburger than chewy roasts) and pick the better of the not so good.

Also, do butchers age beef at all or do they just cut it and that's it? If it's already frozen when I get it, what are my options for aging? I think it's Angus beef, grass and grain fed, no hormones, etc.

Thanks!
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it really depends on which quarter of the animal you are getting. Forequarter or hindquarter??

Butchers usually dont "age" beef they will let beef hang in a whole carcass form for a period of time. The longer the better...but most small butchers hang carcasses for 5 to 7 days.
 
We just got our 1.25 cow(s) last week, split amongst family and a few close friends. We kept 1/6th this year instead of our usual 1/4 since we always have a few things left at the end of the year.

My question is on the chuck roasts. All the wife ever does with these is either a traditional potato and carrot roast or Italian beef, NTTIAWWT, but I'd like to try something new, any suggestions? How about something southwestern with a bit of a kick to it? Is it worth aging a roast?
 
Polak said:
We just got our 1.25 cow(s) last week, split amongst family and a few close friends. We kept 1/6th this year instead of our usual 1/4 since we always have a few things left at the end of the year.

My question is on the chuck roasts. All the wife ever does with these is either a traditional potato and carrot roast or Italian beef, NTTIAWWT, but I'd like to try something new, any suggestions? How about something southwestern with a bit of a kick to it? Is it worth aging a roast?
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is it sealed in a cryovac? If it is then yes age that bitch for 30-35 days fresh, if it is not in a cryo then dont worry about aging it.

If you had one of those sealers you could do it at your house and wet age it.

take a few pictures of it so i can see what you are dealing with. Depending on where it came from in the chuck you might be able to break some good cuts out of it.
 
No cryo. Wrapped in plastic, then paper, then to the blast freezer for a few days before p/u.

:hhmm: We did get a food saver for xmas last year.

Here's a pic of the one we thawed out for tomorrow. This one is medium in size compared to the rest, some are a bit smaller, and some are quite larger. I'm guessing the larger one's would have better potential to get some good cuts.

The butcher is a small mom & pop operation the the middle of BFE Indiana.
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Polak said:
No cryo. Wrapped in plastic, then paper, then to the blast freezer for a few days before p/u.

:hhmm: We did get a food saver for xmas last year.

Here's a pic of the one we thawed out for tomorrow. This one is medium in size compared to the rest, some are a bit smaller, and some are quite larger. I'm guessing the larger one's would have better potential to get some good cuts.

The butcher is a small mom & pop operation the the middle of BFE Indiana.
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definitely looks like some shoulder cut. gonna be tough as fxxx. I would marinate then jacard it and make chicken fried steak out of it....not deep fried but pan fried with olive oil...
 
Guess I need to invest in a Jaccard tenderizer.

What about arm and rolled rump roasts?
 
Liam said:
definitely looks like some shoulder cut. gonna be tough as ****. I would marinate then jacard it and make chicken fried steak out of it....not deep fried but pan fried with olive oil...
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if you aren't allergic to nuts, peanut oil gives it much better flavour.
 
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