beef: it's what's for dinner
Yeah, I know. The title has bad grammar but that's what the ad agency came up with for The Beef Council so I decided to use it too. At left is a picture from the ad for this week from the grocery store that I usually go to. As you can see, the round section is on sale for half price and I'll probably pick up a eye of round roast tonight, after work, if any look good. The "Round" sections come from the back end of a cow and are one of the tougher cuts since that's the working part of a cow. It's the equivalent of our buttocks and hamstring muscles, I think. These muscles are best used for pot roasts or if brasied. You can also cut the roast up into steaks but again, you'd want to braise them since there's not a great deal of fat in this section of meat and the muscle fiber is tougher than that in other areas of the cow. My intention is to cut the roast into steaks and then freeze down most of the cuts. Eventually I'll braise them, probably on my st...