How do I cook that?


beef-shank

When you buy a quarter of a steer, you get a quarter of all the cuts available from that steer. You know you get steak – porterhouse, T-bone, chuck, and ground. You get roasts – English, rump, and chuck. But what about these other packages? There are soup bones or shanks, stew meat, and short ribs! What do I do with those?

These cuts could end up being your favorites once you know how to use them.

Soups

The crock pot can be your best friend. Put the soup bones in the pot with a generous amount of water and your favorite spices. Experiment with the spices – thyme, oregano, and basil make a great Italian seasoning. Mix rosemary with black pepper, lemon zest, garlic, and salt (optional) for another great flavoring. Add some vegetables and let it cook on low for about 8 hours. The meat will fall off the bones! Dice it, add some barley if you like and cook it for another half hour. If you don’t like barley, boil some noodles and mix with the soup.

Stew

Stew is another crock pot favorite. Just like the soup, cook the meat for about eight hours on low with your choice of spices and vegetables. Thicken the broth when it’s done. Hearty meal on a cold day with little effort from you.

Fajitas

Any dish that uses small, sliced meats can also be made with the stew meat. We love fajitas. The stew meat is already chucked, so I only cut the larger pieces, stir fry and follow our favorite recipe. Done!

Short ribs

This cut also works best in a crock pot. I like to add my favorite bar-b-q sauce and let it simmer away all day. Serve with a microwave baked potato and salad for another delicious and effortless meal.

Just as a note, we’ve recently added an electric pressure pot to our kitchen. We’ve made the same meals that we made in the crock pot quickly. It’s been a life saver on the days that “someone” forgot to start the crock pot in the morning.

These are just a few ways to serve these lesser-known cuts of meat. How many have you tried? What is your favorite ways to prepare them? Let us know in the comments below.

KeiLin Farm, a producer of farm fresh beef and eggs, as well as premium hay, is located in Rose Township, Michigan and is in the process of acquiring the required licenses to become a small wine maker.

What’s a Quarter?


one-fourth

One of our most frequently asked questions is – what’s a quarter? Is it the front or the back?

Understandable confusion – many years ago there were butcher shops around that would sell beef by the front quarter or the hind quarter with the front being less expensive than the hind. But, you only received chuck and ribs if you selected the front quarter, and the porterhouse and T-bone steaks are in the hind quarter.

When we sell by the quarter, you receive one-fourth of the steer. The means, you get ALL the available cuts. T-bone, porterhouse, Delmonico, chuck, round steak, sirloin steak, roasts, steak-burger, and soup bones.

Wow! That’s quite a variety of cuts.

And a quarter typically weighs out at 100 pounds of table ready beef. Yes, that’s a lot of beef. Considering that the average American in 2012 consumed 71.2 pounds of red meat and about 60% of that was beef, a quarter can last your family anywhere from six months to two years.

Note: this figure includes ALL red meat eaten, regardless of where it was prepared.

The next question is how do I prepare the cuts I’ve never tried before? We’ll help you there. Both on this blog and on our website we will be adding recipes and tips on how to prepare every cut of meat you receive in quarter.

Whether you grill, roast, or fry, we want you to enjoy your quarter.

KeiLin Farm produces farm fresh beef and eggs and is located in Davisburg, Michigan.