Dear Metafilter: Please help me use the last few cuts from the beef quarter I ordered last year. These are cuts I probably wouldn't normally buy, but i'd like to make interesting use of them if I can. I have a 2.5 lb blade roast, 2 lbs of braising ribs, 1 lb of stew beef and a tail. [more inside]
All my protein cooking is either baking or slow-cooking chicken breasts, or things made with ground turkey (chili, meatloaf). Help me learn how to cook other meats! [more inside]
Recipes for rib eyes that aren't in steak format? [more inside]
I am being gifted several pounds of Kobe beef. What shall I do with it? [more inside]
Recipes using stewing beef for hot summer days? [more inside]
I lucked into a half of a side of some beautiful pasture raised, grass fed, organic beef from a local farmer for cheap! The good news is that we ended up getting this killer beef for less than $2 a pound and that it all fits in our chest freezer. The bad news is ... well... I've realized we don't really actually eat all that much beef. What are some interesting things to do with ground beef and potroast? [more inside]
Is it possible to make a really tasty soup from the water that's been used to boil corned beef? [more inside]
I have nearly 3 pounds of rump roast left over from a few days ago. Half of it is sliced, the other half not. I think maybe soup is in order. It would certainly be freezer friendly and wouldn't go to waste. Any suggestions on what to do with all this beef? Recipes?
Help me corn my beef. [more inside]
So on Saturday at the Ferry Building Farmer's Market, Prather Ranch had a special on Eye of Round beef. Being a sucker for getting a giant piece of meat at less than half-price, I am now the proud owner of a 5 lb Eye of Round. So, uh, now what should I do with it?