On 2/15/2012 3:45 PM, Mike Muth wrote:
> I just managed to score an inexpensive quarter-split side of
> beef. After my share of the steer and the butchering costs, I'm
> paying just under $2 a pound for lean beef. 125 pounds for $245
> (plus sales tax) which can be picked up next Monday.
>
I'd rather eat a smaller portion of beef with some marbling than "lean"
beef. I don't care for the lean cuts like round and sirloin. I like meat
that tastes beefy so it has to come from the rib, chuck, brisket, etc.
The only steak I eat is rib steak. I use ground chuck (mostly ground
myself) for chopped meat (a/k/a ground beef), pot roast and stews. When
I make a Jewish-style brisket, I buy a whole one in cryovac, use the
flat part for potting and smoke the thick piece on the smoker.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.