.. . . and a set of run-of-the-mill knives with a manual sharpening thing,
the kind that comes with the set of knives in the wooden block.

I'm using the first part, maybe 2 lbs, for the great vegetable beef soup
that some of you were kind enough to send recipes for.

I want to freeze the rest. I might even get a grinder!! Make my own ground
sirloin! Ha ha, I am excited about grinding my own meat!

I'll google later, after work today, but would love any suggestions for
cutting this up. My beef-cooking repertoire is pretty limited--just braising
for soups and stews and Oriental noodle dishes, and stir fry, and broiling
tender steaks. I've never made an oven roast of beef that did not suck.

Thank you.

"cybercat" > wrote in message
...
> I've never made an oven roast of beef that did not suck.
>

P.S. I am not suggesting this cut is good for roasting in the oven, I think
it
is too lean, right?

And I am doing the cutting up tonight or tomorrow, when I do the soup.

"Steve Wertz" > wrote in message
...
> On Mon, 23 Jul 2007 06:50:57 -0400, cybercat wrote:
>
>> I've never made an oven roast of beef that did not suck.
>
> You should have just cooked it whole, IMO. Rub down with minced
> garlic, onion, pepper and salt and set it hot (550) oven for 25
> minutes, then turn it down to 265F for 5-6 hours until it reaches
> 128-130 internally.
>
> Perfect roast beef.

One site I read said this is the cut that is traditionally served
as "steamship roast beef." I supposed I might have made it
whole then portioned and frozen it. I pretty much hacked
it up and put a couple of pounds on to braise then froze
the rest in ziplocks.