Ping!.................
Then there’s always tube steaks...
Toughest cuts imaginable- no thanks unless they’re braised
Chuck roast .
Cook for 25 minutes at 525.
Turn oven down to 300, cover with foil and add a cup of beef broth, add more water to the pan as needed to keep moisture around it. In 5 hours you will extremely tender beef that tastes similar to prime rib.
Oddly, these are the only cuts I *ever* buy.
I remember when America had good things to offer. Freedom to pick what you want.
I bought a Sous Vide cooker that I’ve enjoyed.
Sous Vide works by cooking the meat in a plastic bag emerged in water at a very specific temperature.
One of the nice things is you can leave it cooking in the water for hours more than you intended and it doesn’t overcook.
I’ve bought some very cheap roasts and Pork Ribs and cooked them for 48 hours. I found that you do have to get the heat up to 158 degrees to break down some of the collagen.
Another muscle cut that deserves recognition for its flavor and relatively low cost is the Flat Iron.
Insect protein that is 3D printed into the shape of steak will be available soon.
Great post. It’s all in the prep work which people have lost sight of.
I eat a lot of beef. I live by myself, so I can eat whatever I want. I put a big chunk of cheap beef in the crockpot and eat on it for several days. The meat I buy has not really gone up in price. I can buy shoulder, eye of round, and tips all day for $3.48 to $3.88 a pound at Sam’s Warehouse. I have about 50 or 60 pounds in my freezer. I don’t give a crap if it’s not organic, grass fed, or free range whatever. I know this is not acceptable to the multitudes of beef snobs around here.
Beef heart, liver and tongue often thrown away. My dog gets spoiled on those delicacies each year when we buy a beef.
You can literally throw any cut into a pot for 6-8 hours and have it come out great. Same applies to marinating tougher cuts youd like to grille.
Venison.
The second picture is not a top round roast but a pic of a sirloin tip roast. (knuckle) You can make stew meat from any of those cuts.
Definitely look to alternative cooking methods. I use my auto pressure cooker and sou vide cooking all the time. The electric crock pot is a very affordable and useful cooking appliance that every home should have.
One of my favorite crock pot beef recipes: Place a cut up onion and some small potatoes in the crock pot. Cover with a tough cut of beef like round steak. Combine 1 can of beer with a packet of dry onion soup mix and pour over the beef and vegetables. Either cook about 6 hours on low heat setting or about 4 hours on the high heat setting. You can thicken the pot liquid with flour or corn starch for gravy.
Sounds good however here in LA those cuts start out at $12.00 a pound still stuck on soup a Jiff damn it.
The funny thing is, the brisket was the cheapest part of the cow, due to its toughness and often extra fattiness. That is why they gave that part to the cowboys...it would go to waste otherwise.
Then the cowboys realized if you slow-cooked that sucker, over low/medium heat all day long, by the time they got back to the bunkhouse, that meat was as tender as their boss’ rib-eye steak!!
Each of these cuts, if cooked at the right temp and for a little longer (or as many have stated using a pressure cooker/InstaPot/etc) will be just as good as the strip steaks, standing rib roasts, etc.
I have been cooking my ribeyes in my Ninja Foodi air crisper.
Seems to work consistently well and fast.