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Good go-to beef cuts

Answered on August 19, 2014
Created September 03, 2013 at 9:18 PM

So let's say I just want to walk into Stater Bro's and buy some beef, whether it's pastured or not (I'm more and more grossed out though when it's not).

What are some of the best (fattiest and tastiest) cuts? How about good bits for the tendons, marrow, and gelatins? Hopefully not too costly but throw it all out there either way.

If you want to say something about how you cook your favorite cuts, go for it!

Thanks for your time!

Medium avatar

(624)

on September 04, 2013
at 03:59 PM

haha nice :-b..

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5 Answers

1
34a31e6e59ee73ac7ddfd96c3e653919

on September 04, 2013
at 11:22 AM

shanks, or osso bucco have a ton on marrow in the middle of them and plenty of gelatin too. Braise them and they'll taste reallly really good...haha i just posted pretty much this exact same thing in the lamb thread

Medium avatar

(624)

on September 04, 2013
at 03:59 PM

haha nice :-b..

0
2564c814ad9931c834ae092e1ef069fb

on September 04, 2013
at 05:38 AM

A slow cooker is great if you love beef and are on a budget! I always have something going in my crock pot. My favorites are beef neckbones, which are dirt cheap, as well as beef back ribs. I also like the offal, beef heart is delicious, it tastes like a pot roast. So is bone marrow, mmm. I like short ribs too but they're more expensive than beef back ribs and they're almost the same. Oxtails are amazing and have alot of gelatin. All of these cuts, after being cooked on low heat for 8 hours, taste tender, juicy, and everything comes right off the bone, so that that's all that's left when I'm done with them!

0
618fc5298c4a96b817c4918c795a875f

(1217)

on September 04, 2013
at 01:35 AM

Chuck is a great, flavorful meat for braising long and slow in a low oven - it is the shoulder of the cow. Tough, but the long cooking makes it SO TENDER and it is a delicious hunk of meat. Other than that, I second short ribs! Also - if you can do it - pickled pigs feet are super yummy and they are almost ALL tendon, skin, fat, and connective tissue. An incredible source of gelatin.

0
718fd304d7abab150730638bf2be5153

(184)

on September 03, 2013
at 10:50 PM

Beef liver is quite cheap, nutritious and packed full of B12 vitamin, zinc, iron and selenium. Shoud be fried in a pan with onions and garlic.

0
56c28e3654d4dd8a8abdb2c1f525202e

(1822)

on September 03, 2013
at 10:20 PM

I favor short ribs, that come free with our grass fed steer, so they should be cheap for you. They are very fatty. Braised in the oven, or long-stewed, they give a lot of unctuous flavor. Oxtail is also a very good cut, similar vein, but far more popular and expensive. Neck meat for stew is great and also is free for me. People are put off by the giant vertebrae, but the bones add to the stew, and it is really one of the best stew meats, bar none. Then there are soup bones, slices of tibia (shank) with a chunk of meat on the outside and marrow inside. Sauteed in a pan and simmered until the meat is tender and the marrow melts, they are a remarkable dish. Actually, whole pig shank is perhaps my favorite meat.

Other than that I like tip roasts for roast beef. Tripe, if you know how to cook it. The rest is the usual: steaks, stew meat, ground. I grind some organ meat to mix with regular. If you can ever find beef cheeks, they are the perfect braised meat. I have had them in Italy and France, but here I can not get them. Brains, of course, but they are not to be found either. I am a little hungry now.

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