A beef share is not just steaks. About 40 percent of it is ground beef, another 20 percent is roasts, and the remaining 40 percent is a mix of steaks, ribs, stew meat, and organs. Here is how to use each.
Steaks
Ribeye, New York strip, filet, sirloin, flank, skirt. Hot pan, salt, pepper, butter, rest. Serve rare to medium-rare for grass-finished beef; well-done makes lean beef tough.
Roasts
Chuck roast for pot roast, rump roast for Sunday dinner, brisket for slow smoking. Low and slow is the rule.
Ground beef
Burgers, meatballs, meatloaf, tacos, chili, bolognese. Freezes well in 1 lb packs.
Short ribs and stew meat
Braises. Season, sear, deglaze, cover with stock and wine, low oven for three hours.
Bones
Roasting bones make the best homemade broth. Save them.
Organs
Liver, heart, tongue, oxtail. If you have never tried them, ask us for recipes when you pick up your share.
Freezer plan
Group cuts by cooking method: steaks in one bin, roasts in another, ground beef in a third. Rotate oldest first.
