Let’s start with the familiar: hamburger. That’s an easy one, and it’s our most abundant cut of beef. In our most recent order, we received 43 one-pound packages of hamburger. The best things about it (in my humble opinion) are its versatility and its stretchability. Here are just a few of my favorite uses for ground beef:
Those are some of my favorites, but we certainly use hamburger for many more dishes. Check out this post from Glimpse of Sonshine : frugal ways to use lots of hamburger. She does a lot of the same things we do.
Another cut that we seem to have a lot of this time around is round steak. Round steak is not a grilling steak. It is best cooked slowly, in the oven or crockpot. Here’s my favorite round steak recipe, and I use that term loosely, because this is an easy throw-together more than an actual measure-it recipe:
Baked Round Steak
- coarsly chop a small onion to line the bottom of a greased baking dish
- cut steak into serving-size pieces
- dredge steak in four that has been seasoned with salt and pepper
- brown steak (maybe a minute on each side) in a pan with a little oil
- place browned steak in baking dish, on top of onion
- mix 1 can cream of mushroom soup, 1 Tbsp. worcestershire sauce, and a little milk until smooth
- pour soup mixutre over steak, cover tightly with foil
- bake at 325 degrees for 1 1/2 hours
Some other tasty uses for round steak:
- cut up your leftovers from the recipe above and add a few saucy ingredients (sour cream, cream of mushroom, milk, seasonings, etc.) to make a lovely beef stroganoff over rice or noodles
- slice it up for beef fajitas
- Chicken Fried Steak — this recipe shows our round steak pre-cut and tenderized into chicken fries, but you can cut and tenderize the round steak yourself with very similar results. Such a yummy comfort food meal!
Beef roasts come in all sizes and shapes. Let me be real and admit that if I needed to know the difference, I’d have to look it up. The only thing I know for sure is that chuck roast is the fattier cut. I normally have my chuck ground into hamburger, but this time around I have three nice-sized chuck roasts. I’ve been assured by my mom and some blog readers that my chuck will turn out juicy and tender. I’ll follow their cooking advice and see if my luck with chuck can be turned around!
My family can’t eat a whole roast in one meal (thank goodness!) so I’ve got quite a stash of recipes using roastbeef leftovers. You can read about my cooking method for roast and my roastbeef redos here.
Grilling steaks are the coveted cut of beef in our order. There aren’t many of them, but they are so, so good. I never ever order a steak when we go out to eat (I just said that like we actually do go out to eat…) because I can get a better steak at home, for $2.36 per pound! Some things (restaurant steak) just aren’t worth the cost.
The steaks we grill are ribeye, fillet, sirloin, t-bone, and KC strip. The KC strip is the big part of the t-bone, cut off of the bone. For all grilling steaks, I usually use the cheap 5th Season dry seasoned meat tenderizer. I find it at Wal Mart for less than $1.00 a bottle. (Please don’t tell me about the unhealthy ingredients in this steak rub. It is so good that I don’t want to know, because I don’t want to stop using it. Really.) I just sprinkle some on and rub it in to each side of the steak before grilling. One key to a good steak is to leave it alone for about 10 minutes when it’s done cooking to let the juices settle. Oh, don’t forget to wrap a piece of bacon around your fillet before grilling. Divine.
Other “stretchier” things I do with grilling steaks:
- fajitas — I like to use sirloin for my fajitas (I also use round steak sometimes) usually mixed with chicken. My sister-in-law gave me a wonderful recipe for fajitas that is our standby. I’ll share it sometime!
- slice leftover steak to top a green salad — this is the only way my husband actually enjoys a green salad “I am man. Give me meat.”
- slice leftovers and add to black beans, cheese and salsa for a steak burrito or steak quesadilla
- slice leftovers to add to scrambled eggs for a hearty breakfast — top with salsa and sour cream
And finally, brisket. I have one recipe for brisket and honestly, I’m not even looking for another. We don’t always get a brisket with our order, but we did this time. Wah-hoo! Look for my bbq brisket and twice-baked potatoes meal coming up.
There you have it. That’s what we do with our beef quarter. If you’ve posted any recipes using roast, grilling steaks or round steaks I’m sure I’m not the only one who would love to try them out. Please leave a link in the comments! Also, if you still have unanswered questions feel free to ask. I’ll do my best to find some answers for you if I don’t have them.
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