“Love one another, make something with your hands, and exalt the farmer” – Nick Offerman

Enough said!

What I’ve heard from some Full Diet peeps is that meat is really the pinch point in the whole process. Knowing what to get, what cuts are for what, and how long they will take to cook, etc. So I figured we could do a little cut breakdown! Let’s start with beef:

Pro tip: Did you forget to thaw meat? Meat thaws in cold water in 1 hour for every 1 pound of meat.

Beef:

Steaks:

Rib Steak: Sear 4–5 min per side; rich and juicy, great on its own. Estimated serving size: 2.
New York: Sear 4–5 min per side; perfect served solo or sliced over salads. Estimated serving size: 2.
Tenderloin: Sear 3–4 min per side; super tender, great with a pan sauce. Estimated serving size: 2.
Skirt: Sear 2–3 min per side; best sliced thin for tacos or bowls. Estimated serving size: 2.
Flat Iron: Sear 4–5 min per side; tender and flavorful, great sliced for sandwiches or salads. Estimated serving size: 2.
Flank: Sear 4–5 min per side; slice thin against the grain for fajitas or bowls. Estimated serving size: 2.
Hanging Tender: Sear 4–5 min per side; buttery texture, great served sliced. Estimated serving size: 2
Top Sirloin: Sear 4–6 min per side; versatile, great grilled or pan-seared. Estimated serving size: 2.
Cube: Pan-fry 2–3 min per side; great for country-fried steak or quick meals. Estimated serving size: 2.
Tri-tip: Sear then roast at 375°F for 20–25 min; slice thin for sandwiches or mains. Estimated serving size: 3–4.
Sirloin Tip: Best roasted: 375°F for 35–45 min; slice thin for best tenderness. Estimated serving size: 3–4.

Slow Cookers:

Chuck: Slow cook 6–8 hours; perfect for shredding into tacos or sandwiches. Estimated serving size: 4.
Brisket: Slow cook 8–10 hours; slice or shred, great for BBQ or stews. Estimated serving size: 4
Short Ribs: Slow cook 6–8 hours; fall-off-the-bone rich flavor. Estimated serving size: 2-3
Rump Roast: Slow cook 6–8 hours; great for pot roast or shredded beef. Estimated serving size: 4.
Stew: Simmer or slow cook 2–3 hours; perfect for hearty stews or soups. Estimated serving size: 3–4.

Ofal:

Oxtail: Slow cook 6–8 hours; makes rich, silky broth or stews. Estimated serving size: 2.
Heart: Sear and serve in slices
Liver: Pan-fried or made into pâté
Tongue: Cook low and slow, best served in tacos

Other:

Ground: She wins for Miss Versatility!
Soup Bones: Roast on 500 for 20 min, then simmer for 24 hours in a pot of water and aromatics. Make bone broth.

There are obviously more cuts, but this is what we carry in the store. Next week we can do pork!