http://www.cronesspace.com/2004/11/25/beef-cuts-cooking-etc/ for people blood type 0, lifestyle tips and diet Sat, 30 Aug 2008 02:53:22 +0000 http://wordpress.org/?v=2.2.1 http://www.cronesspace.com/2004/11/25/beef-cuts-cooking-etc/#comment-2277 Kelley Shanita Sun, 28 Nov 2004 13:28:42 +0000 http://www.cronesspace.com/2004/11/25/beef-cuts-cooking-etc/#comment-2277 For a nice tender steak here's what I do: Take meat out of the frige an hour or so before cooking, marinate it in red wine (I also add garlic powder or fresh chopped garlic). Add a little ghee or butter to the pan and fry to desired doneness (medium rare for me). Add the marinade to the pan in the last minute or so of cooking. Yum, nice, juicy, tender New York Steak! This advice comes from an old butcher's wife friend of mine. Letting the meat be at room temp before cooking is the key to tenderness....hope that helps, Love, Lilla Because I "kicked" beef in college, until recently, I hadn't bought it, cooked it, etc. I bought some top round, then sauteed it with onions and garlic (like I do chicken). It was very tough. Then I bought a chuck roast and put it in a slow cooker with sweet potatoes and onions. Much better. My sister bought some NY strips last night and pan fried them. We had them with grilled onions, etc. It was <!--more--> tasty, but tough. She said something about cooking at low heat and for a long time on oven stuff, and faster with high heat for grilling. I just roasted? some boneless beef ribs with wheat-free tamari, onion and garlic flakes, at 300F for 1 hour. Pretty tasty. Any suggestions on cuts, cooking, etc? Maybe there's a "beef eaters" web site with this basic info. I feel so ignorant; 44 and no experience with beef! Thanks for any feedback, E Long in TX --- Lilla Luoma --- lillabell@... Mitakuye oyasin....We Are All Related For a nice tender steak here’s what I do: Take meat out of the frige an
hour or so before cooking, marinate it in red wine (I also add garlic powder or
fresh chopped garlic). Add a little ghee or butter to the pan and fry to desired
doneness (medium rare for me). Add the marinade to the pan in the last minute or
so of cooking. Yum, nice, juicy, tender New York Steak! This advice comes from
an old butcher’s wife friend of mine. Letting the meat be at room temp before
cooking is the key to tenderness….hope that helps,
Love,
Lilla
Because I “kicked” beef in college, until recently, I hadn’t bought
it, cooked it, etc. I bought some top round, then sauteed it with
onions and garlic (like I do chicken). It was very tough. Then I
bought a chuck roast and put it in a slow cooker with sweet potatoes
and onions. Much better. My sister bought some NY strips last night
and pan fried them. We had them with grilled onions, etc. It was

tasty, but tough. She said something about cooking at low heat and
for a long time on oven stuff, and faster with high heat for
grilling.
I just roasted? some boneless beef ribs with wheat-free tamari, onion
and garlic flakes, at 300F for 1 hour. Pretty tasty.
Any suggestions on cuts, cooking, etc? Maybe there’s a “beef eaters”
web site with this basic info. I feel so ignorant; 44 and no
experience with beef!
Thanks for any feedback,
E Long in TX
— Lilla Luoma
— lillabell@…
Mitakuye oyasin….We Are All Related

]]> http://www.cronesspace.com/2004/11/25/beef-cuts-cooking-etc/#comment-2274 Zack Hinton Sat, 27 Nov 2004 19:57:30 +0000 http://www.cronesspace.com/2004/11/25/beef-cuts-cooking-etc/#comment-2274 Lean beef includes: Top round Bottom round Eye of round Round tip Top sirloin Tenderloin Top loin Chuck arm I like the top sirloin roast. Stuff it with garlic cloves, put it in a 350 degree oven until it reaches 150 internal temperature (medium rare), let it cool and then slice. It can then be eaten cool (roast beef) or re-heated with vegetables. Bottom round is very similiar. I tried eye of round a couple of weeks ago, but was not happy with it, too dry, not very flavorful. Find a good butcher to help you. <!--more--> check out these websites... www.beeftips.com www.beef.org Karen Lean beef includes:
Top round
Bottom round
Eye of round
Round tip
Top sirloin
Tenderloin
Top loin
Chuck arm
I like the top sirloin roast. Stuff it with garlic cloves, put it in
a 350 degree oven until it reaches 150 internal temperature (medium
rare), let it cool and then slice. It can then be eaten cool (roast
beef) or re-heated with vegetables. Bottom round is very similiar.
I tried eye of round a couple of weeks ago, but was not happy with it,
too dry, not very flavorful. Find a good butcher to help you.

check out these websites…
www.beeftips.com
www.beef.org
Karen

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