The Art of Roasting A Cheap Cut of Beef

[Capt. Nemo]

We raise our own beef at the neighbor's ranch and raise our own pork behind my shop. Therefore, my interest in doing not just a good job, but a great job of roasting has been an ongoing endeavor.

This link, http://www.cooksillustrated.com/images/document/howto/SO96_HTbeef.pdf (http://www.cooksillustrated.com/images/document/howto/SO96_HTbeef.pdf) to an article on roasting cheap cuts of beef has been an eye opener for me.
You may find it interesting too. Cheaper cuts many times have incredible taste but is a chore to chew. This may just help.
BTW, I also have learned to do an additional dry age process to many cuts of my steer that really enhances the taste. When we have our steer hung, it is aged for 20 days for an overall age that seems to be about right for us.
But, what I do with the tougher cuts rather than cut it all into stew or grind it is to thaw it out and do an additional age of about 7 to 12 days. I wrap it in clean white cotton towels and throw it in the fridge. I change the towels everyday. Man o man...:cooltu:
Enjoy!

[jamming]

Very intresting Capt, thanks.

[Arby]

Dang Capt'n

You need to pack a few, say, 2 dozen, of those steaks on dry ice and head to Topton NC for our mountain ride in April. You'll be a big hit! :webers:

RB

[Deans BMW]

Capt, I think that I can speak for all of us, you are a most welcome addition to the "Cafe".

A most informative post. Thanks.

[Capt. Nemo]

You are welcome!
I appreciated your writ on solar power, and I've already picked up some nice pointers from the tech section :023:

[Tassie Devil]

I suppose you are just like our own farmers down this way:

"The only time we eat our own beef is when we visit our neighbors".

You are a man after my own heart Captain...:webers:

Keep them coming...

Cheers,

JQ.