IIIIIIIIIIIIIIIIIIIIITS BEEF TIP TUESDAY!!! This time of year I feel like everyone on the farm spends a lot of time talking about roasts. This makes sense, I suppose, because there is a noticeable shift away from steak sales towards delicious, savory, awesome pieces of slow roasted beef. Despite their popularity, it is still evident that quite a few folks dont know exactly what they want in a roast; do you go for delicious, well-marbled cuts like chuck or English roasts, or is it better to go with lean and tasty high-yielding options like tip or rolled rump roasts? And does a lean roast mean it wont taste good? Or does a marbled roast mean there wont be enough after it is cooked to feed the teenagers in the family? What to do? Here is the trick: if you are opting for the high-yielding lean options that provide enough sustenance for your ravenous teenagers, pick up a pack of ox tail and add it to the pot when you put your roast on to cook. These inexpensive pieces add the savory boost you are looking for to any slow-roasted meal, making everyone in the family happy. If you LOVE chuck roasts but worry about getting enough yield for leftovers, add a popular eye of round roast to the pot with your chuck or English roast and enjoy the extra beef infused with the wonderful flavor you know and love from the chuck. Enjoy!
Posted on: Tue, 28 Oct 2014 16:17:38 +0000
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