Beef Recipes

We tend to get a lot of questions about our roasts.  In this section we will share some information geared toward helping you decide which roast you would like to purchase more than actually telling you how to cook it.  You should be able to find recipes in cookbooks or by going online that will give you the specifics on cooking times and temperatures.

First of all, when choosing a roast, it is important to know the difference between braising and roasting.  When braising, a small amount of liquid is used such as broth, wine, stock or water.  The roast is not fully covered.  The roast is then cooked over low heat for a long period of time, usually in the oven or in a crockpot.  Braising helps tougher cuts of meat become tender by melting the collagen in the connective tissue.  Braising is also referred to as “pot-roasting”.  Roasting, however, is done by cooking with dry heat in the oven.  Tender cuts of beef with little connective tissue are generally roasted to medium-rare or medium doneness.

Here is some basic information about each of the roasts that we sell as individual cuts.  (If you order a whole or half a cow, you can talk with our processor about other options that are also available.)

Chuck Roasts:  Typically contain more fat than many other roasts, which is thought to make them flavorful, juicy and economical.  They are usually used for pot roasts and shredded beef.

Rump Roasts:  Rump roasts are cut from the bottom round of the cow.  They can be either braised or roasted.  If roasted it is recommended that they are cooked low and slow to about 145 degrees and cut into very thin slices before serving.

Sirloin Tip Roast:  The sirloin tip roast does not actually come from the sirloin section, but comes from the round section of the cow that is directly to the rear of the sirloin section.  It is generally recommended that this cut be roasted to 145-150 degrees.

Top Round Roast:  This roast is cut from the top round muscle and is extremely lean.  It is recommended that it be slow-roasted to medium-rare, 145 degrees.

You need:

• 1 lb. ground beef
• 1 lb. chorizo sausage, removed from casing
• 1 medium onion, finely chopped
• 1 can (28 oz.) tomatoes
• 1 can (15 oz.) tomato sauce
• 1 cup water
• 1 can (15 oz.) pinto beans, rinsed and drained
• 1 can (14-16 oz.) whole kernel corn, drained
• 1 envelope taco seasoning
• Shredded cheddar cheese, sliced avocado, chopped tomato and tortilla chips, optional

In large saucepan or Dutch oven, brown beef and onion, drain.  In skillet cook sausage, drain and add to beef and onion.  Puree tomatoes in their liquid, add to pan with tomato sauce, water, beans, corn and taco seasoning.  Bring to a boil.  Reduce heat and simmer for 5 minutes.  If desired, top each serving with cheese, avocado and/or tomato, and serve with chips.  Makes 10 servings.

• 2 lbs. Ground Beef
• 2 cans tomato soup
• 2 Tbs. ketchup
• 2 tsp. mustard
• 3 Tbs. brown sugar
• Salt and pepper to taste
• Peppers and onions, if desired

In large skillet, cook beef with peppers and onions if desired, drain.  Add all other ingredients and simmer.  Serve over hamburger buns or as desired.

You need-

• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 1 can creamy onion soup (this can be substituted with another can of cream of mushroom soup with a pkg. of dry onion soup mix)
• 2-2 ½ lbs. cubed beef (stew meat works great!)
• Sour cream
• Mushrooms

Mix all of the above in crockpot-do NOT dilute soup.  Add wine if desired.  Cook on low in crockpot for 8-10 hours or on high for 4 hours.  Then add ½-1 cup sour cream and mushrooms.  Serve over noodles.