BEEF RECIPES
Dawson Angus offers both bulk and retail cuts to clients. Often we are asked what do you do with these cuts. There are a lot of less common cuts that we make available to our clients. Below are some of my family's favorite recipes. If you want recipes that I use for different cuts please just ask!!
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Chuck Roast - Grilled!
The less common use for the versatile Chuck Roast is to grill the cut. The Chuck Roast comes from the shoulder region in the front 1/4 of a beef. Commonly used in slower cookers or oven roasted all day this highly flavored cut works on the grill.
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* This does take a good bit of time to grill. Give yourself at least 45 min to grill to medium rare. For a more tender end product I recommend grilling to more of a medium.
Though not as tender as a Ribeye the flavor is almost better. We also tried this on a smoker, and was a farm favorite during harvest.
I served my with a corn salsa
Sirloin Tip Roast
Sirloin tip roast comes from the Round area, which is the front portion of the rear leg. This cut is a bit leaner and tougher than a Sirloin steak. Sirloin tip is generally the most tender of the Round cuts.
This cut in my house is most commonly braised for a Sirloin Tip with Peppers & Onions.
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Also great cubed up and baked with breakfast potatoes and onions
Sirloin Steak
Sirloin Steak is certainly good just grilled like any other steak. It will also hold up well to a variety of cooking methods. One of my personal favorites is the Bourbon Steak & Mushroom Sauce recipe. I have eaten this just as is and also over egg noodles or whipped potatoes.
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Another favorite is sirloin cubed and made with a garlic sauce served with pasta or Zucchini noodles
Round Steak
The round comes from the rear portion. One of the leaner cuts and can be a bit tougher. I mostly cook mine in my pressure cooker, but such cuts and recipes can also be completed in a crock pot or oven.
I enjoy a Round Steak with Gravy, often accompanied by fresh sweet corn or green beans.
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Heel of Round Roast
This cut of the round is located immediately above the hock. This has several sections of meat separated by seam fat. This is a tougher section of beef and is often used for ground beef or stew meat.
Though a tougher cut it is still extremely flavorful. I use my cuts to make roasts in the oven.
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I have also used this to make homemade Beef Jerky!
Cube Steak
This is a pre-tenderized portion of beef that is taken from a portion of the round.
One of my favorites!!! More often then not I just pan sear these thin pieces with varying seasonings and place them on toasted thin slices of homemade Italian bread. They are delicious!
Traditionally used for Chicken Fried Steak !
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Short Ribs
I am often told that folks don't like getting Short Ribs because they are small and fatty. This is correct in comparison to the common pork ribs. I recommend looking to cook short ribs more like a roast. The recipe I use makes them become a better more tender roast.
Soup Bones & Beef Marrow
Soup Bones are often cut into 3-4 inch pieces from the long bones. Nothing makes a homemade broth or soup better than using Soup Bones!
A good Beef Stock should be a staple in any kitchen!
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Tongue
This cut is self explanatory in where it comes from, but a highly overlooked cut.
One of my favorites when I lived in SC was a local tongue taco! Sounds weird but was amazing.
I often mix my tongue in with my roast beef to add another level of flavor.
If your willing to step out of the box a bit this braised tongue recipe is amazing!
Flank Steak
Flank steak comes from the lower abdominal region below the loin and sirloin. This is a long and thin cut of beef. This is a very lean cut, but marinated and cooked properly quite tender.
I use flank steak to make Carne Asada or Steak Tacos.
Here is a simple and delicious marinade for Flank Steak and some great info on the cut. I often serve with a fresh green or grilled bell peppers. Works well on salads as well.
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Liver
I know Liver is not for everyone, but this nutrient packed cut can be delicious. 1 serving of beef liver gives you more than 100% of your daily Vitamin A requirement. As well, a good source of Potassium and Vitamin C.
Liver & Onions is probably the first dish that came to your mind. While my dad loves this, most people don't. Below is a recipe that might just turn a few skeptics into believers.
Beef Liver Stir Fry *pictured above
Swiss Steak
Swiss Steak also comes from the bottom Round cut and is referring to braised dish with steak.
I have used this cut for other reasons such as baked steak but the original Swiss Steak is delicious.