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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Click here for the complete recipe
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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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Click here for complete recipe
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Also great cubed up and baked with breakfast potatoes and onions
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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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Click here for complete recipe
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Another favorite is sirloin cubed and made with a garlic sauce served with pasta or Zucchini noodles
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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.
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I enjoy a Round Steak with Gravy, often accompanied by fresh sweet corn or green beans.
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Click here for complete recipe
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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.
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Though a tougher cut it is still extremely flavorful. I use my cuts to make roasts in the oven.
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Click here for complete recipe
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I have also used this to make homemade Beef Jerky!
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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!
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Traditionally used for Chicken Fried Steak !
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Click here for complete recipe
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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!
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A good Beef Stock should be a staple in any kitchen!
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Click here for complete recipe
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Tongue
This cut is self explanatory in where it comes from, but a highly overlooked cut.
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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.
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If your willing to step out of the box a bit this braised tongue recipe is amazing!
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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.
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I use flank steak to make Carne Asada or Steak Tacos.
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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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Click here for complete recipe
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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.
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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.
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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.
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I have used this cut for other reasons such as baked steak but the original Swiss Steak is delicious.
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