Short version of this story is that we have friends that own a cattle ranch and occasionally slaughter a cow or two. They have offered us this option from time to time but we have always turned them down outside of a few burgers and/or steaks. Well this week the stars aligned and our freezer was almost completely empty so we took them up on a quarter.
I guess I should have posted for some advice on this last night before going out to the meat processor, but oh well. I think I have gotten a pretty good set of cuts but I think I could have done better with some advice from the group (i.e. my skirt steak ended up in my hamburger instead of as a cut on its own).
In any event I took the front end because of better options for BBQ (at least based on what I knew/thought). I ended up with ribeye steaks (these were not bone on because the guy cutting that misunderstood me and boned it so I got stead and ribs), Texas style ribs, plate ribs (divided into two sets of 4), brisket, neck bones for stew beef, two large (very) rolled chuck roasts that I had cut in half for a total of 4, and the rest ground into hamburger.
Now comes the plea for advice. How would you cook all of the above, with the exception of the hamburger, ribeys, and brisket? I have never done beef ribs (plate or Texas style) or chuck roll. I have heard chuck roll is good to cook just like brisket. How about the ribs? Would you do those similar to pork ribs (3,2,1/2,2,1)? Forgive the Carolinian in me and my prior to last week bias to only port BBQ.
I guess I should have posted for some advice on this last night before going out to the meat processor, but oh well. I think I have gotten a pretty good set of cuts but I think I could have done better with some advice from the group (i.e. my skirt steak ended up in my hamburger instead of as a cut on its own).
In any event I took the front end because of better options for BBQ (at least based on what I knew/thought). I ended up with ribeye steaks (these were not bone on because the guy cutting that misunderstood me and boned it so I got stead and ribs), Texas style ribs, plate ribs (divided into two sets of 4), brisket, neck bones for stew beef, two large (very) rolled chuck roasts that I had cut in half for a total of 4, and the rest ground into hamburger.
Now comes the plea for advice. How would you cook all of the above, with the exception of the hamburger, ribeys, and brisket? I have never done beef ribs (plate or Texas style) or chuck roll. I have heard chuck roll is good to cook just like brisket. How about the ribs? Would you do those similar to pork ribs (3,2,1/2,2,1)? Forgive the Carolinian in me and my prior to last week bias to only port BBQ.
