Can I Braise Steam Ship Beef
Chefbear is back to explicate diverse cuts of meat and what tin (and can't) exist preserved for a long term SHTF situation. Thank you for being such a bully resource Chefbear!
Jarhead Survivor
Hello again folks! And then Jarhead and I have exchanged a couple emails, and he came upwardly with the idea for me to explain some different cuts of meat. I started thinking about it later I started writing and I came up with this… I am going to explain some different cuts and what they can be used for (briefly I hope!), then in some other post I will comprehend different ideas for cooking some of the cuts mentioned that are meliorate for eating fresh rather than preserving them for afterwards. The cooking methods I will describe in the next commodity will help to extend the shelf life of these dishes, just only for a few days, longer if yous have refrigeration. These cooking methods volition also make it like shooting fish in a barrel to add an ingredient or two to make a new dish for the side by side meal.
Get-go, lets cover some mutual cuts of meat and explain their uses from a culinary standpoint (I won't get into much beefcake and what the muscles really do while in the living animal). The peachy thing about the quadrupeds we are going to discuss, is that the cuts vary slightly in any 4 legged fauna, from steers to your neighbour'southward cat! Typically the only difference is the size of the muscle, and butchers take different names for them from animal to animal in some cases (i.e. a rump or even a "steamship" circular on a steer would exist equivalent to a ham on a hog).
Tenderloin
Found inside the abdominal cavity, cushions the organs from the spine, VERY tender, VERY expensive, not well suited to preserving because of the lack of connective tissue and fatty.
Ribeye
Establish along the dorsum to either side of the spine, connects to the strip, shoulder and sirloin. VERY good cut, high fat content, commonly well marbled, VERY flavorful, in whole sub-primal course it is normally roasted to make Prime number Rib, non very well suited for preserving.
Strip/NY Strip
A combination of very flavorful meat and decent marbling of fat, there is some connective tissues, so many commercial butchers will tenderize it using a tool chosen a JACCARD, can be used for preservation, but is better enjoyed fresh.
"Steam-send" Circular
This monster gets it's name because they used to roast 1 to feed hundreds of passengers and coiffure on Trans-Atlantic steam ships back-in-the-day. This MASSIVE piece of meat contains cuts such as the round, sirloin, part of the strip, ox-tails, shanks and several other smaller cuts. If you lot have a smoker big enough, this "primal" might be a good pick to preserve a HUGE amount of meat at one fourth dimension, just be warned it takes a LONG fourth dimension to preserve properly, just because of its gynormous size and the amount of thick basic it contains (pelvis, spinal column, femurs, etc.)
Sirloin
Probably the all-time "all around" cutting of meat, very versatile, tin be used for grilling, stewing, sautéing, roasting, braising and preservation… IMO it makes the best beef jerky! Usually relatively cheap compared to other cuts… only information technology is a smashing choice for almost annihilation you want to brand out of it… its like the Swiss ground forces pocketknife of meat! At that place is a reason why you telephone call this hunk 'o' meat SIR!
Shoulder
From hither, y'all get several cuts including, chuck, chuck-middle (cooked right tastes better than tenderloin at 1/3 the price!), flat-fe, blade and a few others. The "Cardinal" shoulder contains a lot of connective tissue, is reasonably priced, actually cheap compared to others on this list, and has a decent mix of fatty though in this area of the creature the fatty is normally found between the muscles and just under the hibernate. Probably the cheapest cuts come up from this expanse of the animal. Several of the cuts from the shoulder "key" are proficient for preservation.
Ribs
Here in VA beef ribs are not very popular for BBQ (we similar our hogs circular here!), but I see folks braise them pretty often, which works well because of the amount of connective tissue found effectually them, the meat from this area tends to exist a scrap tough, and then slow cooking at depression temp is the best option. VERY economic, around here if the butcher has them he commonly gives them abroad as "dog treats", I take picked up a few packs earlier and cooked them, if I was a dog that'south the kind of "treat" I would want!
Skirt, Flank and Belly Meat
This expanse on a hog is usually relegated for salary and fat-back, on a steer this is VERY tough, merely flavorful meat that commonly finds its mode into the grinder to make basis beef. However, if you trim virtually of the fat, silver-peel and fascia (protective membrane establish covering most muscles, when cooked it'due south similar meat flavored chewing glue!) then marinate it this meat is excellent cooked quickly over high oestrus, similar on the grill or in a skillet. When "cleaned up" these cuts brand great jerky or whatever preservation methods you would like to apply.
Brisket
Probably the most famous and popular cut of beefiness to smoke/BBQ, this cutting is also unremarkably used for corned beef (which "corning" is actually a preservation method non a finished production) . This meat is stringy and tough if non cooked "low & irksome". The best manner to gear up brisket, in my stance, is to alkali information technology, cure/rub it and fume it. When cutting thin AGAINST the grain of the meat, it stays juicy (because it is cooked right, and you lot allow it residue earlier you lot cut information technology) and is VERY tender, nigh "cook in your mouth" tender. It is also commonly i of the cheaper cuts y'all tin can buy, I purchased iv whole briskets over the summertime to make a BBQ dinner at the church, it cost $i.89/Lb (if retentiveness serves me right) and they came cut on a 20Lb average. The iv that I fabricated fed 220 people, and there were leftovers that was enough to make a second dinner of BBQ brisket sandwiches for the Lord's day nighttime dinner 2 weeks subsequently (110 people).
Shanks
Are the portion of the legs, cut right above the talocrural joint where the meat starts, and right below the articulatio genus, then right above the genu and upwardly to the join can be used the same. Still the higher section ordinarily finds its way into the grinder. LOTS of connective tissue and VERY tough muscle ways that shanks should be braised for the best flavor. My favorite part of braising beef shanks (I use the recipe for Osso Bucco), is that when it's fabricated right the marrow will sort of "pop" out of the center of the bone, about folks don't consume it simply if you spread the marrow on toast it'due south similar having VERY rich, beefy flavored butter! Marrow can be extracted from any big diameter os, and is an excellent source of vitamins/minerals and fat, which again virtually folks overlook.
Breast
Though unremarkably only made into an actual cut with young animals such as veal, information technology has a lot of connective tissue in between very tender layers of meat and fat. It is usually grilled or roasted and and then braised.
Neck
Another cut that is non commonly establish in your local grocery shop, in fact the but way you usually find it there is if information technology has been footing into ground beef. Personally, when I hunt deer this is one of my favorite pieces of meat to melt, I just throw the whole thing (after skin and backlog connective tissue on the surface is removed) into the crock-pot with a few onions cutting into ¼'s and ½ a fifth of bourbon… ust allow it melt until the meat falls off the bones, remove any connective tissue that's left and any veins that may be nowadays. Shred up the chunks of meat you lot are ledt with and make BBQ for sandwiches, or toss it into some soup/stew. I have even used information technology to brand stir-fry and venison tacos/burritos.
Probably everyone is familiar with the "kings of the smokehouse," namely Boston butt, St Louis ribs and baby back ribs. There are a few other options for pork when we are talking cuts for preserving, such as sirloin, loin, rump –or- ham and of course pork-belly (call up bacon). All of these tin can exist used for the preservation methods that nosotros discussed in these posts:
https://world wide web.shtfblog.com/curing-dry out-cure/
https://www.shtfblog.com/how-to-cure-with-liquid-brine/
Sirloin, loin, ham and Boston butt piece of work especially well for either curing or smoking, or if you're like me BOTH. The Boston butt and ham have a fair bit of connective tissue, which every bit explained in the other manufactures is called collagen, which turns onto gelatin when cooked slowly at low temperatures, this helps to improve the perceived flavor, and helps to preserve the natural moisture, and it as well mimics the consequence of fat in your mouth, which ways that it coats the interior of your mouth and then all your taste-buds go "hit" with the flavors. The loin and sirloin are pretty tender cuts, but because they are fairly well used muscles they comprise a lot of hemoglobin, which is what gives meat its succulent season, since they are generally lean, they are bang-up candidates for dehydrating.
Beefiness, tenderloin, rib-eye, strip, belly/flap-meat and Shanks should all be used fresh. At that place is a preservation/flavor improving method called "dry out aging" you can use on these loins, although it is non a long term preservation method, it will brand whole loins last longer in refrigeration/cold rooms.
Simply stated, dry out-crumbling is simply allowing the meat to sit in a cold, low humidity environment. This allows a sort of skin to form on the surface of the meat, and the enzymes naturally present in the meat volition start to intermission down the complex protein strands, enhancing the natural flavor of the meat and making it MUCH more than tender. If you dry-age beef, yous will as well discover that the meat will seem to compress a scrap, this is considering some of the liquid in the meat volition evaporate/bleed out of the meat, typically a loss of near 15-20% is common, but WELL WORTH IT! There are some restaurants that have started using this method to better the quality of the steaks they serve, information technology makes a HUGE difference, and is VERY expensive if you buy it at i of these restaurants or in the grocery store. This method volition as well work on game and lamb/goat, I am non familiar with using information technology on pork, and would probably try to avert information technology since pork seems to be more susceptible to pathogens.
The cuts of beefiness which are best suited to preservation include sirloin, chuck, round, shoulder and brisket. All of these cuts are well suited to preservation methods considering they take a skillful balance of meat/fatty and low-cal connective tissue. They will work for smoking, curing, salting or dehydrating.
Source: https://www.shtfblog.com/cuts-of-meat-explained-so-you-know-what-to-preserve-after-tshtf/
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