03/30/2026
I did not grow up in a family that ate lots of homegrown beef- I married into one.
I did not know how to cook beef- I had to learn.
I had to learn that roasts and ribs and briskets need lots of time and low heat.
I had to learn that round steaks have to be handled way differently than sirloins, and that we prefer when the locker just adds the round to the ground or stew meat.
I had to learn that the best steaks can just be pan fried with salt and pepper, while tougher steaks could be improved by marinating in a mix of lemon juice, soy sauce and worchestershire sauce.
I had to learn that it’s much easier to let the locker make our hamburger patties than to form them myself, and that they stick together better on the grill when you put them on when they are still at least partially frozen.
I had to learn that beef tenderloin (filet) is called “tender” loin for a reason, and that if I could pick any cut of meat to serve my family, for its tenderness, it would be that one.
I had to learn that good beef has excellent stand-alone flavor, while low quality meat has to be hidden among other flavors, to be enjoyed.
I’m still far from an expert, when it comes to the best ways to cook all the various cuts of meat- but if you have questions, I’m happy to share the things that I’ve learned!
And if you’d like quality beef to practice on, we know a good source. 😀
-Joy
