CopyKat Answers – Meat Questions
First off let me thank so many of you for purchasing CopyKat.com’s Dining Out At Home. I looked Sunday morning, and the book is in the top 25 Hottest New Cookbooks! Thank you! Thank you!
Ok let’s move onto those questions, I love the Facebook fan group, so many of folks had excellent questions.
What is a good less expensive cut of meat for both steak and roast that you can cook to tender?
So I did some time in a butcher shop in a grocery store, many years back. My best personal recommendation on this looks to the chuck roast. Do you like ribeye? Did you know the chuck roast sits right next to the ribeye? Often, I will look at what they call chuck eye steaks, these are often 1/3 of the price of ribeye, and often have similar marbling. When I get a craving for steak and I don’t want to spend a lot of money, this is exactly where I look for some tasty steak. I also like chuck roast, often not very expensive, and very tasty. These have a lot of marbling in them, and so they have lots of flavor inside. Other ways I look to save is to see when an eye of the round goes on sale, I will purchase those, very lean, and full of flavor.
Here are a couple of roast recipes I like.
To Die for Pot Roast honestly this is the most popular pot roast recipe on CopyKat.com, and it has been so for more than 10 years.
Yankee Pot Roast – a traditional style pot roast. This is one of my old standbys.
Is there a difference between round steak and Beef top round for London broil?
Sometimes cuts of beef have regional names that mean basically nothing. Sometimes these are names that are local to the area, sometimes people just name a cut of meat something for marketing purposes. It makes it confusing on what you are really buying. A top round steak can be sold as a London broil, a top round steak, or even flank steak. All three of these are cut from the top round. The top round is the most tender of all of the three-round steaks. They all should be marinated for best flavor before cooking, the best cooking methods for these are grilling and broiling.
Enjoyable Reading – Here are a couple of links that I have enjoyed this week.
Why we don’t eat chicken for Breakfast
Dinner 50s style, I love this, I have all of my Grandmother’s old cookbooks, and for fun, I cook from them.
Have questions, please send them, chances are if you have that question, many others do as well!