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Post by tigerjoy on Apr 19, 2014 15:53:59 GMT -5
I have most of a cow in my freezer. Can anyone tell me which cuts would be lean enough for an E meal?
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Post by dukefan4life on Apr 24, 2014 17:44:40 GMT -5
top round, london broil-which comes from the top round, sirloin, tenderloin. Those would be the very leanest of the cuts. If you haven't ground any of it you can grind it lean by trimming most of the fat from it. You could grind it 96% which would be .96 of pure meat and .04 of fat. 96% is about as lean as you want hamburger because it will be too dry if any leaner.
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Post by steffanie3 on Apr 25, 2014 0:08:24 GMT -5
The general answer is lean cuts of grassfed beef are ok for E. You can use hamburger in E if rinsed with hot water if it has more than 96% fat. I tend to keep beef S, but I understand using what you have, especially if it is grass finished
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Post by tigerjoy on Apr 26, 2014 10:22:05 GMT -5
The good part of living in a very rural area is that it's easy to find a farmer who will grass finish a cow for me. I hate to buy meat when I have so much on hand, but like to mix up my dinners. Thanks for the help. Knowing which can be very lean will help me stick to meal planning.
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