Freezer Beef

Most of our meat comes from farmer friends and our local processor, including sides of pork, whole chickens and cuts of beef. This year, as investors in a herd of show cattle, we added beef from our herd to the freezer.

Most of our cattle remain in the herd for breeding purposes or are sold to folks interested in showing cattle. Recently a heifer fell in the pasture, damaging her leg. While we hated making a tough decision, we were grateful that the meat wouldn't be wasted.

Since the early days of our marriage, we've purchased freezer meat. I like it for several reasons:

• A stocked freezer is beautiful - we always have a start to dinner in the house.
• It's cheaper than buying retail.  
• I can talk with the butcher to get the cuts and portion sizes I want. 
• I like knowing where the meat came from and supporting local producers. 

Freezer meat can be purchased directly from the farmer or a local butcher. Additionally, many county fairs include auctions of animals raised by local kids as part of their FFA or 4-H project. You can buy an animal at the sale and have the processor transport and butcher the animal to your specs.

So how much meat should you expect? Hanging weight is the carcass weight, or the weight of the animal after slaughter. Each species dresses out slightly different. For beef:

Live Weight x .6 = Hanging Weight
Hanging Weight x .6 = take home meat

Our animal had a live weight of around 1,000 lbs. so the hanging weight was 600 lbs. Take home meat is around 60 percent of the hanging weight. In our case that was about 300 lbs (less than average due to the damaged leg). We split the meat evenly with our herd partners, and took home about 150 pounds of steaks, roasts and ground beef.

The whole 150 lbs fit in our large chest freezer, which also holds frozen garden
produce and a few pounds of pork left from the hog. And some cookies.

Meat comes packaged in freezer paper. Some butchers use vacuum packages.

Bacon cheddar cheeseburger. Maybe I'll blog a year of cheeseburgers?

Cube Steak in Gravy

If you've ever been to a midwestern Grange dinner, you might've enjoyed cube steak. Named for the process of cubing, this beef cut is generally from the top round. The meat is passed through a cubing machine that pierces the meat to help with tenderization.

While these cuts are generally less expensive they are tougher and require more cooking time. Although the meat is referred to as "steak", don't try grilling. Braising in a slow oven in a savory gravy, produces fork-tender, flavorful meat.

We purchase meat from our local butcher, which sells cube steak in one-pound packages (four steaks per package). If you're serving more, just double the gravy. Be sure to cook in a baking dish with a snug lid. Foil doesn't seem to work as well.

The gravy pairs well with starchy sides like mashed potatoes or rice. I like whole grain noodles along with our freezer beans or glazed carrots.

Dredge meat in flour, salt and pepper, shaking off excess flour.

Sear meat over medium high heat. Don't worry
if it's not completely cooked, Remove to a plate.

In the same pan, saute vegetables and garlic.
Add broth, tomato paste, vinegar and rosemary. Bring to a boil.

Make a slurry by combining beef broth and flour, whisking until smooth.
Add slurry, a small amount at a time, to boiling broth while whisking. Allow broth
to boil before adding additional slurry. Continue to add slurry until desired thickness. 

Layer meat and gravy in a greased casserole dish making sure meat is
completely submersed. Braise at 325 degrees for 2 1/2 hours.

Finished beef is fall-apart tender. Whole
grain noodles are perfect for catching gravy.

Cube Steak in Gravy
4 cube steaks
1/2 cup flour
2 Tbsp vegetable oil
1 onion, chopped
1/4 cup celery
8 oz fresh mushrooms, sliced
1 clove garlic, finely chopped
3 cups beef broth
2 Tbsp tomato paste
1 Tbsp vinegar
1 tsp dried rosemary
Salt & pepper to taste

Slurry:
1/2 cup beef broth
1/2 cup flour

Preheat oven to 325 degrees. Brown steaks: Place 1/2 cup flour in a pie plate. Add salt and pepper. Dredge steaks in flour mixture, shaking off excess. Heat oil in large pan over medium heat. Sear meat in hot oil. Steaks do not have to be cooked completely. Remove meat to a plate.

Build sauce: In the same pan, add onion and celery cooking about 3 minutes (add more oil if necessary). Add mushrooms and cook for 2-3 more minutes. Add garlic and cook for 1 minute. Add broth, paste, vinegar and rosemary. Bring to a boil scraping up brown bits on the bottom of the pan. In a bowl, combine 1/2 cup broth and 1/2 cup flour, whisking until smooth. While broth is boiling add a small amount of slurry while continually whisking broth. Return to boiling before adding more. Continue to add slurry until sauce is desired thickness. You may not use all of it. Season gravy with salt and pepper.

Slow roast: Coat a baking or casserole dish with cooking spray. Add about 1/2 cup of sauce to the bottom of the dish. Alternate layers of meat and sauce until all the meat is submersed under sauce. Cover with lid and bake for 2 1/2 hours. Serve with mashed potatoes, rice or noodles.