How do you prepare meat?

#1

Hello, one little question. i was wondering how others prepare meat. Do you buy fresh or pull out from the freezer?

(Eric - The patient needs to be patient!) #2

A couple of ways

For beef we buy a double pack of chuck roast and usually do one pot roast and double grind the second. For the ground beef we do fresh burgers on the grill or we fry it up with salt, pepper and a very small amount of onions and shrink wrap it in 1 to 1.5 lb bags and freeze then for use later. We then do things like stuffed peppers or cheese shell tacos with the beef.

Once a month we buy a rib eye steak loin and cut the fresh steaks into 1 lb servings and shrink wrap and freeze two in each pack. Most of this steak we sear and grill with butter. There are 3 of us here and 2 steaks is perfect. Though my going OMAD more often leads to less steak leftover from dinner.

We crook pot or smoke fresh pork butt and shrink wrap what we don’t eat in 1 to 1.5 lb portions also. I’d like to smoke (BBQ) the pork more often but I have to wait for my wife to be out of town because sadly she is allergic to the smoke. But she can enjoy the pulled pork.

(Janelle) #3

Both. We buy ground beef in bulk. I really don’t love defrosting meat in a microwave but working full time, it’s kind of a necessity.

(Running from stupidity) #4

Rump steak, vacuum seal, freeze, sous vide, sear, enjoy.

We have chicken thighs and chorizo and mince in the freezer as well, but they’re kinda irrelevant.

(John) #5

I keep it simple. I buy meat when it is on sale. I portion it out, vaccuum-seal some and freeze it, and usually cook a portion that day

I generally pan-sear or saute whatever it is (beef, chicken, fish) in a hot cast iron skillet with whatever oil or fat makes sense, and season however I feel like it. I cover the skillet and let it cook through at a lower heat after it is nicely seared and browned.

I am sure there are many orher ways but that’s my go-to until I up my kitchen skills. Plus everything tastes great to me when made that way, so my motivation to change is weak. :slight_smile:

(Laurie) #6

I live in a rural area, so I seem to be limited to frozen meats because:

(a) I can only buy fresh meat from a store once a month or so. But monthly shopping day is too hectic for cooking. I buy a rotisserie chicken (or cooked chicken legs) and that lasts for 2 or 3 days. Everything else goes in the freezer.

(b) My neighbors are beef and pork farmers, but they keep all their stuff in a freezer, so again, only frozen.

How to cook it? I used to throw it in the frying pan, turn it over, and done. Or cook in the slow cooker. Now I use the microwave (Power Level 3). I use the slow cooker occasionally, but only for large/tough pieces that need tenderizing.

I should note that I can no longer eat steaks, chops, and most roasts, so I’m restricted to things like ground beef and pulled pork.

When I used to make beef patties, I’d cut a pound of ground meat in quarters and use the lid from a large yogurt container as a form for the patties. No need for seasonings or binders of any kind–at that size the patty held together just fine, and the meat tasted like meat!