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I am cooking for 70 people this weekend as one of three wedding celebrations (for ourselves) this summer. This is a very casual picnic reception in my sister's backyard. I am cooking (grilling) about 20 lbs. of beef rump roast to carve and serve w/ chimichurri or horseradish sauce on buns or plain. (Along w/ 30 lbs. of steamers, 18 lbs. of leg of lamb, and one whole smoked bbq brisket we are making into sliders, and 75 bone in chicken thighs) We picked rump roast for its versatility as well as price. Here is my question, since I am prepping all of the food Thursday and Friday for the Saturday picnic, what is the best way to pre-cook the rump roast and then bring it to temperature? I suppose I will be cooking half of them to med. rare and half of them to medium. My plan was to marinate them overnight w/ rosemary, garlic salt, pepper, and olive oil rub, then grill them the next day to "sear them off." I would grill them to about 110-115 degrees internal temp. Searing then, indirect heat. Then the following day (of the picnic) I planned on letting them come to room temp, then bringing them back up to med. rare or medium in the oven and carving after they sat for maybe 10-20 minutes. Am I missing any steps? Any opinions on if this tactic will produce the best results? I want to pre-cook because we have 100 things to plate and prepare the morning of the picnic, so I don't want to have to spend 2 hours grilling these guys. Thanks in advance !
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I was at the Organic Butcher yesterday, and saw two pieces of Wagyu in the shape of a rectangular prism. Not recognizing the cut, I asked what it was, and was told (enthusiastically) that this was a Denver Cut. Ah! The Denver Cut - I've heard of it before, and I may have even had it before at Ray's the Steaks; I'm just not sure. It wasn't even "invented" until the late 1990s, and has been ranked as the 4th-most-tender cut of beef there is (behind the tenderloin, the flat iron, and the calotte). I've viewed some videos about how to extract a Denver Cut from a prime cut, and there's no way in hell I'd be able to figure this out without extensive training - butchery is much more complicated than people may think. Interestingly, I was warned that one of the two steaks I purchased was improperly cut, and there's a band of meat running along the top which is known as the Palomilla cut (as in Bistec de Palomilla) - this is a much tougher cut, and it will be interesting to compare the two, side-by-side. I appreciate the salesman at Organic Butcher advising me about this, as the entire steak was priced as a Denver Cut. Here are pictures of the two steaks - the one which has the band of Palomilla will be obvious:
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"I will state this as clearly as possible: You cannot buy Japanese Kobe beef in this country. Not in stores, not by mail, and certainly not in restaurants. No matter how much you have spent, how fancy a steakhouse you went to, or which of the many celebrity chefs who regularly feature “Kobe beef” on their menus you believed, you were duped." - Larry Olmsted, _Forbes_ 2012-04-12 Read the article. (ETA: Don links parts 2 and 3 of the article downthread here) -
I stumbled upon this farm by way of a posting on a mom-listserve and I am really glad I did. An enthusiastic mom organized a Spring CSA for Arlington families. I ended up splitting a family share ($180) with another family, since my friend is equally enthusiastic in eating more local and less chemically-processed foods. The farm is owned by Allen and Debbie Sinclair, who are a nice, down-to-earth friendly couple who have shown up at every pickup so far (only started two weeks ago), greeting with warm smiles. They grow year-round, so this means some hydroponic gardening. At first, I was a little hesitant, because I don't know if I'd be getting hydroponic or garden growth, but after two weeks of eating their butter lettuce, asparagus and now spinach, I feel good that I made a sound, budget-conscious choice for eating for the better for my family. I have not tried their beef, but I also like that they help other local producers (i.e., Homestead milk), advertising their wares as options to purchase a la carte in addition to the weekly CSA. SHENANDOAH FARMS, INC. 1167 Crooked Run Road Mt. Jackson, Virginia 22842 Telephone (540) 477-9794 Fax (540) 477-9223 -
White House Meats will be holding another in a series of “meat-ups” Monday, December 12th, 7pm, at A M Wine Shoppe in Adams Morgan, a continuing effort to make the virtues of local 100% grass-fed beef accessible to consumers. We had two 900lb Angus steers slaughtered in November at Fauquier's Finest in Virginia which will hang until Dec 12 (dry-aged 4 weeks) after which 1 steer with be butchered into portions for the meat-up and the other will be available to individuals or restaurants in quarters, primals or sub-primals on the bone or boneless -depending on the cut- to gauge demand for further purchases of cows. The 2 year old pastured Angus steers are certified organic from Mt. Airy farms in Virginia and are fed grass their whole lives. No grain whatsoever, which cows are not designed to eat. We have visited the farm and the processing plant to make sure it is up to snuff and that the pastured cows are humanely slaughtered, not rushed as on an industrial scale. We will be at Fauquier’s on Monday to supervise the cutting. The meat-up is conducted like a draft pick and fresh vacuum-sealed portions (8-10oz steaks, 3-5lb roasts) are selected in a rotation to ensure an equitable distribution. The only frozen items are the organs which can not be aged. A 10 person draft generally ensures 20-25lbs of beef per person (a variety of premium cuts, roasts, stewing/braising, ground, offal or whichever cuts one chooses at their turn) which is priced at a flat $9.80/lb rate, a very fair price of 4 week dry-aged 100% grass-fed beef. There are some shares left. As for the second steer, we can offer whole primals or sub-primals (ie: whole clod, whole bone-in rib-eye chine bone removed, bone-in strip-loin, eye of round, top sirloin, flatiron, etc…) for a price that is lower per lb since we are not charged the cutting fee. Quarters are even less. Such large cuts will be wrapped in butcher’s paper. The short-rib plates ,1 strip loin, 1 ribeye and pot-au-feu kit (cheeks, tongue, 1 shank, ox-tail, collar bones and some marrow bones) have already been spoken for. We will eventually be able to offer French butcher’s cuts: spider (gracilis), pear (pectineus), whiting (satorius), tournedos, suet barded roasts and denuded outside clod for tar-tar. We can also provide organic Berkshire pigs from High View Farm in Berryville, VA for $5/lb with sizes ranging from 100-225lbs. We have met with the farmer a few times and he will be trying to raise a smaller breed of pig in the spring and should have 100% grass-fed Scottish Highland steers ready by then. He provides us with pastured chickens and their eggs along with gizzards, livers and feet. For pricing and such, contact Seth Cooper (Seth@whitehousemeats.com). We are happy to answer any questions and can demonstrate the breakdown of the quarters. Some beef resources: Bovine Myology Beef tenderness my muscle New look at the top round White House Meats WashPo article Shoulder cuts Whole quarter or: Chuck tender Mock tender Petite tender (teres major) Flatiron Arm steaks Center of clod roasts Shank Underblade Chuck roasts Loin & plate cuts Ribeye Strip Loin Sirloin butt/top sirloin with culotte Short ribs Tenderloin Brisket Flank Skirt Hanger steak Tri-tip Leg cuts Whole leg or Top round Knuckle Eye of round Heel Outside round Other Cut shanks Liver Sweetbreads Oxtail Tongue Heart Cheeks Suet Ground beef Stew/kabob
