I get a 1/4 cow per year. Occasionally I get cuts I'm unfamiliar with. I was thinking maybe jerky?
by BeerBreadnMeat
4 Comments
Skelosk
It’s a cut that has to be slow cooked. You can do roasts with it, maybe steaks but they are gonna be hard to chew if not tenderized
Maybe you can do jerky with it
SkirMernet
Jerky, probably hotpot meat (sliced so thin it’s automatically tender), velveted beef (chemically tenderized) for Asian dishes like beef broccoli, or grind it with some fat from some other cut you have (or even bacon)
4 Comments
It’s a cut that has to be slow cooked. You can do roasts with it, maybe steaks but they are gonna be hard to chew if not tenderized
Maybe you can do jerky with it
Jerky, probably hotpot meat (sliced so thin it’s automatically tender), velveted beef (chemically tenderized) for Asian dishes like beef broccoli, or grind it with some fat from some other cut you have (or even bacon)
Gratsí
Probably eat it