Timothy Norton wrote:My first half a cow, I was excited for a bunch of roasts and neglected to think about how much ground I would receive. Living with just one other person, it is difficult to find a time to use up a nice big roast!
My next go around, I will be trying to get a better amount of ground out of it. I do like my stew beef as well so it is a balancing act.
Sometimes I cook large roasts for the leftovers as much as the hot roast meal.
Some of the cold leftover beef can be thinly sliced for sandwiches, I like to serve it with grainy mustard and sauerkraut. Other leftover roast can be made into cottage pie, curries, beef stews, or anywhere that you’d use beef. It’s already cooked, so it just needs reheating - saves time and fuel.
I’ve also cut leftover roast beef into tiny pieces, put it in jars, added bone broth, and then pressure canned it, for shelf-stable pie meat. You could also do this in any pressure canning stew or soup recipe instead of using raw beef.
I really like getting heaps of ground. If we run out of roasts, we can have a meatloaf instead of a roast. If we run out of stir fry steaks, then I can use ground in a stir fry. For a lot of meals I have a vague idea that we’re having meat of some sort, so having lots of ground, and lots of recipes to use it in makes it easy to just grab a packet out of the freezer at night and figure it out the next day.
