Catch Up

Just wanted to finish off my side of beef chronicles. I made the stuff ages ago, but never posted. For the last package of stew meat, I think I made a beef paprika dish (smoked spanish paprika, tomatoes, sourcream type sauce).

On New Year's Day I used the rest. The beef bones got made into stock. The suet was rendered into lard. The last of (my half of) the liver was made into dog treats. It's all in the freezer slowly getting used.

Almost all gone

With Thanksgiving approaching, the beef is almost finished. Since the last post I've made tenderloin steaks, a rump roast, and heart. The heart I sliced, floured, and fried. It was okay, but not as good as I remember mom making. It was a pain to cut up the heart. In the future I'd want it pre-sliced or perhaps roast it whole.

I have one package of stew meat remaining. There's still the lard, liver, and bones as well. When I take a holiday vacation I think I will render the lard and make mincemeat pie or something. The liver will get dried into dog treats and eventually I'll make stock out of the bones.

My BIL and I are already planning the whole pig we're getting this year....

Beef, Beef, and More Beef

I'm so far behind recording what I've been cooking it's not even funny. Here's the list of everything I can remember:

• Hamburgers: 4 lb of ground beef to make burgers for a labor day party.
• Fillet Mignon: made like I normally make steak
• Sirloin Steak: Ted cooked this up as his first steak attempt. Very tasty.
• Stew Meat: 1 package cooked in a tomato-paprika sauce.
• Liver: 1 lb given to a friend for her cat. The cat is happy.

We're coming up on the end of the meat. A few roasts, some shanks, beef bones, suet are the main things that are left. We'll see if we make through everything by thanksgiving. Already planning on a pig for next year though.