V. Mac’s Beef Tips ----June, 2010

Did You Know? Lean Meat Loaf Can Be Mouth-Wateringly Delicious!

There is a group that meets at the Tabernacle Baptist Church in Danville, VA who calls themselves “Forever Young”------I have enjoyed their meetings that I have attended and the programs and meals have been outstanding. At the last meeting, Mrs. Eleanor Stevens served her “Forever Young Meat Loaf”. It was made with lean ground beef and it was very moist and mouth-watering delicious. Eleanor has given me permission to share her special receipt with you:

Eleanor Stevens’ ” Forever Young” Meat Loaf

2lbs. lean ground beef
1 minced onion
1 diced green pepper
1/2 cup firmly packed light brown sugar
1/2 cup crushed saltine crackers
2 large eggs, beaten
1/4 cup A-1 steak sauce
3 tabsp. ketchup
1 tsp. salt
1/2 tsp. garlic
 
Mix all together then place in   lightly greased 13x9" pan.
Brush top with mustard sauce:
1/2 cup packed light brown sugar
1/4 cup mustard
Mix together and brush on top of loaf
         
Then pour tomato sauce evenly over meat loaf:
1 cup canned crushed tomatoes
1(8oz) tomato sauce
1/4 tsp salt
1/4 tsp garlic

Bake @ 375 for 1 hr or until the center is no longer pink. Let stand for 15 minutes before serving. It should provide 8-10 servings.



V. Mac
www.baldwinbeef.com

Ps: The Scriptures teach us that the Lord has many benefits—two of which are: “ to fill our mouth with good things and renew our youth like that of the eagle” -----Psalms 103:5

V. Mac’s Beef Tips ---March, 2010

Did You Know?

Dry-Aging is Almost a Lost Art

Dry-aging is a practice used by old-time Butchers. The practice adds tenderness and flavor to hanging Beef Sides. The Sides are hung in a chill room, held at 34 degrees temperature, which over time allows the muscle tissues to relax, reduces the moisture content of the meat, and concentrates the flavor. This means that your Steaks and Hamburgers will not only taste better but will also be 100% safe. Bacteria can not survive the 34 degrees and lack of moisture during dry-aging. Dry-aged beef has a sweet aroma that remains with the beef when it is processed into kitchen-ready cuts.

Modern beef processing has all but made dry-aging a lost art. It takes time and refrigeration to dry-age. The beef industry has adopted a short-cut process called “wet-aging”. Essentially, the beef is not aged at the Processor. Beef is cut-out “green” (i.e., a day after the animal is harvested) and vacuum-sealed into bags. The bags are “aged” while being shipped to Retailers who continue to age until sold. Unfortunately, the moisture can not drain in the vacuum-sealed bags and when opened it sometimes has an unpleasant odor that requires washing.

Our steers are harvested in a USDA inspected plant owned by Abdul Chaudhry. The Chaudhry plant has a huge chill room that allows our Beef Sides to hang and dry-age for 21 days. I thank God for Abdul and his plant. I also thank God that he an honest Butcher and that he is my friend.


V. Mac

Ps: I believe the 26th Chapter of the book of Acts is the most profound reading in the entire Bible. I challenge you to memorize the 18th verse. It is God’s way to Heaven.

V. Mac’s Beef Tips – February

Did You Know?

An Eye of Round Roast can be A Lean Substitute for Prime Rib

An Eye of Round Roast is known to be the leanest of all beef cuts. In our case, the roasts are from naturally lean Charolais (Char-Lay) Steers which are grassfed, making our roasts extra, extra lean------- We call them “Triple Lean”. If done right, they can really be good. However, if not, they can be tough and dry.

One of our customers, Chris Herko, sent us her favorite recipe for Eye of Round Roast that was passed to her from her Mother-In-Law. We tried the recipe and it was truly a tasty, mouth-watering, eating experience. It made the low cost Eye of Round Roast ($6.00/lb) work nearly as good as a much more expensive Prime Rib Roast ($16.00/lb). Chris’s recipe is as follows:

1. Let the Eye of Round Roast thaw and reach room temperature before starting.
2. Place the Roast in a foil covered roasting pan with ½ inch of water in the pan.
3. Sprinkle the Roast moderately (on all sides) with garlic salt. (You may choose to use other treatments or rubs of your choice.)
4. Browning the Roast in a preheated 500 degree oven for 7 to 8 minutes per pound of Roast will produce a medium rare dish.
5. At the end of the browning time, turn off the oven and leave the Roast sit for 1 hour.
   
6. DO NOT OPEN THE OVEN DOOR DURING THIS TIME.
   

Regarding the gravy, after removing the Roast from the oven, use the broth and scrapings from the roasting pan to mix for brown gravy. Place the Roast on a platter and cover with foil in a 125 degree oven until the gravy is ready to serve.

Don’t forget the horseradish!


V. Mac
www.baldwinbeef.com

Jesus said: “You shall know the truth and the truth (that you know) shall make you free.” John 8:32