Mock Tender steak comes from the Chuck primal of an animal, and is sometimes referred to as Chuck Tender or Scotch Tender. We chose "Mock" because it rhymes with "Crock," and there are 1,000 reasons we love crock pots.
Just kidding. Mock Tender is the official name recognized by the USDA, and also how our butcher labels this cut, and whatever Dave says, goes.
God knew humans would have a hard time letting go of Summer, which is why He created football. God also suspected creating football could create a whole lot of work for anyone with a big screen and a couple of couches, so He created the slow cooker.
Whether you're hosting a viewing party or just need a hands-off, delicious meal, this recipe for Barbacoa Beef can be started the night before or morning of, because you shouldn't have to throw a Hail Mary.
We love the recipe's contrast of ultra-fresh and ultra-beefy. Traditional Argentinian Chimichurri on its own is fantastic, but mixing it with orange zest and orange juice takes it to an entirely new level - enough to enhance the experience of the hanger, but not so much that it overpowers an already-delicious cut.
Last weekend, Tim's Saturday was dedicated to hosting friends and smoking an Honest Beef Brisket, and we couldn't wait to extract every detail about the process. Folks, here you go!
Tim thawed this 5lb beauty out for two full days prior to the big smoke (...)
We just launched our beef jerky, which made it's premier at the Boston Marathon.
Get a 2-pack for $24! Click here.
If there's one person who I wouldn't be scared to be deserted on an island with, it's Ree Drummond, The Pioneer Woman. She would unabashedly cook her way through that island and we would have fireside chats over a feast of a wild boar every evening until we were rescued. Or we wouldn't be rescued and Ree and I would just become BFFs for all of eternity. That would be fine, too.
So for recommended recipes for the trickier cuts, we feel 100% confident that Ree leads no cow astray.
Round steak comes from the hind quarter of the animal (the 'Round,' no less), and appears very similar to other cuts that we might be tempted to throw on the grill. However, due to its very lean nature, it should not be prepared in the same manner as say, a strip steak.
Ree recommends using a mallet to tenderize the round steaks before cooking, which we at Honest Beef have tried to make as easy as possible by having our butcher cut them very thin.
Without further adieu, we give you Ree's very own recipe for Fried Round Steak, originally published on her website, here.
Originally published on www.thepioneerwoman.com. Serves 6.
