Buying Beef in Bulk (part 2)

The most common question that I get when talking about buying beef is, "What do you get?" So this time I decided to take an inventory of what I actually got.

The hanging weight for the full side of beef was 312 pounds.  I split this with four families. So our portion was about 78 pounds .  That is then cut and packaged into roasts, steaks, and hamburger and wrapped in freezer paper.  Hamburger is all packaged in 1 pound increments.  Roasts are cut to fit into a crock pot and steaks (3/4") are put 2 per package.

Inventory (#packages)

Hamburger (1lb)- 22

Chuck Roast- 2

Shoulder Roast- 1

Sirloin Tip Roast- 1
Rump Roast- 1

Stew Meat- 1

Cubed Steak- 2
Filet- 1
Ribs- 2
Beef Sirloin- 1
Top Loin- 1
Ribeyes- 2
Liver- 1


Other things that we did not get but the other families did.
Skirt steak, Flank Steak, Brisket, Ox Tail

One thing to note.  This is the smallest cow we have ever bought from this particular farmer and I am not sure why.  The previous year I purchased a half side of beef that was around 300lbs hanging weight.  This year a full side of beef was the same size.  So I do not think that this will last us a full year.  Last year's purchase lasted a full 15 months.  So be sure to ask your farmer what a 'typical' size cow is so you can be prepared.

Mongolian Beef {Soy-free}

I love that I have found a soy-free option to replace soy sauce that has a similar taste.  Coconut aminos can be found at Whole Foods and Rainbow Blossom locally.

 

 

1- 1/2 lbs of steak, cut into 1/2 " x 1" slices

1/4 cup flour

6 TBS coconut oil

2 tsp garlic, minced

1 tsp fresh ginger

1/2 cup coconut aminos

1/4 cup water

1/4 cup molasses

1/4 cup brown sugar or coconut palm sugar

1 cup rice, cooked according to package directions

 

 

Add flour to a bowl.  Lightly dredge each slice of beef and tap off extra flour.  Do not over bread, should be a light dusting only.  Set aside on a plate.

 

In a large skillet, melt 3 TBS of  coconut oil over medium high heat.  Cook beef slices in batches until browned on both sides, about 3 minutes per side.  Transfer to paper towel lined plate when done.

 

In separate pan, heat 3 TBS of oil over medium heat until melted.  Add garlic and ginger and saute for 90 seconds.  Pour in coconut aminos and water.  Simmer for 3 minutes.  Stir in molasses and sugar until dissolved.  Simmer for 5 minutes until sauce thickens slightly.

 

Add cooked beef to sauce and stir to coat.  Cook for an additional 5 minutes while stirring.

 

Serve over rice and with a side of vegetables.

 

Note- My kids have never had soy sauce because of a food allergy.  So they are still getting used to this new taste.  I set aside a few beef slices with no sauce just for them.

Molasses Cookies

Molasses cookies are a Christmas tradition at my house.  The original recipe was passed down to me from my grandmother and is my father's favorite cookie.  I have been making these with my mother since I was a child.  They were one of the first cookies I made on my own as a pre-teen.  

Now many years later my girls love making them with me.  Their favorite part is rolling the cookie dough balls in the sugar.

The only change I have made from my grandmother's recipe is substituting palm oil shortening for soybean oil shortening (aka Crisco) to eliminate GMO's.

I strongly recommend that you double to recipe as these will disappear fast!


1 cup sugar
3/4 cup shortening (Spectrum palm oil shortening)
4 TBS molasses
1 egg
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger 
1/2 tsp cloves
1/4 tsp salt

Using a stand mixer, cream together sugar and shortening.

Add in molasses and egg.  Then blend well.

In a separate bowl, mix together flour, soda, cinnamon, ginger, cloves, and salt.  Combine dry and wet mixture.  

Using a kitchen scoop or your hands, make 1 inch balls of dough.

Roll each ball in sugar until well coated.  Please on cookie sheet.  Do not flatten.

Bake at 350 degrees for 12-16 minutes.