Chefbear is ago to describe various cut of meat and what can (and can’t) be maintained for a lengthy term SHTF situation. Thanks for being together a great resource Chefbear!

Jarhead Survivor

Hello again folks! so Jarhead and also I have actually exchanged a couple emails, and also he come up with the idea for me to define some various cuts the meat. I began thinking about it ~ I began writing and I came up v this… i am walk to describe some various cuts and also what they can be used for (briefly i promise!), climate in one more post I will certainly cover different principles for food preparation some the the cuts stated that are much better for eating fresh quite than keeping them because that later. The cooking methods ns will define in the next post will assist to prolong the shelf life of this dishes, however only for a few days, longer if you have refrigeration. These cooking methods will additionally make it simple to include an ingredient or 2 to make a new dish because that the next meal.

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First, lets cover some common cuts that meat and also explain their offers from a cooking standpoint (I won’t gain into much anatomy and also what the muscles actually do while in the life animal). The an excellent thing about the quadrupeds we space going come discuss, is that the cuts differ slightly in any kind of 4 legged animal, indigenous steers to your neighbor’s cat! commonly the only distinction is the dimension of the muscle, and butchers have different names for them from animal to pet in some situations (i.e. A rump or also a “steamship” round on a steer would certainly be identical to a ham on a hog).

Tenderloin

Found inside the abdominal cavity, cushions the organs from the spine, really tender, really expensive, no well suitable to preserving due to the fact that of the lack of connective tissue and also fat.

Ribeye

Found follow me the earlier to either side of the spine, connects come the strip, shoulder and sirloin. VERY great cut, high fat content, normally well marbled, really flavorful, in entirety sub-primal form it is commonly roasted to make Prime Rib, not an extremely well suited because that preserving.

Strip/NY Strip

A mix of very flavorful meat and also decent marbling the fat, over there is part connective tissues, so many commercial butchers will certainly tenderize it using a tool referred to as a JACCARD, have the right to be provided for preservation, yet is far better enjoyed fresh.

“Steam-ship” Round

This monster gets it’s name because they supplied to roast 1 come feed thousands of passengers and crew top top Trans-Atlantic heavy steam ships back-in-the-day. This enormous piece of meat includes cuts such as the round, sirloin, component of the strip, ox-tails, shanks and several various other smaller cuts. If you have a smoker large enough, this “primal” can be a good option to preserve a huge amount that meat at one time, just be warned it takes a lengthy time to preserve properly, simply since of its gynormous size and the lot of thick bones it has (pelvis, spinal column, femurs, etc.)

Sirloin

Probably the best “all around” cut of meat, really versatile, can be provided for grilling, stewing, sautéing, roasting, braising and also preservation… IMO it makes the finest beef jerky! Usually relatively cheap compared to other cuts… but it is a great choice for practically anything you want to make the end of it… its choose the Swiss army knife that meat! there is a factor why you speak to this hunk ‘o’ meat SIR!

Shoulder

From here, you get several cut including, chuck, chuck-eye (cooked ideal tastes far better than tenderloin in ~ 1/3 the price!), flat-iron, blade and also a few others. The “Primal” shoulder has a the majority of connective tissue, is reasonably priced, actually cheap compared to rather on this list, and has a kind mix of fat though in this area of the animal the fat is commonly found in between the muscles and also just under the hide. Probably the cheapest cuts come indigenous this area that the animal. Numerous of the cut from the shoulder “primal” are great for preservation.

Ribs

Here in VA beef ribs space not an extremely popular because that BBQ (we like our hogs round here!), however I check out folks braise them pretty often, which functions well since of the lot of connective organization found roughly them, the meat indigenous this area has tendency to be a bit tough, for this reason slow cooking at short temp is the best option. An extremely economical, approximately here if the butcher has actually them the usually gives them away together “dog treats”, I have picked increase a few packs before and also cooked them, if ns was a dog that’s the sort of “treat” I would certainly want!

Skirt, Flank and Belly Meat

This area ~ above a hog is generally relegated for bacon and fat-back, on a steer this is really tough, yet flavorful meat that generally finds its method into the grinder to do ground beef. However, if you trim most of the fat, silver-skin and fascia (protective membrane found covering most muscles, once cooked it’s prefer meat flavored chewing gum!) then marinate the this meat is great cooked easily over high heat, choose on the grill or in a skillet. Once “cleaned up” these cut make good jerky or everything preservation approaches you would favor to apply.

Brisket

Probably the most famous and also popular reduced of beef come smoke/BBQ, this cut is also usually supplied for corned beef (which “corning” is in reality a preservation technique not a finished product) . This meat is stringy and tough if not cooked “low & slow”. The best means to prepare brisket, in mine opinion, is come brine it, cure/rub it and also smoke it. When reduced thin versus the grain of the meat, it remains juicy (considering it is cooking right, and also you let it rest before you reduced it) and is really tender, practically “melt in her mouth” tender. It is additionally usually one of the cheaper cuts you have the right to buy, ns purchased 4 totality briskets over the summer to do a BBQ dinner at the church, it cost $1.89/Lb (if memory serves me right) and also they came reduced on a 20Lb average. The 4 that i made fed 220 people, and there to be leftovers that was sufficient to do a 2nd dinner the BBQ brisket sandwiches for the Sunday night dinner 2 weeks later (110 people).

Shanks

Are the portion of the legs, reduced right over the ankle where the meat starts, and also right below the knee, climate right above the knee and up come the join deserve to be supplied the same. Yet the greater section generally finds its method into the grinder. Several connective tissue and very tough muscle means that shanks have to be braised because that the ideal flavor. My favorite part of braising beef shanks (I usage the recipe for Osso Bucco), is that as soon as it’s made right the marrow will sort of “pop” out of the center of the bone, many folks nothing eat it but if you spread the marrow top top toast it’s favor having an extremely rich, beefy flavored butter! Marrow have the right to be extracted from any large diameter bone, and is great source of vitamins/minerals and fat, i m sorry again many folks overlook.

Breast

Though usually just made into an actual cut with young animals such together veal, it has a most connective tissue in between an extremely tender class of meat and also fat. The is usually grilled or roasted and also then braised.

Neck

Another cut that is not commonly found in your neighborhood grocery store, in reality the only means you usually discover it there is if it has been ground right into ground beef. Personally, as soon as I hunt deer this is among my favorite pieces of meat come cook, I just throw the totality thing (after skin and also excess connective tissue on the surface is removed) right into the crock-pot through a couple of onions cut into ¼’s and ½ a fifth of bourbon… ust allow it chef until the meat drops off the bones, remove any connective tissue that’s left and also any veins that may be present. Piece up the chunks the meat you room ledt with and make BBQ for sandwiches, or toss it into some soup/stew. Ns have even used the to do stir-fry and also venison tacos/burritos.

Probably anyone is acquainted with the “kings that the smokehouse,” specific Boston butt, St louis ribs and baby back ribs. There room a couple of other alternatives for pork as soon as we room talking cut for preserving, such together sirloin, loin, rump –or- ham and also of course pork-belly (think bacon). All of these can be offered for the preservation methods that we debated in these posts:

https://www.cg-tower.com/curing-dry-cure/https://www.cg-tower.com/how-to-cure-with-liquid-brine/

Sirloin, loin, ham and also Boston butt work especially well because that either curing or smoking, or if you’re like me BOTH. The Boston butt and also ham have actually a fair little of connective tissue, i beg your pardon as described in the other write-ups is called collagen, which transforms onto gelatin once cooked slowly at short temperatures, this helps to enhance the viewed flavor, and also helps to maintain the herbal moisture, and it likewise mimics the result of fat in your mouth, which means that that coats the interior of her mouth so all her taste-buds acquire “hit” with the flavors. The loin and also sirloin space pretty tender cuts, but due to the fact that they are fairly well offered muscles lock contain a the majority of hemoglobin, i beg your pardon is what provides meat its very delicious flavor, because they are generally lean, they are an excellent candidates because that dehydrating.

Beef, tenderloin, rib-eye, strip, belly/flap-meat and also Shanks must all be supplied fresh. There is a preservation/flavor improving an approach called “dry aging” you can use on these loins, although it is not a lengthy term conservation method, it will make whole loins last much longer in refrigeration/cold rooms.

Simply stated, dry-aging is simply enabling the meat to sit in a cold, low humidity environment. This enables a sort of skin to kind on the surface of the meat, and also the enzymes naturally existing in the meat will start to break down the complex protein strands, boosting the herbal flavor of the meat and also making it MUCH an ext tender. If you dry-age beef, you will also an alert that the meat will certainly seem come shrink a bit, this is due to the fact that some the the liquid in the meat will certainly evaporate/drain out of the meat, typically a ns of around 15-20% is common, yet WELL precious IT! There are some restaurants that have started utilizing this technique to enhance the top quality of the steaks lock serve, it makes a huge difference, and is very expensive if you buy the at among these restaurants or in the grocery store. This technique will additionally work ~ above game and lamb/goat, ns am not acquainted with making use of it on pork, and would probably try to stop it because pork seems to be much more susceptible come pathogens.

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The cut of beef i beg your pardon are finest suited to preservation include sirloin, chuck, round, shoulder and also brisket. All of these cuts space well suitable to conservation methods because they have actually a great balance the meat/fat and light connective tissue. Castle will job-related for smoking, curing, salting or dehydrating.