All The News that is fit to EAT!
Posted by Carissa Team Tink Staffer 0 Comment(s) Add a Comment
02/23/2014 11:26 PM
Greetings from Tink World!
There are cuts that get overlooked by many people. Some cuts, such as the chuck roast, is one of the most popular and familiar. Since it's a name that people know, they feel comfortable purchasing it, leaving other cuts behind.
I know that chuck roast is an economy cut which is another reason it's so popular. However, if you are buying based on price alone, you are missing out on some great roasts. If you are looking for an economy cut, look no further than the beef shoulder roast. It is the same price per pound as the chuck, $6.50, and is a favorite around the farm.
The beef shoulder roast is a little leaner and has a completely different texture than the chuck roast. When cooked in a crock pot or any method of low and slow, the shoulder shreds apart, much like a brisket. The fat is on the side of the roast and there's no gristle. The chuck roast, while it is a wonderful cut and very flavorful, has a little too much going on for my taste. The fat being on the side is much preferred in my kitchen. That way, you still get the flavor and benefits of the fat, but the meat falls away from the fat and is east to separate.
The tip is a larger roast, usually 2.50 to 3.50 lbs. So, when you need a roast for two, it's often left behind. It's also best roasted in the oven and served medium rare.Another favorite and often overlooked roast is the sirloin tip. It is a little more expensive, $7.99 per pound. This is considered a premium roast. It's great to serve as a carving roast for Sunday dinner, to use for french dip sandwiches or to cook low and slow until it falls apart.
If you are afraid of trying something new without a recipe, check out the Food Forum. The Tink Tacos recipe uses a shoulder roast and the French Dip Sandwich recipe is for a sirloin tip. Now, if you don't eat bread, you can still follow the directions for roasting the tip in the oven in the french dip recipe and have the au jus found there as well.
So, the next time you are struggling with what to serve, why not try something new? It just might become a new favorite!
As for markets, Team Tink is super busy this week. We are making deliveries to The West End Market & Bakery and Augusta Locally Grown on Tuesday. Then, on Wednesday, we will be delivering to our friends at the McDonough Farmers Market on our way to the Decatur Farmers Market. The Decatur Market is still from 3-6 p.m. for a couple more weeks. Don't forget that it has moved to the Decatur First Baptist lawn.
Then, on Thursday, orders will be going to Athens Locally Grown. Friday we'll be delivering to Nature's Garden Express. And last, but not least, we'll be back at the Saturday Decatur Farmers Market. The hours are 10 a.m. to 1 p.m.
Have a great week! We'll see you at the market!