What's in My Freezer: How to Cook and Enjoy a Variety of Meat Cuts

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Discussion Overview

The thread centers around a participant's exploration of various meat cuts stored in their freezer and seeks advice on how to prepare them, particularly focusing on a specific dish, sauerbraten. Participants share their personal experiences with different meat cuts and cooking methods, as well as their preferences regarding food combinations.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, expresses uncertainty about how to cook a variety of meat cuts they have in their freezer, mentioning a dislike for chunks or shreds of meat.
  • Another participant suggests that round steak is best for sauerbraten, while noting that others might use rump roast or round roast.
  • One participant shares their experience of using ham hocks in a dish with Great Northern beans and cornbread, mentioning a personal preference for adding vinegar to beans.
  • Another participant expresses a fondness for fries with salt and vinegar, indicating a shared enjoyment of this combination.
  • Several users mention their partners' aversions to certain food combinations, such as vinegar in beans or fries, highlighting differing tastes within households.

Areas of Agreement / Disagreement

No clear consensus emerges regarding the best cut of meat for sauerbraten, as participants mention different options based on personal experiences. Additionally, there are differing opinions on the addition of vinegar to beans.

Contextual Notes

The discussion reflects a variety of personal cooking experiences and preferences, particularly related to the use of specific meat cuts and flavor combinations. Participants share insights based on their own culinary practices without implying any authoritative guidance.

Who May Find This Useful

Consultants looking for ideas on how to utilize various meat cuts and those interested in personal cooking experiences related to specific dishes may find this discussion relevant.

crystalscookingnow
crystalscookingnow
Gold Member
Messages
2,942
OK - I posted on the What's for Dinner thread that I recently went through my freezer. I have a LOT of meat in there that I don't have any idea what to do with or how to cook it. Keep in mind that I don't like chunks or shreds of meat). How do I fix these things so that they're yummy & tender? Also, DH wants some sauerbraten. I'm going to use Janet's recipe for that, but what cut of meat do I use?

Here's what I've got & how many of each:

Cured Ham Roast - 4
Cured Ham Steak - 9 pkgs (2 each)
smoked pork hocks - 3
Spare Ribs - 4 3 lb pkgs
Neck bones - 2
Back bones - 1
pork shoulder roast -1
Sirloin steak - 4 (they're big!)
T-bone steak - 3 (same thing, huge!)
Porterhouse steak - 1
Sirloin Tip Roast - 1
Rump Roast - 1
Chuck Roast - 7
Rolled Rib Roast - 1
Soup Bones - 4
Arm Roast - 1
Club Steak - 1
Beef Tongue - 1 (:yuck:)
Heel of Round - 1
 
Round steak is the best for my Sauerbraten recipe.I think others use rump roast, or round roast. You could also probably use the steaks, but I'd use them for other things.Let me go find my tenderloin rub and whiskey cream sauce recipe I posted here...that would be great for some of your steaks!!!!
 
wow - you have a big freezer!
 
I use the ham hocks in a nice pot of Great Northern Beans and onions, and nice pan of cornbread. OT- Does anyone else eat their beans with a splash of vinegar?
 
  • Thread starter
  • #6
It's a huge upright. It's not even full right now. The list doesn't include all of my ground beef, sausage & frozen veggies/fruit from the garden.
 
mrssyvo said:
I use the ham hocks in a nice pot of Great Northern Beans and onions, and nice pan of cornbread. OT- Does anyone else eat their beans with a splash of vinegar?
Click to expand...

I was raised on bean soup w/ ham hocks and a splash of vinegar....my DH thinks I'm crazy when I add vinegar to my beans. He also thinks it's disgusting when I eat french fries w/ salt and vinegar.
But this is coming from a man who puts ketchup or maple syrup on everything, so I let it slide right off my back!
 
mmm... fries with salt and vinegar... yum!!I'm not even going to ask how Crystal ended up with a tongue when she obviously doesn't like it, as evidenced by the yuck face.
 
My DH turns his nose up as well when I eat beans with vinegar. Oh, well- he does not know what he is missing. Everyone I get to try it LOVES it, and says they will never eat beans without vinegar again. (except DH- I can not even get him to try it)
 

Frequently Asked Questions

What types of meat cuts are typically included in "What's in My Freezer"?

"What's in My Freezer" usually includes a variety of meat cuts such as chicken breasts, ground beef, pork chops, and steaks. It may also feature less common cuts like lamb shanks or beef brisket, depending on the focus of the guide.

How can I properly store meat in my freezer?

To properly store meat in your freezer, wrap it tightly in plastic wrap or aluminum foil, or use vacuum-sealed bags to prevent freezer burn. Label each package with the type of meat and the date it was frozen to keep track of freshness.

What are some easy recipes I can make with frozen meat cuts?

Some easy recipes include stir-fries with chicken or beef, slow-cooked pork chops with vegetables, and baked chicken with herbs. You can also use ground beef for tacos or meatballs, making it versatile for various meals.

How do I safely thaw frozen meat?

The safest way to thaw frozen meat is in the refrigerator, allowing it to defrost gradually. Alternatively, you can use the microwave for quick thawing, but be sure to cook the meat immediately afterward. Avoid thawing at room temperature to prevent bacterial growth.

Can I refreeze meat after it has been thawed?

Yes, you can refreeze meat that has been thawed in the refrigerator, as long as it has not been left out at room temperature for more than two hours. However, refreezing may affect the texture and quality of the meat, so it's best to cook it first if possible.

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