Longlesson Angus Beef:
Cuts and Cooking tips
 
   
OVEN ROASTS: We offer two cuts of oven roasts for the typical roast beef dinner. Both top round and eye round roast can be cooked very simply with excellent results.
 
   
 
SOUPS: Our very best soup meat is the shank. This cross-cut piece has a center marrow bone which will impart a silky flavor to the broth, as well as lots of beef for any variety of meaty soups. Ox-tail is another cut famous for soup. Like any good soup, a long slow cook with carrots, onions, and celery (or other herbs and vegetables!) is essential to tenderize the meat. Meat can be separated and frozen for later use, as well as extra broth. Cook once, eat twice!
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