A neighbor has a working farm and has just done one of her periodic beef sales. You can buy a cow, half a cow, a quarter of a cow, or one eighth. We bought 1/8 of a cow.
I don’t usually eat much red meat, but who can resist the lure of locally produced food, especially when the farmer in question butchers it herself! But now I’m going to have to figure out what to do with cuts of meat I have never in my entire cooking life dealt with.
The unfamiliar meat is labeled as follows:
Porterhouse steak
Rib steak
Chuck steak
Neck Roast
Soup bone
Boneless stew
T bone steak
Chuck roast
Suggestions on the best way to use any of the above cuts is welcome. I assume anything marked “steak” should be thoughtfully grilled, and that “soup bone” (although it’s meat, not just a bone) is best for broth making? And boneless stew is presumably good for making stew. But, like I said, I don’t cook beef much, and when I do it’s usually either ground or thin slivers in a stir fry. So I’m quite the novice.
Our farmer said, “eat the rib steak last because it is the most delicious. If you eat it first, everything else will disappoint you.” Other than that, I have no idea what to do. What’s the difference between “chuck roast” and “chuck steak,” anyway?
Chuck roast would be the meat one would typically use to make pot roast. Of course that’s far from the only thing one could make with it; just the first thing that popped into my head.
I got a new toy this morning: an AI assistant. I plugged in your list of cuts and asked the best way to prepare them. Here’s the answere I got.
1. Porterhouse Steak
Best Method : Grilling or Pan-Searing
The porterhouse is a large steak that includes both the tenderloin (filet mignon) and the strip steak (New York strip). It’s best cooked quickly over high heat to achieve a flavorful crust while keeping the interior juicy.
Steps :
Season generously with salt, pepper, and optional herbs or spices.
Preheat your grill or cast-iron skillet to high heat.
Sear for 3–4 minutes per side for medium-rare (adjust time for doneness).
Let rest for 5–10 minutes before slicing.
2. Rib Steak
Best Method : Grilling, Reverse Sear, or Broiling
Rib steak comes from the rib section and is well-marbled, making it ideal for high-heat cooking methods.
Steps :
For grilling: Season and cook over direct high heat for 3–5 minutes per side.
For reverse sear: Slow-cook in the oven at 275°F (135°C) until internal temperature reaches 115°F (46°C), then sear in a hot pan or on the grill.
Broil in the oven for a similar effect to grilling.
3. Chuck Steak
Best Method : Braising or Sous Vide
Chuck steak is tougher due to its muscle fibers but becomes tender when cooked slowly with moisture.
Steps :
For braising: Sear the steak in a hot pan, then add liquid (broth, wine, etc.) and simmer for 2–3 hours.
For sous vide: Cook at 130–140°F (54–60°C) for 8–12 hours, then sear briefly in a hot pan.
4. Neck Roast
Best Method : Braising or Slow Roasting
Neck roast is a tough cut with lots of connective tissue, making it perfect for slow, moist cooking.
Steps :
Brown the roast in a hot pan to develop flavor.
Add aromatics (onions, garlic, herbs) and liquid (stock, wine, or water).
Cover and braise in the oven at 300°F (150°C) for 3–4 hours until fork-tender.
5. Soup Bone
Best Method : Simmering for Stock or Stew
Soup bones are typically used to make rich, flavorful broths or stews.
Steps :
Roast the bones in the oven at 400°F (200°C) for 30–40 minutes to enhance flavor.
Simmer in water with vegetables (carrots, celery, onions) and herbs for 6–12 hours.
Strain the broth and use it as a base for soups or stews.
6. Boneless Stew
Best Method : Stewing or Slow Cooking
This cut is ideal for slow-cooking in liquid to break down tough fibers and create tender, flavorful meat.
Steps :
Cut into bite-sized pieces and season.
Brown the pieces in a hot pan to develop a crust.
Add to a pot with broth, vegetables, and seasonings, and simmer for 2–3 hours.
7. T-Bone Steak
Best Method : Grilling or Pan-Searing
Similar to the porterhouse, the T-bone includes both tenderloin and strip steak. It’s best cooked quickly over high heat.
Steps :
Season with salt, pepper, and optional spices.
Grill or pan-sear for 3–5 minutes per side, depending on thickness and desired doneness.
Rest before slicing to retain juices.
8. Chuck Roast
Best Method : Braising, Slow Roasting, or Pressure Cooking
Chuck roast is a tough cut that benefits from long, slow cooking with moisture.
Steps :
For braising: Sear the roast, add liquid and aromatics, and cook in the oven at 300°F (150°C) for 3–4 hours.
For slow cooking: Place in a slow cooker with broth and seasonings, and cook on low for 8–10 hours.
For pressure cooking: Cook at high pressure for 60–90 minutes.
Summary Table
Cut
Best Method
Key Tips
Porterhouse
Grilling/Pan-Searing
High heat, quick cooking, rest before slicing.
Rib Steak
Grilling/Reverse Sear
Marbled and flavorful; can also broil for >indoor cooking.
Chuck Steak
Braising/Sous Vide
Slow, moist cooking to tenderize.
Neck Roast
Braising/Slow Roasting
Long, slow cooking with liquid for tenderness.
Soup Bone
Simmering for Stock/Stew
Roast first, then simmer for hours to extract flavor.
Boneless Stew
Stewing/Slow Cooking
Brown first, then simmer in liquid for 2–3 hours.
T-Bone Steak
Grilling/Pan-Searing
Similar to porterhouse; high heat, quick cooking.
Chuck Roast
Braising/Slow Cooking
Moist, slow cooking to break down tough fibers.
By matching the cooking method to the cut, you’ll maximize flavor, tenderness, and overall enjoyment.
Final Answer :
Porterhouse : Grilling/Pan-Searing
Rib Steak : Grilling/Reverse Sear
Chuck Steak : Braising/Sous Vide
Neck Roast : Braising/Slow Roasting
Soup Bone : Simmering for Stock/Stew
Boneless Stew : Stewing/Slow Cooking
T-Bone Steak : Grilling/Pan-Searing
Chuck Roast : Braising/Slow Cooking
As to the difference bwetween “chuck roast” and “chuck stea”, I got this from Chicago Steak Company’s Steak University:
While the chuck roast is a larger cut of chuck meat that you can use for pot roast, beef stew meat, or a simple roast beef, the chuck steak is a smaller portion of that cut. It’s carved right from the roast and can include the rib bone or be carved around it to create a boneless steak.
Sorry I can’t tell you what any of this tastes like as I’ve been vegetarian for over 20 years now. But please let me know how it turns out if you try any of these suggestions.
@WildaBeast - I have separately labeled packages of “chuck roast” and “pot roast.” But, it may just be that, since this is a boutique operation, the farmer takes a very granular approach to labeling her meat. Quite likely there is overlap in the ways some cuts can be used.
Yes, I will post about my “adventures in meat” as I start using up this meat. (That could take a long time … it’s an alarming amount of beef.)
The porterhouse, rib steak and T bone would be excellent cooked sous vide and then seared. It might be worth spending $100 or so to get a sous vide machine if you’ve got a lot of steak.
So, I mostly endorse the AI solutions to the various cuts, but want to amplify and offer alternatives based on my experience. For the record, my mother and father in law for 3-4 years did something similar at a local historical “working” ranch, and shared a lot of the meat with us, so it may be applying a bias to my preferences.
First, for chuck steak. Low and slow is the traditional option, but sometimes you want something closer to a steak and less like pot roast. For times like that, I offer sliceable roast beef:
(roughly 90 minutes in a carefully controlled slow cooker gets it cooked slowly enough to deal with the connective tissues, but still rare for those of us who like that sort of thing)
Meaty soup bones are perfect for rendering down into the most rich and dense beef stock imaginable, especially when paired with roasted vegetables (onion, carrot, maybe celery). A pressure cooker or slow cooker would be ideal as well. Make a big batch, strain the solids and particulate matter, and freeze in individual cups for later use, or reduce by 2/3 and maybe add a touch of red wine or cognac and you have a pretty good semi-demi glace that’ll elevate any OTHER beef dish.
The one I’d be careful about is “boneless stew”. In my experience, that is trimmed bits from everything else, or miscellaneous chunks, most commonly round. It tends to the extremely tough when cooked hot and fast, and even when braised or stewed can be hit or miss. A looooong, slow, wet cook in a heavy sauce is going to be your best bet there.
I agree with the AI and the qualified replies and especially ParallelLines’s note about bones. Keep and freeze the bones as you cook the meat and make a stock when it looks like you have an appropriate amount of them. (I also add a meaty cut of shank or two when I make beef stock/broth to give it some extra richness and flavor). The bones are also good in a chicken soup. Central European recipes for chicken soup will often have some beef bones in them, too.
I also agree with the advice about stew meat – that could be anything, but definitely at least something you want to cook for a long time if you’re keeping it as-is. Another option is to grind it, if you have the ability, and use it that way. Hell, even going at it with a cleaver until you get finely minced meat would work well, and you can get something that should be suitable for a Thai beef pad gaprao dish or what not (more usually made with chicken or pork.)
Grew up poor but loved steak and found that I could get a good steak feel with chuck steak by peppering both sides, thickly slicing onions, cutting potatoes, carrots and celery into bite-sized chunks, covering it all with Lipton Onion Soup Mix, putting the steaks on top, sprinkling more soup mix over top, covering it with aluminum foil and popping it into a 350 oven. Some time during the hour (or less) this took to cook, uncover.
However, I have not seen this cut of ‘chuck steak’ at the supermarket for some time. Very thinly cut, always two in a pack, mostly bone and gristle and very, very cheap. There wasn’t a whole lot of meat but the meat that was was very tasty.
I find your ideas interesting and workable, although too much work if -I- was the one doing it.
One thing I wanted to mention in regards to the grinding option, is that if you do this (and it’s a great way to deal with likely tough chunks) is that most commercial stew meats are very lean, as was the ranch-raised version my wife and I got. As such, the OP may also want to consider adding some fat (trim from any of the other cuts they’ve gotten is likely an option) prior to the grinding.
No, by no means a requirement for all ground/minced meat options, but a lot of ground beef dishes will specify 70/30 - 80/20 - 85/15 or the like, and using a super lean grind can substantially change the characteristic of the final dish.
I assume this meat will be well-trimmed, but, if there still is a lot of fat, we can also suggest making tallow! (Which I actually do the once-in-a-couple-years I buy a full Packer cut brisket. I used to make it yearly or twice a year, but then got older, a family, etc …)
Again, in my personal experience which may NOT apply, most of the roasts and steaks were less trimmed that the grocery store variant, whether it due to be skill or not caring that the party buying the meat was going to complain about all that fat they were paying $X per pound was waste.
Which made the steaks all the better to be clear!
Since we’re now a one meat-eater household, I sadly don’t buy enough / accumulate enough beef-based side products to do much bone or tallow accumulation. 'Tis a sad life I’m afraid.
[Moderating]
Anyone who wants an AI response can already get their own, without need for another Doper as an intermediary. Let’s keep this discussion to actual humans, shall we?
Wow, that is timely indeed. A quote from the article:
The sheer number of steak options at a grocery store can be overwhelming,
Heh, you can say THAT again.
ETA: it occurred to me I should check the farmer’s website, which might also have recipes suitable for the cuts they are selling. It does! Although not too many, as quite a few are related to lamb, pork, or sides. Still, it’s definitely specific to what will work with their products.
Whelp, no excuses now. I have an Instant Pot. I have lots of good suggestions and guidance from this thread. I have the ideas on the Sugar Hill website.
Give me a few days … my cooking schedule is booked until Friday, but then I will take the plunge and report back.
