I bought cow. Dead cow. Wrapped in plastic.
Did you find its dairy?
Page 1 said “eat me!”
As promised: actual update based on cooking, now that I’ve had a chance.
First, I did get a chance to do a sirloin earlier this week, and cookedi t according to the Sugar Hill Farms website, but probably slightly overcooked it. It was good, nothing to write home about.
But tonight I cooked the “neck roast” (about 4.5 pounds) in the Instant Pot, thanks to the urging of posters here.
I had to think/read/research a little before do so, as the universe did not magically drop an Instant Pot recipe for a 4.5lb neck roast into my lap, and I had actually never used the Instant pot, which has been patiently waiting for me since it was gifted to me about a year ago (I think it was a 2023 Christmas gift).
Well, it was AWESOME. I did a dry marinade of kosher salt, smoked paprika, thyme, and fresh ground pepper, and let it sit for a couple of hours. Then I seared the roast, after which I cooked it in the Instant Pot with some beef broth, onion, bay leaf, and garlic. I wasn’t sure how long I should do it for, so started with 90 minutes, then added 45 more when it was still a bit tough.
It was ethereal. The kind of food that makes you whimper “oh-my-gawd-this-is-good” when you taste it.
Good to hear! I have nothing much to add advice-wise since you already got a lot of great advice. Just wanted to wish you well on your carnivore journey.
My wife and I went in on a cow once. I can’t remember if it was 1/4 or an eighth like you, but I do remember the unfamiliar cuts, like “arm roast” or “blade steak”. But I was surprised how absolutely delicious the meat was- maybe because it was grass-fed and not pumped full of hormones and such. I miss that beef.
I’m jealous!
Wow, I’m surprised it took that long, but you did exactly the right thing, as you found out, by just putting it in longer. Some people give up and think they’ve overcooked a cut of meat like this (normally tough and full of connective tissue), but it tightens up for a long time before it loosens and softens. I typically find 75 minutes enough for most beef, but I don’t think I’ve tried something as big as a 4.5 pound roast. The rule of thumb I use for Instant Pots is start at about a third of what you think your conventional cooking time would be.
Ok, at first I thought you wrote 30 minutes and another 45 minutes and was astounded you could chew the meat. Seeing the correct time I still assumed you pressure cooked it, is that right?
Yes, I used the pressure cook setting on the Instant Pot.