RK Beef Ohio

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Some Great Ways To Prepare Our Meats...

What I have come to appreciate about beef is the year-round versatility that comes from the diversity of cuts.  It is hard to beat a pot roast out of the Crock Pot with oven roasted potatoes and carrots after working outside on a cold, raw day in November.  On the other hand, there is little more refreshing at the end of a hot summer day than a medium-cooked burger with fresh lettuce, tomatoes, onions and cucumbers from the garden and finished off with just-picked berries.


Chuck roasts

These are excellent for making pot roast in a Crock Pot.  One of my customers puts the roast in frozen on High for about 7 hours and then adds the vegetables for a few hours after that.  I prefer to at least partially defrost the roast and then cook it on low for 9-10 hours.  I use this link to prepare the vegetables  but I use regular potatoes and carrots and skip the pepper as well as the thyme and butter at the end. And try a glass of your favorite Cabernet Sauvignon with this meal.  It’s surprising how much it classes up a traditional comfort food. Same goes for the Stew, Beef Stroganoff and Swiss Steak recipes

You can also use Chuck Roasts to make shredded beef since the roast practically falls apart when cooked in the Crock Pot.

Prime Rib

As a roast makes roast Prime Rib which makes excellent gravy.  As steaks, these are Ribeyes or Rib Steaks.In either case I season them with garlic salt.  I do the roast on a rack in a roasting pan for about 22 minutes per pound in a 350 degree oven. Grill the steaks about 5 minutes per side.

Stew Meat

Most obvious use is for beef stew but it’s good for anything you’d use cubes of beef for such as Shish Kabob.

For shish kabob I marinate the cubes in soy sauce and the peppers and onions in half soy/half olive oil for half an hour each at room temperature and grill them for about 5 minutes per side.  You can also skip the peppers and onions and throw them in a salad. I make stew in the Crock Pot with 2 pounds of stew meat, a pound of carrots pared and split lengthwise, 6 potatoes peeled and quartered, a 10 oz. pack of frozen green beans, a cup of beef broth made from a bouillon cube, a cup of wine and 2 teaspoons of Kitchen Bouquet.  I cook about 10 hours on Low but you can also go with 5 ½ on high.

Soup Bones

I boil 2 bones in a half gallon of water for about 2 hours then add 1 large can of whole tomatoes (easy to avoid for those who don’t like tomatoes) a few chopped carrots, a cup of barley, a few diced potatoes, a small can of corn and a small can of green beans for another hour.  There is enough meat on 2 bones and what hasn’t already fallen off is easily removed.


This is very lean and versatile.  Roasts are good for pot roast or slicing thinly for making jerky.  Steaks are good if marinated and broiled 5-7 minutes on a side.  The packer can cut it into packages of Stir Fry which can also be used for Beef Stroganoff in the Crock Pot.  They can also score it and slice it into Swiss Steak which is my favorite.  I dip it in flour and salt and cook it in the Crock Pot with a large can of whole tomatoes and a few chopped carrots for 8-10 hours on Low. Serve with rice.

For Beef Stroganoff, I dip the strips in a mix of ½ cup flour with 2 teaspoons of salt and ½ teaspoon of dry mustard and add them to the Crock Pot. I add 2 medium onions sliced and separated into rings, a cup of beef broth from a bouillon cube and ½ cup of wine.  I cook it on Low for 10 hours.  I add 1 ½ cups of sour cream at the end and serve over noodles.

T-bone and Porterhouse Steaks

Grill them.  No need to marinade.  I usually season them with a little garlic salt but I have some customers who do nothing so they can taste the uninterrupted flavor of the meat.  Anyone caught using steak sauce on these, the Ribeyes/Rib Steaks or the Sirloin Steak will suffer the consequences.  I don’t know what the consequences are because no one has ever reported doing it.

Sirloin Steak

See above.

Tip and Rump Roasts

These are similar to Round in leanness.  Tip can be cut into steaks or Swiss Steak.


Marinate and broil 5 minutes per side

Ground Beef

Pre-made ¼ # or 1/3 # patties are available.  Also in various sizes (1#, 1 ½#, 2#) packs of bulk ground beef.  Burgers, tacos, spaghetti, meatballs, meatloaf, chili, sloppy joes, etc.