Content of the material
- What Are the Primal Cuts of Beef?
- Don’t forget the salt
- Easy, Hearty Ground Beef Chilis Soups
- Marinating Tenderised Beef
- Hamburger Soup with Vegetables
- How to Make Ground Beef Vegetable Soup
- Step 1: Cook the Beef and Onions
- Step 2: Add the Liquid and Potatoes
- Step 3: Add the Frozen Vegetables
- Nutrition in the Ingredients
- Ground Beef Burger and Sandwich Recipes
- Rest your meat
- Why tenderise beef?
- Hindquarter Cuts: Beef Round
What Are the Primal Cuts of Beef?
At some point, anyone who cooks beef is curious about where the major cuts come from on the cow. This handy guide will show you the location of major beef cuts, like chuck, rib, loin, and brisket. You'll also discover which cuts are considered the best and the most reliable ways to cook each one.
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Don’t forget the salt
Whether you’re marinating or not, at least make sure to salt the meat before cooking. Salt draws out moisture from inside the meat, concentrating the flavors and creating a natural brine. You know it’s working because the meat will take on a deeper, red color. Unlike marinades, you can “dry brine” your meat with salt for up to 24 hours in advance.
You can also combine the salt with warm, smoky herbs and spices that go well with pastured meats. For grassfed beef in particular, we love mixing and matching smoked paprika, cayenne, cumin, and mustard powder, or you can try our delicious Red Eye Rub we make in our farm’s commissary kitchen.
Easy, Hearty Ground Beef Chilis Soups
- Taco Soup. Like making ground beef tacos for dinner, but easier.
- Award Winning Chili. Ground beef, pork, three kinds of beans and spices to spare conspire to make this hearty, stick-to-your-ribs chili your family’s new game day go-to.
- Lasagna Soup. Loaded with sausage and beef, plenty of herbs and garlic, and topped with a lava flow of mozzarella cheese, lasagna soup is easier to make than its oven-baked counterpart, and just as delicious.
- Crock-Pot Paleo Chili. Hearty, protein-packed, and not a bean in sight—this meaty Paleo chili is a fast fave.
- Stuffed Pepper Soup. Loaded with ground beef, bell peppers, tomatoes and topped with cheese, this is a hearty, easy riff on one of our favorite dinners.
Marinating Tenderised Beef
After it’s been tenderised, go ahead and marinate it in whatever you want – wet sauce or dry seasonings. Because we’re using thin slices of beef here and it’s been tenderised, we don’t need to marinate for long. Even 10 minutes will suffice.
Also, stir fries have the benefit of glossy sauces coating the beef so that’s another reason why we do not need to marinate it for long.
Pictured below is the stir fry sauce / marinade for Chinese Beef and Broccoli.
Hamburger Soup with Vegetables
Some people call this ground beef vegetable soup hamburger soup, but I tend to stick with this name. Hamburger soup is actually another kind of soup altogether. However, both fit. I love how tasty the hamburger is in this soup and how convenient it makes the entire cooking process. I think you will, too, once you give this recipe a try.
How to Make Ground Beef Vegetable Soup
Making this soup couldn’t be easier. In just a few simple steps, you’ll have a delicious soup that the entire family will love.
Step 1: Cook the Beef and Onions
On the stove top, in a large pot or skillet over medium-high heat, cook the ground beef, onions, and seasonings until the beef is no longer pink and the onions are tender. Drain the mixture and return it to the pan.
Step 2: Add the Liquid and Potatoes
Add diced tomatoes, crushed tomatoes, vegetable broth, beef broth, and cubed potatoes to the skillet. Stir and bring to a boil, then reduce the heat and simmer until the potatoes are done.
Step 3: Add the Frozen Vegetables
Once the potatoes are tender, add the frozen vegetables, return to a boil, then reduce the heat and simmer for 10 minutes. Spoon soup into individual bowls, salt and pepper to taste and enjoy!
Nutrition in the Ingredients
Each ingredient in this vegetable soup is nutritious. Read on to see all the healthy benefits in the ingredients.
Potatoes: A serving of potatoes contains vitamin C, vitamin B-6, iron, fiber, and more potassium than a banana. All this without fat, sodium, and cholesterol.
Onions: An onion adds flavor like no other vegetable. In addition to the flavor it contributes, onions are also full of antioxidants and sulfur-containing compounds.
Garlic: Garlic is another ingredient that infuses flavor into any recipe. Not much garlic is needed to add flavor, but for the small amount in a recipe, it is incredibly nutritious. It has a little bit of all the vitamins, minerals, and nutrients a person needs.
Carrots: The carrot is chock full of carotenoids, an antioxidant and plant pigment producing the bright orange color.
Celery: Celery is alkalizing, full of fiber, and helpful in digestion.
Green Beans: Green beans, the unripe, young fruit and pods of common beans, are a rich source of vitamins A, C, and K. They also have a good amount of chlorophyll.
Peas: Peas contain pretty much all the vitamins and minerals you need to be healthy, plus an unusually high amount of protein for a vegetable.
Tomatoes: Tomatoes are full of carotenoids, especially lutein and lycopene. When tomatoes are eaten with other vegetables, the unique carotenoids help the body absorb the antioxidants found in other fruits and vegetables.
Ground Beef Burger and Sandwich Recipes
- Classic Cheeseburger with Secret Sauce. A perfectly soft bun, quality, juicy ground beef that is seasoned well, plenty of cheese, caramelized onions and a really good secret sauce are the key to this truly classic cheeseburger recipe.
- Patty Melt. As diner sandwiches go, the melty, meaty, oniony perfection that is the patty melt reigns supreme—if you know, you know. And if you don’t know, well, welcome to the club.
- Meatball Sub Sandwich. Big juicy, tender meatballs simmered in marinara sauce (store-bought or homemade—either works!) stuffed into garlicky hoagie rolls, topped with mozzarella and broiled to melty, bubbly perfection.
- Beef Sliders. These juicy ground beef sliders—slathered with a homemade bright and lemony sun-dried tomato mayo, spicy pickles, and fresh arugula—prove that bigger doesn’t always equal better.
- Low-Carb Bacon Burger with Guacamole. You’ll forget all about the missing bun while devouring this juicy, keto-friendly bacon guacamole burger loaded with veggies and jalapeno aioli!
Rest your meat
No matter how well you prepare and cook your meat, it will turn out dry and tough if you don’t let it rest. A general rule of thumb is five minutes per inch of thickness for steaks, or ten minutes per pound for roasts. This allows the juices to redistribute within the meat instead of spilling out onto the cutting board, which will keep your meat juicy and tender.
- Choose a recipe that looks tasty. Try something you haven’t had before, it’s fun to experiment!
- Make a shopping list and buy the ingredients.
- Cook your new favorite Ground Beef Recipe!
Why tenderise beef?
Tenderising beef enables you to make fast-cook beef recipes using economical cuts of beef that usually require slow cooking to break down the tough fibres, like in Stews. And it stays tender even if you overcook the beef!
Hindquarter Cuts: Beef Round
The beef round primal cut basically consists of the back leg of the steer. Muscles from the round are fairly lean, but they’re also tough because the leg and rump get a lot of exercise.
Just like the sirloin primal is separated into two subprimals, top sirloin and bottom sirloin, beef round likewise consists of multiple subprimal cuts: the top round (inside round), bottom round (outside round), and the knuckle. The bottom round is where we get rump roast and eye of round.
Although you might braise a piece of beef round out of necessity, chuck always produces a more delicious piece of meat. There's a good reason for this.
The top round and bottom round are lean and don't contain much collagen. Collagen is the type of protein that turns into gelatin when it's braised slowly. This means that braised rump roast isn't as succulent as braised chuck roast.
More often than not, the best use of round roasts is to roast them slowly so they turn out medium rare. They can then be sliced thinly and used for sandwiches or even served as roasts. Slicing thinly and against the grain is crucial.