Place the beef in the center of the mushroom mixture. Fold the pastry over the beef and press to seal. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Bake for 25 minutes or until the pastry is golden brown and an instant-read thermometer inserted into the beef reads 140°F.
but before being dry aged, trimmed, de-boned and cut. The average weight of a grass-fed beef half is 250 pounds and 300 pounds on a pasture-raised beef half. The price per pound includes processing fees. Complete cut sheet form and email it to: [email protected] at your earliest convenience, along with your $400 deposit to reserve your side.
When the meat is ready (dry-aged 14 – 21 days, (depends on the individual carcass, and we leave the decision up to our custom butcher who keeps a close eye during the whole aging process), cut and wrapped into individual packages with your name and the content of the package printed, frozen,... Beef brisket is one of the most flavorful cuts of meat, although it is tough and needs to be cooked in just the right way.It's also a moderately fatty cut of beef, but this can work to your advantage because it tenderizes into succulent, meaty perfection. Cut the entire package of rolls in half (so you have a sheet of the tops & the bottoms). Place the bottom sheet of rolls in a pan and spread a thing layer of the horseradish sauce on top (about a quarter-sized amount on each roll). Lay roast beef slices on top (folding as needed) and then top with a cheese slice. Stock your freezer with a quarter, half or whole locally raised beef! All custom beef are harvested at Hansen's, allowed to age for at least two weeks and packaged in double wrapped in freezer paper. When ordering beef directly through Hansen's, prices include the animal and processing. 1. Heat charcoal or gas grill. Cut 2 large sheets of heavy-duty* foil twice the length of the ribs, and place on top of each other. Spray top sheet of foil with cooking spray. 2. Remove ribs from package and place on center of foil. Spread sauce over ribs, or save for later. Pull foil around ribs, leaving a 1-inch gap in center. 3. This Individual Beef Wellington dish has a savory mushroom filling topped with incredibly tender beef and wrapped in golden puff pastry that is crispy yet also melts in your mouth at the same time. This elegant but easy dinner makes a very impressive date night meal for two.
1. Heat charcoal or gas grill. Cut 2 large sheets of heavy-duty* foil twice the length of the ribs, and place on top of each other. Spray top sheet of foil with cooking spray. 2. Remove ribs from package and place on center of foil. Spread sauce over ribs, or save for later. Pull foil around ribs, leaving a 1-inch gap in center. 3. A lean beef cut ideal for lighter menus. Great when enhanced with value-added marinades, sauces, accompaniment and side dishes. Top Round Steak - Cut from the beef round. Boneless cut that benefits from a tenderizing marinade. Best combination of flavor and texture among the round steaks. 2017 CUT BY:_____ BEEF PROCESSING CUT SHEET INVOICE # 35 Sebastopol Ave. Santa Rosa, CA Date Received / / 2016/ 2017 707-521-0121 www.SoCoMeatCo.com LOT # Jun 22, 2017 · Cut evenly down the middle lengthwise to cut it in half - two (2) equal sized pieces, then cut from the sides into equal size thirds (3rds). Then you will have your six (6) equal sized portions that follows the recipes guidelines for "portions"!