Learning the meat chart.

Back on January 15, I blogged about having 2-year old meat in my freezer.  In preparing for our dinner tomorrow night, I went out to the freezer to use of some of our beef.  I selected a rolled rump roast, circa 2008.  As usual, I began wondering how best to cook this particular cut of meat.  If I was at work, I’d ask our food scientist, Peter Hargarten, because he also raises cattle and often advises me on cuts of meat.  I didn’t think Peter would appreciate a call at home for advice on how to cook the rump roast so I thought of calling my mom.  She loves to help me out of these predicaments.  Then I remembered she left town for vacation, so I went to the internet.

My concern with how to cook a particular cut of meat mainly lies in the fact that I don’t want to use a fancy cut of meat in the crock pot.  I almost did that with a standing rib roast.

I reviewed several meat charts and found this beef chart to be helpful.  As it turns out, the rolled rump roast is good for using to make Italian Beef.  I brought home the Cook’s Delight Italian Beef Seasoning mix from work today to use.  It is one of our newer products.  I will write more tomorrow after we enjoy the dinner!

In the meantime, I hope the beef chart is helpful to you.