I'm pretty new to the paleo sphere. I've read numerous blogs, Mark's "Primal Blueprint," and the FAQ; I have a general idea of what kind of meats/foods to be consuming.
However, I am also new to the omnivorous range of eating. I had been a vegetarian for a good amount of time but transitioned back to meat-consumption pretty recently. This has been a tough couple of weeks, as this is the first time I've been out of the house [where mom did most of the meat selecting] and buying the cuts on my own. (I look hopelessly lost in the meat section at the store!)
Here is what I know and some questions that have risen:
Warning: the following may sound incredibly dumb.
Thank you guys for any input you have! All is very much appreciated.
PS: Apologies if you're a redditor on r/paleo. This is a repost!
You're on the right track.
This didn't answer all your questions but I hope it helped.
I would direct you to the following question (Meat 101 for an ex-vegetarian) to go over the different cuts of beef out there. http://paleohacks.com/questions/38647/meat-101-for-an-ex-vegetarian/38654#38654
I would strongly suggest ribeye (as has been advocated) as well as oxtails if you have access to a crock-pot (or other more ambiguously-named ceramic slow cooker).
On a non-paleo fat/cooking style related note, I would highly recommend boneless New York Strip as the most delicious steak you can buy at the market.
To cook: high heat (10) on a cast iron skillet. Coat both sides of steak with oil, kosher salt, black pepper. Cook 2 minutes on high heat in the cast iron skillet for each side. Then pop in the oven at 450 degrees for 3-5 minutes, depending on how well done you like your steak. I like mine rare so I go 2-3 minutes. Boyfriend's is medium so 3-4 minutes is good for him.
Personally, I don't like eating fat off of steak, thus a ribeye is way too fatty for me. It's also too fatty to be cooked properly on a grill, so that sucks for diversity in cooking methods.
New York Strip is pricier, but if you see it on sale for $8.99 or so, that's a good deal. Typically goes for $10.99 though.
You've gotten some good information in previous answers on steak cuts. Steak is awesome, but it's fairly expensive compared to larger (and tougher) roasts. Roasts will have various names in the store- arm, chuck, shoulder, etc. Any roast around 3 pounds will fit in a typical slow cooker or dutch oven, and will be fall-apart delicious if braised. Google "braised roast beef" and you'll come up with a motherload of great tips and recipes. Braising a roast isn't quick, but if you can do one on a weekend day or stick it in the slow-cooker during the day while you're gone, it's minimal work and maximum eating potential.
I do this with pork roasts too (again, with various names, but usually a shoulder or butt roast), and it's perfect.
Here's a fantastic book to own:
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