Pot this, 4 reasons why you won’t mind the cold!

   Now that fall is upon us our cooking habits change!

   The days are getting shorter, and day light is becoming less. The leaves are changing color, and the temperature is turning cooler. Even though I love my bbq , I also love potting meat as well. In this week’s post I will be going over just that!

I will be going over some soup cuts of beef. In a later post I will focus more on potting roasts

Short ribs

(Above) 4 beautiful pieces of Short ribs!         

Short ribs, like all meat you that you pot, should be cooked slow with a low flame to have it become tender. In picking out a package try to get thick meaty pieces like in the photo above. Sometimes there are slender and boney pieces that you should avoid. They have very little meat on them.

Short ribs can be fatty but are great for potting and go well with any vegetables and any potato! Before potting, browning in a pan is the best way to go.

Sirloin for stew

(Above) Sirloin steak cut into cutes for stew.

Stew is a common meal but are you getting the most tender pieces of stew for your family? In my house there are only two cuts of beef that I use for stew, one is Sirloin steak and the other is Shoulder London broil. Both are tender and make a great pot of stew.

Sirloiyn can be a bit more expensive than the normally package you get in your supermarket. As with all the cuts of meat I mention today, it pairs well with most vegetables and potatoes.

(Above) A proper Sirloin that could be cut into stew!

   When picking out your sirloin look for good marbling and, a fresh vibrant colored piece of meat ! A package over a pound should due for a family of four.
Shoulder London broil for stew

(Above) shoulder London broil.

When picking out a Shoulder London broil look for the same thing I mentioned about the Sirloin steak. Marbling, color and how fatty the steak is should be taken into account. Also for a family of four , a piece over a pound will due. These are great as is if you cook them in a pressure cooker! All shoulder meat is delicious!

Look for these steak when they’re on sale. Sometimes they can go as little as $1.99 lb .

 Shin of Beef 


(Above) A Shin of beef.

A Shin of beef is Usually as tough as hell! After being cooked in a crock pot or a pot of soup for hours the meat breaks down, and becomes tender and delicious! The secret why shin meat tastes good when it’s cooked in a pot, is the Marrow from the bone! It is very fatty but healthy, all the nutrients found in the marrow itself.

A lot of Asian cultures will cook with this meat for the health factors it provides. This cut is priced around 5$ a lb and goes for about 5$ a package.

Ox tails

Ox tails are my favorite out the bunch! They are delicious! Like the shin of beef, the oxtail is extremely healthy. 

  I feel that all oxtails cuts are good. some people like the smaller ones because they’re easy to suck on and others prefer the bigger thick , meaty ones. I say go with what you feel what size is best for you. When picking them out you can use the photo above as a standard for picking one out!

The price for oxtails have gone up in recent years a package that’s good for potting cost’s around 9$.

I feel cooking your meat with a pot is one of the best ways to cook meat. Its easy a crock pot can cost less the 20$ on Amazon click here. It will warm you up on a cold day and satisfy you after a long day of work!


Thanks for your support everyone! I hoped you enjoyed this and if your have questions or would like me to do a post on certain cut of me message me.

If you enjoyed this post, please leave a comment, like it or share.

Thanks kfm:)

Author: kfm

Hello, and welcome. I am the Hamptons butcher and have been a butcher fr 20 years. I traveled a lot and studied different cuts of meat from around the world. I enjoy what i do, but i enjoy even the art behind what i do.

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