overloaded with cow! What do I do?

So my boyfriend WON a quarter of a caw through work (yes its processed and in little bags lol) I have 50 lbs of hamburger, many many roasts, and (yummmmmy) steaks! I'm not finding many beef recipes and since its all from a cow that was processed not store bought cow i don't know if its lean... or fatty... I mean there is no calorie tag on it... Who gives away a QUARTER of a cow anyhow... its 140 lbs of meat! all in my freezer... and it has to be eaten before we can fit anything else in there... grr... ANyone have any good ideas on meat recipes...  or how to tell if its lean or not... and how do you cook a porterhouse fat free?? is that even WORTH it lol... who needs to be thin or healthy when you can eat porterhouses lmao.

Claire

The leaner cuts won't have as much marbling - white running through.  Also you can trim the fat from the edges yourself.  You'll still have some fat, but trimming before cooking will help.  You probably won't want to eat it every night, but don't be afraid to eat it!

I'd give some away to the local soup kitchen.

I think the best way to have something lean is to grill it.

When you look at the meat... does it have the white chunks in it.. thats fat..... Youcan still have this meat just add the calories... I will send you a calorie list of fresh beef cuts if you email me directly with your regular emnail as its an attachement...... But eat in portions.... You can make shish-ka-bobs with grilled veggies, taco salads (NO CHIPS), steak salad, ect.. Hope that helps....

share with family!! we had a friend give us an entire deer one year after hunting season and we just didn't have the room for it so we shared the wealth with family and friends. also invest in a cooking scale, from what i've seen counting my calories (i love steak too) its about 120 cals to every 3 oz of beef if you trim the fat. give or take 20 cals (its always a guesstimate)

a quarter of a how -- holy ah, well cow!

 Well -- the hamburger is the only thing that will not be obviously fatty or lean -- the steaks and roasts you should be able to eyeball -- and cut out alot of the remaining fat.

But -- a porterhouse is never fat-free, no matter how you cook it, or how much you trim it (sorry).

The hamburger you can minimize a little bit by cooking it crumbled and rinsing it well in hot water before you use it (or before you freeze it again). Grilling/George Forma-ing the steaks will allow you to cook without re-marinated the steaks in fat, but won't remove all that much.  Roasts -- again, you can cook then chill the drippings to remove the rendered fat.

if you go to

http://allrecipes.com/Recipes/Meat-and-Poultr y/Beef/Main.aspx  or 

http://www.beefitswhatsfordinner.com/

you should be able to get a ton of recipes, mmm ribeye....

I would watch out for the ground beef though, no idea what percentage of fat it is.  If it is 90-95% lean, that is almost as lean as chicken, just a little more saturated fat.

We gave everything we couln't fit in our freezer to His parents and boy were they happy (I even sacraficed a porterhouse :( )

 

I LOVE SHISH-KA-BOBS! THank you for that idea! i would have never thought of that

 Maybe I'll get lucky and it'll be lean hamburger lol  if i'm lieing to myself does it count?? thanks everyone!

Grilling is the best way (after trimming obvious fat) to reduce the fat content.  I also like the giving it to family, friends or the local soup kitchen idea. 

Oh my e-mail is Stacclai@hotmail.com if you really want to send me a cal list.. that would be aweosme!

Go to hillbilly housewife and learn how to de-fat your ground beef ;)

See if you can borrow freezer space - offer to share.

Your BF can ask his boss which meat locker processed the cow and then just call them and ask them how they processed the ground meat for this particular batch.  What I'm saying is...in the past when we have gotten a quarter we would fill out a *recipe* of cuts that we wanted and indicate if we wanted 90 % lean ground beef.

Otherwise I say you've gotten a lot of great advice above!