meatballs?

dcarch

You could grill after using a marinade that would help tenderize, but I think after that many months I'd do something slow and wet....Cut it up for chili, stew. I don't care for regular rib steak after having been frozen that long, something about the taste cuts with fat can acquire over time, but more lean cross rib should be OK with seasonings.

Try it in a beef burgandy/boeuf bourguignon or boeuf en daube... or any stew that adds salt pork or bacon/lardon at the start. The moist heat will tenderize, and the added fat will help with the flavor richness.

I had to look it up - a.k.a. shoulder steak? Here's a description I read:

What is a Cross Rib Steak? It is a very flavorful steak cut from the chuck. Its flavor easily rivals that of a ribeye, which is not surprising considering that the location of the cut on the beef is above the ribs, as is the ribeye. The difference is that the cross rib is located further forward on the beef. So if it is like a ribeye in flavor, why is it ¼ the price of one? In one word, tenderness. But here is sort of a crap-shoot, as we have found them fairly unpredictable in tenderness, with some rivaling that of a ribeye. So there you have it: At worst, cross ribs have great flavor and are chewy. At best, tasted blind, you may have trouble differentiating it from that $27.00 ribeye on the grill. Then there is that insurance policy that so many folks invest it to ensure tenderness: marinade. And perhaps that lowly cross rib will at least be temporarily exalted that place where only ribeyes and strips stand as some of those most memorable steaks…"

So you might make a pot roast, or stew, or prepare it like a London Broil...?

I'm going to try one package in a stew. I wish I could remember what I tried at first. I always write down my notes and thoughts. They just never made it to my computer files. Back to square one. I've got lots to practice on. And husband will eat anything! LOL

Thanks to Carol for providing info on cross rib steak. (I didn't know what it was, either.)

I would marinate it for fajitas or grill and use for something like Philly Cheese Steak. Or make Italian Beef for sandwiches. If it's tough.

If the meat isn't really tough, I would try it in old-fashioned chicken fried steak...the kind where you pound seasoned flour into the meat. Or, if you have one of those steel-blade meat tenderizer tools, make the meat into home-made cube steaks for chicken fried steak.

I made stew with it. Haven't tried it yet, though.

Get an inexpensive sous vide set up.

Husband loves beef and broccoli. I toss a handful of fresh tomatoes in at the end.

I agree on the bulgogi, I love the stuff. Also swiss steak, chop suey, fajitas, Italian beef or french dip sandwiches in the crockpot.

Do you have a pressure cooker? I always used tough cuts to make chop suey in the pressure cooker. Now I mostly grind them.

Annie