How to Cook and Freeze a Large Piece of Meat, and Eat for Weeks
On my last bimonthly trip to the supermarket to stock up on staples, I noticed the beef offerings had transitioned from mostly steaks and chops to large, inexpensive roasts like top round, eye rounds and tri-tip. This makes sense, given our slowed shopping cadence. But what’s the best way to deal with big, inexpensive cuts…