Here is a quick run-down of recipes and tips so you can fully enjoy your beef.

Pro Tips

Pro tip 1: Whatever the cut, always let meat rest 10 minutes after cooking before cutting it. The juices settle, the meat tenderizes and finishes cooking.

Pro tip 2: Don’t thaw your steak before cooking: http://www.foodrepublic.com/2014/08/04/never-thaw-frozen-steaks-test-shows-that-meat-cooks-better-straight-from-freezer/

Pro tip 3: Try sous-vide! All Crowd Cow meat is shipped in sous-vide ready vacuum sealed packages. http://www.chefsteps.com/activities/sous-vide-steak

Recipes for Every Cut

Different cuts have very different properties. Some cuts need a longer cooking time or higher heat to bring out their best. Here’s a place to start for each of the different cuts of meat we sent out...

Top Round, Bottom Round, Eye of Round

http://www.steakeat.com/how-to-cook-round-steak.html

Sirloin Tip

http://www.seriouseats.com/2012/05/the-best-inexpensive-steak-for-the-grill-part-4-flap-meat-sirloin-tip.html

Top Sirloin

http://www.foodnetwork.com/recipes/alton-brown/sirloin-steak-recipe.html

Tri Tip

http://cooking.nytimes.com/recipes/1016919-grilled-or-oven-roasted-santa-maria-tri-tip

New York Strip Steak

http://www.cookstr.com/recipes/steakhouse-style-sear-roasted-strip-steak

Bone-in Ribeye

http://www.tastingtable.com/entry_detail/national/16929

Mock Tender

http://www.livestrong.com/article/500569-how-to-braise-mock-tender-steaks/

Flat Iron

http://www.steakeat.com/cook-flat-iron-steak-tender-juicy-delicious/how-to-cook-flat-iron-steak-in-cast-iron-skillet-to-mmmmm.html

Skirt Steak

http://cooking.nytimes.com/recipes/1016728-grilled-skirt-steak-with-garlic-and-herbs

Chuck Eye

http://www.food.com/recipe/no-nonsense-chuck-eye-steak-238451
Brisket - http://www.chow.com/recipes/30796-easy-slow-cooker-bbq-beef-brisket

Short Ribs

http://www.foodnetwork.com/recipes/anne-burrell/braised-short-ribs-recipe0.html

Hanger Steak

http://www.seriouseats.com/2012/05/the-best-inexpensive-steak-for-the-grill-hanger-steak-hangar.html

Tenderloin Steak

http://www.noreciperequired.com/technique/how-cook-perfect-filet-mignon

And for the more adventurous:

Heart

http://www.seriouseats.com/recipes/2010/03/the-nasty-bits-beef-heart-4-ways-stew-seared-or-grilled-burgers-french-fries.html

Tongue

http://thecuriouscoconut.com/blog/how-to-cook-beef-tongue

Liver

http://thehealthyfoodie.com/beef-liver-with-fig-bacon-and-caramelized-onion-compote/

Oxtail

http://www.jamieoliver.com/recipes/beef-recipes/insanely-good-oxtail-stew/#x1EexYBhYX2C45Ud.97

Shank

http://www.deliciousobsessions.com/2015/01/slow-cooker-beef-shanks/

Bones

http://cooking.nytimes.com/recipes/1017117-beef-bone-broth

Dry Ice

Safety Warning

Your beef comes packaged with dry ice so that it can remain frozen in transit. Dry ice is dangerously cold! Don't touch it with your bare hands.

Please read this article that explains how best to dispose of any remaining dry ice you may find in your package: http://www.apartmenttherapy.com/how-to-dispose-of-dry-ice-72457

If you're adventurous, try your hand at some fun recipes or make some fog to set a special ambiance for your meal.

Carbonated Fruit

http://www.chefsteps.com/activities/carbonating-fruit-using-dry-ice

Making Ice Cream with Dry Ice

http://www.chefsteps.com/activities/making-ice-cream-with-dry-ice

Dry Ice Fog

https://www.continentalcarbonic.com/dry-ice-fog.html