Here is a full week of dinners using cuts from our Individual Cuts collection. All of it is achievable on a normal schedule — most meals take under 30 minutes of active work, with one Sunday cook that does most of its work in the oven without you.
Monday: Ground Beef Tacos
Cut: Ground Beef (1 lb)
Brown one pound of ground beef in a hot cast iron with tallow. Season with cumin, chili powder, garlic powder, salt, and a splash of beef stock. Serve in warm corn tortillas with shredded cabbage, crema, and pickled jalapeños. Total active time: 20 minutes.
Tuesday: Sirloin Steak with Roasted Potatoes
Cut: 16 oz Sirloin
Salt the sirloin 30 minutes before cooking. Sear in a hot cast iron with tallow, 3 minutes per side, rest 5 minutes. While the steak rests, finish the potatoes you started in a 425°F oven 20 minutes earlier. Slice and serve. Total active time: 15 minutes.
Wednesday: Beef Stew
Cut: Beef Stew Meat (1 lb)
Brown stew meat in batches, deglaze with red wine, add stock, carrots, potatoes, and celery. Simmer covered for 90 minutes until meat is fork-tender. This is a set-it-and-walk-away meal after the initial sear. Total active time: 25 minutes.
Thursday: Smash Burgers
Cut: Hamburger Patties or Ground Beef (1 lb)
Form loose 3-oz balls from ground beef or use pre-formed patties. Smash hard onto a screaming hot griddle or cast iron. 2 minutes per side. Top with American cheese while still on the griddle. Serve on toasted buns with yellow mustard, pickles, and onion. Total active time: 15 minutes.
Friday: Tablitas on the Grill
Cut: Tablitas (1 lb) — marinate Thursday night
Marinate tablitas in lime, garlic, and soy overnight. Grill over high heat, 3–4 minutes per side. Serve with warm tortillas and a simple tomato salsa. Total active time on Friday: 15 minutes.
Saturday: Grilled Picanha
Cut: Picanha
Score the fat cap, season with salt only. Sear fat-side down in cast iron until fat is rendered and crisp, flip and finish to 130°F internal. Rest and slice against the grain. Serve with chimichurri if you have the herbs. Total active time: 25 minutes.
Sunday: Chuck Roast
Cut: Chuck Roast (2.5 lbs)
Sear the roast on all sides, transfer to a Dutch oven with stock, aromatics, and wine. Braise at 325°F for 3.5 hours. This produces Sunday dinner plus Monday and Tuesday leftovers. Total active time: 30 minutes. Hands-off time: 3.5 hours.
All of these cuts are available individually in our Individual Cuts collection.