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Okay Chowhounds, what IS this ?????

I bought this beautiful cut of meat at the Berkeley Farmers Market from a small rancher.
Brought it home and chucked it in the freezer. Took it out yesterday to discover there was no label identifying it.
Any ideas?
A virtual ticker tape parade to the Chowhound who can help me figure out what it is, so I can decide wether to roast or braise...

 
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  1. Wow, It looks like some type of roast by the way it's tied up but I've never seen that type of tie...is it beef or pork? Not to be funny, but you bought it and didn't ask what it was?

    2 Replies
    1. re: Cherylptw

      Sorry, it is beef.
      Yes, I asked what it was, but it was during the holiday's and I don't remember.

      His meat was amazing and I bought a LOT. Didn't think about labels.

      1. re: mendogurl

        Definitely some type of roast...probably would be great stuffed & re-tied. Because it's difficult to identify it (at least to me) I'd oven roast it or sear it and slow cook in a crock pot, but that's just me.

    2. I second Cherylptw. It looks liek a roast meat because it is tied up, but we cannot tell what cut of meat is this if we cannot see the grain on the meat.

      1 Reply
      1. It looks like a rump roast or round roast.

        3 Replies
        1. re: KTinNYC

          Better pic of the other side.

           
          1. re: KTinNYC

            Yah, second the round, bottom probably.

            1. re: linguafood

              Really? I usually think of round roast as more organized with one big chuck of meat where the beef grain running all parallel like these pictures:

              http://i.ehow.com/images/GlobalPhoto/...

              http://whitefootfarm.com/yahoo_site_a...

              Although the meat is not unwarpped. It does look like the grains re running in multiple directions. I really have no idea what that thing is.

          2. Looks like he failed his cutting test....bundled and tied the pieces together!

            Enjoy!!!

              1. re: Sam Fujisaka

                Ha, ha. circus tent...
                No blue ribbons for the funniest post !!!!!!!

                So, a bottom round, I am braising right??

                1. re: mendogurl

                  Actually, I do not think it is a bottom round, as described above. Well, I guess you just have to treat it as some kind of roast beef. You can braise it. It is a safe good choice.

                  1. re: mendogurl

                    I want roast beef.

                    Chemical, what say you?

                    It doesn't look like any pictures I can find.

                    1. re: mendogurl

                      :) I know you want roast beef. I want it too. Anyway, what I meant is that I cannot tell exactly what kind of roast beef is this, so you just have to treat it as an unknown roast beef. In my first post above, I said a round roast usually is one big chuck of meat where the beef grains run all parallel. It does not look like your meat look anything like this one:

                      http://i.ehow.com/images/GlobalPhoto/...

                      I am starting to wonder if Bob and Sam got it. The butcher may not have one clean cut of meat. It may be a combination of something. Well, I really cannot tell because it is all warpped up.

                      Regardless, braising is a good safe choice to go.

                      1. re: Chemicalkinetics

                        damn.
                        I love braised beef, but my husband doesn't.
                        Maybe this can be the one to turn him.

                      2. re: mendogurl

                        Just roast it till internal temp is 118˚F, let rest for 20 min. and see what happens. Oh, and DO report!

                        (the screwed up cuts tied together that uncle bob suggests sounds about right)