Got these yesterday for super cheap but it looks like it’s maybe a mislabel. Could anyone help me out?
by awfuj
30 Comments
jlarsen420
If I had to guess I’d say bottom round.
Mad_Monster_Mansion
Looks like a Denver to me.
[deleted]
[deleted]
PJBleakney
Bottom round?
MeatHealer
I’m going with the silver side of the bottom sirloin ball tip. The whole thing is sometimes called a petite sirloin, and I’ve seen them also called grilling steak. I actually tried to bring in a case of SRF Wagyu for Memorial Day to call them Grilling Steaks since they are relatively low cost, so I could have marketed them as an economical Wagyu for the grill, but Agribeef let me down.
shiftyasluck
It is a Western Griller Steak silly.
Nearby_Purchase_8672
Perfectly cooked already
PerceptionProper4329
Sirloin something
passthegabagool_
Bottom round seconded
xBrute01
That my friend is what you call a delicious cut. Don’t forget the chili sauce
Ordinary-Play-2211
Pulpa blanca is bottom round
ThatWasntAMisprint
According to label, looks like it may have come from a guy named Lewis.
Joemomma13524
Look at the label dude
BeeefyBV
Looks like a bottom round portion. Nice marbling too!
jfbincostarica
It’ll be tough compared to a strip or ribeye, but for $7, what do you expect?
Logical_Experience51
Not the right one
FGF_BullGang_1
My guess would be Tri-tip
VinnyLT
Who cares. Probably lab grown and meat glued. 9 bucks for over a pound of unground beef with this kind of marble is an absolute steal.
FantasticCraptastic
It looks like a western griller steak to me.
oldetimiereligion
I think it’s a western griller steak
GruntCandy86
Not a mislabel. Bottom round is usually well marbled, but tough.
Mycologist-Actual
Cross rib
Old_Hermit_IX
Cadaver shanks?
Illustrious-Coat3532
Top sirloin.
AppropriateBunch147
Maybe a flatiron
bobbyj100
Looks like a round steak. They cut some steaks, esp if they look good, off the round. Prob should cut it med rare and make sure to find the grain so you can slice it thinly against the grain
Timsauni
I’m 90% sure it’s a Denver steak. That is the tougher part on a Chuck steak. If it were to keep going towards the middle part of the steer, it’s be the eye in ribeye. The price point is about right too, as it is the less tender and more lean part of a Chuck or Chuck eye steak. It has a lot of flavor, but it is chewy. If you’ve got sensitive teeth, this would be better as pot roast. I can’t tell how thick this is, but if it’s thin, like less than an half inch, then cook it in a screaming hot cast iron pan. This way you can get it to a nice char in the outside and still have it medium on the inside. Also butter basting helps too when it rests with some melted butter. Either way it should be delicious. Let us know how it turns out.
Ok-Butterscotch2321
Thanks Google: Western Griller steak, also known as bottom round steak, is a lean cut of beef from the bottom round area. It’s often best tenderized with a marinade before grilling or broiling, and it’s typically sliced thin for serving. Key Characteristics: Lean and economical: Western Griller is a lean cut, making it a budget-friendly option. Best cooked medium rare: For optimal flavor and tenderness, it’s recommended to cook it to medium-rare. Tenderizing marinade: Marinating enhances the tenderness of this cut. Thin slicing: Slicing thin after cooking maximizes tenderness and makes it easier to chew. Versatile: It can be used in various dishes, including tacos, stir-fries, or kabobs. Cooking Tips: Marinade: Marinate for at least 2 hours or overnight for best results. High heat grilling: Grill or broil over high heat. Check for doneness: Use a meat thermometer or the finger test to ensure it’s cooked to your desired doneness. Rest before slicing: Allow the steak to rest for a few minutes before slicing thin. Serving Suggestions: Tacos: Western Griller is a great choice for taco fillings. Stir-fries: Thinly sliced, it can be added to stir-fries. Kabobs: It can be cut into cubes for kabobs.
lostarcher1
Tell you this much, the extra soaker pad better have had the tare taken off for it; otherwise, weights and measure are gonna be pissed.
30 Comments
If I had to guess I’d say bottom round.
Looks like a Denver to me.
[deleted]
Bottom round?
I’m going with the silver side of the bottom sirloin ball tip. The whole thing is sometimes called a petite sirloin, and I’ve seen them also called grilling steak. I actually tried to bring in a case of SRF Wagyu for Memorial Day to call them Grilling Steaks since they are relatively low cost, so I could have marketed them as an economical Wagyu for the grill, but Agribeef let me down.
It is a Western Griller Steak silly.
Perfectly cooked already
Sirloin something
Bottom round seconded
That my friend is what you call a delicious cut. Don’t forget the chili sauce
Pulpa blanca is bottom round
According to label, looks like it may have come from a guy named Lewis.
Look at the label dude
Looks like a bottom round portion. Nice marbling too!
It’ll be tough compared to a strip or ribeye, but for $7, what do you expect?
Not the right one
My guess would be Tri-tip
Who cares. Probably lab grown and meat glued. 9 bucks for over a pound of unground beef with this kind of marble is an absolute steal.
It looks like a western griller steak to me.
I think it’s a western griller steak
Not a mislabel. Bottom round is usually well marbled, but tough.
Cross rib
Cadaver shanks?
Top sirloin.
Maybe a flatiron
Looks like a round steak. They cut some steaks, esp if they look good, off the round. Prob should cut it med rare and make sure to find the grain so you can slice it thinly against the grain
I’m 90% sure it’s a Denver steak. That is the tougher part on a Chuck steak. If it were to keep going towards the middle part of the steer, it’s be the eye in ribeye. The price point is about right too, as it is the less tender and more lean part of a Chuck or Chuck eye steak. It has a lot of flavor, but it is chewy. If you’ve got sensitive teeth, this would be better as pot roast. I can’t tell how thick this is, but if it’s thin, like less than an half inch, then cook it in a screaming hot cast iron pan. This way you can get it to a nice char in the outside and still have it medium on the inside. Also butter basting helps too when it rests with some melted butter. Either way it should be delicious. Let us know how it turns out.
Thanks Google:
Western Griller steak, also known as bottom round steak, is a lean cut of beef from the bottom round area. It’s often best tenderized with a marinade before grilling or broiling, and it’s typically sliced thin for serving.
Key Characteristics:
Lean and economical: Western Griller is a lean cut, making it a budget-friendly option.
Best cooked medium rare: For optimal flavor and tenderness, it’s recommended to cook it to medium-rare.
Tenderizing marinade: Marinating enhances the tenderness of this cut.
Thin slicing: Slicing thin after cooking maximizes tenderness and makes it easier to chew.
Versatile: It can be used in various dishes, including tacos, stir-fries, or kabobs.
Cooking Tips:
Marinade: Marinate for at least 2 hours or overnight for best results.
High heat grilling: Grill or broil over high heat.
Check for doneness: Use a meat thermometer or the finger test to ensure it’s cooked to your desired doneness.
Rest before slicing: Allow the steak to rest for a few minutes before slicing thin.
Serving Suggestions:
Tacos: Western Griller is a great choice for taco fillings.
Stir-fries: Thinly sliced, it can be added to stir-fries.
Kabobs: It can be cut into cubes for kabobs.
Tell you this much, the extra soaker pad better have had the tare taken off for it; otherwise, weights and measure are gonna be pissed.
In NY we call them club steaks!!