Also, stupid question but, has anyone tried to use stove top as a grill? Beside the dripping liquid I don't see why it wouldnt work
by EliteGamerDj
10 Comments
HippyDave
Those look like pork chops.
iBrokenBones
Eye of round. Looks like a few steaks and some end pieces.
Good for jerky or roast beef, which is a little too late for. Otherwise, slice thin, velvet it, and use it for stir fry or something like that.
dgraveling
Silverside
PerceptionProper4329
Raptor cheeks
Edit* beef raptor
Tween_the_hedges
I’m not sure that’s beef. Kinda looks like pork to me. To your question in the description a gas stove top is sorta like a grill. You know how you sometimes get flare ups on the grill where the drippings catch fire? That’s why it wouldn’t work
Fine_Illustrator_421
No clue really but pork chops to my refined ass
Fine_Illustrator_421
No clue really but pork chops to my refined self
Weasel_Cannon
That’s definitely eye round steak, not pork chop.
EveryEmotion3499
Could be sirloin tip cap
Lengthy_Sir252
18 years experience meat cutter here. Can confirm like other commenters that this is indeed eye of round steaks. Very dense cut of a locomotive muscle. Cook slow on low heat, and braising would be the ideal cooking method.
10 Comments
Those look like pork chops.
Eye of round. Looks like a few steaks and some end pieces.
Good for jerky or roast beef, which is a little too late for. Otherwise, slice thin, velvet it, and use it for stir fry or something like that.
Silverside
Raptor cheeks
Edit* beef raptor
I’m not sure that’s beef. Kinda looks like pork to me. To your question in the description a gas stove top is sorta like a grill. You know how you sometimes get flare ups on the grill where the drippings catch fire? That’s why it wouldn’t work
No clue really but pork chops to my refined ass
No clue really but pork chops to my refined self
That’s definitely eye round steak, not pork chop.
Could be sirloin tip cap
18 years experience meat cutter here. Can confirm like other commenters that this is indeed eye of round steaks. Very dense cut of a locomotive muscle. Cook slow on low heat, and braising would be the ideal cooking method.